1

2
 INDEX

Sr. Page
Particular
No. no.
1. General information 06
2. Services 23
3. Food & Beverage Department 29
4. Marketing Department 38
5. Financial Department 51
6. Personnel Department 61
7. Achievements 72
8. Feature Plan 73
9. S.W.O.T. analysis 74
10. Suggestion
11. Conclusion
12. Bibliography 78

3
4
 INDEX

Sr. Particular Page

No No

1. Introduction 08

2. Profile 09

3. Location 10

4. Size of the organization 13

5. Form of the Organization 13

6. Objectives of business 14

5
 INTRODUCTION
The Gourmet Restaurant is one of the best restaurant in
RAJKOT. It is a high quality Restaurant. It established on 18th Augest 2004 at
150 ft. Ring Road, Mavdi Chowkadi, Rajkot.

The history of the any company is very important. The

RADHIKA RESTAURANT was established in the year 2004.

Today this Restaurant becomes very famous because of the

hard work of the Restaurant’s members. The contribution of the workers is
very high for the development of the Restaurant.

Mr. Manjulaben V. Limbasiya was the chairman of the

RADHIKA RESTAURANT. RADHIKA RESTAURANT established for
providing food facility.

6
 PROFILE
 Name :- RADHIKA RESTAURANT.

 Area of Location :- 150 ft. Ring Road,

Mavdi chowkadi,
Rajkot.

 Branch Name :- Radhika Restaurant

80 ft. Road, Rajkot.

 Contact No. :- (0281) 2332977

 Owner :- Manjulaben v. limbasiya

 Partner :- Jagdishbhai D. Limbasiya

Jayantibhai H. Kathiriya
Mukeshbhai L. Bodar

 Bankers :- Saurastra Gramin Bank

 Size of Unit :- ‘Small Scale sector’

 Establishment Year : - 2004

 Accounting Year :- April to March

7
 ORGANIZATION STRUCTURE

Organization structure is a basic frame work of business

management. It is the pattern in which various parts of the company are
interconnected.

Organisation structure is the presentation of the division of

system. It helps to keep conduct, control and co-ordination to the activities of
company.

The organization structure is given below of the Radhika

restaurant.
Partners

Head of Department

Supervisors

Workers

8
 LOCATION
Location of the service sector requires all that facilities which
are needed to run them. When the new service sector is to be established, one
major decision has to be taken. That is the location of that. There are many
factors which affecting the location of the service sector i.e. availability of
Raw material, Financial factor, Govt. policy, availability of water, electricity
etc.

Generally, the location of the sector should be very easiest in

which the sector can get necessary things very easily. The Radhika Restaurant
is situated at 150 ft. Ring Road. This sector situated hears for some reasons are
as follows.

 New developing area

 Just 5 Km. from railway station
 Just 4 Km. from bus station

9
 SIZE OF ORGANIZATION
According to Indian company act, there three main types of industry

 SMALL SCALE
 MEDIUM SCALE
 LARGE SCALE

THE RADHIKA RESTAURANT has under the category of “SMALL

SCALE”.

FORM OF ORGANIZATION

The main business form of organization is follows.

 SOLE PROPRIETOR CONCERN

 PARTNERSHIP FIRM
 JOINT STOCK COMPANY

THE RADHIKA RESTAURANT has under the category of

“PARTNERSHIP FIRM”

10
 OBJECTIVES OF BUSINESS

Generally, the main object of a business to get more and more

profit. All the business activities are running with the main object of profit but
“profit is not only the object of any business.” There are many objects such as
to contribution in the development of the country, Social responsibility etc.

RADHIKA RESTAURANT’s main objectives are given below:

 To earn Sufficient Profit.

 To provide social facilities.
 Elimination of customers problems.
 Contribution in the development of the country.

11
12
 INDEX

Sr. Particular
Page
No.
no.
1. Introduction 25
2. Service provided 26

13
 INTRODUCTION

“The action of helping someone working for someone, system

supplying a public need & ready to assist someone when required”

THE RADHIKA RESTAURANT is perfectly suitable with this

meaning because it helps public by providing its facilities, by gibing its
facilities, by satisfying public needs and also ready to assist them whenever
required.

