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• • • • • • • • • • • • Cover Page Index Guide Certificate Acknowledgement Objective Methodology Study Data Analyses Limitation Executive Summery Conclusion Bibliography
OBJECTIVE OF THE STUDY
The current research was aimed at determining the approach being adopted by the Role of specialty restaurants in Five Star Hotels The research focussed on the following major issues – • To study the Role of Specialty Restaurants in Five Star Hotels.
restaurants in Five Star Hotels.
RESEARCH METHODOLOGY The research was exploratory in nature and the open ended interview method was adapted. The survey to focused the on the quality of high and class processes, specialty method selection and customer knowledge strategy gauge status
restaurants. Managers of these organizations were interviewed to understand the practices adopted by them. Also customers were interviewed to understand the services and the target market. A sample size of 50 was taken for this purpose. These interviews explored the following issues: 1. What are the various service initiatives
undertaken by the firm? 2. What are the customer perceptions? 3. What is the target market of these restaurants?
The growth of the high class specialty restaurants in Delhi.
SPECIALITY RESTAURANTS IN FIVE STAR HOTELS
Mughlai, Chinese, Continental or food from the South… they're all available. Recent years have witnessed a marked proliferation of eating places, along with bold introductions of different kinds of menus to cater to the sensitive palates and aesthetic sensibilities of a progressively demanding public. Whatever one feels like having, the choices are wide. Mughlai, Chinese,
prepared from fresh ingredients instead of those from the cold storage. is a class of hotels which falls in between the restaurants . India offers a virtually unlimited choice as did Aladdin's lamp. Between them. the unusual flavors of cuisine perfected in beautiful Kashmir. for. Reaching out to the large section of people who prefer their food spicy. With rare exceptions.Continental. a variety of salads. in matters of taste. exclusive and popular restaurants. the deluxe and five-star hotels. Turkish delights. piping hot Punjabi food. fast-food creations. steaming hot. almost all top-bracket hotels offer specialized developed kinds of of cuisine through a clutch of restaurants designed to stimulate even the most taste buds. bar-be-cued sizzlers. South Indian food. Tibetan food. and the busy dhabas (the humble Indian forerunners of modern restaurants) provide fare that would tempt the most fastidious of Nawabs (noblemen) or gourmets living in times when the culinary arts had reached a peak and feasts had become a measure of class. food from the Northwest Frontier. style and social status. dishes from Japan-one just has to name it and it shall served. delicacies from the coastal states of India.
green mustard leaves). Delhi and Mumbai are cities where eating out isn't mere social activity or necessity. eating out in Delhi is no problem.. Delhi. the emphasis has been on being different. the good. in keeping with public tastes. are not the place for those who are squeamish about surroundings. though the larger influence of Punjabi food is obvious. Apart from this the Delhi crowd loves to eat and eating joints are the most frequented places of entertainment or family outings. As a result. true and authentic. matter-of-fact surroundings touch a deep chord inside one and awaken soft feelings of nostalgia for another time. The taste and quality of their food rivals the best anywhere. eating joints are spread through the nook and corner of the city. Somehow. wholesome food they offer and the earthy. but an obsession that . The Dhabas here are the most developed and frequent. Delhi specializes in heavy curries and Tandoori items apart from the traditional makki ki rotis (flat bread prepared from corn) and sarson ka saag (prepared from fresh. on combining cuisine with innovative surroundings.mentioned above and wayside eating joints (called dhabas in the north) in terms of décor and prices. But these dhabas. another place. though original. From five stars to the dhabas Delhi abounds in them. Lately. being the capital. offers most variety.
Mumbai is a true potpourri of cultures and influences and. history or ambience. the food is distinctive in the manner in which materials and ingredients are used. one will find restaurants serving cuisine from all over the country that have integrated themselves into the local food stream so well that they too are considered local specialty restaurants. hence. has quite a few restaurants and eateries that by virtue of their cuisine. Parsee. Goan. If one starts the journey at the famed Gateway of India in Mumbai. The gastronomic array that one encounters along the coast comprises fish. Mumbai. crabs. Mumbai's restaurants reflect the character of the city in many ways: being a city which houses people from each and every state. They are cities of food lovers whose appetites and culinary curiosity have given rise to myriad specialty restaurants and local cuisine eateries that cater to every palate and budget. Gujarati. Bengali. Punjabi and Irani restaurants. One can crown it with certain specialties associated only with the city-local pomfret .knows no barriers. however. one is engulfed almost instantly by the Chinese. Portuguese. Kutchi. make dining out in this city a truly unique experience. Mangalorean. location. Continental. coconut and pork. prawns and lobsters.
