49592186 Speciality Restaurants

8/12/2019 49592186 Speciality Restaurants

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RESEARCH PROJECT

REPORT

ONON

SPECIALITY RESTAURANTSPECIALITY RESTAURANT

OF INDIAOF INDIA


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INDEX

Cover Page

Index

Guide Certificate

Acknowledgement

Objective

et!odolog"

#tud"

Data Anal"$e$

%imitation

Executive #ummer"

Conclu$ion

&ibliogra'!"


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OBJECTIVE OF THE STUDY

(!e current re$earc! wa$ aimed at determining t!e a''roac!

being ado'ted b" t!e )ole of $'ecialt" re$taurant$ in *ive #tar

+otel$ (!e re$earc! focu$$ed on t!e following major i$$ue$ ,

(o $tud" t!e )ole of #'ecialt" )e$taurant$ in *ive #tar

+otel$-

(o determine t!e $trenger of $'ecialt" re$taurant$ in *ive

#tar +otel$-


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RESEARCH METHODOLOGY

(!e re$earc! wa$ ex'lorator" in nature and t!e o'en ended

interview met!od wa$ ada'ted- (!e $urve" focu$ed on t!e

.ualit" and 'roce$$e$/ met!od $election and cu$tomer

knowledge $trateg" to gauge t!e $tatu$ of !ig! cla$$ $'ecialt"

re$taurant$- anager$ of t!e$e organi0ation$ were interviewed

to under$tand t!e 'ractice$ ado'ted b" t!em- Al$o cu$tomer$

were interviewed to under$tand t!e $ervice$ and t!e target

market- A $am'le $i0e of 12 wa$ taken for t!i$ 'ur'o$e- (!e$e

interview$ ex'lored t!e following i$$ue$3

4- 5!at are t!e variou$ $ervice initiative$ undertaken b" t!e

firm6

7- 5!at are t!e cu$tomer 'erce'tion$6

8- 5!at i$ t!e target market of t!e$e re$taurant$6

9- (!e growt! of t!e !ig! cla$$ $'ecialt" re$taurant$ in Del!i-

SPECIALITY RESTAURANTS IN FIVE

STAR HOTELS

Mughlai, Chinese, ContinentalMughlai, Chinese, Continentalor food from theor food from the SouthSouththey're allthey're all

available. Recent years have witnessed a marked proliferation of eatingavailable. Recent years have witnessed a marked proliferation of eating

places, along with bold introductions of different kinds of menus toplaces, along with bold introductions of different kinds of menus to

cater to the sensitive palates and aesthetic sensibilities of acater to the sensitive palates and aesthetic sensibilities of a


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progressively demanding public. Whatever one feels like having, theprogressively demanding public. Whatever one feels like having, the

choices are wide.choices are wide.

Mughlai, Chinese, Continental, fooMughlai, Chinese, Continental, foo

from thefrom the

No!th"est F!ontie!, SouthNo!th"est F!ontie!, South Indian food, delicacies from the coastalIndian food, delicacies from the coastal

states of India, astates of India, a #a!iet$ of salas, fast%foo &!eations, 'i'ing hot#a!iet$ of salas, fast%foo &!eations, 'i'ing hot

Pun(a)i foo, )a!%)e%&ue si**le!s, Tu!+ish elights, the unusualPun(a)i foo, )a!%)e%&ue si**le!s, Tu!+ish elights, the unusual

fla#o!s of &uisine 'e!fe&te in )eautiful ash-i!, Ti)etan foo,fla#o!s of &uisine 'e!fe&te in )eautiful ash-i!, Ti)etan foo,

ishes f!o- .a'an%ishes f!o- .a'an%one just has to name it and it shall served, for, inone just has to name it and it shall served, for, in

matters of taste, India offers a virtually unlimited choice as didmatters of taste, India offers a virtually unlimited choice as did

Aladdin's lamp.Aladdin's lamp.

etween them, the delu!e and five"star hotels, e!clusive and popularetween them, the delu!e and five"star hotels, e!clusive and popular

restaurants, and the busyrestaurants, and the busy ha)asha)as #the humble Indian forerunners of#the humble Indian forerunners of

modern restaurants$ provide fare that would tempt the most fastidiousmodern restaurants$ provide fare that would tempt the most fastidious

ofof Na"a)sNa"a)s#noblemen$ or gourmets living in times when the culinary#noblemen$ or gourmets living in times when the culinary

arts had reached a peak and feasts had become a measure of class, stylearts had reached a peak and feasts had become a measure of class, style

and social status.and social status.

With rare e!ceptions, almost all top"bracket hotels offer speciali%edWith rare e!ceptions, almost all top"bracket hotels offer speciali%ed

kinds of cuisine through a clutch of restaurants designed to stimulatekinds of cuisine through a clutch of restaurants designed to stimulate

even the most developed of taste buds.even the most developed of taste buds.

