BUSINESS PLAN

HOTEL FOREST VIEW

 Executive Summary
 Hotel Forest View, a medium sized hotel-cum-restaurant is a
start-up business.
 It will serve a healthy and tasty range of cuisines.
 It would provide rooms of various categories like AC/ Non
AC, single or double bedroom for the travellers according to
the demand.
 The hotel would be located at Jaipur-Agra highway.
 Jaipur ranked 7th in Asia according to a survey conducted by
Travel magazine CONDE NAST TRAVELLER in 2008.
 According to a survey conducted by the TRAVEL+ LEISURE
MAGAZINE Jaipur has been ranked 12th in world in 2009.
 Objectives
 Our ten year goal is to become a leading hotel in North
India.

 Achieve steady growth by the fifth year.

 Expand the hotel business into a chain of restaurants and

hotels.

 Provide our customers with the exotic facilities of spa,

swimming pool.
 Mission Statement
We will meet this goal while trying to consider;

 1) The impact of our products and services on tourists

staying at our hotel.

 2) The impact that our business practices and choices

will have on the environment. We would create an
eco-friendly environment.

 3) The high quality of attitude, fairness,

understanding, and generosity between management,
staff, customers, and vendors.
 Start-up Summary
 We would take a loan from State Bank Of India for
buying the land at Kherli Mod. The bank provides the
loan for commercial purpose at 9-11%.
 1000 square feet land at Kherli Mod
 People who are traveling from long distances can
prefer to stay at the hotel.
 Since the distance is small and it would take approx 4
hours to reach, so when the travelers would reach at
Kherli Mod, they would only have to travel for 2
hours more, so they can prefer to stay at night and
leave in the morning.
 Our hotel would be near to a place called Mahua in a
district Dausa. Mahua is a hub of grain market which
would attract a huge amount of businessmen to this
place. Thus, the businessmen would prefer to stay at our
hotel because of proximity.

 Since the food grain market would be close to our hotel

we would be able to buy the raw material for our hotel’s
food at cheaper rates with low transportation cost.
Company structure

 The Hotel Forest View would be run in a partnership

form.

Management team

 The founders of the company are Ankita Krity, Ayushi

Bisht, Harpreet Kaur Tuteja, Moniba, Pramila Singh
and Soni Kumari.
 Soni and Moniba would handle marketing issues.
 Ankita handles food quality testing.
 Ayushi would handle the operations issues.
 Harpreet and Pramila would handle the finance section.
 Products & Related
Services
AC/NON AC ROOM SINGLE/DOUBLE QTY
ROOM
AC SINGLE 3

DOUBLE 2

NON AC SINGLE 3

DOUBLE 2
 Industry Analysis
 The World Travel and Tourism Council, India, data says,
India ranks 18th in business travel and will be among the top 5
in this decade. 'Hotel Industry in India' is set to grow at 15% a
year.

 In 2003-04 the hospitality industry contributed only 2% of the

GDP. However, it is projected to grow at a rate of 8.8%
between 2007-16

 tourism sector will account for nearly 5.3 per cent of GDP and
5.4 per cent of total employment.
MARKET SEGMENTATION
 Tourists AND Traveler
COMPETITIVE STRATEGY
 Product identity, quality, and novelty
 Tie-ups with the tourist buses
 Gifts and bonus distributed to the employees and the owners
of the tourist buses
 Distribute gifts to the tourists in festive seasons.
ENTRY STRATEGY
 Low cost rooms
MARKETING STRATEGY
 Print media -- local newspapers, travel magazines and student
publications
 Hotel guides – tourism guides, brochures
 Direct mail -- subscriber lists, offices for delivery
 Operations Plan
 Since the hotel would provide the fresh food, so it cannot
buy much inventory because it would involve more stock
keeping costs.

 We would follow the just-in-time approach where the

contract would be made with the cold storage owners who
would provide the raw material at a cheaper rate.

 All the major food distributors in the region make regular

deliveries to local grocers and restaurants negotiations are
made to deliver staples and seasonal produce.

 Local farmers markets will also be a source for fresh

ingredients.
 FINANCIAL PLAN
 Book1.xls
 Book2.xls