one can have it fried. the Goan sausage. if one so desires.(red pomfret). A pungent gravy. Parsee dhansak and. especially red chilies. Fish dominates the platter here. pickle it. it is stuffed in tripe (which is not eaten) before being smoked on a wood fire. it is usually eaten with rice. Made from pickled pork with a high concentration of spices. If fish isn't exactly one's strong point. Vindaloo (garlic liquor) is a specialty made of either diced pork or beef. makeshift stalls or in regular markets. shell fish. Bombay duck. Moving down further south to Goa and the music begins to play. Then there is the choric. Goa is literally dotted with eating places. being cooked and eaten in every conceivable manner. roadside sandwiches. one can hire a boat and go fishing. and. of course. the inevitable pao bhajis. can curry it. dry it or just roast it on coals… one can get fish at street corners. one can try some of these: sorpotel takes pride of place at every Goan feast-diced pork cooked in red masala ground in toddy vinegar. vinegar and palm feni. of which these . bhel-puris all washed down by some scrumptious all-flavor ice cream dished out in one of the Parsee dairies.
Yet it was only a decade or so ago that South Indian food was to become popular in hotels and restaurants. are extremely pungent and quite an experience. rava dosa. Specialty restaurants in all price brackets serving South Indian food are springing up all over the country. plain. Until then.seaside resorts outdo each other with a variety of restaurants. with a variety of fish. Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity. There are endless varieties of dosas. and some specials. most hotels served North Indian or even Chinese and Continental cuisine but the mouthwatering rasam and the pungent chutneys were absent from the menu. one comes across the beautiful Kankan landscape of Mangalore. which is made of a batter . Mangalorean curries. rava masala dosa. butter masala. Eating out in Chennai is a great experience and provides a glimpse of the unique lifestyle of the city. Continuing the drift southwards. which peck impudently at the prawns laid out to dry for hundreds of yards all over the beaches. The dosa is a fantastic dish originating from South India. Mysore masala. It is a small city with its built-in harbor dominated by sea gulls.
which is steamed. which has many varieties. Bengalis eat everything with their fingers. From the ubiquitous joints in paaras (neighborhoods) to swank five-stars. and roasted with some fresh butter. pulses. They believe that nothing is better than one's own sensitive fingers to pick out the bones of fish like Hilsa or Kol. When it is stuffed with potatoes. after meat. A basic Bengali meal consists of rice. it is called masala dosa. it is a multi-course voyage-an adventure in the realm of taste and authenticity. Bengal is a gourmet's paradise. It is crisp. it is simply plain with lesser proportion of masala or spices. vegetables and fish. Another item is the idli. Then comes dal (lentil) accompanied by fritters of fish and vegetables. The meal is very interesting as the bitter vegetables are eaten first. Meat always follows fish and. the sambhar is a little too spicy. Uttapam is another dish. thin. In most places in Chennai.of rice and pulse. the most important part of eating Bengali food is eating each dish separately with a little bit of rice. Whether there are five dishes or fifty. and in some places. After this comes vegetable curry and it is followed by fish curry or macher jhol (a thin stew) and other fish preparations. It is served with a spicy dish called sambhar. Bengali food is not easily available elsewhere in the country. chutney provides the refreshing touch of tartness to make the .
BUKHARA FACT FILE . one is the jhaalmudi and the other is puchkaa (golgoppas outside Bengal). which acts as a mouth freshener and aids digestion. At the end. Among the local fast food. paan (betel leaf) is served. Jhaalmudi consists of puffed rice (mudi) spiced with lemon and coriander and mixed with peanuts and chopped onions.tongue anticipate the sweet dish.
1900 TO 2345 HRS Location: LOBBY LEVEL TEL.Cuisine: NORTH WEST FRONTIER Covers: 104+26 PDR (TOTAL-130) Timings: LUNCH-1230 TO 1445 HRS DINNER.EXTN: 1972/2951 ABOUT BUKHARA .