Reaching out to the large section of people who prefer their food spicy,Reaching out to the large section of people who prefer their food spicy,

steaming hot, prepared from fresh ingredients instead of those from thesteaming hot, prepared from fresh ingredients instead of those from the

cold storage, is a class of hotels which falls in between the restaurantscold storage, is a class of hotels which falls in between the restaurants

mentioned above and wayside eating joints #called dhabas in the north$mentioned above and wayside eating joints #called dhabas in the north$

in terms of d&cor and prices. he taste and (uality of their food rivalsin terms of d&cor and prices. he taste and (uality of their food rivals

the best anywhere. )omehow, the good, wholesome food they offerthe best anywhere. )omehow, the good, wholesome food they offer


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and the earthy, matter"of"fact surroundings touch a deep chord insideand the earthy, matter"of"fact surroundings touch a deep chord inside

one and awaken soft feelings of nostalgia for another time, anotherone and awaken soft feelings of nostalgia for another time, another

place. *ately, in keeping with public tastes, the emphasis has been onplace. *ately, in keeping with public tastes, the emphasis has been on

being different, on combining cuisine with innovative surroundings.being different, on combining cuisine with innovative surroundings.

ut these dhabas, though original, true and authentic, are not the placeut these dhabas, though original, true and authentic, are not the place

for those who are s(ueamish about surroundings.for those who are s(ueamish about surroundings.

DelhiDelhi, being the capital, offers most variety, though the larger, being the capital, offers most variety, though the larger

influence of +unjabi food is obvious.. elhi speciali%es in heavyinfluence of +unjabi food is obvious.. elhi speciali%es in heavy

curries and andoori items apart from the traditional makki ki rotiscurries and andoori items apart from the traditional makki ki rotis

#flat bread prepared from corn$ and sarson ka saag #prepared from#flat bread prepared from corn$ and sarson ka saag #prepared from

fresh, green mustard leaves$. Apart from this the elhi crowd loves tofresh, green mustard leaves$. Apart from this the elhi crowd loves to

eat and eating joints are the most fre(uented places of entertainment oreat and eating joints are the most fre(uented places of entertainment or

family outings. As a result, eating out in elhi is no problem- eatingfamily outings. As a result, eating out in elhi is no problem- eating

joints are spread through the nook and corner of the city. rom fivejoints are spread through the nook and corner of the city. rom five

stars to the dhabas elhi abounds in them. he habas here are thestars to the dhabas elhi abounds in them. he habas here are the

most developed and fre(uent.most developed and fre(uent.

Delhi an Mu-)aiDelhi an Mu-)ai are cities where eating out isn't mere socialare cities where eating out isn't mere social

activity or necessity, but an obsession that knows no barriers, hey areactivity or necessity, but an obsession that knows no barriers, hey are

cities of food lovers whose appetites and culinary curiosity have givencities of food lovers whose appetites and culinary curiosity have given

rise to myriad specialty restaurants and local cuisine eateries that caterrise to myriad specialty restaurants and local cuisine eateries that caterto every palate and budget.to every palate and budget.

Mu-)aiMu-)ai is a true potpourri ofis a true potpourri of &ultu!es&ultu!esand influences and, hence, oneand influences and, hence, one

will find restaurants serving cuisine from all over the country that havewill find restaurants serving cuisine from all over the country that have

integrated themselves into the local food stream so well that they toointegrated themselves into the local food stream so well that they too

are considered local specialty restaurants. /umbai, however, has (uiteare considered local specialty restaurants. /umbai, however, has (uite
http://www.mapsofindia.com/culture/india-culture.htmlhttp://www.mapsofindia.com/culture/india-culture.htmlhttp://www.mapsofindia.com/culture/india-culture.htmlhttp://www.mapsofindia.com/culture/india-culture.html


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a few restaurants and eateries that by virtue of their cuisine, location,a few restaurants and eateries that by virtue of their cuisine, location,

history or ambience, make dining out in this city a truly uni(uehistory or ambience, make dining out in this city a truly uni(ue

e!perience.e!perience.

he gastronomic array that one encounters along the coast compriseshe gastronomic array that one encounters along the coast comprises

fish, crabs, prawns and lobsters, coconut and pork. If one starts thefish, crabs, prawns and lobsters, coconut and pork. If one starts the

journey at the famed 0ateway of India injourney at the famed 0ateway of India in Mu-)aMu-)ai, one is engulfedi, one is engulfed

almost instantly by the 1hinese, +ortuguese, 0oan, +arsee,almost instantly by the 1hinese, +ortuguese, 0oan, +arsee,

