CAF HOLLYWOOD

FRIDAY, 30th AUGUST 2013 & SATURDAY, 31st AUGUST 2013

CAF HOLLYWOOD
Its an AMERICAN DINER which pays tribute to HOLLYWOOD. We are looking forward to combine spirits of Hollywood and food. Our restaurant directly or indirectly is related to Hollywood be it the ambience.

WHY DID WE CHOOSE SUCH A THEME FOR THE FESTIVAL???

 A new

concept of clubbing peoples Hollywood interest with food and promoting it. A casual theme instead of a formal. A new learning Experience for us. Such a kind of Theme and Ambience has never been thought of or happened in WGSHA.

Name Raj Manchanda Abhik Parihar

Designation Overall Head

Name Kanwarjeet singh

Understudy Overall Understudy

Mohit Rao
Adithya .R

Sales & Marketing Head

Finance Head

Sanath Shetty
Gaurav Wadhwa

Sales & Marketing Understudy

Finance Understudy

Archit.S
Ayush Mehta

F & B Production Head

F & B Service Head

Harshal Shyam
Omkar Gadkari

F & B Production Understudy

F & B Service Understudy

Animesh
Sherin Mohan Prabhakar Rajesh Paras Khanduja Nishkarsh Kriplani

F & B Controls Head

Housekeeping Head Bakery Head Bar Head F & B Support Head

Gurudutt Nayak
Amita Arora Akshar Malhotra Ishan Ahluwalia N/A

F & B Controls Understudy

Housekeeping Understudy Bakery Understudy Bar Understudy N/A

SALES AND MARKETING BUDGET

Head Mohit Rao Understudy Sanath Shetty

Type of cuisine preferred

No.of people who opted
40% 35% 30% 25% 20% 15% 10% 5% 0%

38% 28% 21%

13%

No.of people who opted

Price Range
Price range ( in Rupees)
45% 40% 35% 30% 25% 20% 15% 10% 5% 0%

34% 17%

41% Price range ( in Rupees) 8%

Type of Service Style

Service Style
60%

50%
40% 30% 20% 10% 0% Formal Casual 43% 57% Service Style

Budget Requirements
Cost Printing at Rs. 3.30/ticket Hence printing for 200 tickets comes to 660 rupees. Poster Cost 1 poster of A3 size to cost Rs. 40 each. Hence 30 copies will come to Rs. 1200.
Ticket

Budget Requirements (contd)

Banner

4 Banners of 10 ft X 6 ft, with an individual cost of Rs. 500, come up to Rs. 2000.
Miscellaneous

Stationary and other miscellaneous printings to come to around Rs. 540

AT A GLANCE
Hence

total budgetary requirements will come to about 660+1200+540+2000= Rs. 4400

this is the first food fest, I think the sales and marketing team can step up and attract the new students in manipal that should be our prime target.

Since

Sales Budget
S.No 1. 2. 3. 5. Product Name Tickets Posters Banners Miscellaneous Quantity 200 30 4 Price/Unit Rs. 3.30/Rs. 40.00/Rs. 500/Rs. 540/TOTAL Rs. 660 Rs. 1200 Rs. 2000 Rs. 540

GRAND TOTAL

Rs.4400

Tentative Sponsors

Remix New Down Town Amrapali Nandini Stone House Eye of Tiger

CAF HOLLYWOOD

F & B SERVICE DEPARTMENT

LAYOUT

COVER DETAILS
TOTAL NO.OF COVERS 96 Inside Chaya - 64 Corridor - 32 TOTAL NO. OF SERVICE STAFF 24 SECTION HEADS/KOTS 6 BOTS 5 RUNNERS 13

TYPE OF COVER
Cover 1 Fork 1 Knife 1 High Ball Glass Table Cruet Set. Ketchup.