45 HRS FRIDAY AND SATURDAY.00 HRS * LUNCH EXPRESS PLATTER MEAL AWARDS .30 HRS TO 14. TIMINGS : LUNCH – 12.30 HRS TO 24. EXPERIENCE THE RUSTIC FLAVOUR WHERE YOU TIE A CHECKED APRON AND ARE ENCOURAGED TO EAT WITH YOUR HANDS.19. THE AMBIENCE IS DECIDEDLY RUGGED AND YOU CAN EVEN WATCH YOUR MEAL BEING PREPARED INFRONT OF YOU.TALKED ABOUT THE WORLD OVER FOR ITS DELECTABLE NORTH WEST FRONTIER CUISINE.30 HRS TO 23.30 HRS * NORTH WEST FRONTIER CUISINE * TELE-RESERVATION IS ONLY DONE BETWEEN 19.45 HRS DINNER – 19.30 HRS TO 20. THESE TWO SPECIALITY RESTAURANTS HAVE BEEN INTERNATIONALLY ACCLAIMED – AS FOR INSTANCE BY THE FOOD CRITIC OF NEWSWEEK AND THEY ARE ALSO THE RECIPIENT OF THE PRESTIGIOUS “ GOLDEN FORK AWARD ”.
BEST RESTAURANTS OF INDIA .• Bukhara at Maurya in Delhi has declared Best Indian Restaurant in the world by 'The Restaurant ITC New been the Magazine'. It has also been voted the Best Restaurant in Asia and is the only Indian restaurant to feature in the list of 50 Best Restaurants in the World for five years since 2002. UK.
NO VISITS IN DELHI COMPLETES WITHOUT A VISIT TO BUKHARA.THE FOOD IS COOKED IN CLAY . BESIDES BEING A WORLD RENOWNED BRAND.SINCE IT HAS ONLY I30 COVERS “THE BUKHARA PROMENADE” WAS MADE TO ACCOMMODATE MORE GUESTS WITH AN ENTRY ONLY FOR 7 YEARS AND ABOVE.BUKHARA IN WGMSH&T’S IS THE BEST KNOWN SPECIALITY RESTAURANT OFTEN ACKNOWLEDGED AS THE BEST RESTAURANT OF INDIA. BUKHARA WITH ITS ROUGH INTERIORSAND NORTH WEST FRONTIER CUSINE IS VISITED BY THE BRASS OF THE WORLD COMMUNITY ALL OVER.THE TIME IN WHICH THE FOOD IS PREPARED AND IS SERVED PROVES THE EFFICIENCY AMONG THE RESTAURANTS.THE VIEW OF THE BUSY KITCHEN CHEFS ADDS TO THE TO THE WARMTH OF THE RESTAURANT. SOPHISTICATED AND ETHINIC TOGETHER WHERE KITCHEN IS THE PART OF THE RESTAURANT . A UNIQUE CONCEPT. A FEW OF OUR HONOURABLE GUESTS INCLUDE MR BILL CLINTON AND TONY BLAIR.
“IT IS REALLYTHE BEST IN TOWN ABOVE ALL COMPARISON!!” HIERARCHY F & B MANAGER MANAGER (CORPORATE) ASST. CAPTAIN HOSTESS CAPTAIN SR.TANDOORS IN THE TRADITIONALNORTH WEST FRONTIERS REGION. OPEN FOR LUNCH 1230 TO 1445. MANAGER (F& B)/ MANAGER MAITRE D’ HOTEL SR. DINNER 1900 TO 2345. STEWARD STEWARD APPRENTICE/TRAINEE .
Apart from technical aspects as discovered by our Quality Enhancement Department. laying of table. but equally important. personalisation and courtesy. The stress is not only professionalism and service. Staffs are trained through a series of training and retraining programs conducted by our training department and are well versed in the language. .At each Restaurant there is a qualified Maitre De and / or Captain to supervise the work of stewards. and the equipment used to keep dishes at the correct temperature. He in turn is actively supervised by the Restaurant Manager and the F&B Manager. as is customary in Deluxe hotels the world over. knowledge of menu items. with a view of satisfy guests' needs.
CAPTAIN • SR. STEWARD APPRENTICE • TRAINEES RECORDS FILES AND FORMATS THERE ARE QUITE A FEW RECORDS AND FILES IN PAVILION. STEWARD STEWARD • ASST.CAPTAIN • JR. * REGISTERS : CAPTAIN’S LOG BOOK – . SO IT IS SIMPLER TO USE. THE STEWARD TOTALS THE SUM AND PRESENTS THIS SLIP ALONG WITH THE BILL. * KITCHEN ORDER TICKET * TOTALING SLIP – THIS SLIP ISSUED WHEN THERE ARE TWO OR MORE CHEQUES.STAFF ORGANISATION • MANAGERS • HOSTESS SR.
