ASSIGNMENT

Module Code : 19MBA506A

Module Name : OPERATIONS MANAGEMENT

Programme : MBA

Department : MANAGEMENT STUDIES

Faculty : FACULTY OF MANAGEMENT AND COMMERCE

Name of the Student : PURAN CHAND MALVIYA

Reg. No : 19MCMS047079
Batch : FULL TIME 2019
Module Leader : DR.N. SURESH

i
<Assignment Title> ii
 Declaration Sheet
Student Name PURAN CHAND MALVIYA
Reg. No 19MCMS047079
Course MBA Batch Full-Time 2019.
Module Code 19MBA506A
Module Title OPERATIONS MANAGEMENT
Semester Date 25 September 2019 to 17 January 2020
Module Leader DR.N.SURESH

Declaration

The assignment submitted herewith is a result of my own investigations and that I have
conformed to the guidelines against plagiarism as laid out in the Student Handbook.
All sections of the text and results, which have been obtained from other sources, are
fully referenced. I understand that cheating and plagiarism constitute a breach of
University regulations and will be dealt with accordingly.

Signature of the
Date
student

Submission date stamp

(by Examination & Assessment
Section)

Signature of the Module Leader and date Signature of Reviewer and date

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S.N. PARTICULARS PAGE NO.
1 Introduction 4-4
2 System of service followed by restaurant 5-6
3 Factors of location 7-8
4 Factors of layout 9-10
5 Inventory of restaurant 11-11
6 Quality control 11-12
7 Planning , production , controlling 12-13
8 Conclusion 14
9 References 15

CONTENT OF REPORT

INTRODUCATION
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In the world the Indian market of restaurant is growing very fast and rapidly
which create the opportunity for the restaurant to expand and grow the business.

Now days the people are very busy and they also want healthy food or testy
food but they don’t want to prepare the food at home also don’t want to be the
dishes but they want hygienic food. That’s why in the market the demand for
restaurant had increased. And it will also continuous increase the demand for
fine dine food.

Fine dine restaurant are the restaurant which is come under the head of the full
time service restaurant. The fine dine restaurant are known for its quality
ingredient maintenance and for the serving of food with the very unique way.

The service provided by restaurant with special dishes by the experienced chefs.
The segment of fine dine restaurant is traditional but it is now becoming the
modern with new upgraded methods and system followed by the restaurant
which create a unique identity in restaurant.

The services and the food provided by fine dine restaurant costly compared to
the fast food .they mainly target the upper middle class and rich people .The
consumer is ready to pay the huge money for delicious meals.

For completing the huge demand of food at the given time restaurant have to
increase the efficiency in operation or process of providing the service.

The huge demand and big market also create the heavy competition for
restaurant. In India there many domestic and international brand which are
known for fine dine services and quality ingredients.

For better understand the Indian fine dine market for restaurant and the
operational strategy and service strategy I visited the ADYAR ANAND
BHAVAN.

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ADYAR ANAND BHAVAN

It is known for its fine dine services and the delicious food.it is also called as
A2B.

It was started three decades ago by the late Tirupati Raja in Chennai Tamil
Nadu but expanded delicious service in all over the country credit goes to Mr.
K.T. Venkatesan and Mr. K.T. Srinivasan Raja.

It is also got the the Time Food Award in 2016 for best services in the south
India. It’s provide the wide varieties of food and sweats for vegetarians.
It have its brand value which the people are come for the eating food.

SYSTEM OF SERVICE FOLLOWED BY ADYAR ANAND BHAVAN:-

The restaurant has targeted segment which include the upper middle class and
upper class. It have 150+ stores across the country and also expanded its
business in USA, Singapore Dubai, etc.

It provide the individual services to customers which make the customer

loyalty.
Restaurant open’s at 7 am to 10 pm. Provide breakfast in morning and lunch in
afternoon and dinner in evening and night.

The restaurant has fully air-condition and well organized tables and chairs with
soft lights.