SERVICE STAFF

Service Head AYUSH MEHTA Service Understudy OMKAR G. Bar Head- PARAS KHANDUJA

Bar Understudy ISHAAN.A

HIERARCHY
AYUSH MEHTA (SERVICE HEAD)

(SERVICE UNDERSTUDY)

PARAS.K (BAR HEAD)

(BAR UNDERSTUDY)

RESTAURANT HIERARCHY
AYUSH MEHTA
OMKAR G.
A
BOT RUNNER

B
BOT RUNNER

C
BOT RUNNER

D
BOT RUNNER

E
BOT RUNNER

Sections
Section Table numbers A1, A2 ,A3& A4 B1, B2,B3 & B4 C1, C2, C3 Covers KOT BOT Runners A 18 KV APPORVA POORVI SHIBIN, ABHINAV, CHALUKYA CARNIV, RITWIK, SANATH DHANYA, NIKITA

18

SAGAR SETH

MYTHILI

14

KARAN CHADDHA

SOO YEON LIM

D1, D2 & D3

14

SHALINI BOHRA

RATNIKA

AMITA, SHREYASH
PRANAV, GAVIN,NAVA L, TUSHAR

E1, E2, E3, E4 ,E5 & E6

32

OMKAR & PREET & AKSHAY SETH NIKITA

KOTS & BOTS

WHITE SLIP - To F & B Controls. PINK SLIP To Accounts. YELLOW SLIP Stays with the server.

ENSURE TABLE NUMBERS ARE MENTIONED CLEARLY. ENSURE TIME OF ORDER IS MENTIONED CLEARLY. PLEASE WITRE IN BLOCK LETTERS. MENTION THE QUANTITY CLEARLY. ONLY USE A DOT-PEN. MAKE SURE THE CARBON PAPER IN PRESENT BEFORE YOU START TAKING THE ORDERS.

Service Budget
Item Pen Quantity 10 Cost 5 2 Grand total total 50 500 550

Comment Card Print 250

BEVERAGE SERVICE CYCLE.

BOTS TAKES ORDER. BOT SLIP TO ACCOUNTS. PLACES ORDER AT THE BAR.

UP-SELLING AND TAKING SECOND TIME ORDERS.

COLLECTS ORDER AND SERVES AT THE TABLE.

FOOD SERVICE CYCLE

ORDER TAKING AT TABLE BY KOTS.
RUNNER TAKES KOT SLIP.

KOT SLIP TO ACCOUNTS.

KST CLEARS USED PLATES FROM TOAD BOXES.

REPLENISH COVER WITH FRESH CUTLERY & CROCKERY.

KOT SLIP TO F&B CONTROLS/ KITCHEN

CLEAREN CE

UP SELLING & TAKING SECOND TIME ORDERS.

RUNNER PICKS UP ORDER AND SERVES THE GUEST

BILLING CYCLE.
WHEN GUEST ASKS FOR THE BILL. COLLECT THE BILL FROM ACCOUNTS ALONGWITH GUEST COMMENT CARD.

COLLECT CASH (CROSS CHECK ON THE AMOUNT PAID) & MAKE SURE COMMENT CARD HAS BEEN FILLED.

THANK THE GUEST FOR COMING.

COLLECT CHANGE FROM ACCOUNTS- GIVE IT TO THE GUEST.

NOTE.
KOTS,RUNNERS & BOTS Guest is always right, if any problems

try to solve them; if cannot then seek for the nearest head. Be polite, always smile and have a good sense of humor. BOTS to ENSURE the Welcome Drink is served. All KOT slips should be going first to accounts and then F&B Controls. BOT slip to accounts and then bar.

NOTE.
ENUSRE WATER JUGS ARE ALWAYS FULL. SIDE STATION SHOULD BE WELL EQUIPPED, SHOULD HAVE ENOUGH CUTLERY, CROCKERY AND GLASSWARE FOR THE 1ST TURN-OVER. CLEARANCE SHOULD BE DONE AS FAST AS POSSIBLE.

ANTICIPATED CHALLENGES.
Set

up of Chaya Hall. Delay in service due to various reasons which requires correct coordination between controls, kitchen and service. Dish served to the wrong table. Joining tables- table number. KOT handling. Cancelled items.

STEPS TO IMPROVE OUR SERVICE.