ANY PARTICULAR DISH THEY ALWAYS PREFER ARE RECORDED IN THE GUEST HISTORY REGISTER.ALL THE SHIFTS STAFFING ARE NOTED DOWN IN THIS LOG BOOK. THE SALES ARE DIVIDED INTO THE FOLLOWING – BUDGETED ACTUAL SALES BUFFET SALES BEVERAGE SALES FOOD SALES AVERAGE SALES GUEST HISTORY REGISTER – HISTORY OF THE REGULAR GUEST. TIPS REGISTERS – ALL THE TIPS COLLECTED IN EACH SHIFT ARE RECORDED HERE. TRANSFER CHECKS – . SALES REGISTER – THE SALES OF THE DAY ARE RECORDED IN THIS REGISTER. LIKES AND DISLIKES. THE SHIFTS AS WELL AS THE OFF DAYS ARE RECORDED HERE. THEIR NAMES. DATE OF BIRTHS. ANNIVERSARY DATE. ADDRESSES. ATTENDANCE REGISTER – THIS REGISTER IS MAINTAINED TO KEEP A RECORD OF THE STAFF’S ATTENDANCE.
THIS IT MADE IN TRIPLICATE. THE STEWARD WHO IS ON THE PICK RECEIVES THE KITCHEN ORDER TICKET. FROM THE OTHER STEWARDS. : Table of 4: 39" X 39" : Table of 2: 27" X 27" : Table of 4 (Rectangle): 27" X 39" : Table of 4 Square: 42" X 42" . STANDARD TABLE SIZES As per existing service designs given below are the standard Table Sizes. THE DIRTY LINEN IS SENT TO THE LAUNDRY AND EXCHANGED WITH THE FRESH ONES.THIS CHECK IS USED TO TRANSFER ITEM FROM ONE DEPARTMENT TO ANOTHER. AFTER EACH SHIFT. LINEN INVENTORY – THIS BOOK CONTAINS INFORMATION ABOUT THE LINEN ITEMS OF THE RESTAURANT. PICKS UP THE FOOD AND DELIVERS THE SAME FROM THE KITCHEN AT HIS FELLOW STEWARDS STATION. SERVICE AND PROCEDURE’S THERE IS ONE STEWARD FOR THE PICKUP OF FOOD AND ONE FROM THE BUFFET.
: Table of 4 Round: 48" : Table of 6 Round: 60" : Table of 4 Rectangle: 27" X 39" SERVICE SKILLS -Table Layout Changing the table cloth during service • Laying the covers neatly and geometrically • Mitering of corners of the table cloth -Stacking the side board/ dummy waiter .
trays are well-balanced and safe to carry -Reservation/ Table booking • All the vital information to be solicited and noted down • Telephone etiquette and manners -Receiving guest(s) • Make eye contact and offer pleasantries with a smile • Seating the guest and service of water -Presentation of menu card/ Beverage list • Always to be presented open from the righthand side of the guest . crockery and glassware before every meal period • Sauces and condiments (accompaniments) refilled and fresh • Stacked in a clear and orderly manner -Carrying trays and salvers • Positioning orders/ clearances etc in a way that ensures.• Adequate stocks of operational ware like cutlery.
Lassi. Aerated drinks. liqueurs etc -Service of non-alcoholic beverages • Iced tea. Shakes. freshlime etc • Knowledge of garnish and accessories Check at appropriate time regarding repeat of beverages -Wine order taking and service . • Suggestive selling of cocktails/ aperitifs etc • Setup of beverages on salver or beverage round • Service from trays on the table with right positioning and elegance -Service of alcoholic beverages • Whisky. Cognac. Vodka. Rum. Gin.• Appropriate phrase while presenting.“Our beverage/ food selection. sir” -Beverage Order taking • Ask for specifications/ Preferences of the guest in terms of brands/ mixers/ quantity etc.
guest preferences etc -Service of food • Sequence and techniques involved • Correctly serve the right order to the right person • Ensure that proper accompaniments are placed on the table • Clearance of the table after each course • Crumbing techniques -Service of hot beverages . price etc • Techniques involved in presenting and serving wine • Matching the wine with guests food order or choice -Food order taking • Thorough Menu knowledge • Anticipating the needs of the guest • Suggestive selling/ Upselling • KOT writing and placing the order • Clear communication with the kitchen regarding special instructions. region. vintage. grapes used.• Sound knowledge about all the aspects of the wine like variety.
their usage and maintenance • Maintaining high levels of personal grooming and hygiene .• Tea/ coffee/ nourishing drinks etc -Compiling a bill without any errors and presenting it as soon as it is requested -Thanking and bidding farewell to the guests -Handling guest complaints/ requests • Service recovery • Apologize to the guest for inconvenience caused -Bartending skills • Thorough knowledge of beverages • Speed and neatness in bartending • Showmanship in making cocktails etc • Maintaining right inventories of alcoholic beverages -General skills involved • Carrying and usage of waiters cloth • Various napkin folds • Thorough knowledge of equipment and serviceware.