SERVICES
A service is the most important part and major key for the
success of any unit. Without a service, marketing cannot be imagined. Service
is one tool in the hands of the marketing through which it gives life to all
marketing program. So, the main responsibility of the marketing would be to
know its service well and to take proper service decision.

HOTEL SERVICE

 RESAURANT FACILITIES – Provide Nourish food, fast food,

and continental food.

 THE SWAGAT HALL – Banquet/conference to accommodate

120 persons.

 REGENT ROOM -Party Room for 120 persons.

 OPEN SPACE – If customers demand open arena for the party,

Reception, TERRACE is provided them with all arrangement.

14
 BIRTHDAY PARTY:

If some one wants celebrate Birthday in THE RADHIKA

RESTAURANT, they are providing hall for party and arrange the event. They
provided music to the party, and also arrange for cold-drink and food to the
members of party so; person can get both entertainment and food.

MARRIGE PARTY:

Some one wants to arrange a marriage party. They handle the

event; they provide food & other services and also provide music and other
facilities.

DANCE PARTY:

If the festival of “Christmas” and “new year” they provide all

the types of entertainment to the all customers. Service like music, dance floor
other many types of services to celebrate festival.

RADHIKA RESTAURANT provides various services to their

customers. They try to provide all the types of services to the customer so
customers don’t feel trouble himself. They think that BEST QUALITY
SERVICES provided to customer is their responsibilities.

15
16
 INDEX

Particular

Sr. Page
No. no.

1. Introduction 31

2. Types Of Food 33

3. Quality Control 36

4. Storage 37

17
 INTRODUCTION

The key department of hotel is food department. If the very nice

service is providing by service department but the food is not that much good,
The customer does not prefer that restaurant.

In the food & beverage department, they have to making

cleaning everyday. They have to use best items for making food. They have to
taste quality and try to maintain quality, the main cooks having experience and
ability to make best food.

The Radhika Restaurant having well kitchen and cook is able &
experience. Every day use best item for survive customer. They make list of
item that they needed. They are always going to purchase quality product.

18
 TYPES OF FOOD

They are provided vegetarian food and nourish food. They are
providing different food dishes. The objective of hotel is to provide best food
and best quality to its customer.

They provided following food dishes:

Gujarati
Chinese
Punjabi
Continental
Fast food

19
 QUALITY CONTROL

The quality control department inspects the basic raw material,

which is produced or extract from the earth, for quality assurance test. This
process is necessary in order to get sufficient and effective management for
produce the food.

The Radhika Restaurant is maintaining quality by experience

and expert person. They never compromise to its quality and services. They
always try to its level best.

Special dishes make by expert man

Fresh Vegetables, Fruits and Grain

Maintain quality by experience cookers.

20
 STORAGE
THE Radhika Restaurant is having storage department in which
they are store different raw material some of them have long period like 15
day to changes, some of them have very short period i.e. daily.

The store keeper examine store after every 15 days this stoke is
oil, sugar, tea, coffee. And other stock examines store daily bases i.e. fresh
vegetable, milk.

After examine by storekeeper, he make a list of things that will

be needed and give to purchase manager, purchase manager take form cashier
and purchase thing listed in list.

The store keeper has to visit storage department and check the
stock otherwise it is create difficulty for cooks. And mismanagement is place.
But the Radhika Restaurant has proper management of food & beverage
department.

21
22
 INDEX

Particular
Sr. Page
No. No.
1. Introduction 63

2. Origination Chart 64

3. Marketing mix 65

4. Product Mix 66

5. Promotion Mix 67

6. Pricing Policy 68

7. Advertisement 69

8. Competitors 70

10. Market Research 71

23
 INTRODUCTION

According to Philip Kotler, “Marketing is the process of

planning, and executive the conception, pricing promotion and distribution of
goods ideas to create exchanging with target groups that satisfy customer and
organization objective.”

Marketing is the function of the business concerned with the

creation of the customers. Marketing is the essential of the business.
Marketing is social and managerial process by which individual and groups
obtain what they need and what through creating, offering and exchanging
product of value with others”.

Marketing is a comprehensive term. The selling of any company

is depend on marketing Through marketing, company got profit. There are
different system of marketing. Some small scale sector doing marketing
through advertisement in Newspaper, T.V., Pamphlets, Magazines etc. The big
unit or organization doing marketing through advertisement in TV set. Today,
marketing is being done by computer.