Training Classes on service. Briefing about difficulties faced. Demo Practices. Regular check up on improvements. Set up of Chaya to be complete by 4:00pm Training on service sequence, menu items

and pick-up of dishes. Briefing & Debriefing.

BAR

PARAS KHANDUJA (BAR HEAD) ISHAN AHLUWALIA (BAR UNDERSTUDY)

INGREDIENT COST GREEN LANTERN BUMBLE BEE CAPTAIN AMERICA FLASH ESTIMATED REVENUE

Bar Budget
S. N O 1 2 3 4 5 6 7 INGREDIENT COST PER KG/LTR RS. 285 RS. 50 RS. 200 RS. 40 Rs.20 RS. 34 RS. 285 REQUIRED INDENT 2 bottles 2kg 1lt 2kg 20 packets 2 kg 2 bottles AMOUNT

KIWI CRUSH MINT LEAVES LEMON JUICE (LEMONEEZ) LEMON ICE CUBES SUGAR MANGO CRUSH

RS. 570 Rs.100 Rs.200 Rs.80 Rs.400 RS. 68 Rs.570

Bar Budget Contd..

S. N O 8 9 10 11 12 13 INGREDIENT COST PER KG/LTR RS. 204 RS. 468 RS. 125/7.5lt RS. 1100 RS. 150 RS. 10 REQURED NDENT 1/2KG 100ml 15lt 700ML 1lt 10 AMOUNT

REGULAR TEA VANILLA ESSENCE SIPRA BLUE CURACAO SINGLE CREAM POLO MINT

Rs.102 Rs.46.8 Rs.250 Rs.770 Rs.150 Rs.100

Bar Budget Contd..

S. N O 15 16 17 18 INGREDIENT COST PER KG/LTR RS. 90 RS. 100 RS. 10 RS. 500 REQUIRED INDENT 3LT 4lt 1kg 250gm AMOUNT

PINEAPPLE JUICE TOMATO JUICE SALT PEPPER

Rs.270 Rs.400 Rs.10 Rs.125

19

TOBASCO SAUCE TOTAL

RS. 125/bottle

1bottle

Rs.125 Rs.4336.8

Miscellaneous expenses = Rs.500 Total budget required = Rs. 4336.8 + Rs. 500 = Rs. 4836.8

MOCKTAIL S FOR THE FOOD FEST

GREEN LANTERN
S.NO 1 2 3 4 5 6 7 SIPRA LEMON CASTOR SUGAR LEMONEEZ MINT LEAVES ICE CUBES TOTAL SELLING PRICE = RS. 40 INGREDIENT KIWI CRUSH REQUIREMENT 15 GMS 170 ML 12 GMS 20 GMS 2 ML 10 GMS 2 ICE CUBES COST PRICE RS. 4.27 RS. 4.59 RS. 0.48 RS. 0.68 RS. 0.4 RS. 0.5 RS. 1 RS. 11.92

BUMBLE BEE
S.NO 1 2 3 4 5 6 7 8 INGREDIENT MANGO CRUSH BLACK TEA WATER SUGAR CINNAMON POWDER VANILLA ESSENCE GREEN CHILLI ICE CUBES REQUIREMENT 20 GMS 10 GMS 25 GMS 2 GMS 2 ML 1 PC (2GM) 2 ICE CUBES COST PRICE RS. 5.7 RS. 2.04 RS. 0.85 RS. 1.72 RS. 0.93 RS. 0.08 RS 1

TOTAL

RS. 12.32

SELLING PRICE = RS. 45

CAPTAIN AMERICA
S.NO 1 2 INGREDIENT BLUE CURACAO (700ML BOTTLE) SINGLE CREAM REQUIREMENT 10 ML 5 ML COST PRICE RS. 9.28 RS. 0.75

