RESEARCH PROJECT REPORT

ON

“ACTIVITY ANALYSIS APPLIED TO MENU PLANNING”

SUBMITTED TO
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT

SUBMITTED BY
NAME – TINA TAHILYANI
REGISTERATION NO.IIHM19PUN351
SECTION:F
ROLL NO: 49
(BATCH 2019-2022)

PROJECT DURATION
08 DECEMBER 2020 – 22 DECEMBER 2020
 TASK ONE

PART 1 – MENU STYLE

Comparison Indore Kitchen Vidorra Shreemaya

criteria celebration
A la carte/ semi a A la carte menu/ A la carte A la carte menu
la carte contactless menu
menu(E-menu)
Buffet Yes No Yes
Take away/ home Available Available Available
delivery menu

PART 2 – CHARACTERISTICS OF THE MENU

Comparison criteria Indore kitchen Vidorra Shreemaya

celebration
Paper/print Paper Paper Print
Font/color Ariel font, Ariel font, White
white beige print background
background with black with multi
with black initials color initials
initials
Balance Moderate Moderate immoderate
Variety Available Available Available
Menu description Descriptive Descriptive Descriptive
Menu labelling Available and Available Not Available
calories
mentioned
Truth in menu Yes Yes Yes
Listing of Cuisines Cuisines Cuisines
items/categorization available available available
Size Rectangular Rectangle Rectangle
long menu menu menu
Cover design Leather based Leather Plastic based
based
PART 3 – MERCHANDISING THE MENU

Comparison Indore kitchen Vidorra Shreemaya

criteria celebration
Additional Yes, description Yes, storyline Yes,food quotes
information mentioned mentioned mentioned
Listing liquors All types of All types of Not available
liquor available liquor available
Wines Yes Yes No
Non-alcoholic Yes Yes Yes
beverages
Availability of Yes Yes Yes
various courses
Plate de Yes Yes No
jour/day’s special
Pricing of various Higher than Decent Decent
items usual
Promotional Yes Yes No
items/activities
Take away/home Available Available Available
delivery
Post–covid All protocols All protocols All protocols
protocols were followed were followed were mentioned
Average per 1500 750 600
cover(APC)
 TASK TWO

PART 1 – FOOD SERVICE CONCEPT

1. Style of menu – A la carte and home delivery menu.

2. Type of clientele – Couples ,the foodies, the family in a rush ,the
regulars ,students and professionals.
3. Type of Cuisine – Authentic Indian
4. Name of Restaurant – The saffron
5. Location – Vijay Nagar, Indore, Madhya Pradesh
- This place have a large roads in front and an ample parking
space. And it is a major residential area in Indore. As it is
accessible to everyone, the sales generation should be high.
6. Historical information of the area – Vijay Nagar is referred as one of
the posh areas of Indore. Today, it has developed as the major
commercial hub of Indore.
7. Exterior appearance – prominently placed restaurant sign with name
and logo so that customers can spot from a distance.
-Accessible to everyone as it is located in prime area.
-The building with ample space of parking and have a valet parking
facilities.
-Adequate lighting for customer safety as well as ambiance.
8. Interior appearance – one the ground floor the covers are
designed according to the group or family dining.
- On first floor the covers is according to casual dining and kids
corner.
- The top floor is rooftop with bar and the area is mainly reserved for
couples.
- Arrangements of tables allowing free movement of guest passing
without struggling from one place to another.
- low-tempo music, dim lights and warm colors all invite customers
to relax, linger ,and order dessert, coffee or an extra glass of wine.
- Restrooms are easily locatable and sign boards that are easy to
see.
 - Aesthetic ambiance with intensity changing lights.
- Adequate ventilation of all smoke generated from the kitchen.
- Changing themes according to the festivies,
- floor plan – total area – 5000 Sq .ft
* Kitchen, cooking, storage, preparation – 40% of total area i.e
2000 sq. ft
* Dining area – 60% of total area i.e 3000 sq.ft
- Noise level – Sound proof glass door seatings for families to avoid
loud music.
- Staff members uniform will be white full sleeves shirt with grey
trousers and grey waist coat and black shoes.
- Taste of music will be according to the guest preference.