1ontinental, engali, 0ujarati, 2utchi, /angalorean, +unjabi and Irani1ontinental, engali, 0ujarati, 2utchi, /angalorean, +unjabi and Irani

restaurants. /umbai's restaurants reflect the character of the city inrestaurants. /umbai's restaurants reflect the character of the city in

many ways3 being a city which houses people from each and everymany ways3 being a city which houses people from each and every

state, the food is distinctive in the manner in which materials andstate, the food is distinctive in the manner in which materials and

ingredients are used. 4ne can crown it with certain specialtiesingredients are used. 4ne can crown it with certain specialties

associated only with the city"local pomfret #red pomfret$, ombayassociated only with the city"local pomfret #red pomfret$, ombay

duck, shell fish, +arsee dhansak and, of course, the inevitable paoduck, shell fish, +arsee dhansak and, of course, the inevitable pao

bhajis, roadside sandwiches, bhel"puris all washed down by somebhajis, roadside sandwiches, bhel"puris all washed down by some

scrumptious all"flavor ice cream dished out in one of the +arseescrumptious all"flavor ice cream dished out in one of the +arsee

dairies.dairies.

/oving down further/oving down further south to /oasouth to /oaand the music begins to play. ishand the music begins to play. ish

dominates the platter here, being cooked and eaten in everydominates the platter here, being cooked and eaten in every

conceivable manner- one can have it fried, can curry it, pickle it, dry itconceivable manner- one can have it fried, can curry it, pickle it, dry it

or just roast it on coals5 one can get fish at street corners, makeshiftor just roast it on coals5 one can get fish at street corners, makeshift stalls or in regular markets, and, if one so desires, one can hire a boatstalls or in regular markets, and, if one so desires, one can hire a boat


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and go fishing. If fish isn't e!actly one's strong point, one can try someand go fishing. If fish isn't e!actly one's strong point, one can try some

of these3 sorpotel takes pride of place at every 0oan feast"diced porkof these3 sorpotel takes pride of place at every 0oan feast"diced pork

cooked in red masala ground in toddy vinegar. 6indaloo #garlic li(uor$cooked in red masala ground in toddy vinegar. 6indaloo #garlic li(uor$

is a specialty made of either diced pork or beef. A pungent gravy, it isis a specialty made of either diced pork or beef. A pungent gravy, it is

usually eaten with rice. hen there is the choric, the 0oan sausage.usually eaten with rice. hen there is the choric, the 0oan sausage.

/ade from pickled pork with a high concentration of spices, especially/ade from pickled pork with a high concentration of spices, especially

red chilies, vinegar and palm feni, it is stuffed in tripe #which is notred chilies, vinegar and palm feni, it is stuffed in tripe #which is not

eaten$ before being smoked on a wood fire. 0oa is literally dotted witheaten$ before being smoked on a wood fire. 0oa is literally dotted with

eating places, of which these seaside resorts outdo each other with aeating places, of which these seaside resorts outdo each other with a

variety of restaurants.variety of restaurants.

1ontinuing the drift1ontinuing the drift south"a!s,south"a!s, one comes across the beautifulone comes across the beautiful

an+an lans&a'e of Mangalo!ean+an lans&a'e of Mangalo!e. It is a small city with its built"in. It is a small city with its built"in

harbor dominated by sea gulls, which peck impudently at the prawnsharbor dominated by sea gulls, which peck impudently at the prawns

laid out to dry for hundreds of yards all over the beaches. /angaloreanlaid out to dry for hundreds of yards all over the beaches. /angalorean

curries, with a variety of fish, are e!tremely pungent and (uite ancurries, with a variety of fish, are e!tremely pungent and (uite an

e!perience.e!perience.

7ating out in7ating out in ChennaiChennaiis a great e!perience and provides a glimpse ofis a great e!perience and provides a glimpse of

the uni(ue lifestyle of the city. amil 8adu is famous for its hospitalitythe uni(ue lifestyle of the city. amil 8adu is famous for its hospitality

and its deep belief that serving food to others is a service to humanity.and its deep belief that serving food to others is a service to humanity.

9et it was only a decade or so ago that )outh Indian food was to9et it was only a decade or so ago that )outh Indian food was to

become popular in hotels and restaurants. :ntil then, most hotelsbecome popular in hotels and restaurants. :ntil then, most hotels

served 8orth Indian or even 1hinese and 1ontinental cuisine but theserved 8orth Indian or even 1hinese and 1ontinental cuisine but the

mouthwatering rasam and the pungent chutneys were absent from themouthwatering rasam and the pungent chutneys were absent from the

menu. )pecialty restaurants in all price brackets serving )outh Indianmenu. )pecialty restaurants in all price brackets serving )outh Indian

food are springing up all over the country.food are springing up all over the country.