3
4 5 6 7

PINEAPPLE JUICE
SIPRA POLO MINT CRUSHED ICE MINT LEAVES TOTAL

20 ML
30 ML 2 PCS 2 ICE CUBES CRUSHED 5 GMS

RS. 1.7
RS. 0.81 RS. 2 RS. 1 RS. 0.25 RS. 15.79

SELLING PRICE = RS. 55

FLASH
S.NO 1 2 3 4 5 6 INGREDIENT TOMATO JUICE LEMON JUICE (LEMONEEZ) WORCESTERSHIRE SAUCE SALT PEPPER TOBASCO SAUCE TOTAL REQUIREMENT 40 ML 2 ML 2 ML 3 GMS 3 GMS 2 ML COST PRICE RS. 4.4 RS. 0.4 RS. 0.76 RS. 0.03 RS. 1.5 RS. 0.41 RS. 7.5

SALES FORECAST
DRINKS SELLING PRICE 40 45 55 COST PRICE 11.92 12.32 15.79 ESTIMATED DRINKS TO BE SOLD 60 40 40 ESTIMATED REVENUE 2400 1800 2200 6400

GREEN LANTERN BUMBLE BEE CAPTAIN AMERCA TOTAL

Kitchen

Starter

Name of the dish Ingredients

butter flour pepper paprika salt garlic powder chicken wings oil onion garlic tomato ketchup red chilli sugar vinegar wc sauce pineapple juice

Wings on fire Total requirement

1.5 3 0.06 0.03 0.03 0.06 20 15 1.2 0.15 1.35 0.25 0.25 1.35 0.9 0.45

No. of portions(2 days) = 120 Cost/kg 300 22 500 760 12

Total cost 450 66 30 22.8 0.36 0.06 3000 1380 78 5.55 121.5 37.5 8.5 270 139.5 45

150 92 65 37 90 150 34 200 155 100

total cost cost per portion

5654.77 23.9

Name of the dish Ingredients

cumin

Silence of the lamb Requirement 4 portion

2.5g

No. of portions(2 days) = 120 Total requirement

0.075

Cost/kg
195

Total cost
14.625

paprika

2.5g 0.075 760 57

nutmeg

2.5g 0.075 0.075

white pepper 0 olive oil 10g 0.3 Lamb loin 150 gms 4.5 maida 250g 4.5 baking powder 1g 0.03 Yogurt 250 ml 4.5 oil 0.5 92 46 30 135 75 2.25 22 99 450 2025 600 180

total cost

2512.95

cost per portion

20.94

selling price

67.01

Name of the dish Ingredients

dried chickpeas onion garlic parsley coriander cumin flour Oil

Wrap of the titans Total requirement

5 0.1 0.06 0.3

No. of portions(2 days) = 80 Cost/kg

69 65 60 80

Total cost
345 6.5 3.6 24

0.1
0.1 0.2

36
195 22

3.6
19.5 4.4

maida
baking powder Yogurt

5 0.02 5

22 75 30

110 1.5 150

total cost cost per portion selling price

668.1 8.35 29.22

Name of the dish

Red Hot Chili Wedges

No. of portions(2 days) = 80

Ingredients
Potato

Cost/kg
20

Total cost
20 92

Oil 92

Oil 92
flour 22 milk 28 Amul Proessed Cheese 140 finely green chilis 100 tobasco sauce 125 125 100 140 28 22

92

total cost cost per portion selling price

619 22.68 79.38

Main Course

Name of the dish Ingredients

Tenderloin oil Rosemary Whole Garlic WC sauce

Beef Ventura

No. of portions(2 days) = 100 Total requirement

20

Cost/kg
310

Total cost
6200

0.075 0.6 0.45

400 37 155

30 22.2 69.75 0

Rosemary Red Wine Garlic Flour Butter Chicken Stock cubes

0.3 2 0.6 1.5 1.5 30

400 200 90 22 300 6

120 400 54 33 450 180 0

vegetable oil onion

0.09
4.5

92
65

8.28
292.5

cream

0.9 0.2

150 500

135 100

black peppercorns
mushrooms

4.5

50

225

total cost cost per portion selling price

8319.73

83.19
277.02

Cloudy with a chance of Meatballs

Name of the dish Ingredients

eggs in nos milk in l bread, crumbled whole chicken onion parsley garlic salt pepper olive oil onion garlic sugar salt oregano basil teaspoon black pepper Tomatoes tomato paste spaghetti Parmesan cheese

