PREFACE It is a pleasure to keep this report in front of you. Project report isvitally important for M.B.

A students because it develops the feelings amongthe students about industrial environment and business to develop the practical base. Theoretical knowledge is true only when we apply the samein the practical.In the final year M.B.A there is a subject named Entrepreneurshipand management of innovation Project. Under the said curr iculum astudent has to do a detail analysis of a particular company. At the same timewe must know that what are the Strengths and weakness of the company byanalyzing overall organizational structure and its operations. Andsimultaneo usly analyze the opportunities and threats for establishing therestaurant.In order to establish co-relation between the theoretical studies and practical training, it was suggested that some company should be analyzedand accordingly we had done the analysis on CLASSIQUE RESTAURANT.

ACKNOWLEDGEMENT We, the below mentioned students of the V. M. Patel Institute of Management, Kherva, here by pay our very sincere thanks to the Prof.Kishor Barad for giving us the wonderful opportunity for doing aentrep reneurship and management of innovation in our interest area as a partof our study.We would like to extend our sincere thanks to the V. M. Patel Instituteof Management, Kherva, affiliated to the said university for giving us theopportunity to increase our practical knowledge in our interest of managem ent area.We also thanks to Prof. Kishor Barab who motivated us to undertakethis project. He spent innumerable hours pursuing the first draft, suggestingmany 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 NO 1 PARTICULAR PREFACE ACKNOWLEDGEMENT INTRODUCTION ABOUT THE CONCEPT OF RESTAURANT 1.1 DEFINITION OF RESTAURANT 1.2 CHARACTERISTICS OF RESTAURANT 1.3 DIFFERENCES BETWEEN HOTEL & RESTAURANT 1.4 RESTAURANT CHAIN 1.5 FAST FOOD RESTAURANT SCOPE OF THE PROJECT 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 PRODUCT PROFILE PROMOTER PROFILE MENU OF CLASSIQUE EQUIPMENTS IN RESTAURANT 7.1 F & B EQUIPMENTS 7.2 KITCHEN EQUIPMENTS 7.3 ELECTRONIC EQUIPMENTS 7.4 BANQUET HALL EQUIPMENTS SALARY BUDGET FIXED VARIABLE COSTS MARKET TRENDS MARKET POTENTIALS MARKETING STRATEGIES ESTIMATED DAYS FOR STARTING THE RESTAURANT FINANCIAL ANALYSIS 14.1 TRADING A/C 14.2 PROFIT & LOSS A/C 14.3 BALANCE SHEET CONCLUSION

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CHAPTER 1INTRODUCTION ABOUT THE CONCEPT OFRESTAURANT1.1 DEFINITION OF RESTRAURANT A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. The term covers a multiplicityof venues and a diversity of styles of cuisine. Restaurant means a business whose principal purpose is the sale of food or beverage served in paper, plastic or other disposable containers for immediate consumption inside, outside or away from the building, including businesses that provide delivery of food for immediate consumption.In the restaurants, products and suppliers are used on a first-in, first-out basis to ensure freshness.All restaurants provide warm and inviting environment and avariety of comfortable seating arrangements to accommodate anyone froma single individual to a large family. 1.2CHARACTERISTICSOF RESTRAURANT 1. A business involving the preparation and serving of meals for Consumption on the premises or off the premises.2. Normally require short amounts of time between the period of orderingand serving of the food.3. Serve in edible or disposable containers.4. Provide delivery of food for immediate consumption.5. All restaurants provide warm and inviting environment and avariety of comfortable seating arrangements to accommodate anyone from a single individual to a large family. 1.3 DIFFERENCE BETWEEN HOTEL AND RESTAURANT 1. Most hotels are family- run establishments and, as such, the servicesare more personalized than professional. 2. Hotels are classified into A, B, C and Economy c a t e g o r y w h i l e Guesthouses fall under Upper, Medium and Economy class.Tariff quoted in A and B category hotels include all meals, a systemf o l l o w e d b y m o s t e s t a b l i s h m e n t s . T h e g u e s t h o u s e s i s a l e s s f o r m a l facility offering rooms is a part of a residential house or its annex,where the guests can share the family kitchen for meals. 3. During the peak tourist season i.e. early June to mid-September, it isAdvisable to book hotel rooms in advance. 1.4 RESTAURANT CHAIN

Restaurant chain is a set of related restaurants, typically with the samen a m e i n m a n y d i f f e r e n t l o c a t i o n s e i t h e r u n d e r s h a r e d c o r p o r a t e ownership or franchising agreements. 1.5 FAST-FOOD RESTAURANT A fast-food restaurant is a restaurant characterized by food which iss u p p l i e d q u i c k l y a f t e r o r d e r i n g a n d b y m i n i m a l s e r v i c e . F o o d purchased may or may not be eaten quickly as well.

