Professional Documents
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In Partial Fulfillment of Entrepreneurship & Management of Innovations
In Partial Fulfillment of Entrepreneurship & Management of Innovations
ON
ESTABLISHING THE HARMONY RESTRAURANT
In partial fulfillment of
Entrepreneurship & Management of Innovations
SUBMITTED TO:-
PROF. KISHOR BARAD
PROF. VIPUL PATEL
SUBMITTED BY: -
LIMBACHIYA HEMANG D. 13
PATEL BHAILAL M. 21
PATEL KIRAN J. 30
PRAJAPATI MAHESH S. 47
SR PARTICULAR
NO
PREFACE
ACKNOWLEDGEMENT
1 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
2 SCOPE OF THE PROJECT
3 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
4 PRODUCT PROFILE
5 PROMOTERS PROFILE
6 MENU OF HARMONY
7 EQUIPMENTS IN RESTAURANT
7.1 F & B EQUIPMENTS
7.2 KITCHEN EQUIPMENTS
7.3 ELECTRONIC EQUIPMENTS
7.4 BANQUET HALL EQIPMENTS
8 SALARY BUDGET
9 FIXED & VARIBALE COSTS
10 MARKET TRENDS
11 MARKET POTENTIALS
12 MARKETING STRATEGIES
13 ESTIMATED DAYS FOR STARTING THE RESTAURANT
14 FINANCIAL ANALYSIS
14.1 TRADING A/C
14.2 PROFIT & LOSS A/C
14.3 BALANCE SHEET
15 CONCLUSION
CHAPTER 1
INTRODUCTION ABOUT THE CONCEPT OF
RESTAURANT
1. Most hotels are family- run establishments and, as such, the services
are more personalized than professional.
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.
Restaurant
Banquets hall
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
Registered Name
HARMONY RESTAURANT
Size of Restaurant
Products
Banker’s Name
Location of Restaurant
Aroma circle,
Partners
Limbachiya Hemang D.
Patel Bhailal M.
Patel Kirankumar J.
Prajapati Mahesh S.
3.1 OBJECTIVES OF RESTAURANT
3.2 MISSION
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.
TOTAL STAFF : 40
MORNING STAFF: 8
AFTERNOON STAFF 16
EVENING STAFF 16
40
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 : 300 persons
In side : 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
SOUP
Tomato Soup 30.00
Sweet Corn Soup 40.00
Sweet Corn Veg. Soup 45.00
Veg. Hot & Sour Soup 40.00
Veg. Man-Chow Soup 45.00
Cream Of Veg. Soup 40.00
Veg. Noodle Soup 40.00
APPETISERS
Paneer Tikka Dry 55.00
Veg. Manchurian Dry 40.00
Mushroom Manchurian Dry 50.00
Paneer Chilly Dry 45.00
Veg. Spring Roll 55.00
Spicy Capsicum 45.00
SALAD
Green salad 25.00
Tomato salad 20.00
Cheese cherry pineapple stick 30.00
Cucumber salad 25.00
INDIAN PANJABI
HARMONY Sp. Veg. 60.00
Paneer Toofani 55.00
Paneer Tikka Masala 60.00
Paneer Butter Masala 55.00
Paneer Bhurjee 60.00
Paneer Tava Masala 65.00
Paneer Handi 60.00
Paneer Lajavab 60.00
Kadai Paneer 55.00
Paneer Do-Pyaza 60.00
Kesari Handi 55.00
Mutter Paneer 50.00
Palak Paneer 45.00
Dam Aloo 40.00
Sp. Veg. Handi 50.00
Mix Veg. 45.00
Veg. Kadai 50.00
Veg. Kolhapuri 50.00
Veg. Jaipuri 50.00
Veg. Makhanwala 55.00
Veg. Hydrabadi 55.00
Veg. Handi 45.00
Veg. Dilruba 50.00
Veg. Tava Masala 55.00
Veg. Shoal Aur Shabnam 55.00
Kaju Butter Masala 60.00
KOFTA
Malai Kofta 40.00
Nargish Kofta 45.00
Kashmiri Kofta 45.00
Veg. Kofta 40.00
SWEET DISH
Shahi Paneer 45.00
Navratna Korma 50.00
Veg. Singapori 50.00
Khoya Kaju 50.00
Dum Aloo Kashmiri 45.00
Paneer Mogalai 55.00
TANDOORI
Roti 8.00
Butter Roti 10.00
Parotha 12.00
Butter Parotha 15.00
Stuffed Parotha 18.00
Methi Parotha 15.00
Kulcha 15.00
Butter Kulcha 18.00
Stuffed Kulcha 20.00
Nan 15.00
Butter Nan 18.00
Stuffed Nan 18.00
Cheese Nan 20.00
Kashmiri Nan 20.00
RICE
HARMONY Pulav 50.00
Steam Rice 40.00
Jeera Rice 45.00
Veg. Pulav 50.00
Kashmiri Pulav 55.00
Veg Biryani 55.00
Veg Hydrabadi Biryani 60.00
Handi Biryani 60.00
FRIED RICE
Veg. Fried Rice 45.00
Noodles Fried Rice 50.00
Garlic Ginger Fried Rice 50.00
Mushroom Fried Rice 55.00
Jeera Fried Rice 50.00
Veg. Hong Kong Fried Rice 60.00
Szechwan Fried Rice 60.00
DAL
Dal Tadka 35.00