No. of portions(2 days) = 80 Total requirement

40 3 60 slices 15 3 0.2 0.04 0.1 0.05 0.3 3 0.6 0.1 0.2 0.1 0.05 0.025 10 2 5 1 bottle 140 500 32 65 180 400 140 65 80 90 12 500 600 100 90 34 12

Cost/kg
3 28

Total cost
120 84 0 2100 195 16 3.6 1.2 25 180 300 54 3.4 2.4 0.1 7 12.5 320 130 900 400

total cost cost per portion selling price

4854.2

51.9
181.7

Finding Nemo

Name of the dish Ingredients

Basa fish fillet

No. of portions(2 days) = 60 Requirement per portion

180 11 350 3850

Total requirement

Cost/kg

Total cost

Lemon zest

30gms 0.6 80 48

Basil

45gms 0.9 140 126

oil 1.5 92 138

Blackpepper

60 gms 0.5 500 250

Lemonjuice

60ml 2 50 100

Yoghurt

1000gms 6 30 180

Sweet chilli sauce

30ml 1 180 180

Tobassco

45gms 0.9 125 112.5

Parsley

30gms 0.6 80 48

total cost

5032.5

cost per portion

83.88

selling price

279.32

Name of the dish Ingredients

paneer

Shashilik Redemption Requirement per portion

0.16

No. of portions(2 days) = 120 Total requirement

20

Cost/kg
220

Total cost
4400

onion

0.05
tricolored bell peppers

6
12

65
36

390
432

0.1

garlic

0.01
green chillies

0.6 0.6 12

90 100 30

54 60 360

0.01
fresh curd

0.1

carom seeds powder

0.025
red chilli powder

0.6 0.15 1 1 0.6

150 188 40 50 100

90 28.2 40 50 60

0.025
turmeric powder

0.025
lemon juice

0.008
ginger

total cost cost per portion selling price

5964.2 50.4 176.42

The Italian Job

Name of the dish Ingredients

Potatoes Carrots Green Beans Spinach

No. of portions(2 days) = 40 Requirement per portion

0.15 0.15 0.15 0.15

Total requirement
1.5 1.5 1.5 1.5

Cost/kg
20 36 40 30

Total cost
30 54 60 45

Red chilli powder Ginger Basil Salt bread

0.005 0.002 0.002 0.005 0.15

0.05 0.02 0.02 0.05 1

188 100 140 12 30

9.4 2 2.8 0.6 30

Tomatoes Onions Garlic Red Chilli powder Ground Pepper Salt garlic spaghetti

0.2 0.15 0.006 0.003 0.003 0.005

2 1.5 0.06 0.03 0.03 0.05 0.02 3 total cost cost per portion selling price

32 65 100 188 500 12 100 180

64 97.5 6 5.64 15 0.6 2 540 964.54 24.11 84.39

Name of the dish Ingredients

Potato Zuchini Onion Garlic Carrot Paneer

THE MEDALLION Requirement per portion

0.1 0.02 0.02 0.005 0.015 0.05

No. of portions(2 days) = 80 Total requirement

8 1.6 1.6 0.4 1.2 4

Cost/kg
32 70 65 90 37 220

Total cost
256 112 104 36 44.4 880

Oregano
Thyme Rosemary bread crumb Vinegar Paprika Garlic Coriander Salt Pepper Milk Flour Butter

