Beruflich Dokumente
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I , t h e u n d e r s i g n e d M r. M u l i a B r i j e s h T. , A s t u d e n t o f
SYBBA hereby declare that this project report work presented in
t h i s r ep o r t i s m y o w n m y w o r k a n d h a s b e e n c a r r i e d o u t u n d e r t h e
s u p e r v i s i o n o f M r. S a w a n R u p a l a o f R . P. B h a l o d i a C o l l e g e ,
Rajkot.
1
ACKNOWLEDGEMENT
I f e e l g r e a t p l e a s u r e t o p r e s e n t t h i s P r o j e c t r ep o r t
before you. I heartily thankful to the entire person. This is helped
me in guidance and collecting necessary information.
I a m v e r y m u c h t h a n k f u l t o m a n a g e r M r. R a s i k b h a i
Patel, and employees of the “Patel vihar restaurants-a multi
cuisin e” who have provided and sufficient guidance and necessary
information about the unit which I am incorporated in this report.
I e x p r e s s m y d e e p e s t s en s e o f g r a t i t u d e t o w a r d o u r
c o l l e g e M r. S a w a n R u p a l a w h o h a s g u i d e d m e i n p r ep a r i n g p r o j e c t
report. I am also thankful to our collage staff member and my
classmates who have helped in collecting true and necessary
information and provided adequate and true guidance during
preparing project report.
2
PREFACE
3
INDEX
1 General information 5
2 Services 12
3 Food & Beverage 18
4 Marketing Department 26
5 Finance Department 38
6 P e r s o n n e l D e p a r t m en t 47
7 SWOT Analysis 59
8 Future Plan 62
9 Suggestions 64
10 Conclusions 65
11 Bibliography 67
4
General
Informatio
n
5
GENERAL INFORMATION
H i s t o r y & D e v e l o p m en t
Company at a glance
Location purpose
Size of the organization
Form of the organization
6
HISTORY & DEVELOPMENT
PVR has come long was since its small beginning and
is now one of the most famous and most respected restaurant in
the Rajkot.
In 1999, they made one another branch at national
highway 8-B.and it is also a resort.
7
GENERAL INFORMATION
L O C AT I O N
ADDRESS
T E L E P H O N E & FA X N O .
8
F O R M O F T H E O R G A N I Z AT I O N
T h e f o r m o f o r g a n i z a t i o n i s j o i n t H i n d u f a m i l y.
PROMOTERS
Kanubhai Patel
Ghanshyambhai Patel
R a s i k b h a i PA t e l
9
LOCATION PURPOSE
10
SIZE OF ORGANIZATION
SMALL SCALE
MEDIUM SCALE
LARGE SCALE
FORM OF ORGANIZATION
S O L E P R O P R I E TO R C O N C E R N
PA RT N E R S H I P F I R M
J O I N T S TO C K C O M PA N Y
11
Service
Departme
nt
12
SERVICE DEPARTMENT
Introduction
Services provided
Services of front office
13
INTRODUCTION
W H AT S E RV I C E M E A N S ?
S e r v i c e h a s g o t d i f f e r e n t m ea n i n g o r c a n b e u n d e r s t o o d
in difference ways.
14
SERVICES
B IRT H DAY PA RT Y:
MARRIG E PA RT Y:
S o m e o n e w a n t s t o a r r a n g e a m a r r i a g e p a r t y. T h e y
handle the event; they provide food & other services and also
provide music and other facilities.
15
DA NC E PART Y:
B y t h i s w a y, T H E P V R p r o v i d e s v a r i o u s s e r v i c e s t o
their customers. They try to provide all the types of services to the
custom er so customers don’t feel trouble himself. They think that
BEST QUALITY S E RV I C E S provided to customer is their
responsibilities.
16
SERVICES OF FRONT OFFICE
S ervi ces of t h e f ro nt o f fi ce
17
Food &
Beverage
18
Departme
nt
19
FOOD & BEVERAGE DEPARTMENT
Introduction
Ty p e s o f f o o d
Ty p e s o f l u n c h & D i n n e r
Ta b l e s e r v i c e
Quality control
Sp ecial raw material
Storage
20
INTRODUCTION
21
TYPES OF FOOD
Gujarati
Kathiyawadi
Punjabi
South Indian
Continental
Fast food
22
TYPES OF LUNCH & DINNER
23
TABLE SERVICE
T h e y a r e p r o v i d i n g s e r v i c e t o t h e i r c u s t o m e r. T h e y a r e
p r o v i d i n g s o u p t o d e s e r t s e r v i c e . W h en a n y c u s t o m e r c a m e i n
restaurant they give them welcome drink. After giving welcome
d r i n k t h e y g i v e m e n u a n d a f t e r s e l e c t i n g m e n u b y c u s t o m e r. T h e y
provide customer selected food within in 20 minutes. After it
customers want anything, they provided it to them.