According modern marketing concept," marketing starts with

the products idea and ends with customer’s satisfaction.”

24
 MARKETING MIX

“Marketing mix is the set of marketing tools that the firm uses
to pursue its marketing objective in the target market”
- Philip Kotler

The basis of marketing operation is the co-ordination of four

key variables namely,

 Product
 Price
 Place
 Promotion

25
 PRODUCT MIX
Product mix is the list of all product offered for sale by a
company. It is defined as “The composite of product offered for sale by a firm
or a business unit.”

The product mix of a company has two characteristics: -

(1) Depth

(2) Width

Depth depends on the number of products items with in each

product line.

Width depends on the number of products group of products

line with in the company.

The Radhika Restaurant has product width in food dishes. i.e.

Gujrati, Punjabi, Chinese, & continental items.

The Radhika Restaurant has product depth in Hall i.e. Dance

and Party Hall, Marriage Hall, Meeting and Conference Hall.

26
 PROMOTION MIX

The marketing mix activates or product planning and

distribution are performed mainly with in business or between a business and
the member of its distribution channels. However, though its promotional
activities, a firm communicates directly with potential customers and as well
we see, it is not a simple process.

Basically, promotion is a attempt to influence, and more

specifically promotion is an element in an organization marketing mix that
serves to inform, persuade and remind the market of the product and the
organization selling it, in hopes of influencing the recipient ‘s feeling, belief or
behavior.

“Promotion consists of those activities that are designed to bring

a company goods and services to the favorable attention of customer”

There are four forms of promotion are as follows.

Advertising
Sales Promotion
Publicity And Public Relation

The Radhika Restaurant makes a promotion activity. So they

can increase the volume of sales and earning maximum profit.

27
 PRICING POLICY

The prices of the product are depend upon the expenses which
is made for making product. The expenses such as the cost of raw material,
cost of over heads, sector overheads, administrative overheads, margin of
profit etc.

Pricing decision has strategic importance in any enterprise. It

means decision of determining price of a product. Price can be defined as the
exchange value of the goods or services in the terms of money.

The price of products should be determined in such a matter so

as to offer a reasonable amount of profit to the manufacturer, a reasonable
remuneration to middle man and the maximum satisfaction to the consumers.
Price is an important element in the marketing mix. The policy is only factor
that generate revenue other factor are expense. Price is only revenue generate
element. So profits depend upon the price.

While deciding the price of product, following factors are

consider as cost:

Cost of Vegetables, Fruits and other cooking material

Wages paid
Cooking Expanses
Electricity expenses
Promotion expenses
Estimating cost
Other cost

28
 ADVERTISEMENT

In this modern time, advertising is very important for

increasing the sales of the product of the company or industry. Advertising is
the best tool for increasing sales. Big company spent lots of Rupees for good
Advertising.
Advertisement can define as “Mass, paid communication
presentation and promotion of goods, service or ideas by an identified sponsor,
it is paid communication, because the advertising has to pay for the space or
time in which his advertising.”

It is a modern business word and in modern business world no

business can survive without advertisement. So advertisement is must.

RADHIKA RESTAURANT The main method of advertising

is News paper, Pamphlets, Metal Board, etc. In all the advertisements the
brand “RADHIKA RESTAURANT’’ highlighted. Radhika Restaurant give
less advertisement compare to other restaurant.

29
 COMPETITORS

Today, competition increases very fast in any business.

Competition is very important for the development of the economy and
country.

The restaurant has to find new and new food product to

continue in the market. There are lots of competitors in the market for
restaurant.

Therefore, Radhika Restaurant tries their level best to face the

all competitors. They are as follow:

 Thakar lodge
 Patel Vihar restaurant

30
 MARKETING RESEARCEH

Marketing research is a systemizing gathering recording and

analyzing the date about the marketing problem to facilitate decision making.

Thus, marketing research concentrates on the study of product

planning, advertising and sales promotion, distribution, structure, marketing
strategies, marketing competition, buyer’s behavior and attitude in the
marketing place.

The RADHIKA RESTAURANT is high quality Restaurant.