0.005
0.005 0.005

0.4
0.4 0.4

460

184
0.4 0.4 0

1 0.5 0.3 0.2 0.5 0.2 4 0.2 0.2

26 760 90 36 12 500 28 22 300

26 380 27 7.2 6 100 112 4.4 60

total cost cost per portion selling price

2339.8 29.24 102.3

NAME OF THE DISH : SALAD

Ingredients Requirement for 4 portions

NO .OF PORTIONS(2 DAYS ) : 150

Total Requirements(In Kgs) Cost per kg Total cost

onion

50

65

195

bellpepper

25

80

80

lettuce

25

1.5

130

195

red cabbage

25

85

85

salt

pepper

0.2

500

100

cherry tomato

20

110

110

olive oil

50

0.3

600

180

vinegar TOTAL

50

0.2

26

5.2

950.2 COST PER PORTION 6.33 SELLING PRICE

Name of the dish

Potato wedges

No. of portions(2 days) = 140

Ingredients

Total requirement

Cost/kg

Total cost

Potatoes

20kgs

20

400

oil

5ltr

92

460

salt

300gms

12

3.6

white pepper powder

250 gms

140

35

Total cost =

898.6

Name of the dish

jacket potatoes

No. of portions(2 days) = 100

Ingredients
Potatoes

Total requirement
10

Cost/kg
20

Total cost
200

garlic

500

90

45

salt

pepper

total cost:

245

BAKERY

TEAM
MRIGA PANCHALI AKSHAR (understudy) AISHWARYA DIVIT EKJAAP YOHAAN ELIZABETH TULSI

ALLOCATED BUDGETRs. 6500

BUDGET
ITEM
BAGUETTE RED CARPET THE DARK KNIGHT CASINO ROYALE TOTAL 60 * 14.66 100 * 20.21 90 * 18.52 = = ESTIMATED FOOD COST (Rs.) 88.92 879.6 2021

= 1666.8

4656.32

THE RED CARPET!!

Chocolate and Vanilla Flavored Red Velvet Cake With Mocha Cream Icing!

9 Inch cake(should yield 10 slices 118gm portions)

INGREDIENTS
Shortening Sugar Vanilla extract Eggs Cocoa (cadbury) Red food cover Salt Buttermilk All purpose flour Baking soda White vinegar Chocolate (garnish)/portion Total QTY 113 gm 192 gm 15ml 2 nos 25 gm 120 ml 15gm 240ml 320 gm 20gm 25ml 10gm Cost/kg(in Rs) Cost/portion(Rs) 270 30.51 34 6.52 234 3.51 6 1000 12 30 28 30 25 290 25 0.3 7.2 8.96 0.6 0.625 2.9 92.12 9.21 A

3 each

Cost per portion

Mocha cream ( serves 7) 70g/portions INGREDIENTS

QTY Eggs Sugar 60gm Gelatine 8gm Whipping cream 80gm Coffee (bru) 5gm Total cost Cost per portion Cost per portion of entire dish Cost/kg(in Rs) 3 3 each Cost/portion(Rs) 9 120 7.2 500 4 15 600 3 38.2 5.45 B A + B = 14.66

375/2ltr

THE DARK KNIGHT!!!

Chocolate Mousse With Peanut Butter Crunch Served In Freshly Made Waffles

Ingredients
Eggs Heavy cream Dark chocolate (chopped) Sugar Creamy peanut butter Total cost Peanut brittle garnish /portion Cost/ portion Waffle recipe (serves 8 cones) Egg Salt Sugar
Flour

Quantity Cost/kg(in Rs) Cost/portion(Rs)

1 3 each 80ml 150gm 10gm 20gm 12g 110 & 34 145 290 34 2000 3 11.6 43.5 3.4 10 71.5 0.94 A 18.81

1 3 each 2gm 115.5g 150g

Total cost Cost/ portion Cost per portion of entire dish

3 12 0.002 34 3.93 28 4.2 11.32 B 1.4 A + B =20.21

CASINO ROYALE !!!

Classic Charlotte Royale Served Along With Rum Flambed Fruits

Ingredients
Bavarian cream Milk Vanilla essence Egg yolks Sugar Gelatin pwdr Whip cream Jelly Total cost Total cost per portion Roll Cake Eggs (seperated) Sugar Vanilla essence Oil+water Flour Strawberry jam Total cost Total cost per portion

Yield - 10 portions , 100gm each Quantity Cost/kg(in Rs)

225ml 10ml 2nos 150gm 10 gm 200gm 8.57g 27 468 3 each 34 400 375/2ltrs 300

Cost/portion(Rs)
6.07 4.68 6 5.1 4 63.28 2.57 91.7 9.17 A

5nos 150gm 5ml 20 +20 150gm 150gm

3 each 41 468 90 (oil only) 28 375

15 6.15 2.34 1.8 1.57 53.57 80.43 8.04 B

FLAMBEED FRUITS (serves 10 ) (18 gm each)