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here are endless varieties of dosas, plain, butter masala, /ysorehere are endless varieties of dosas, plain, butter masala, /ysore

masala, rava dosa, rava masala dosa, and some specials. he dosa is amasala, rava dosa, rava masala dosa, and some specials. he dosa is a

fantastic dish originating from )outh India, which is made of a batterfantastic dish originating from )outh India, which is made of a batter

of rice and pulse. It is crisp, thin, and roasted with some fresh butter.of rice and pulse. It is crisp, thin, and roasted with some fresh butter.

When it is stuffed with potatoes, it is called masala dosa. It is servedWhen it is stuffed with potatoes, it is called masala dosa. It is served

with a spicy dish called sambhar. In most places in 1hennai, thewith a spicy dish called sambhar. In most places in 1hennai, the

sambhar is a little too spicy, and in some places, it is simply plain withsambhar is a little too spicy, and in some places, it is simply plain with

lesser proportion of masala or spices. Another item is the idli, which islesser proportion of masala or spices. Another item is the idli, which is

steamed. :ttapam is another dish, which has many varieties.steamed. :ttapam is another dish, which has many varieties.

0engal0engal is a gourmet's paradise. rom the ubi(uitous joints in paarasis a gourmet's paradise. rom the ubi(uitous joints in paaras

#neighborhoods$ to swank five"stars, it is a multi"course voyage"an#neighborhoods$ to swank five"stars, it is a multi"course voyage"an

adventure in the realm of taste and authenticity. engali food is notadventure in the realm of taste and authenticity. engali food is not

easily available elsewhere in the country. engalis eat everything witheasily available elsewhere in the country. engalis eat everything with

their fingers. hey believe that nothing is better than one's owntheir fingers. hey believe that nothing is better than one's own

sensitive fingers to pick out the bones of fish like ;ilsa or 2ol. A basicsensitive fingers to pick out the bones of fish like ;ilsa or 2ol. A basic

engali meal consists of rice, pulses, vegetables and fish. Whetherengali meal consists of rice, pulses, vegetables and fish. Whether

there are five dishes or fifty, the most important part of eating engalithere are five dishes or fifty, the most important part of eating engali

food is eating each dish separately with a little bit of rice. he meal isfood is eating each dish separately with a little bit of rice. he meal is

very interesting as the bitter vegetables are eaten first. hen comes dalvery interesting as the bitter vegetables are eaten first. hen comes dal

#lentil$ accompanied by fritters of fish and vegetables. After this comes#lentil$ accompanied by fritters of fish and vegetables. After this comes

vegetable curry and it is followed by fish curry or macher jhol #a thinvegetable curry and it is followed by fish curry or macher jhol #a thin

stew$ and other fish preparations. /eat always follows fish and, afterstew$ and other fish preparations. /eat always follows fish and, after

meat, chutney provides the refreshing touch of tartness to make themeat, chutney provides the refreshing touch of tartness to make the

tongue anticipate the sweet dish. At the end, paan #betel leaf$ is served,tongue anticipate the sweet dish. At the end, paan #betel leaf$ is served,

which acts as a mouth freshener and aids digestion. Among the localwhich acts as a mouth freshener and aids digestion. Among the local

fast food, one is the jhaalmudi and the other is puchkaa #golgoppasfast food, one is the jhaalmudi and the other is puchkaa #golgoppas


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outside engal$.


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Cui$ine3Cui$ine3NORTH WEST FRONTIER

Cover$3Cover$3

104+26 PDR (TOTAL1!0"104+26 PDR (TOTAL1!0"

(iming$3(iming$3

%:NC+12!0 TO 144# HRS

DINNE)DINNE) 1$00 TO 2!4# HRS 1$00 TO 2!4# HRS

%ocation3%ocation3

LOBBY LEVELLOBBY LEVEL

(E%-EX(N3(E%-EX(N3

1$%2&2$#11$%2&2$#1

ABOUT BUKHARAABOUT BUKHARA


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(A%;ED A&O:( (+E 5O)%D O


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ukharaukharaat ITCat ITC Mau!$aMau!$a

in Ne" Delhiin Ne" Delhi hashas

)een e&la!e)een e&la!e thethe estest

IndianIndian

Restaurant in theRestaurant in the worldworld

)$)$ 'he Restaurant /aga%ine','he Restaurant /aga%ine',U1 It has also )een #ote theU1 It has also )een #ote the

est Restaurant in Asiaest Restaurant in Asiaan is the onl$ Inian !estau!ant toan is the onl$ Inian !estau!ant to

featu!e in the list offeatu!e in the list of => est Restaurants in the World=> est Restaurants in the Worldfo! fi#efo! fi#e