The Restaurant offers consistently high standard of food facility. Therefore
The Radhika Restaurant is famous in the Rajkot especially for Swamini Rotali.

31
32
 INDEX

Sr. Particular Page

No no
1. Introduction 53
2. Origination Chart 54
3. Financial Planning 55
4. Financial Process
5. Financial Sources 56
6. Capital structure 57
7. Management of Working Capital 58
8. Management of Fixed Assets 59
9. Profit Trend 60
10. Account 60

33
 INTRODUCTION

Finance management is that management activity which is

concerned with the planning and controlling of the firm’s financial resources
in modern business. The finance is the blood of business economy. Finance
department is very important in any company. We include capital, fixed assets,
working capital etc, in finance.

“Finance is that administrative area in an organization which

related with the arrangement of cash and credit so that organization may have
the means to carry out its objective as satisfactorily as possible.”

Finance department plays a very important role in the

development and growth of Business. If you have money and management, it
properly you will make more money. This means management of finance is
necessary for all.

“Finance is like an arm or left either you use it or loose it”.

All the activities requires finance for their implementation like

to establish a business, to buy row materials and machines, to make
production, to pay wages, salaries, to market the products etc.

34
 FINANCIAL PLANING

Every company having financial planning for the future.

Financial planning is decided in the meeting of directors. Financial planning
should estimate the resources required to carry out the operation and
determine how far these resources can be generated internally or externally.

The basic purpose of financial planning are to make sure that

adequate funds are raised at the minimum cost and that they are used wisely. It
should be seen that finance is neither excess nor inadequate.

In financial planning, they do not think investment in other

place but expand their business. Planning is very necessary for the smooth
running of the business. Planning means deciding in advance what is to be
done.

The RADHIKA RESTAURANT will invest their finance for

their new project establish new restaurant.

35
 FINANCIAL PROCESS

Cash Purchase

Work in Progress

Sales finished products

Every business unit’s financial is in this way. RADHIKA

RESTAURANT invests his money into purchase basic things to prepare food.
After completion of the foods, it is to be served to the customers. Thus,
working money rotated into cash and profit is earned.

36
 FINANCIAL SOURCES

Sources of finance mean that from where to collect 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.

(1) Internal Sources

(2) External Sources

THE RADHIKA RESTAURANT has both internal sources

and external sources of finance.

37
 CAPITAL STRUCTURE

Capital is the blood of any company or organization. All

business activities are run with the help of capital.

Capital structure refers to the composition of long terms

sources of funds as debentures, long terms debtors, preference share capital,
equity share capital and retained earnings i.e. reserve and surplus.

The board of directors or financial manager of the companies

should develop an appropriate capital structure and this can be done only when
all those factors, which are relevant to the company’s capital structure
decision, are properly analyzed and balanced.

The capital structure of the RADHIKA RESTAURANT is

given

Particulars Amount

Loans = 15 lacks

+ Borrow money = 25 lacks

+ personal money = 40 lacks

TOTAL = 80 lacks

38
 MANAGEMENT OF WORKING CAPITAL

Working capital refers to the funds locked up in materials,

working progress, finished goods, receivable and cash, etc. since this asset are
known as current assets, in very simple terms, “working capital may be
defined as capital invested in current assets”

According to Hoagland, “working capital is decretive of that

capital which is the fixed. But the more common use of the working capital is
to consider it as the different between the book value of the current assets and
current liability”.

Working capital plays as an important role in any organization.

The management of working capital is done in such 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.

In THE RADHIKA RESTAURANT working capital is Rs. 5,

00,000. It is a major concern of the financial manager such as the
accomplishment of the value of maximization of goal depends essential on
prudent working decision.

39
 MANGEMENT OF FIXED ASSETS

There are different types of fixed assets in any company.

Different types of fixed assets such as Plant & Machinery, Electric Fittings,
Furniture and Fixtures, Factory Building, Vehicles etc.

There must be proper and appropriate provision for depreciation

of on fixed assets. The financial manager is responsible for maintaining proper
management of fixed assets. Financial manager has to take proper decision for
the investment in fixed assets.

The total fixed assets of “THE RADHIKA RESTAURANT”

is Rs. 60,00,000 /- only.

40
 PROFIT TREND

Profit is the main aim or goal of any company. All business

activities are running with the main object of earning profit.