Ingredients Quantity
Rum 30 ml Mixed fruits 150 g Pineapple 50g Muskmelon 50g Papaya 50g Total cost Total cost per portion Cost per portion of entire dish

Cost/kg(in Rs)
55/180ml 26 30 24

Cost/portion(Rs)
9.16 4

13.16 1.31 C A + B+ C = 18.52

INGREDIENTS
FLOUR Yeast Salt Water

BAGUETTE (ACCOMPANIMENT TO MAIN COURSE)

QTY Cost/kg(in Rs) Cost/portion(Rs) 500g 10 g 10g 300ml 28 70 12 14 3000g 0.7 60.0g 0.12 60.0g 1800ml 14.82 84 4.2 0.72

QTY for 120 portionsTotal Cost (for 25)

Total cost (yield = 2 baguettes) 1 portion =2 slices 1 baguette = 20slices Total portions to be made is 120 PORTIONSie. 12 baguettes

88.92

ITEM

C.P (Rs.) S.P (Rs.)

NO. OF PORTIONS TOTAL NO. OF PORTIONS M.R / portion (Rs.) Total M.R (Rs.) DAY 1 DAY 2
30 50 45 30 50 45 60 100 90 58.34 69.79 66.48 3500.4 6979 5983.2

RED CARPET THE DARK KNIGHT CASINO ROYALE

14.66 20.21 18.52

73 90 85

GRAND M.R (Rs.)

LEGEND C.P : COST PRICE S.P : SELLING PRICE R.S : RUPPEES M.R : MARGINAL REVENUE FOOD COST -20% of S.P.

16462.6

Food & beverage controls

Team

Animesh Ravindra- F&B Controls Head Gurudutt Nayak- F&B Controls Understudy Anindya Chaudhary Reuben Thomas

Controls Budget
Sketch pen (Black)
Chart paper (white ) Pencil (Pack ) Eraser Scale Sharpener

3
5 1 3 2 1

Cardboard box
Cello tape (transparent & brown ) Total Budget

4
3 300

S.O.P.

There will be 2 people standing at the kitchen from the controls team. The service personnel will give the KOT, we will mark the table number on the chart. The KOT will be passed to the kitchen. When the food arrives it is handed over to the service personnel and the table number is struck off.

ITEM Wings of Desire Finding Nemo

Incredible Steak

ORDERS B3,A1 B5,A3 E5,C8

Balls Of Fury

HOUSEKEEPING
Head :- Sherin Mohan Understudy:- Amita Arora

THEME:-Hollywood classic superstars

DUTIES OF HOUSEKEEPING
CREATING A PLEASANT AMBIENCE

OF THE RESTAURANT WITH REGARDS TO THE THEME. DESIGNING THE FOOD MENU AND THE BAR MENU. ARRANGING FOR CLEAN LAUNDERED LINEN TO BE USED IN THE RESTAURANT. MAINTAINING THE LOOK OF THE RESTAURANT THROUGHOUT THE SERVICE.

Material needed for decoration

Printed posters Cardboard and thermocol sheet for entrance decoration Chart paper for the poster of classic Hollywood hero's

Centre piece

Menu card

Entrance of the cafe

Coffee mugs and hand made musicals instruments

Classic Hollywood hero's Posters on the walls

ITEM
Centre piece (plywood) Menu Printing

Housekeeping Budget PRICE/UNIT(Rs) QUANTITY

400 1(no,2/2ft)

TOTAL PRICE(Rs)
400

15

80 30(nos) 20(nos)

1200

Cardboard

22

660

Chart paper

10

200

Paint

100

2(box)
5(nos)

200

Marker

25

125

ITEM

PRICE/UNIT(Rs)

QUANTITY 4(nos) 3(nos) 15(nos) 3(nos) 2(nos)

TOTAL PRICE(Rs) 80

Sketch pen

20

Glue

100(half liter)

300

Thermocol sheet

28

420

Two way tape

25

75

Spray paints

150

300

Cutter Paint brush

20 22

3(nos) 3(nos)