. When serving drinks onto a table cloth. unless served at the bar counter service of beverage from the right. • All drinks will be served onto a coaster accompanied with a napkin.• Good interpersonal skills ensuring guest interaction at all levels • Attentive position and anticipation of guest needs • Clear focus and eye for detail • Correct usage and handling of linen SERVICE OF BEVERAGES GENERAL RULES • All drinks shall be served / cleared from a service tray / beverage round. coasters and napkins may be omitted • A simple food grade stir stick (with or without logo) will be presented for mixed drinks – • Bottle or canned beer will be placed next to a glass after first pouring in front of the guest on the table / counter.
This applies to the service of Rum. and Vodka with mixes also. • The whisky is poured from the shot glass over the ice and a stir stick is placed in the glass • Water or soda is added from decanters as per guest’s request . a coaster and an empty hi-ball glass on a coaster are placed in front of the guest • The old-fashioned glass or hi-ball glass is placed on the coaster and ice cubes placed in the glass as per guest’s request.SPIRIT SERVICE • Straight drink (Whisky) or on the rocks to be served in old fashioned glass • Mixed drink to be served in a hi-ball glass • A cocktail napkin. The whisky would continue to be carried in the shot glass ahead of services. Gin. Where 4-5 or more guests are to be served a couple of hi-ball glasses could be preloaded with 2/3 ice cubes to speed up service.
BASIC RULES • Deportment. • When crockery and cutlery bear the name or logo of the establishment. and pacing are all-important and food-service workers must stand upright and move gracefully. it must be placed in line with the customer. he should lower the left shoulder slightly in order to place the plate correctly from the left. poise. tea and all beverages are served from the right. . plates are placed with the badge or logo uppermost at '12 o'clock'. use the same position as above but with the right foot forward. which can be achieved by standing about 15 cms away from the customer's chair. they should not run or walk quickly as this can convey a feeling of confusion. • When serving drink from the right. but sugar can be offered from the left if not on the same tray as the coffee. with the left foot forward and with a gentle rotation of the body from the hip to the left. • In order to serve food elegantly at the table the waiter must adopt appropriate body posture. or to bring the serving dish containing the food to just above the customer's plate.that is. • Coffee.
. Oil and vinegar with certain hors d'oeuvre. any unwanted cutlery must be removed by the use of a cover plate which is a joint plate covered with a napkin to prevent clatter. any additional cutlery is added in the same way using a cover plate.• When placing a clean hot or cold plate in front of a customer.g. • Bread rolls and cut bread are served from the lefthand side by offering the basket to the customer to help himself. As the food items are served. etc. for hygiene purposes all cutlery must be handled at the base only.. Parmesan cheese with pasta dishes.. • Prior to the service of an item. mustard with grilled meats. the correct accompaniments must either be offered or placed on the table e. care must be taken to ensure that the thumb does not touch the upper rim of the plate. If desired the bread may be served from the breadbasket by means of a serving spoon or fork. but at the end of the course the items must be removed.
BUFFET AND THE GRILL SECTION UNDER CHEF BILL MARCHETTI. IT IS A PERFECT PLACE FOR WINE. DINE AND MUSIC. WITH A COVER OF 70 AND A FEW MORE ON THE OPEN TERRACE DINING AREA. SERVES ALL KINDS OF ALCOHOLIC AND NON . THE ITALIAN SPECIALITY RESTAURANT SERVES AUTHENTIC LEBANESE AND ITALIAN CUISINE IN A-LA-CARTE.WESTVIEW WESTVIEW.
com Our GDS CODES DELHI PH50047 DELHI Galileo Sabre World span PH24536 PH .ALCOHOLIC BEVERAGES ALONG WITH ENGLISH MUSIC BY GUITARIST PETER MEHTA.com : : Amadeus PH www. FACT SHEET Address : The Imperial Janpath New Delhi 110001 India Telephone Facsimile E – Mail Website : 91-11-23341234 : : 91-11-23342255 Luxury@theimperialindia.theimperialindia. IT OPENS FROM 1930 TO 2345HRS. HOSTED BY MALE AS WELL AS FEMALE STEWARDS.