The entire existents of the business depend on its profitability.

Profitability of a firm means consist ratio and percentage of total profit earned
on an annual bases. It is always observe to be well maintaining in every firm.

THE RADHIKA RESTAURANT has successfully in earning

a profit by 10% incensement in sales turnover.

41
 ACCOUNT

To know how much money earn during the year, how much sales
and expanses occur during the year, what steps to be taken to remedy the
financial problems, it is necessary to record all financial transactions
systematically and properly. Every organization keeps records and evaluates
the financial position of the unit. RADHIKA RESTAURANT keeps records
and prepare financial statement at the end of financial year.

For preparing account, they follow the double entry mercantile

system. This is the modern method of preparing account. The account is
prepared in computer. Mr. Alpeshbhai G. Rakholiya is the auditor.

The RADHIKA RESTAURANT maintains its account by double

entry system and accounting is computerized. This is managed by the auditor.

42
43
 INDEX

Sr. Page
Particular
No. no.
1. Introduction 40
3. Recruitment 42
4. System of selection 44
5. Selection Process
6. Training 46
7. Performance appraisal System 47
8. Personal record 48
9. Wages & salary 49
10. Infrastructure Facility 49
11. Time keeping system 50

44
 INTRODUCTION

“Personnel Management is the field of management which has

to do with planning, organizing, directing, and controlling, various operative
function of procuring, developing, maintaining and utilsing a labour force.”

Prof. Juicius : Principles of Personnel management.

Personnel management is the direction and co-ordination of

human relations in the business organization, there by obtaining maximum
production with minimum of physical and mentle efforts, stress and strain of
the individual worker and group of workers and without sacrificing the genius
well being of the employees.

Incentives to the workers is very important if the company

wants to get more and more help of workers.

45
 RECRUITMENT
“RECRUITMENT is the process of searching for prospectve
employees and stimulating them to apply for jobs in the organization”.

“Recruitment is the process of finding and attracting capable

applicants for employment the process begins with the new recruit are sought
and ends when their application are submitted the result is a pool of applicants
from which new employee are selected”

In simple terms recruitment is understood as the process of

searching for obtaining applicant for job, from among whom the right people
can be selected.

Recruitment is the process of selecting efficient & trustworthy

employees who are willing to apply for the job. Recruitment aims to develop
& maintain proper manpower resources.

There are mainly two method of recruitment are as follows:

 DIRECT METHOD
 INDIRECT METHOD

46
  Sources of recruitment

Internal sources :-

1) Promotion
2) Demotion
3) Transfer

External sources :-

1) Contact of present employees

2) Formal employees
3) Intermediaries
4) Recruitment at the gate
5) Advertisement
6) Academic institution
7) Professional institution
8) Trade unions
9) Employment exchange.

“THE RADHIKA RESTAURANT” recruits from internal

sources and external sources.

47
 SELECTION OF EMPLOYEES

“The highering process is one or many ‘go, not go’ gauges

candidates are screned by the application of this tools, qualified applicants go
want to the next herdal while the unqualified are eleminated”

“Selection is the process of picking individual from pull of

applicants with necessary qualification.”

The system of selection of employees is very important thing.

Some in cottage industry, we can see that workers and employees are not
qualified as much as small scale industries. Some industries, select the
employees or workers in experience basis, while some industries select on
qualified basis.

This company select the workers both on qualified basis and

experience basis. It means that both qualification and experience involve in
worker or employees.

48
 SELECTION PROCESS
The object of manpower selection is to ascertain clearly the type
of person required and to secure an appropriate candidate for filling that
position. It is also concerned with security relevant information about an
applicant.

Selection is a process by which the qualified personnel can be

chosen from the application selection is process in the hand of management to
get qualify and disqualify applicant by various methods. This process is follow

 Interview
 Preliminary Selection
 Final Selection
 Placement

INTERVIEWS :-

If the performance of candidate is satisfied in the written test, then

the candidates is called for personal interview and ask about his job here some
of the points regarding his job terms and condition, salary etc. are also
clarified.

PRELIMINARY SELECTION :-

This interview usually is of a short duration and is aimed at obtain

certain basic information with a view to identifying the obvious misfits or
unqualified. If the condition seems to possess the basic minimum requirement
for efficient job performance he is given an application from for being filled
out by him.