60 66

ITEM

PRICE/UNIT(Rs)

QUANTITY

TOTAL PRICE(Rs) 500

Miscellaneous
(transportation, paper pins,insulation tape etc )

Ribbon Ice-cream sticks Glitter Grand total

20 40 40

3(nos) 1(pack) 6(packets)

60 40 240 4,926

Budget

Total cost = Rs.4926

Food And Beverage Support

Role of F&B Support Department

To have complete co-ordination with all the operational departments. To maintain smooth movement of the cutlery and crockery. To maintain the hygiene standards of the restaurant. To arrange for the basic general requirements of the restaurant. To ensure on time turnover for cutlery and crockery. To keep the restaurant surroundings neat and clean.

Items Required
Item Knives Fork Spoon Dinner Plate Side plate Half plate High-ball glasses Sizzler Plates Quantity 160 nos. 160 nos. 160 nos. 160 nos. 160 nos. 160 nos. 160 nos. 35 nos.

Items Required
Items Salver Napkin holder Ice-cream scooper Water jugs Tables Cruet set Toothpick holders Quantity 15 nos. 20 nos. 1 no. 15 nos. 20 nos. 20 nos. 7 nos.

Items Required
Items
Shaker Bar mat

Quantity
2 nos. 1 no.

Ice box Ice Crusher

Squeezer Shooter glass Pilsner glass Martini glass

2 nos. 1 no.
1 no. 140 nos. 50 nos. 50 nos.

Indent Cost
Item Paper Napkin Garbage bags Straws Toothpick Quantity 15 packets 20 nos. 3 Pkts 10 boxes Price (per unit) Rs. 20 Rs.6 Rs.30 Rs.13 Total price Rs.300 Rs.120 Rs.90 Rs.150

Swizzle sticks
Soap oil Scrubber

1 pkt
3ltr 10 packet

Rs.25
Rs.20 Rs.30

Rs. 25
Rs.60 Rs.300

Indent Cost
Item Quantity Price (per unit) Total price

Tote box (rent)

Shamiyana Ice cubes Ice slabs Gloves Staffing Grand total

8 nos.
5 nos. 30 packets 4 nos. 1 packet 2 Persons

Rs.50 per day

200 per day Rs.18 Rs.40 Rs.151 600 per person

Rs. 800
Rs.2000 Rs.540 Rs.160 Rs.151 1200 Rs. 5896

Budget
Total

indent cost = Rs. 5896 Miscellaneous expenses = Rs.500

Total

food and beverage support budget = Rs. 6396

ACCOUNTS DEPARTMENT

TEAM MEMBERS
Department Head: Adithya.R Department Understudy: Gaurav Wadhwa

Other Member : Abhimanyu Hissaria

Accounts Budget

Materials Required: Chart paper Bill Book Petty Cash : 10*3 : 30*4 : 100*2 50*4 20*5 10*10 = Rs 30 = Rs 120

Total

= Rs 600 = Rs 750

Overall Budget( Caf Hollywood)

DEPARTMENTS Sales & Marketing Service Bar Hot Kitchen Bakery Housekeeping F&B Controls BUDGET 4400 550 4900 38800 6500 5000 300

F&B Support
Accounts Total

6400
750 67600

Estimated Average Selling Prices

Starters

: Rs 64.83

Main Course : Rs 191.89 Bakery : Rs 83

Bar

: Rs 46.66

Number of covers placed : 96 Estimated time spent per guest: 21/2 hours

Turnover : Total time/time spent per guest =240/150 =1.6

Estimated average revenue per person

Taking into account that a guest consumes a starter, a main course, I dessert, 1 mocktail

The average revenue : 300

Estimated average total revenue

Based on the data from the average revenue per person and the average turnover , Estimated revenue is : 300* (96*1.6) = Rs 46,080 For both days is Rs 92,160

Breakeven Point
Taking Rs 300 as the average revenue per person and taking 30% of it as cost . Contribution is Rs 210 Fixed Costs are 15900 Notional costs are 6400

Therefore breakeven is 22300/210 =20.78%