$ea!s sin&e 23321$ea!s sin&e 23321

&E#( )E#(A:)AN(# O* INDIA&E#( )E#(A:)AN(# O* INDIA


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0U4ARA IN 5/MS46T7S IS T4E 0EST NO5N0U4ARA IN 5/MS46T7S IS T4E 0EST NO5N

SPECIALITY RESTAURANT OFTEN ACNO5LED/ED ASSPECIALITY RESTAURANT OFTEN ACNO5LED/ED AS

T4E 0EST RESTAURANT OF INDIA, 0ESIDES 0EIN/ AT4E 0EST RESTAURANT OF INDIA, 0ESIDES 0EIN/ A

5ORLD RENO5NED 0RAND1 0U4ARA 5IT4 ITS ROU/45ORLD RENO5NED 0RAND1 0U4ARA 5IT4 ITS ROU/4

INTERIORSAND NORT4 5EST FRONTIER CUSINE ISINTERIORSAND NORT4 5EST FRONTIER CUSINE IS

8ISITED 0Y T4E 0RASS OF T4E 5ORLD COMMUNITY8ISITED 0Y T4E 0RASS OF T4E 5ORLD COMMUNITY

ALL O8ER1NO 8ISITS IN DEL4I COMPLETES 5IT4OUT AALL O8ER1NO 8ISITS IN DEL4I COMPLETES 5IT4OUT A

8ISIT TO 0U4ARA1 A FE5 OF OUR 4ONOURA0LE8ISIT TO 0U4ARA1 A FE5 OF OUR 4ONOURA0LE

/UESTS INCLUDE MR 0ILL CLINTON AND TONY 0LAIR1/UESTS INCLUDE MR 0ILL CLINTON AND TONY 0LAIR1

A UNI9UE CONCEPT, SOP4ISTICATED AND ET4INICA UNI9UE CONCEPT, SOP4ISTICATED AND ET4INIC

TO/ET4ER 54ERE ITC4EN IS T4E PART OF T4ETO/ET4ER 54ERE ITC4EN IS T4E PART OF T4E

RESTAURANT 1T4E 8IE5 OF T4E 0USY ITC4EN C4EFSRESTAURANT 1T4E 8IE5 OF T4E 0USY ITC4EN C4EFS

ADDS TO T4E TO T4E 5ARMT4 OF T4EADDS TO T4E TO T4E 5ARMT4 OF T4E

RESTAURANT1T4E TIME IN 54IC4 T4E FOOD ISRESTAURANT1T4E TIME IN 54IC4 T4E FOOD IS

PREPARED AND IS SER8ED PRO8ES T4E EFFICIENCYPREPARED AND IS SER8ED PRO8ES T4E EFFICIENCY

AMON/ T4E RESTAURANTS1SINCE IT 4AS ONLY I:3AMON/ T4E RESTAURANTS1SINCE IT 4AS ONLY I:3

CO8ERS ;T4E 0U4ARA PROMENADE< 5AS MADE TOCO8ERS ;T4E 0U4ARA PROMENADE< 5AS MADE TO

ACCOMMODATE MORE /UESTS 5IT4 AN ENTRY ONLYACCOMMODATE MORE /UESTS 5IT4 AN ENTRY ONLY

FOR = YEARS AND A0O8E1T4E FOOD IS COOED IN CLAYFOR = YEARS AND A0O8E1T4E FOOD IS COOED IN CLAY


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TANDOORS IN T4E TRADITIONALNORT4 5ESTTANDOORS IN T4E TRADITIONALNORT4 5EST

FRONTIERS RE/ION1FRONTIERS RE/ION1

OPEN FOR LUNC4 >2:3 TO >??@, DINNER >33 TO 2:?@1OPEN FOR LUNC4 >2:3 TO >??@, DINNER >33 TO 2:?@1

;IT IS REALLYT4E 0EST IN TO5N A0O8E ALL;IT IS REALLYT4E 0EST IN TO5N A0O8E ALL

COMPARISONBB


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STE5ARD

APPRENTICETRAINEE

At each Restaurant there is a (ualified /aitre e and ? or

1aptain to supervise the work of stewards. ;e in turn is actively

supervised by the Restaurant /anager and the

@ /anager. )taffs are trained through a series of

training and retraining programs conducted by our t!aining

e'a!t-entand are well versed in the language, la$ing of

ta)le, knowledge of -enuitems, and the e(uipment used to

keep dishes at the &o!!e&t te-'e!atu!e. Apart from technical

aspects as discovered by our uality 7nhancement epartment.

he stress is not only '!ofessionalis- an se!#i&e, but e(ually

important, personalisation and courtesy, with a view of satisf$

guests nees, as is customary in elu!e hotels the world over.

