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
ACKNOWLEDGEMENT
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 VINAGE CUISINE RESTAURANT
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, CUSTOMER PROFILR & SWOT ANALYSIS
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
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
CURRY
Kari Ikan Sembilang 4.00
Chicken Curry 4.50
Beef Curry 4.50
Dalca 4.00
Lamb Curry 5.00
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 Macaroni 7.00
Backed Spaghetti 7.00
Lamb Chop 15.00
Chicken Chop 10.00
SNACKS
Vintage Cuisine Restaurant Breakfast 6.00
Bread Butter 2.00
Veg. Sandwich 3.00
Veg Toast Sandwich 3.50
Veg Grill Sandwich 4.00
Veg Cheese Sandwich 4.00
Veg Cheese Toast Sandwich 4.00
Veg Cheese Grill Sandwich 4.00
Garlic Toast Sandwich 4.00
Veg Club Sandwich 3.00
Samosa 4.00
Finger Chips 4.00
Wafer 4.00
HOT BEVERAGES
Tea 1.00
Coffee 1.00
Milk 1.00
Hot Coco 2.00
The Tarik 1.00
COLD BEVERAGES
Fresh Lemon Water 3.00
Lime Soda 3.00
Soft Drinks 5.00
Soda 3.00
Mineral Water 1.50
Cold Coffee 3.00
Sirap 1.00
Barlie 1.50
Milo 2.00
Horlick 2.00
CANDY
Mango Dolly 5.00
Chocobar 5.00
Raspberry dolly 5.00
Chocolate cone 5.00
Butterscotch cone 5.00
MILK SHAKE
Butter Scotch 5.00
Vanilla 5.00
Strawberry 5.00
Pineapple 5.00
Chocolate 5.00
MILK SHAKE WITH ICE CREAM
Vanilla 5.00
Strawberry 5.00
Pineapple 5.00
Chocolate 5.00
CHAPTER 7
EQUIPMENTSIN RESTAURANT
KITCHEN DEPARTMENT
VARIABLE COST
Sr. PARTICULARS AMOUNT
No.
1 LABOUR COST
1.1 SALARY 91800
1.2 STAFF MEAL 28250
2 ELECTRICITY 61000
3 TELEPHONE 21500
5 MISCELLANEOUS
5.1 STATIONARY 8750
5.2 CLEANING AGENTS 18000
5.3 GAS 13,600
5.4 NEWSPAPERS 1800
TOTAL 2,44,700
CHAPTER 10
MARKET TRENDS
Opportunities:
Local government wants to encourage local businesses.
Our competitors may be slow to adopt new technologies.
If the business goes well we do not have to spend a lot of money for
advertising.
Repeat customer will bring more customers through word of mouth.
Satisfied customer can bring reputation and loyalty.
Threats:
Political instability is the biggest issue of threat.
A lot of same competitor.
Customer will rate by the cheaper price but high quality food and fast
services.
CHAPTER 11
MARKET POTENTIAL
ADVERTISING
Advertisement in all the local news paper
Berita Harian
Harian Metro
New Street Time
The Star
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
Exhibition of arts of different states
Fix rate of dish and Buffet
CUSTOMER RELATIONSHIP MANAGEMENT (CRM)
Customer relationship management to build long-term relationship
with customers and to retain existing customers.
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,
2019
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 2019 is RM 3,75,536 and we always
try our best to achieve the targeted profit in the later years.
We have tried our level best to prepare this enterprise and small
business management report. If any mistake is there in preparing this report,
please excuse us.