Lobby . Daniell’s .J.The Hong Kong based interior designer. Renovation and restoration of guest rooms. The spice Route restaurant has been designed by Rajeev Sethi – India’s cultural czar.Architects/ Deisigners D. 1911 restaurant by Chandu Chhada. the original FACILITIES AT A GLANCE Residential 231 rooms – 188 rooms and 43 suites Food & Beverage Restaurants – 1911. 1911 Brasserie. The Spice Route. Broomfield ( architect of structure). San Gimignano.
flowering plants and shrubs. Museums. ferns. Beauty Salon and Barber Shop. The Imperial Lawns. Patisserie – La Baguette Bars Patiala Peg. Royal palms. Art Galleries. conventions & Events Royal Ballroom. Fitness Centre. a private meeting room for 6 persons on request.Tavern. 1911 Bar Leisure & Entertainment Shopping precinct including India’s first and only Chanel store. Live entertainment at Daniell’s Tavern. palms. a remarkable number of species of trees. Swimming Pool. the Atrium. Meetings. Hodges Room. SAN GIMIGNANO'S . Emily Eden Room. Gardens & Courtyards Three acres of lush greens. Historical monuments and Shopping (nearby).
The Imperial's Italian specialty restaurant takes inspiration from the medieval town of beautiful towers called San Gimignano in Tuscany. . It offers a delectable fare and boasts a premium selection of Italian wines and grappa.' The restaurant leads into a terrace courtyard called Paradiso DiVino. including San Gimignano's very own 'Vernaccia di San Gimignano.
India. the Ashok is a familiar and distinctive landmark. Chanakyapuri. 9 km . HOTEL ASHOKA Ratings: 5 Star Deluxe No hotel symbolizes the traditional grandeur and hospitality of the historic capital of India more than the Ashok. Set in a prime location of Delhi's Diplomatic Enclave. Accessibility: 15 km from International Airport.. the fist and foremost of Delhi's star hotels and the flagship of the Ashok Group. its rose-red walls and arched and turreted contours setting it apart from the glass and concrete conformity of other hotels. New Delhi -110 021. Address: 50-B. 10 km from Domestic Airport.
from New Delhi Railway Station. Locational Advantage: Situated in serene Diplomatic Enclave close to City center/business district & Airport. ROUGH Italian specialty restaurant 1830 hrs to 0030 hrs located at lobby level. he escorts the guests to their seats Responsible for the maintenance of hygiene standards at the restaurant . RESTAURANT MANAGER Reports to the F & B director He is responsible for the smooth functioning of the restaurant He supervises and instructs the staff Maintain proper co-ordination and good relations with the kitchen staff Handles the guest complaints Ensures that the proper standards of service and hygiene are maintained by the staff ASSISTANT MANAGER He helps the restaurant manager in his work operations and does have the authority to take decisions in the absence of the restaurant manager… CAPTAIN Reports to the restaurant manager Supervises the staff and help them when so ever required Allocates duties to the senior stewards and apprentices Keeps a close eye on the functioning of the restaurant In the absence of the hostess.
Deals with the guest complaints Does suggestive selling in order to promote sales STEWARD He reports to the captain Lays the covers on the table Does the clearance of the table and further clean the dishes at the dish washing area Wipe glasses and cutleries Prepares KOT’s (Kitchen order ticket) and places the kitchen copy with the chef and picks up the food Services the food to the guest Presents the check to the guest and put all the tips in the tip box Caries out linen exchange from the linen room RECORD AND REGISTERS MAINTAINED LOGBOOK… It is very important register as it is the communication link between the two consecutive shifts. It is signed by the F & B director everyday… . no. total sales. On the right side the employee’s present for a particular shift is mentioned on the left hand and necessary and information which is to be passed on the next shift. of covers sold and suggestions. beverage. Food & Beverage sales figure are also mentioned in it for a shift… SALES SUMMARY SHEET :This is a register in which a record of the forecast sales and actual sales is maintained. It has got separate columns for food.
carpentry. pen. counted and made into bundles of 10 to facilitate quick linen exchange and its entry is made in this book… REPAIR ORDER BOOK… This book is maintained to give the engineering department all kinds of complaints like electrical.LINEN ROOM… It is a small book maintained to keep a record of the linen exchange of the outlet. sauces. paint touch up etc. etc. when the sources are closed. marmalade. mustard. crayon envelopes. In the everyday shift. from the stores special children menu is also acquired through this book… FOOD REQUISITION BOOK… This book is to maintained to acquire food stores from general stores like jam. sugar etc are obtained through this book… INTER DEPARTMENTAL TRANSFER BOOK… This book is used to borrow certain items urgently from another department outlets / departments. the soiled linen is sorted. . as and when required… MATERIALS REQUISITION BOOK… This book is maintained to acquire things like pencil.