)A 4R0A8I)AI48


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/A8A07R)/A8A07R)

;4)7));4)7))

SR.CAPTAIN


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(+I# )EGI#(E) I# AIN(AINED (O ;EEP A )ECO)D O* (+E

#(A**# A((ENDANCE-

TIPS REGISTERS,

A%% (+E (IP# CO%%EC(ED IN EAC+ #+I*( A)E )ECO)DED

+E)E-

SALES REGISTER,

(+E #A%E# O* (+E DA= A)E )ECO)DED IN (+I# )EGI#(E)-

(+E #A%E# A)E DI


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(+I# &OO; CON(AIN# IN*O)A(ION A&O:( (+E %INEN

I(E# O* (+E )E#(A:)AN(- A*(E) EAC+ #+I*(/ (+E DI)(=

%INEN I# #EN( (O (+E %A:ND)= AND EXC+ANGED 5I(+ (+E

*)E#+ ONE#-

SERVICE AND PROCEDURES

(+E)E I# ONE #(E5A)D *O) (+E PIC;:P O* *OOD AND ONE

*)O (+E &:**E(- (+E #(E5A)D 5+O I# ON (+E PIC;

)ECEI


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SER8ICE SILLS

"able *ayout

Changing the ta)le &loth u!ing se!#i&e

La$ing the &o#e!s neatl$ an geo-et!i&all$La$ing the &o#e!s neatl$ an geo-et!i&all$

Mite!ing of &o!ne!s of the ta)le &lothMite!ing of &o!ne!s of the ta)le &loth

")tacking the side board? dummy waiter")tacking the side board? dummy waiter

AeKuate sto&+s of o'e!ational "a!e li+e &utle!$, &!o&+e!$ anAeKuate sto&+s of o'e!ational "a!e li+e &utle!$, &!o&+e!$ an

glass"a!e )efo!e e#e!$ -eal 'e!ioglass"a!e )efo!e e#e!$ -eal 'e!io

Sau&es an &oni-ents a&&o-'ani-ents !efille an f!eshSau&es an &oni-ents a&&o-'ani-ents !efille an f!esh

Sta&+e in a &lea! an o!e!l$ -anne!Sta&+e in a &lea! an o!e!l$ -anne!


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"1arrying trays and salvers"1arrying trays and salvers

Positioning o!e!s &lea!an&es et& in a "a$ that ensu!es, t!a$sPositioning o!e!s &lea!an&es et& in a "a$ that ensu!es, t!a$s

a!e "ell%)alan&e an safe to &a!!$a!e "ell%)alan&e an safe to &a!!$

"Reservation? able booking"Reservation? able booking

All the #ital info!-ation to )e soli&ite an note o"nAll the #ital info!-ation to )e soli&ite an note o"n

Tele'hone etiKuette an -anne!sTele'hone etiKuette an -anne!s

"Receiving guest#s$"Receiving guest#s$

Ma+e e$e &onta&t an offe! 'leasant!ies "ith a s-ileMa+e e$e &onta&t an offe! 'leasant!ies "ith a s-ile

Seating the guest an se!#i&e of "ate!Seating the guest an se!#i&e of "ate!

"+resentation of menu card? everage list"+resentation of menu card? everage list

Al"a$s to )e '!esente o'en f!o- the !ight%han sie of theAl"a$s to )e '!esente o'en f!o- the !ight%han sie of the

guestguest

A''!o'!iate 'h!ase "hile '!esenting% ;Ou! )e#e!age fooA''!o'!iate 'h!ase "hile '!esenting% ;Ou! )e#e!age foo

sele&tion, si!


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")ervice of alcoholic beverages")ervice of alcoholic beverages

5his+$, Cogna&, Ru-, /in, 8o+a, liKueu!s et&5his+$, Cogna&, Ru-, /in, 8o+a, liKueu!s et&

")ervice of non"alcoholic beverages")ervice of non"alcoholic beverages

I&e tea, Sha+es, Lassi, Ae!ate !in+s, f!eshli-e et&I&e tea, Sha+es, Lassi, Ae!ate !in+s, f!eshli-e et&

no"lege of ga!nish an a&&esso!iesno"lege of ga!nish an a&&esso!ies

1heck at appropriate time regarding repeat of beverages1heck at appropriate time regarding repeat of beverages

"Wine order taking and service"Wine order taking and service

Soun +no"lege a)out all the as'e&ts of the "ine li+e #a!iet$,Soun +no"lege a)out all the as'e&ts of the "ine li+e #a!iet$,

!egion, g!a'es use, #intage, '!i&e et&!egion, g!a'es use, #intage, '!i&e et&

Te&hniKues in#ol#e in '!esenting an se!#ing "ineTe&hniKues in#ol#e in '!esenting an se!#ing "ine

Mat&hing the "ine "ith guests foo o!e! o! &hoi&eMat&hing the "ine "ith guests foo o!e! o! &hoi&e

"ood order taking"ood order taking

Tho!ough Menu +no"legeTho!ough Menu +no"lege

Anti&i'ating the nees of the guestAnti&i'ating the nees of the guest

Suggesti#e selling U'sellingSuggesti#e selling U'selling

OT "!iting an 'la&ing the o!e!OT "!iting an 'la&ing the o!e!

