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PRODUCTI

ON &
OPERATIONS

SPICE NATION RESTAURANT


SERVICES

SUBMITTED BY:
Maitry Patel
Nidhi Shah
Vidhi Patel
Rajshri Sachdev
Gaurav Moorjani
Kashyap Solanki
Rohan Pandya
Parth Andore
Ishit Gandhi
Rishi Shah
Rahul Motwani
SEM II
MBA PROGRAM

ACKNOWLEDGEMENT
This report would not have been made possible, without the
considerations of the following people:
First and foremost, we would like to express my sincere gratitude to Mr.
Manvendra Solanki(owner of spice nation) despite of their busy schedule;
they devoted a great time in helping and supervising us. Thank you very
much for your constant confidence and encouraging support throughout
our internship.
My deepest thank also goes to the faculty of business and administration
who have given us the opportunity for the social internship and to have a
different experience along with the education here at Navrachana
University Vadodara. We would also like to thank all the people involved
in spending their valuable time, particularly in our Computer Award
Survey and the respondents who have helped us in filling the
questionnaire to make research study successful. Their answers and
feedbacks has helped us in drawing a conclusion towards theresearch
study
Lastly, we are grateful to have friends and family, who are always full of
hope and encouraging towards our work. Without their love and support
this Internship wouldnt have been successful.

TABLE OF CONTENTS
i.

Introduction to Spice Nation

ii.

Hierarchy- Front Door Hierarchy


Kitchen Hierarchy

iii.

Customer Order Process

iv.

The factors which affects the location planning of any unit:

v.

Productions and Operations Management


Spice Nation Restaurant

The spice nation Restaurant is located in Manjalpur, which has been


started in the month of February 2015. The idea to setup a Restaurant in
this area is that only one other multi cuisine restaurant is located which is
Dawat. To give a stiff competition in the coming few years to Dawat
Restaurant, Spice Nation Restaurant is providing vegetarian food as the
locality in manjalpur area has a preference towards vegetarian food.
Types of Services Provided: 1. Restaurant:
The main objective of the place to provide delicious food so that
during the first 6 months the restaurant can achieve the benchmark
that has been set by Dawat Restaurant
2. Home Delivery
Today every multi cuisine restaurant is providing home delivery and
within a certain radius of kilometers they are providing it for free. To gain
more customers this service is very useful.
3. Banquet hall
The banquet hall is for organizing parties, seminars etc. and for that
there are three packages which would be offering different varieties
of food items. The idea of banquet is to serve people at large.
The staff in the restaurant is 34 people.
HIERARCHY OF SPICE NATION:
1. FRONT DOOR STAFF:

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)Process

The ideal time is 15 minutes per order and if the whole restaurant is
occupied the ideal time would be around 20 minutes
For a new order 3 copies would be prepared and those copies would be
circulated to the waiter,billing counter and kitchen.
The newest order will be termed as a hot case for the kitchen
Supply of raw material(Vegetables):
All the raw materials comes from padra as there is a huge market of
vegetables except for onions which comes from sardarpura
Preference
The running order will be given first preference and maximum time taken
wilbe 5 minutes.
Customer Order Process:
The customer once entered in the restaurant has to wait for 15
minutes or else if the place is vacant the customer can directly
occupy the seat.
Once they are settled , they are greeted and served with water and
provided with the Menu Card
After few minutes order is been taken by the customer as per the
taste and preerence of the customer.
They are also provided with the napkins, plates, bowls , spoons and
forks.

The Food is being served after 15 minutes before the order is being
placed.
The ideal time for preparing the food is 15 minutes but during the
peak hours it can vary from 5-10 minutes.
If that particular customer orders for second time which is known
as running order then the ideal time for serving the dish can take
7-10 minutes.
Once the customers are done with their lunch/Dinner they are
further asked for deserts.
At the end they are asked again, if anything is required or served
and they takes the permission from the customers for preparing the
bill.
The bill is being given to the customer and they can pay either by
cash or card.
The factors which affects the location planning of any unit are:-

proximity to customers:
the restaurant is situated in the heart of manjalpur area,
compiting with other two restaurants.
proximity to raw material:

various vendor are available at different location some are


near and some are bit far. But here we take quality of
vegetables under consideration and not prices. So we get the
best quality of vegetables from padre.
good transportation facilities:
we have our own transport facility for supply of vegetables.
availability of power supply :
as our restaurant location is in the heart of city there is
abundant power supply. If any power cut off take place then
we have our own generator.
basic amenities:
good ambiance, comfortable sitting arrangement, fast
services, no queue for waiting, etc
government policies:
permission has being taken from the state government i.e.
food authority of Gujarat after fulfillment of various rules
and regulations.
easy availability of cheap land
the land is not easily available in manjaplur as it is
developed area and the costs are also high as compare to the
areas of developing area.
availability of cheap and skilful labours

Skillful labors are being brought from various states of India


or they are migrants to Gujarat state.