It is known for business meeting and family restaurant. The services which are
provided by adyar anand bhavan
 Self service
 Dining service
 Delivery service
 Buffer system

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Human resources planning: -

The employee for restaurant should treated as the assets of the company
because the employee are face of the restaurant so the employee should trained
by the organization for doing the work efficiently.
The employee which are worked in the adyar anand bhavan

Figure 1 organisational structure of Adyar Anand Bhavan

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LOCATION:-

For starting a restaurant first we take the decision about the location because
every place is not perfect for a restaurant .location is important for serving and
attracting the customer there are many essential point which should there for a
selecting perfect location. Adyar Anand Bhavan have all these facilities which
make it different form others

 Facility of Parking: -
because now days the parking is essential for a restaurants. Customer are
see the parking space before going to restaurants. Adyar Anand Bhavan
have parking for two wheeler and four wheeler at the side of restaurant
and it is also free of cost

 Visibility: -
The restaurant is located on main road where the crowd of people is walk
on footpath and they can easily access the restaurant. Also it helps the
restaurant for free of cost advertising. Pedestrians can easily remind them
that Adyar Anand Bhavan restaurants exists and they will buy or eat
sometime.

 Size of the Restaurant :-

in terms of size the restaurant is medium level and provide the adequate
space for the front line office and back line office it also have space for
the those customer who want to eat food stand on leg or those who want
seat and eat

 Safety of building: -
The restaurant building have only ground floor and it is own by owner.
Have all the safety system like fire alarms etc. the building of restaurant
is not old more than 5 year have maintain very well.

 Neighbours
Restaurant is located on main road and there is no other restaurant
surrounding 700-800 meter. Which give advantage for restaurant because
there is no competition at the certain point. At 50 meter of distance the
bus stop is there.

 Lease o Rent: -

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 Adyar Anand bhavan have taken it land and building on rent with
agreement for few years. Mostly the outlet of Adyar Anand Bhavan is on
lease or rent. Because the purchase of land and building lead to high
investment in fixed assets.

 Development in future: -
Adyar Anand bhavan have few policies regarding the outlet. They
research about location that it will improve in future or not or also check
the legal aspects of the location

Figure 2 LOCATION OF ADYAR ANAND BHAVAN

LAYOUT OF RESTURANT:-

One of the most important aspect of any restaurant is it have proper layout for circulation and
movement of restaurants staff and easy to accessible for customer for giving an order or seating in
restaurant . We all know that success of mac Donald is because of a fantastic idea and innovation of

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a good layout of restaurant the mac Donald is giving its best result by providing food in very less
time.
By inspiring from this technique of the mac Donald the Adyar Anand Bhavan also have the a
fastest layout for taking an order and serving the food
The Adyar Anand Bhavan have some essential qualities of layout these are

 EASY& ATTRACTIVE ENTRANCE: - there is one statement that “Never judge the book
by its cover “but in case of any restaurant it is not applicable. Because the customer are
king and very intelligent they see the entrance and then go for the restaurant. in this case
Adyar Anand Bhavan have good entrance with a lighting blub and decorated with flowers
which give attractive look for entrance

 WAITING SPACE :- generally there is no waiting queue for customer but it provide some
space for customer .this is applicable only on Sunday or any government holidays

 NICE DINING ROOM: - Adyar Anand Bhavan restaurant is provide both the services like
self-service and serve on the table. There is no extra charge for serving on table it is depend
on customer which type of services they want. Because the customer are more family
members that’s why the Matru Sagar introduced dining room. where the customer are come
and seat the waiter take the order from customer and give to the back office
 Fine dining table 16-18 square feet
 Counter bar for service 16-18 square feet
 Fast food or coffee counter 10-12 square feet
 The space between each chair is 20 inch
 40-50 inches space between each square table
 20-30 inches space between diagonal table

 THE KITCHEN LAYOUT: - A kitchen also called as back office of restaurants because a
well maintained and a perfect layout of kitchen will increase the efficiency of restaurants
and reduces the time consumption of order also help in reducing accidents in the
restaurants. Matru Sagar cocking layout is setup in square and the space is open so’ chefs
can communicate to each other while preparing a meals .the accurate kitchen layout
minimize the sous of chefs and cooks to bump into each other. Kitchen have also conation
the all equipment which are needed for cocking the food and kept in that way which help
the chefs to take and reduces the time consumption .