24
QUALITY CONTROL
Fresh vegetables
Fresh ingredients
25
STORAGE
A f t e r e x a m i n e b y s t o r e k e e p e r, h e m a k e a l i s t o f t h i n g s
t h a t w i l l b e n e e d e d a n d g i v e t o p u r c h a s e m a n a g e r, p u r c h a s e
manager take form cashier and purchase thing listed in list.
26
Marketing
Departme
nt
27
MARKETING DEPARTMENT
Introduction
Objective of marketing
Marketing mix
Product mix
Pricing policy
Promotion mix
Market research
Advertisement
Sales promotion
Competitors
28
INTRODUCTION
29
OBJECTIVE OF MARKETING
To f i n d n e w a n d f r e s h c u s t o m e r s a n d s a l e t h e i r c o m p a n y
product.
Tr y t o m a k e g o o d a n d q u a l i t y p r o d u c t .
To p r o v i d e s u c c e s s f u l d i s t r i b u t i o n t o c u s t o m e r s .
To s a l e t h e i r g o o d s i n n e w a r e a s a n d m a k e n ew c u s t o m e r s a n d
satisfy old customers.
30
MARKETING MIX
Product
Price
Place
31
Price
Promotion
32
PRODUCT MIX
Depth
Wi d t h
Wi d t h d e p e n d s o n t h e n u m b e r o f p r o d u c t s g r o u p o f
p r o d u c t s l i n e w i t h i n t h e c o m p a n y.
33
PRICING POLICY
34
PROMOTION MIX
B a s i c a l l y, p r o m o t i o n i s a a t t e m p t t o i n f l u e n c e , a n d
more specifically promotion is an elem ent in an organization
m a r k e t i n g m i x t h a t s e r v e s t o i n f o r m , p e r s u a d e a n d r em i n d t h e
market of the product and the organization selling it, in hopes of
i n f l u e n c i n g t h e r e c i p i e n t ‘ s f e e l i n g , b e l i e f o r b e h a v i o r.
Personal Selling
Advertising
Sales Promotion
Publicity And Public Relation
T H E P V R m a k e s a p r o m o t i o n a c t i v i t y. S o t h e y c a n
increase the volume of sales and earning maximum profit.
35
MARKET RESEARCH
T h u s , m a r k e t i n g r e s e a r c h c o n c en t r a t e s o n t h e s t u d y o f
product planning, advertising and sales promotion, distribution,
s t r u c t u r e , m a r k e t i n g s t r a t e g i e s , m a r k e t i n g c o m p e t i t i o n , b u y e r ’s
behavior and attitude in the marketing place.
36
ADVERTISEMENT
37
SALES PROMOTION
N o w, d a y i n c o m p e t i t i o n a r e s a l e s p r o m o t i o n a c t i v i t i e s
become most powerful in any of the organization to promote the
sale? The Grand Regency also tries it best for sales promotion.
T H E P V R g i v e s d i s c o u n t o n t h e i r r e g u l a r c u s t o m e r.
They are also provide group package on food, they provide
discount on some special event. They are doing sales promotion
a c t i v i t y b y t h i s w a y.
38
COMPITITORS
Greenland restaurants
Te m p t a t i o n s
L o r d ’s b a n q u e t
Sager restaurant
39
Finance
Departme
nt
40
FINANCE DEPARTMENT
Introduction
Financing planning
Financial sources
Capital structure
Management of working capital
Management of fixed assets
Profit
Account
41
INTRODUCTION
F i n a n c i a l m a n a g e m e n t i s t h a t m a n a g e r ea l a c t i v i t y,
which is concerned with the planning and controlling of the firms
financials recourses. A capable financial management can lead the
unit to the path of highly profitability with limited financial
turnings.
42
FINANCIAL PLANNING
43
FINNACIAL PLANNING
S o u r c e s o f f i n a n c e m ea n t h a t f r o m w h e r e t o c o l l e c t
funds and from where money comes for industries and also at
sometime in which way it comes at the time of requirements.
Generally there are two source of finance i.e.