Our chefs regularly source rare ingredients from the region.Oh cacutta:Oh! Calcutta is an ode. Contemporary. quintessential Bengali. Mutton Rezzala and the famous Hilsa (Ilish). . And that’s not all. The cuisine at Oh! Calcutta is. visiting small hamlets in search of a unique dish. a celebration to the romantic city of Calcutta and its gastronomic delights. of course. Only here can you discover the lost culinary arts served originally in the old Kolkata Clubs – the Colonial Cuisine which left the land with the British. horse carriages for taxis and large motorcars carrying gentlemen and ladies to the clubs – a cultural capital and an intellectual force. yet evocative. Oh! Calcutta is where Bengalis meet to taste home food and non-Bengalis enjoy such famed delicacies as Smoked Bekti. The whole point of the exercise is to consistently surprise the palate – to ensure a constant stream of unique experiences. It offers a diverse and traditional fare of authentic Bengali cuisine that is reminiscent of Kolkata as it once was. A city with electric trams. modern yet traditional.
New Delhi. textures intermingle and colours blend. Pune. Hunan and the fresh markets of Beijing. It’s the flagship chain of Speciality Restaurants and the largest chain of fine dining Chinese restaurants in the country today. Surat. new methods. Maintaining authenticity and keeping the cuisine contemporary is no mean feat. The cuisine itself is based on the principle of Yin and Yang. Lucknow. A sense of balance is reflected in the dishes.Mainland China It’s how India travels to China. to the far-flung provinces of Hunan. . Mainland China has a countrywide presence of 30 outlets across Mumbai. Mainland China serves authentic Chinese cuisine from the major provinces of China. Sichuan and others. Original sauces. staying true to the practices and traditions of the land. Our chefs fly to various provinces in China. New outlets have recently been opened in Jaipur. ingredients. Kolkata. interacting with their counterparts on location. Nashik. spices are all flown in from Guangdong. Today. Bangalore. Guwahati. Sometimes even exploring deep within the land looking for new recipes. Chandigarh and Dhaka (Bangladesh). Baroda. Chennai. This harmony dictates every delicacy that our master Chef from China adheres to … in all our creations. and new ideas. Ahmedabad. Ludhiana and the most recent one is at Vashi (New Mumbai). Bhubaneswar. Hyderabad. Flavours combine.
Mainland China. Mumbai Mainland China. Kolkata won the coveted The Telegraph Good Food Award Oh! Calcutta. . Hyderabad won the coveted H & FS award for Best Oriental Restaurant Mainland China. It created a benchmark. Pune won the Times Good Food Award for best Chinese Restaurant Oh! Calcutta. Mumbai won the prestigious Times Good Food Award for Best Bengali Restaurant. It’s won numerous awards. Mumbai won the prestigious Times Good Food Award for Best Bengali Restaurant Sigree. Bangalore won the coveted H & FS award for Best Oriental Restaurant Mainland China. Mumbai won the prestigious Times Good Food Award for Best Bengali Restaurant Oh! Calcutta.Mainland China is nothing short of a movement. 2009 2009 1999 2002 2003 2003 2004 2004 2005 2006 2006 2006 2007 Times Good Food Award for the Best Chinese Restaurant 2009 Mainland China . Delhi won the Times Good Food Award for Best Bengali Restautant Oh! Calcutta. Kolkata won the prestigious Times Good Food Award for Best Bengali Restaurant Oh! Calcutta. Kolkata won the coveted The Telegraph Good Food Award Oh! Calcutta. and it proudly enjoys an unparalleled loyalty among its patrons. Chennai Top Rated Bengali Restaurant by Burrp 2009 Oh! Calcutta Express. Pune won the prestigious Times Good Food Award for best North Indian food.