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  LAYOUT OF RESTROOM: - At most of the time customer experiences in the restaurant is
not at the table but it’s in the restroom. Clean restroom show that you care for the customer
and. in many restaurant the restroom is afterthought, but according to some surveys by
zogby international more than 80% of the consumer avoid the restaurants because of their
dirty restrooms and never come back to restaurant Adyar Anand Bhavan are maintain the
restrooms clean. have separate restroom for both the gender

 PAYMENT STATION & POS SYSTEM: - for any restaurants the technology helps the
restaurant to work fast and reduced the time consumption. POS{ point on sale } helps the
restaurant to reduce the time taken by waiter to collect the bill from customer it also
provide the facility of credit card and debit card where the customer can swipe and pay the
bill immediately . It increase’s the customer satisfaction.
Payment method provided by restaurant are cash, credit card and debit card etc.

Figure 3 ADYAR ANAND BHAVAN

INVENTORY OF RESTAURANT:-

The management of inventory is essential for the fine dine restaurant because
the material purchased should be maintain in that why which the material will
surplus or shortage of material

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The Adyar Anand Bhavan follow the theses method for managing the inventory

1. FIFO {first in first out]:- the grain and spice which are bought first are use
first and they kept in period for one month

2. JIT [Just in time}:- these method are used for the vegetables and fruits
purchasing.

3. By doing the regular audit for the inventory

4. by wastage tracking.

5. They are use the inventory management software

QUALITY CONTROL DEPARTMENT: -

The main reason and success key of Adyar Anand Bhavan is providing the A
one quality food and services so that consumer can enjoy the food and in return
become the loyal permanent customer to the restaurant
So’ restaurant have certain rules and policies regarding the controlling quality
of services

1. Giving the training to employees

2. Taking the feedback from the customer by review

3. Treating the quality as value to the Customer

4. By checking the quality of raw material

5. Inspecting the process of pre-preparation and post preparation of food

DEPARTMENT OF ACCOUNTS:-
Accounts department is not the front office but the role is important because the
collection of money and the proper allocation to various department is very
sensitive.

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For the maintaining the accuracy and transparency in the restaurant .accounts
department prepare the certain reports which show the result to the restaurant
for their services and give the reports to the tax authority for using their public
resources

1. Preparing and checking of bills

2. Checking of salary receipts’ of employees

3. Making payments to suppliers of vegetables and other materials

4. Collecting the money from customers

5. Preparing final accounts

Planning Control and production process:-

For preparing the food Adyar Anand Bhavan have particular process which they
follow for their production line.
 Planning: - manager of restaurant will think in two steps in first prior to
planning in which they decide how many customer they are targeting
what will be the adequate quantity of food produce so cost of preparation
will reduces. In second during the panning which means panning for
material tools and equipment’s.
 Plan of action: - in this phase the manger of restaurants convert the plan
into the action or reality.

 Controlling the process: - in this phase manager of Adyar Anand Bhavan

are control the production of food and compare with the standard
production plan .any variation is there then checking out the objective of
variation and Re-plan the production process. Which improve the
efficiency of production and maintain the brand value.
The restaurant also try to reduce the cost of production and give best food
quality to consumer.

Figure 4 planning, controlling process

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CONCLUSION:-

We can see that the dining room service need a top level operation for providing
the exceptional services system.
The dining table provide the competitive advantage by serving the lovely
experience food by the well trained staffs with a close interpersonal skills .
After analyzing all the factors of Adyar Anand Bhavan we can say that the
value of restaurant are increasing day by day because of the strategies adopted
by the restaurant for maintaining the quality of food. Even after the outlet of
150+ in all over the India.
Restaurant also maintained the good relation and they also wishes on birthday
or festival messages for maintaining the bond of relation.
According to zomoto the fine dine room restaurants are top rated restaurants
which give the post purchase behavior to consumer.

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REFERENCES

http://www.forbesindia.com/article/family-business/adyar-ananda-bhavan-food-and-
folklore/52605/1

https://www.posist.com/restaurant-times/resources/opening-fine-dining-restaurant.html

https://luxe.digital/business/digital-luxury-reports/fine-dining-restaurant-marketing

https://www.thebalancesmb.com/restaurant-fine-dining-2888686

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