Internal Sources
External Sources
44
CAPITAL STRUCTURE
45
MANAGEMENT OF WORKING
CAPITAL
Wo r k i n g c a p i t a l r e f e r s t o t h e f u n d s l o c k e d u p i n
materials, working progress, finished goods, receivable and cash,
e t c . s i n c e t h i s a s s e t a r e k n o w n a s c u r r en t a s s e t s , i n v e r y s i m p l e
terms, “working capital may be defined as capital invested in
current assets”
Wo r k i n g c a p i t a l p l a y s a s a n i m p o r t a n t r o l e i n a n y
o r g a n i z a t i o n . T h e m a n a g e m en t o f w o r k i n g c a p i t a l i s d o n e i n s u c h a
way so that the firm dose not faces financial crises because or the
secrecy of financial will create disturbance in the working of the
unit.
46
MANAGEMENT OF FIXED CAPITAL
T h e t o t a l f i x e d a s s e t s o f T H E P V R i s R s . 1 5 , 0 0 , 0 0 , 0 0 0 / - o n l y.
47
PROFIT
ACCOUNT
48
Personnel
49
Departme
nt
50
PERSONNEL DEPARTMENT
Introduction
R e c r u i t m en t & S e l e c t i o n
Tr a i n i n g
Personnel record
Wa g e s & S a l a r y A d m i n i s t r a t i o n
Employee Benefits
Ti m e K e e p i n g S y s t e m
51
INTRODUCTION
T h e m a i n c o m p o n en t i a l o r g a n i z a t i o n i s t h e i r e m p l o y e e
an organization requires the services of its employees to achieve
is goals. Therefore human resources are the most evident part of
an organization.
52
53
RECRUITMENT & SELECTION
R e c r u i t m en t i s t h e p r o c e s s o f s e l e c t i n g e f f i c i e n t &
trustworthy employees who are willing to apply for the job.
R e c r u i t m en t aims to develop & maintain proper manpower
resources.
DIRECT METHOD
INDIRECT METHOD
T H I R D PA RT Y M E T H O D
54
T h e r e a r e v a r i o u s s o u r c e s o f r e c r u i t m en t w h i c h a r e a s a b o v e
S o u rc e s o f re c r u i t m e n t
I n t e r n a l re c r u i t m e n t E x t e r n a l re c r u i t m e n t
55
SELECTION
56
Selection process
Interview
Preliminary Selection
Final Selection
57
TRAINING
Tr a i n i n g i s t h e a c t o f i n c r e a s i n g t h e k n o w l e d g e a n d
skill of an employee for doing a particular job; it is a corner stone
of sound management. It makes the employees and techniques of
production more effective. Apart from this, it enables employees
to develop and rise within the organization and increase their
m a r k e t v a l u e , e a r n i n g p o w e r a n d s e c u r i t y.
58
PERSONNEL RECORD
Attendance register
Salary-wages register
Casual leave register
Bonus register
59
WAGES & SALARY
Wa g e s a n d s a l a r y i s o n e o f t h e i m p o r t a n t f u n c t i o n s f o r
organization as well as staff working in it. It is motive the person
to effective, so it is most important work.
EMPLOYEE BENEFIT
Festival gift
Bonus
Loan
Provident Funds
Overtime
Ve h i c l e
60
TIME KEEPING SYSTEM
Ti m e k e e p i n g s y s t e m f o r a o n e p e r s o n o r a f i r m s h o u l d
develop an effective tim e keeping system.
61
SWOT
Analysis
62
SWOT ANALYSIS
S . W. O . T. a n a l y s i s i s a t o o f o r a u d i t i n g a n o r g a n i z a t i o n
a n d i t s e n v i r o n m en t . I t i s t h e f i r s t s t a g e o f p l a n n i n g a n d h e l p s
marketers to focus on key issue. Ones key issues have been
identify the feed in to market objective. SWOT stands for
Strength
We a k n e s s
Opportunity
Threats
S t r e n g t h a n d We a k n e s s e s a r e i n t e r n a l f a c t o r.
O p p o r t u n i t y a n d T h r e a t s a r e e x t e r n a l f a c t o r.
63
Strengths :
○ We l l m a n n e r s t a f f
○ Best location
○ Rates of food
We a k n e s s :
○ Ve h i c l e P a r k i n g
○ High way
Opportunity :
○ New HOTEL at kalawad road.
Threats :
○ RMC
○ Hotel crystal
○ Garden restaurants
○ Te m p t a t i o n
64
Future
Plan
65
FUTURE PLAN
66
Suggestio
ns
67
SUGGESTIONS
T h o u g h t h e w o r k e r s a r e w e l l m a n n e r, t h e y a r e a l s o
irresponsible, irregular and also indiscipline in their work so
manager of the unit has to be alert to their work and try to take
motivational action to reduce the problem with workers.
68
Conclusio
n
69
CONCLUSION
70
Bibliograp
hy
71
BIBLIOGRAPHY
Personnel Management : C B M em o r i a
72