The restaurant has been awarded ´Most Authentic Bengali Restauranté by Burrp and ´Best Bengali Restaurant´ by Times Good Food Guide. Express´. Mainland China Chennai won the Best Restaurant Award serving Oriental Cuisine in Chennai by Frappé– Chennai´s Café Lifestyle Magazine. Burrp Food Award for the most authentic Bengali restaurant went to ´Oh! Calcutta. 2008´ for being ´The Most Admired F&B Retailer of the Year Dine in Restaurant of Indian Origin´. Yet again Mainland China and Sigree Pune were awarded Times Good Food Award for best Chinese and Indian restaurant in Pune.2008: Mainland China won ´The Golden Spoon Award. It´s raining awards for Oh! Calcutta Tardeo. Oh! Calcutta Tardeo won the DNA Award for the Best Bengali Restaurant 2008 .
New Market Area 30A-F Free School Street. That was open ended interview in nature.500 DATA COLLECTION 1.Maria Food Center Restaurant . 2. New Market Area. A sample of 50 was taken for this study. to learn more about the organisation and its working methods.11:00 AM Price for 2 Rs. SECONDARY DATA: .250-Rs. Kolkata Cuisine Indian Thai Mediterranean Contact No 033. PRIMARY DATA: The primary data that was collected was mainly through the questionnaire.40061999/60-61 DressCode Casual Payment All Major Card Accepted Time All Days -11:00 AM . Also. the managers were interviewed.
to understand the high speciality restaurant industry in India in general and Delhi in . information centres and websites particular.The secondary data was collected from various sources like magazines.
DATA ANALYSIS Questionnaire .Customer 1Age: 0-10 10-20 20-30 3040 0 20 40 30 Above 50 5% 4050 5 0-10 0% Above 50 5 40-50 5% 20-30 20% 30-40 30% 20-30 40% These types of restaurants are more popular to the upwardly mobile and the youth group. .
What brings you to the restaurant”? Quality Service Response 25 40 “High -class speciality Variety Ambience 5 30 Ambience 30% Quality 25% Variety 5% Service Response 40% Service response and Ambience are the two most important third. Quality comes a close . factors for which these places are frequented by the patrons.
Which day according to you do you find “ High -class speciality restaurants ” full? Monday Tuesday Wednesday Thursday Friday Saturday Sunday 0 0 0 0 35 40 25 40 35 30 25 20 15 10 5 0 Friday Monday Wednesday Thursday Saturday Tuesday Sunday Weekends are the times when these places are most visited. . This is in trend to the common metrosexual behavior.6.
7. . Do you come here with your Family Friends Girl friend/ Boy friend 30 45 15 10 Alone Girl friend/ Boy friend 15% Alone 10% Family 30% Friends 45% Family and friends are the main reason that the customers frequent these places.
. Have you come across any special offers given by these“ High -class Speciality restaurant”? Yes 85 No 15 No 15% Yes 85% Most of the people have actually come across special offers given by these “ High -class Speciality restaurants”..
The restaurants should position themselves more like Middle/ Upper Middle class rather than for the rich. Discounts and offers should be given more on weekdays so as to pull the crowd to near full capacity on the weekdays as well. Product variety offered by the restaurants should be improved. 2. 3.CONCLUSIONS From the above study. 4. . The youth crowd should be targeted along with the family crowd. we can conclude the following: 1.
of restaurants. could have given us a more accurate result. . if taken. Also. a larger no.LIMITATIONS The main limitations were time and confidentiality of information from the company.
Accessibility . This would eventually determine what attributes/benefits the consumer desires. to determine the percentage wise preference for these for these restaurants and to find out the frequency of visit at each of the stated restaurants.Space .Décor Based on above attributes concepts were developed on which analysis could be made. .EXECUTIVE SUMMARY The objective of conducting the market research study was to identify the unique factors which attract people to each of these stated restaurants. .Price .Speed of Delivery .Variety .Quality of food .Clean liness/hygiene . A set of attributes were generated on basis of objectives that were previously determined.
Finally a personally administered questionnaire survey was conducted. . Based on which findings have been presented.
ehotelier.fooddude.com • www. New Delhi The Taj Mahal.fhrai.com www.com • www.hotelier&caterer.com • www.restaurant.com • www.hcima. New Delhi .BIBLIOGRAPHY INTERNET • www.co.hotelinteractive.uk • www.thomsonlearning.hotel-online.com www. New Delhi ITC Maurya Sheraton.org www.com www.com www.biz.com • • • • • • www.mckinseyquarterly.entrepreneur.com • www.com HOTEL The Imperial.yahoo.cio.