Clea! &o--uni&ation "ith the +it&hen !ega!ing s'e&ialClea! &o--uni&ation "ith the +it&hen !ega!ing s'e&ial

inst!u&tions, guest '!efe!en&es et&inst!u&tions, guest '!efe!en&es et&

")ervice of food")ervice of food


24/52

SeKuen&e an te&hniKues in#ol#eSeKuen&e an te&hniKues in#ol#e

Co!!e&tl$ se!#e the !ight o!e! to the !ight 'e!sonCo!!e&tl$ se!#e the !ight o!e! to the !ight 'e!son

Ensu!e that '!o'e! a&&o-'ani-ents a!e 'la&e on the ta)leEnsu!e that '!o'e! a&&o-'ani-ents a!e 'la&e on the ta)le

Clea!an&e of the ta)le afte! ea&h &ou!seClea!an&e of the ta)le afte! ea&h &ou!se

C!u-)ing te&hniKuesC!u-)ing te&hniKues

")ervice of hot beverages")ervice of hot beverages

Tea &offee nou!ishing !in+s et&Tea &offee nou!ishing !in+s et&

"1ompiling a bill without any errors and presenting it as soon as it"1ompiling a bill without any errors and presenting it as soon as it

is re(uestedis re(uested

"hanking and bidding farewell to the guests"hanking and bidding farewell to the guests

";andling guest complaints? re(uests";andling guest complaints? re(uests

Se!#i&e !e&o#e!$Se!#i&e !e&o#e!$

A'ologi*e to the guest fo! in&on#enien&e &auseA'ologi*e to the guest fo! in&on#enien&e &ause

"artending skills"artending skills

Tho!ough +no"lege of )e#e!agesTho!ough +no"lege of )e#e!ages

S'ee an neatness in )a!teningS'ee an neatness in )a!tening

Sho"-anshi' in -a+ing &o&+tails et&Sho"-anshi' in -a+ing &o&+tails et&

Maintaining !ight in#ento!ies of al&oholi& )e#e!agesMaintaining !ight in#ento!ies of al&oholi& )e#e!ages

%%0eneral skills involved0eneral skills involved


25/52

Ca!!$ing an usage of "aite!s &lothCa!!$ing an usage of "aite!s &loth

8a!ious na'+in fols8a!ious na'+in fols

Tho!ough +no"lege of eKui'-ent an se!#i&e"a!e, thei! usageTho!ough +no"lege of eKui'-ent an se!#i&e"a!e, thei! usage

an -aintenan&ean -aintenan&e

Maintaining high le#els of 'e!sonal g!oo-ing an h$gieneMaintaining high le#els of 'e!sonal g!oo-ing an h$giene

/oo inte!'e!sonal s+ills ensu!ing guest inte!a&tion at all le#els/oo inte!'e!sonal s+ills ensu!ing guest inte!a&tion at all le#els

Attenti#e 'osition an anti&i'ation of guest neesAttenti#e 'osition an anti&i'ation of guest nees

Clea! fo&us an e$e fo! etailClea! fo&us an e$e fo! etail

Co!!e&t usage an hanling of linenCo!!e&t usage an hanling of linen

)7R6I17 4 767RA07))7R6I17 4 767RA07)

/ENERAL RULES

All drinks shall be served ? cleared from a service tray ? beverage

round, unless served at the bar counter service of beverage from

the right.

All drinks will be served onto a coaster accompanied with a

napkin. When serving drinks onto a table cloth, coasters and

napkins may be omitted

A simple food grade stir stick #with or without logo$ will be

presented for mi!ed drinks C


26/52

ottle or canned beer will be placed ne!t to a glass after first

pouring in front of the guest on the table ? counter.

SPIRIT SER8ICE

)traight drink #Whisky$ or on the rocks to be served in old

fashioned glass

/i!ed drink to be served in a hi"ball glass

A cocktail napkin, a coaster and an empty hi"ball glass on a

coaster are placed in front of the guest

he old"fashioned glass or hi"ball glass is placed on the coaster

and ice cubes placed in the glass as per guestDs re(uest. Where E"

= or more guests are to be served a couple of hi"ball glasses

could be pre"loaded with F?G ice cubes to speed up service. he

whisky would continue to be carried in the shot glass ahead of

services. his applies to the service of Rum, 0in, and 6odka

with mi!es also.

he whisky is poured from the shot glass over the ice and a stir

stick is placed in the glass

Water or soda is added from decanters as per guestDs re(uest


27/52

0ASIC RULES

eportment, poise, and pacing are all"important and food"

service workers must stand upright and move gracefully- they

should not run or walk (uickly as this can convey a feeling of

confusion.

