PROJECT REPORT ON SECURED LOAN PROPOSAL FOR FAMILY RESTAURANT

SUBMITTED TO NEPAL SBI

BY BIJESH SAH KANU

AS PARTIAL FULFILLMENT OF BBA (3RD YEAR) 2009-2012

INDIRA COLLEGE OF COMMERCE & SCIENCE

UNIVERSITY OF PUNE PUNE-411033

DECLARATION

I, BIJESH SAH KANU student of INDIRA COLLEGE OF COMMERCE AND SCIENCE, PUNE, hereby declare that this financial project report on SECURED LOAN PROPOSAL FOR FAMILY RESTAURANT is a bona fide record of work done by me and all contents and facts are prepared and presented by me without any bias.

I hereby declare that this financial project report on LOAN PROPOSAL FOR SETTING A FAMILY RESTAURANT submitted towards fulfillment of BBA Degree of Pune University, is an original work done by me.

BIJESH SAH KANU PLACE: PUNE DATE:

ACKNOWLEDGEMENT

Few students get the opportunity to gain so much knowledge & experience in such a short span of time. I express immense pleasure in submitting my report on the project SECURED LOAN PROPOSAL FOR FAMILY RESTAURANT. A helping hand is sought for accomplishing anything significant. In my case this helping hand has been provided by many people, out of which few require special mention.

A successful project can never be prepared by the singular effort of the person to whom the project is assigned but it also demands the help & guardianship of some conversant person in successful completion of the project. In this context, I BIJESH SAH KANU student of INDIRA COLLEGE OF COMMERCE AND SCIENCE would first like to thank my PARENTS who have constantly supported & encouraged me in shaping my career. I express my deepest thanks to lecturer SONALI SHROTRI, the guide of the project for guiding and correcting various documents of mine with attention and care. She has taken pain to go through the project and make necessary correction as and when needed.

I also want to acknowledge Mr. PRASHANT KALSHETTI faculty for his pain tasking guidance & encouragement during project.

INDEX
S/NO. CONTENTS 1. EXECUTIVE SUMMARY 2. INTRODUCTION Page No. 1 2

2.1) DEFINITION OF RESTAURANT 2.2) CHARACTERISTICES OF RESTAURANT 2.3) DIFFERENCE BETWEEN HOTEL & RESTAURANT 2.4) RESTAURANT CHAIN 2.5) FAST FOOD RESTAURANT 4.1) OBJECTIVES 4.2) MISSION STATEMENT 4.3) OUR TEAM 4.4) PLUS POINT OF OUR RESTAURANT THAN THECOMPETITORS 4.5) ESTIMATED STAFFS IN RESTAURANT

3. 4.

SCOPE OF THE PROJECT RESTAURANT PROFILE

3 4-5

5. 6. 7. 8.

PRODUCT PROFILE PROMOTERS PROFILE MENU OF HARMONY TECHNICAL FEASIBILITY

9.

MARKETING FEASIBILITY

10.

FINANCIAL FEASIBILITY

8.1) COST OF PROJECT 8.2) MEANS OF FINANCE 8.3) AREA CLASSIFICATION 8.4) FURNITURE AND FIXTURE 8.5) KITCHEN EQUIPMENTS 8.6) ELECTRONIC EQUIPMENTS 8.7) CROCKERY AND CUTLARIES 8.8) SALARY BUDGET 8.9) RECURRING AND PRELIMINARY EXPENSES 9.1) MARKET TRENDS 9.2) MARKET POTENTIALS 9.3) MARKETING STRATEGIES 10.1) CALCULATION OF SALES 10.2) CALCULATION OF MATERIAL CONSUMED 10.3) CALCULATION OF DEPRECIATION 10.4) CALCULATION OF INTEREST 10.5) CALCULATION OF PROFIT AND LOSS ACCOUNT 10.6) CAL CULATION OF TAX 10.7) CALCULATION OF CASH FLOW STATEMENT 10.8) CALCULATION OF BALACE SHEET 10.9) CALCULATION OF RATIOS

6 7 8-10 11-14

15-16

17-27

11. 12. 13.

LEARNINGS CONCLUSION BIBLIOGRAPHY

28 29 30

EXECUTIVE SUMMARY

INTRODUCTION

SCOPE OF THE PROJECT

RESTAURANT PROFILE

PRODUCT PROFILE

PROMOTERS PROFILE

MENU OF HARMONY

TECHNICAL FEASIBILITY

MARKETING FEASIBILITY

FINANCIAL FEASIBILITY

LEARNINGS

CONCLUSION

BIBLIOGRAPHY