49
 FINAL SELECTION ;-

At the end of all the steps mentioned above, the last step is
taken which is known as final selection. The candidate who successfully
passed the above all stages is become able to get the final selection.

PLACEMENT ;-

After the completion of the above process, the candidate gets

the job in the sector.

50
 TRAINING, DEVELOPMENT & PROMOTION
“Tanning and development refer to importing of specific
skills, abilities and knowledge and performance of employee.”

In personnel management an opportunity of advancement is

given to the new or old employees. There are many workers work in the
sector. Some of them are skilled and some of them are unskilled. Thence,
sector has to give them special training, practical knowledge etc. Training is
necessary to know about the working conditions and techniques .

An every institutions or organization trains their worker after

selection of the person. Training is a technique by which a management also
gets information that, this employee is right for the job or not. THE
RADHIKA RESTAURANT is giving training to new employees by senior.
They are planning for giving training to employee in other branch.

Training includes “ASK” means Attitudes, skills and

Knowledge. Promotion involves movement of a person to a vertical position
carrying higher status more pay, increased responsibility, increased benefit,
better prestige, higher authority, better working condition facilities and higher
rank.

51
 PERFORMANCE APPRAISAL SYSTEM

ACCORDING TO EDWARD FLIPPO

“Performance appraisal is a systematic, periodic, and so far as

humanly possible, and impartial rating of employee’s excellence in matters
pertaining to present job and to potentialities for a better job”.

Ones the employees have been selected trained and motivated;

he is then appraised for his performance. Performance appraisal is the step
where the management finds out how effective it has been at hiring and
placing employee. A performance appraisal consists of evaluating an
employee’s performance of a job in terms of a job in terms of its recruitment.

“THE RADHIKA RESTAURANT considers its employees as

it’s most valuable and therefore it believes in perfect and accurate performance
appraisal system. They believe that employees’ efficiency, productivity and
great performance is a ladder to success. THE RADHIKA RESTAURANT has
an efficient performance appraisal system for evaluating their employees’
performance.

The performance appraisal evaluates the performance of an

employee by quantitative factors such as quantity and rejected output standard
of workers.

52
 PERSONAL RECORD

In personal record, compete up to date information is

maintained about employees. Every unit have record book for employees in
which record information about employee, leave, promotion, punished men
etc.

THE RADHIKA RESTAURANT has record book of

employees. These record books are as follow.

 Salary-wages register
 Casual leave register
 Attendance register
 Bonus register

53
 WAGES & SALARY

The wage and salary administration is concern with the financial

aspects of needs, motivation and rewards.

Wage is the remuneration paid for the service of labour in

production, periodically to an employee or worker.

Salary refers to the monthly or weekly rates paid to the clerical,

administrative and professional employees.

Wages and salary is one of the important functions for

organization as well as staff working in it. It is motive the person to effective,
so it is most important work.

In “THE RADHIKA RESTAURANT” wages and salary is to

be paid on monthly basis. They pay salary to their employee on 7 th in every
month.

54
 INFRASTRUCTURE FACILITIES

Workers and Employees are very important for any big

organization. The business is continue in the market because of the working of
workers and employees. Therefore, companies give various facilities to the
workers such as Medical, Querts, etc.

RADHIKA RESTAURANT provides various Infrastructure

facilities to the workers such as holidays, medical services etc. Also, they gave
Bonus to the workers every year. One person told truth that if you mind your
man, the man will mind all other things. RADHIKA RESTAURANT gives the
following kinds of facilities.

 clothes
 Living facility
 Food facility
 Medical facility
 Overtime
 Festival gift

55
 TIME KEEPING SYSTEM

Time keeping system for a one person or a firm should develop an

effective time keeping system.

Each unit must have its own time keeping system. Since time
must for every company to measure the regularity of its employee. In time
keeping system the arrival and living of employees are recorded.

THE RADHIKA RESTAURANT has a two shift of duties. They can

enjoy the festival holidays.

First Sifts :- 8:oo A.M. TO 3:00 P.M.

Second sifts :- 5:oo P.M. TO 11:00 P.M.