CHAPTER 2SCOPE OF THE PROJECT The aim of preparing this project report is to know how to establishthe restaurant.T h e l o c a t i o n o f t h e r e s t a u r a n t i s o n Aroma circle, Abad Palanpur highway, Palanpur. The place has been selected to c a p t u r e t h e m a r k e t potentiality and untapped opportunity present on this highway.The area of the land covers 12000 Sq. Feet. The land is an agriculturall a n d , w h i c h i s n e e d e d t o b e c o n v e r t e d i n t o N o n a g r i c u l t u r a l l a n d . T h i s procedure requires minimum 4 months. Construction work can be startedwhen the government approves this land as a non-agricultural. The minimumtime period for the completion (including approval of N.A. land) is one year.The restaurant is a part of service industry so that it very difficult isfor marketer to provide the services so; its a challenging job. Service-product mix consists of: Restaurant Banquets hallThere is a full range of services. And a customer-driven approach will be used. The valuable service will be given a priority. The earlier survey made and prevailing market trends shows a hugemarket potential. There is a lack of outstanding quality in the niche marketw h e r e t h e r e s t a u r a n t i s p l a n n i n g t o e n t e r . T h e s u r v e y a l s o s h o w s c e r t a i n unmet demands of customers in the market, which the restaurant is going tot a r g e t . S u c h a s , p o o l s i d e b a n q u e t h a l l s , m o d e r n s t y l e d , a p e a c e f u l environment (coffee shop).Though the cost of the project is very high, the project is expected togenerate higher profits in the long run.

CHAPTER 3RESTAURANT PROFILE Registered Name HARMONY RESTAURANT Size of Restaurant Medium Scale Restaurant Products Food & Beverages Bankers Name State Bank of India Location of Restaurant Palanpur Ahmedabad Highway,Aroma circle,Palanpur 385001 (B.K.) Partners Limbachiya Hemang D.Patel Bhailal M.Patel Kirankumar J.Prajapati Mahesh S. 3.1OBJECTIVES OFRESTAURANT To provide high quality food to the customers. To provide better services to the customers. To provide better sitting facility to the customers. To provide better environment to the customers. To provide better waiting facility to the customers . 3.2 MISSION The mission of our restaurant is Every employee strives to provide 100 pe rcent customer satisfaction - for every customer every visit. This includes fast, friendly and attentive service, accuracy in order taking and filling,and anticipation of customers needs. To achieve the economies of scale to minimize costs whilemaximizing value to Customers. To achieve leadership, core and functional competencies restaurant business.

3.3 OUR TEAM The ultimate aim of our restaurant is to remain t h e c u s t o m e r satisfaction and we have an energetic professional with proven calibre andt h e r e q u i r e d e x p e r t i s e . U n d e r t h e p a r t n e r s h i p o f o u r t e a m , w e a r e n e v e r lacking in our efforts to make every single deal a resounding success.Working together as a well-knit team with a common goal to satisfycustomer by providing quality food at competitive price and adhering tostrict delivery schedules.This team consists of the experienced and dedicated staffs, who work i n a t e a m s p i r i t t o a c h i e v e c o m m o n g o a l s . I n o u r p u r s u i t f o r o v e r a l l excellence, we have evolved pro-active mechanisms and work culture withi n t r o d u c i n g n e w f o o d a n d b e v e r a g e s t o s a t i s f y c u s t o m e r a n d a t t r a c t n e w customer.The Success of Organization will always depend on knowledge,experience and skills of the promoters, so it is necessary that whosoever arethe owners of the company they must pour their blood to build image of thecompany. 3.4 PLUS POINTS OF OUR RESTAURANT THAN THECOMPETITORS 1.Give customers high quality foods.2.Serve quickly than the competitors 3.Location of restaurant at clean and pleasant environment.4. Serve the customers at a fair price than the competitors5.Use of highest quality, freshest ingredients to make foods.6.Use of the most current state of cooking equipment to ensure qualityand safety in serving the customers. 7. Our restaurant provides a clean, comfortable environment especiallysuited for families. 3.5 ESTIMATED STAFFS IN RESTAURANT TOTALSTAFF:40MORNING STAFF: 8A F T E R N O O N S T A F F 1 6 EVE NING STAFF 1640