Dal Fry Butter 40.00
Dal Makhani 45.00
RAITA
Pineapple raita 25.00
Boondi raita 25.00
Mix raita 30.00
Tomato raita 25.00
Onion raita 20.00
Curd 15.00
CHINESE
American Chopsuey 50.00
Chinese Chopsuey 50.00
Paneer Chilly 55.00
Mushroom Manchurian 50.00
Szechwan Hakka Noodles 45.00
Veg. Manchurian 40.00
Veg. Hong Kong 45.00
Veg. Chow Mien 45.00
Veg Chow-Chow 50.00
Veg Singapore 60.00
Veg Boll In Garlic Sauce 50.00
Veg Hakka Noodles 55.00
CONTINENTAL
HARMONY Sp. Sizzler 75.00
Veg. Grilled Sizzler 60.00
Backed Macroni With Pineapple 50.00
Backed Veg. With Pineapple 45.00
Backed Spaghetti With Pineapple 50.00
French Revoling 40.00
Backed Macroni 45.00
Backed Spaghetti 45.00
Backed Veg. 40.00
PAPAD
Roasted Papad 5.00
Fry Papad 8.00
Masala Papad 10.00
SOUTHINDIAN
HARMONY Sp. Dhosa 35.00
Sada Dhosa 25.00
Masala Dhosa 30.00
Rava Sada Dhosa 30.00
Rava Masala Dhosa 35.00
Paper Sada Dhosa 25.00
Paper Masala Dhosa 35.00
Family Dhosa 50.00
Spring Dhosa 45.00
Mysore Dhosa 35.00
Mysore Masala Dhosa 40.00
Plain Uttapam 25.00
Tomato Uttapam 30.00
Masala Uttapam 35.00
Six In One Uttapam 45.00
Idly Sambhar 30.00
Fry Idly 35.00
Mendu Wada 30.00
Sandwich Uttapam 40.00
Upma 30.00
SNACKS
HARMONY Break Fast 65.00
Bread Butter 15.00
Bread Butter – Jam 20.00
Veg. Sandwich 20.00
Veg Toast Sandwich 20.00
Veg Grill Sandwich 25.00
Veg Cheese Sandwich 25.00
Veg Cheese Toast Sandwich 30.00
Veg Cheese Grill Sandwich 35.00
Garlic Toast Sandwich 25.00
Veg Club Sandwich 30.00
Cutlet 25.00
Samosa 20.00
Finger Chips 25.00
Masala Sandwich 25.00
Chana Chat 35.00
Wafer 15.00
HOT BEVERAGES
Tea 8.00
Masala Tea 10.00
Coffee 10.00
Milk 10.00
Bournvita 15.00
Corn Flakes with Milk 25.00
COLD BEVERAGES
Butter Milk 10.00
Lassi 25.00
Special Lassi 30.00
Fresh Lemon Water 10.00
Lime Soda 15.00
Jal Jeera 10.00
Jal Jeera Soda 15.00
Soft Drinks 12.00
Soda 10.00
Mineral Water 15.00
Cold Coffee 25.00
Cold Coffee With Ice Cream 30.00
FROZEN DESERTS
Raj Bhog Ice Cream 35.00
Butter Scotch Ice Cream 30.00
Anjeer Ice Cream 30.00
Kaju Draksh Ice Cream 25.00
Kesar Pista Ice Cream 25.00
Cassata Ice Cream 25.00
Vanilla Ice Cream 20.00
Strawberry Ice Cream 20.00
Pineapple Ice Cream 20.00
Chocolate Ice Cream 20.00
CANDY
Mango Dolly 10.00
Chocobar 15.00
Raspberry dolly 10.00
Chocolate cone 20.00
Butterscotch cone 15.00
MILK SHAKE
Kaju Draksh 30.00
Kesar Pista 30.00
Raj Bhog 40.00
Butter Scotch 35.00
Anjeer 35.00
Vanilla 25.00
Strawberry 30.00
Pineapple 30.00
KITCHEN DEPARTMENT
VARIABLE COST
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
CHAPTER 14
FINANCIAL ANALYSIS
To Purchase By Sales
To Food Purchase 7,65,715 By Food Sales 19,20,215
To Transportation Cost 71200
To Inventory
Maintenance Cost 24618
To Gross Profit
(Transferred To The P
& L A/c) 10,58,682
Dr. Cr.
PARTICULARS Amounts PARTICULARS Amounts
Expenditure To Gross Profit 10,58,682
(Transferred from trading
Beverages Consumed 70000 A/c
To Salaries 1161600 Income
To Staff Meal Expenses A/c 28250 Sale Of Food, Beverages 2220000
To Electricity Expenses 21000 Income from banquet hall 675000
To Telephone Expense 61500
To Administrative Expenses 69780
To Stationary Expenses 8750
To Cleaning Agents 18000
To Maintenance & Repairs
A/c 93000
To Gas A/c 13600
To Newspaper Expenses A/c 1800
To Decoration Expenses A/c 65000
To Generator & Diesel A/c 53025
To Panchayat Tax 3500
To Fire Fighting A/c 16300
To Depriciation :
Building 160000
Equipment 35359
Furniture 19000 214359
To Interest On Loan 380000
To Interest On Capital
Kiran A/c 60000
Bhaillal A/c 60000
Hemang A/c 60000
Mahesh A/c 60000
Net profit (transferred to
B/S) 3,75,536
Total 28,95,000 Total 28,95,000
14.3 BALANCE SHEET FOR THE YEAR ENDED 31st MARCH,
2006
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.