56
57
 ACHIEVEMENT

The people of Rajkot are famous for celebrating festivals and

eating outside. One survey states, Rajkotians spend more money on eating
outside the home than any other city of Gujarat. In Rajkoat, Most of the
families go to the restaurant or hotel once a week.

Radhika Restaurant is situated on 150 Ring Road which is near

to Kalawad Road. So it is very easy to attract people. Mega Malls of Rajkot
city like BIG BAZAR, ISCON MALL, NEW ISCON MALL etc. are too near
to Radhika Restaurant. For this reason Radhika Restaurant has 10% annual
increase in sales turnover.

Radhika Restaurant is famous for Kathiyawadi food especially

for SWAMINI ROTALI.

58
59
 FUTURE PLAN

 Radhika Restaurant wants to establish new Restaurant in

Rajkot.

 Radhika wants to provide residential facilities and will be

converted in HOTEL.

 More skilled and famous cooks are to be employed.

 Radhika wants to start new dishes that are not prepared right
now.

60
61
 SWOT Analysis

‘’If you do not know where you are going, you can take any
road.” This famous quote epitomizes the attitude of people and their lack of
planning. It is primarily because of lack of strategic direction. As a result it is
hard to look at the actions and determine where you are and where you want to
go. This is where SWOT analysis plays an important role. SWOT is an
acronym for Strength, Weaknesses, Opportunities and Threats.

SWOT analysis is universally accepted as an effective method

of identifying your strengths and weaknesses, and examining the opportunities
and threats you face. It is a process in which you can gather and assess, in an
orderly manner, information that will become the basis of your development
plans.

SWOT analysis includes:-

STRENGTH

WEAKNESS

OPPORTUNITY

THREATS

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  STRENGTH
It is one thing to discern attractive opportunities and another
to have the competencies to succeed in these opportunities. Each business
needs to evaluate its internal strength and weaknesses periodically.

 Famous for Kathiyawadi Dishes especially SWAMINI ROTALI

 Good public relation

 The location of RADHIKA RESTAURANT is a developing area.

 Internal personal relationship is very nice between staff and

owner.

 WEAKNESS
The business does not have to correct all the its weaknesses or
should it gloat about all its strengths.

 Scarcity of Water

 Inconvenient Parking space

 Certain Dishes are prepared occasionally

 Less advertisement

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  OPPORTUNITY
It is an area of buyer’s need in which sector can perform
profitability. The sector’s success probability depends on whether its business
strengths not only match the key success requirements for operating in the
target market but also exceed those of its competitors.

 Radhika Restaurant has good opportunity to be converted in

HOTEL because it is situated right in the heart of the city.

 THREATS
It is challenge posed by an unfavorable trend or development
that would lead in the absence of defensive marketing action to deterioration
in sales or profit

 Thakar lodge
 Patel vihar restaurant

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 SUGGESTIONS

After visiting the sector, I think that Restaurant is well and

efficient there is nothing as such which I can suggest to the sector. But, I also
want to tell something to the Restaurant that I think is necessary to attract
more and more customers.

 The restaurant is strongly recommended to introduce dishes

that are not still served.

 The major problem faced by customers is parking so Restaurant

must make some arrangement for parking.

 The Restaurant should provide home delivery so that the

customers for distance place can also attracted.

 The Restaurant should promote cooking competitions and also

accept the cooking recipe from the people outside.

So, this is one the views from my point of view, which I hope
may be taken positively and will not be misunderstood.

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 CONCLUSION

I think that I had got a golden opportunity to visited.

RADHIKA RESTAURANT. I got a whole information regarding personnel,
financial and marketing. During my study, I marked that the Restaurant is best
in management, in working in providing facilities to the workers and provide
food facility to the people.

I have come to the conclusion that this sector has an efficient

in financial and marketing process. It possesses proper finance. Hence, this
sector has a many scope for expansion and development. The food of this
sector is very good in test. The Name is ‘Radhika Restaurant’, Customers
would like to visit often to this Restaurant. The staff is interested to improve
the food product as per changing and test of the customers.

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 BIBIOIRAPHY

 MARKEING MANAGEMENT
(PHILIP KOTLAR)

 PERSONNEL MANAGEMENT
(C.B. MAMORIA)

 FINANCE MANAGEMENT
( I. M. PANDEY)

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