CHAPTER 4PRODUCT PROFILE PRODUCTCHARACTERISTICS(1) Restaurant -A new concept of restaurant in the city-Special facilities: Membership cardS p e c i a l d i s c o u n t s o n f e s t i v a l s -Wide range of varieties i n m e n u a n d q u a l i t y f o o d (2) Banquets -Lawn-cum-pool side banquet halls are thereCapacity: Lawn side : 300 personsI n s i d e : 2 0 0 p e r s o n s The main advantage of the design of b a n q u e t h a l l i s t h a t a t t h e same time on the one place t w o p a r t i e s c a n b e s i m u l t a n e o u s l y arranged.- A n d s e c o n d o n e i s i n h o u s e b a n q u e t h a l l , w h i c h i n - h o u s e h a l l c a n be used as a banquet hall when it is unused for discotheque- I n h o u s e i s s p e c i a l l y d e s i g n e d f o r c o n f e r e n c e s , w i t h e x t r a chargeable services.Environment, which customers must consider a t t h e t i m e o f decision-making. Customers can get here very different, peaceful,enjoyable and unique environment.

CHAPTER 5PROMOTERS OF PROFILE Name Mr. Prajapati Mahesh S. Address Palanpur Age 22Years. Qualification M.B.A (Marketing), B.B.A (Marketing & finance) Name Mr. Limbachiya Hemang D. Address Patan Age 22Years. Qualification M.B.A (Marketing), B.Com (Accounts & Auditing) Name Mr. Patel Kiran J. Address Palanpur Age 23Years. Qualification M.B.A (Finance), B.B.A. (Finance & Marketing) Name Mr. Patel Bhailal M. Address Mehsana Age 23Years. Qualification M.B.A (Marketing), B.B.A. (Export & Marketing)

CHAPTER 6 MENU OF CLASSIQUE SOUP Tomato Soup Sweet Corn Soup Sweet Corn Veg. Soup Veg. Hot & Sour Soup Veg. Man-Chow Soup APPETISERS Veg. Manchurian Dry Mushroom Manchurian Dry Veg. Spring Roll Spicy Capsicum SALAD Green Salad Tomato Salad Cheese Cherry Pineapple Stick Cucumber Salad RICE CLASSIQUE Rice Steam Rice Jeera Rice Veg. Pulav FRIED RICE Veg. Fried Rice Noodles Fried Rice Garlic Ginger Fried Rice Mushroom Fried Rice CHINESE Chinese Chopsuey Paneer Chilly Mushroom Manchurian Veg. Hong Kong Veg. Chow Mien Veg. Chow-Chow Veg. Singapore AMOUNT 30.00 40.00 45.00 40.00 45.00 40.00 50.00 55.00 45.00

25.00 20.00 30.00 25.00 50.00 40.00 45.00 55.00 45.00 50.00 50.00 55.00

50.00 55.00 50.00 45.00 45.00 50.00 60.00

CONTINENTAL CLASSIQUE Special Sizzler Veg. Grilled Sizzler Backed Macaroni With Pineapple Backed Veg. With Pineapple Backed Spaghetti With Pineapple French Revoling Backed Macaroni Backed Spaghetti Backed Veg. SNACKS CLASSIQUE Break Fast Bread Butter Bread Butter-Jam Veg. Sandwich Veg. Toast Sandwich Veg. Grill Sandwich Veg. Cheese Sandwich Veg. Cheese Toast Sandwich Veg. Cheese Grill Sandwich Garlic Toast Sandwich Veg. Club Sandwich Cutlet Samosa Finger Chips Masala Sandwich Chana Chat Wafer

AMOUNT 75.00 60.00 50.00 45.00 50.00 40.00 45.00 45.00 40.00 65.00 15.00 20.00 20.00 20.00 25.00 25.00 30.00 35.00 25.00 30.00 25.00 20.00 25.00 25.00 32.00 15.00