Beruflich Dokumente
Kultur Dokumente
ON
ESTABLISHING THE VINTAGE CUISINE RESTRAURANT
In partial fulfillment of
ENTERPRISE AND SMALL BUSINESS MANAGEMENT
SUBMITTED TO:-
PROF. MADYA. DR. MOHAMAD AMIN BIN MAD IDRIS
SUBMITTED BY: -
NUR AFIQAH
ANIDA AHMAD
SITI NORFARHANNI
NUR HAJAR ATHIRAH
NURRIDA HAZIQAH
PREFACE
We also want to thanks to Prof Prof. Madya. Dr. Mohamad Amin bin
Mad Idris. Who motivated us to undertake this project. He spent
innumerable hours pursuing the first draft, suggesting many constructing and
valuable modifications and critiques and there after largely contributed in
editing the final draft. The contents of the report have been considerably
enriched in the process. We are also thankful to all the professors of the
institute for their very good support.
CONTENTS
SR PARTICULAR
NO
PREFACE
ACKNOWLEDGEMENT
1 INTRODUCTION ABOUT THE CONCEPT OF RESTAURANT
1.1 DEFINITION OF RESTAURANT
1.2 CHARACTERISTICES OF RESTAURANT
1.3 RESTAURANT CHAIN
1.4 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
Restaurant chain is a set of related restaurants, typically with the same name
in many different locations either under shared corporate ownership or
franchising agreements.
Restaurant
Banquets hall
Registered Name
Size of Restaurant
Products
Bankers Name
RHB BANK
Location of Restaurants
Partners
2. Anida bt Ahmad
3. Siti Norfarhanni
5. Nurrida Haziqah
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 : 30
MORNING STAFF: 6
AFTERNOON STAFF 12
EVENING STAFF 12
30
CHAPTER 4
PRODUCT PROFILE
PRODUCT CHARACTERISTICS
(1) Restaurant
- A new concept of restaurant in the city
- Special facilities: Membership card
- Special discounts on festivals and students
- Wide range of varieties in menu and quality food
(2) Banquets
- 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.
- 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
Vegetable Soup 5.00
Fish Soup 6.00
Chicken Hot & Sour Soup 7.00
Fish Cake & Veg. Soup 7.00
Chicken Soup 7.00
Beef Noodle Soup 7.00
APPETISERS
Eggs Toast 5.00
Chicken Spring Roll 5.00
Fried Tempe 4.00
Deep Fried Wonton 5.00
Chicken Wings 5.00
SALAD
Green salad 4.00
Kerabu Salad 4.50
Cheese cherry pineapple sticks 4.00
Spicy Cucumber salad 3.00
TOMYAM
Tomyam Ayam 5.50
Tomyam Seafood 6.00
Tomyam Campur 6.50
SWEET DISH
Ice cream 3.00
Banana boat ice cream 5.00
Chocolate Moist Cake 5.00
Red Velvet Cake 5.00
Carrot Cake 5.50
Tiramisu 5.00
TANDOORI
Roti 1.00
Butter Roti 1.50
Parotha 1.50
Butter Parotha 1.80
Stuffed Parotha 2.00
Methi Parotha 1.80
Kulcha 1.80
Butter Kulcha 200
Stuffed Kulcha 2.50
Nan 1.80
Butter Nan 2.00
Stuffed Nan 2.00
Cheese Nan 2.50
RICE
Vintage Cuisine Steam Rice 8.00
Briyani Rice 9.00
Mandhy Rice 10.00
CHINESE
Mushroom Manchurian 7.00
Szechwan Hakka Noodles 8.00
Veg. Manchurian 6.00
Veg. Hong Kong 6.00
Veg. Chow Mien 5.00
Veg Chow-Chow 6.00
Veg Singapore 6.00
Veg Boll In Garlic Sauce 5.00
Veg Hakka Noodles 6.00
CONTINENTAL
Beef Grilled Sizzler 10.00
French Fries 3.00
Backed Macroni 7.00
Backed Spaghetti 7.00
Lamb Chop 15.00
Chicken Chop 10.00
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 customers 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.