PART 2 – CUSTOMER SURVEY

1. Desired market – I am to attract a younger group audience with

middle aged people who wish to dine out with friends and family.
2. Age group – Aim to attract all aged audience.
3. Amount of disposable income – The amount of disposable income
will be minimum Rs.1000 per person.
4. Food preferences – Authentic Indian
5. Social habits – Glass door smoking zone, separate seating
arrangements for serving alcoholic beverages.
6. Educational level – menu will be upgrade as per volume and
customer preference.
7. Religious orientation – People from all religious are welcomed.
Dishes are modified as per religious requirements.
8. Occupational background – All kind of people are allowed and there
is no restrictions.
9. Arrival pattern – Open all day for dine in but peak hour starts after
evening.
 10.Preferred days for dining out – weekends preferred most and extra
operation hours during festivals and public holidays.

PART 3 – COMMUNITY

1.Growth rate – 12% is the Annual Growth Rate.

2.Availability of LIQUOR LICENSE – Our restaurant has liquor license to
3.Public services provided – We provide example waiting room services
for our guest to wait for their seats to be vacant. Projector’s for sports,
valet parking available. Existence of Competition – Availability of best
quality food and services to compete with nearby food joints. Some
4.Number of families – The restaurant is spacious enough to
accommodate a minimum of 20 families.
5.Potential for advertising – There is a separate team to manage social
media and social media advertisement.

PART 4 – SALES MENU REQUIREMENTS

1.MENU COVER – It is a leather based cover.

2.APPETIZERS – APPETIZERS
- Shami kebab
Variety of kebab made by combining minced lamb,split chickpeas,onion
and various herbs and spices.
180/-
-Paneer tikka
Variety consist of a combination of marinated paneer cheese and
vegetables that are cooked in tandoor.
280/-

SOUPS AND SALADS –

-Minestrone soup
Thick soup of Italian origin made with vegetables and pasta.
170/-
-Cream of Al-fungi
Classic creamy and deep caramelized mushroom soup.
170/-
-Green/Punjabi salad
Classic Indian salad
150/-
-fattoush salad
Lettuce, tomatoes, cucumber, radish parsley mint onion and green
peppers served with a delicious dressing.
180/-

ENTRE’ES –
-Chicken tikka masala
Grilled chicken dish with a thick creamy gravy.
450/-
-Laal Maas
Red hot and spicy Royal Rajasthani mutton curry cooked in desi ghee.
520/-
-Paneer Makhan Masala
Cottage cheese cooked in tangy gravy with cashew paste and dry
fenugreek.
380/-
-Lebanese Grilled Mushroom
Mushroom are soaked overnight in lemon, olive oil and paprika powder
then grilled with herbs.
380/-

DESSERTS –

-Crème caramel
Classic French caramel sauce based brule’e
275/-
-Malpua rabri
Local fried pancakes in saffron infused syrup, reduced sweetened milk.
275/-

LISTING OF WINES-

-Jacobs Creek Cabernet shiraz

2499/-
-Sula Chenin Blanc
1999/-

3. PRICES –
Appetizers and soups are priced between 150-300 Rs.
Soups and salads are between 150-180 Rs.
Desserts are between 250-300 Rs.
Entre’es are between 350-550 Rs.

PART 5 – MENU DESIGN COMPONENTS

1. Cover design – It is a leather embossed cover menu.

2. Cuisine selection – Authentic Indian
3. Paper and print – high quality paper menu.
4. Color – mint green with red and black initials.
5. Nutritive balance – It is our main duty to serve customers with
nutritive food. The food ranges from high nutritive value to
moderate nutritive value.
6. Variety – there are moderate amount of varieties available among
each section.
7. Composition – different courses are mentioned separately.
8. Descriptive copy – the description of the food item will be given for
the customer to get an idea about the dish.
9. Listing of items – all items are placed irrespective of the prices.
These items are listed upon the popularity of customers.
10.Size – 11 in x 17 in

PART 6 – RECIPE COSTING

Paneer Minestrone Laal Malpua Lebanese

 tikka soup maas rabri grilled
mushroom
Recipe 170 90 340 145 220
cost
1% Q 17 9 34 14.5 22
factor
Subtotal 187 99 374 159.5 242
recipe
cost
Additional 23 11 26 25.5 23
cost
Total 210 110 400 185 265
recipe
cost
Desired 75% 64.7% 76.9% 67.2% 69.7%
food cost
%
Selling 280 170 520 275 380
price