In order to serve food elegantly at the table the waiter must

adopt appropriate body posture, which can be achieved by

standing about H= cms away from the customer's chair- with the

left foot forward and with a gentle rotation of the body from the

hip to the left, he should lower the left shoulder slightly in order

to place the plate correctly from the left, or to bring the serving

dish containing the food to just above the customer's plate.

When serving drink from the right, use the same position asabove but with the right foot forward.

1offee, tea and all beverages are served from the right, but sugar

can be offered from the left if not on the same tray as the coffee.

When crockery and cutlery bear the name or logo of the

establishment, it must be placed in line with the customer" that

is, plates are placed with the badge or logo uppermost at 'HFo'clock'.

When placing a clean hot or cold plate in front of a customer,

care must be taken to ensure that the thumb does not touch the

upper rim of the plate.


28/52

+rior to the service of an item, any unwanted cutlery must be

removed by the use of a cover plate which is a joint platecovered with a napkin to prevent clatter- any additional cutlery is

added in the same way using a cover plate- for hygiene purposes

all cutlery must be handled at the base only.

read rolls and cut bread are served from the left"hand side by

offering the basket to the customer to help himself. If desired

the bread may be served from the breadbasket by means of aserving spoon or fork.

As the food items are served, the correct accompaniments must

either be offered or placed on the table e.g.. 4il and vinegar with

certain hors d'oeuvre, +armesan cheese with pasta dishes, mustard with

grilled meats, etc., but at the end of the course the items must be

removed.


29/52

WESTVIEW

WESTVIEW, THE ITALIAN SPECIALITY RESTAURANT

SERVES AUTHENTIC LEBANESE AND ITALIAN CUISINE

IN A-LA-CARTE, BUFFET AND THE GRILL SECTION

UNDER CHEF BILL MARCHETTI. WITH A COVER OF 70

AND A FEW MORE ON THE OPEN TERRACE DINING

AREA; IT IS A PERFECT PLACE FOR WINE, DINE AND

MUSIC. SERVES ALL KINDS OF ALCOHOLIC AND NON

ALCOHOLIC BEVERAGES ALONG WITH ENGLISH MUSIC

BY GUITARIST PETER MEHTA. IT OPENS FROM 190 TO

!"#HRS, HOSTED BY MALE AS WELL AS FEMALE

STEWARDS.


30/52

FACT SHEETFACT SHEET

AddressAddress : The Imperialhe ImperialJanpathanpathNew Delhi 110001ew Delhi 110001Indiandia

TelephoneTelephone : 91-11-233412341-11-23341234FacsimileFacsimile : 91-11-233422551-11-23342255E MailE Mail : [email protected]@theimperialindia.comWebsiteWebsite : www.theimperialindia.comww.theimperialindia.com

Our GDS CODESOur GDS CODES : Amadeusmadeus PH DELHIH DELHIGalileoalileo PH24536H24536Sabreabre PH50047H50047World spanorld span PH DELHIH DELHI

Architects/ DeisignersArchitects/ Deisigners

D.J. Broomfield ( architect of the original structure)..J. Broomfield ( architect of the original structure).Renovation and restoration of guest rooms, Lobby , 1911enovation and restoration of guest rooms, Lobby , 1911 restaurant by Chandu Chhada- The Hong Kong based interiorestaurant by Chandu Chhada- The Hong Kong based interior designer.esigner.The spice Route restaurant has been designed by Rajeev Sethihe spice Route restaurant has been designed by Rajeev Sethi

India s cultural czarIndia s cultural czar 11
mailto:[email protected]:[email protected]://www.theimperialindia.com/http://www.theimperialindia.com/mailto:[email protected]://www.theimperialindia.com/


31/52

FACILITIES AT A GLANCEFACILITIES AT A GLANCE

Residential231 rooms 188 rooms and 43 suites31 rooms 188 rooms and 43 suitesFood & Beverage

Restaurants 1911, 1911 Brasserie, San Gimignano, The Spiceestaurants 1911, 1911 Brasserie, San Gimignano, The Spice Route, Daniell s Tavern, the Atrium, Patisserie La Baguetteoute, Daniell s Tavern, the Atrium, Patisserie La Baguette

Bars

Patiala Peg, 1911 Baratiala Peg, 1911 BarLeisure & Entertainment

Shopping precinct including India s first and onlyhopping precinct including India s first and only ChanelChanelstorestore.

Fitness Centre, Swimming Pool, Beauty Salon and Barberitness Centre, Swimming Pool, Beauty Salon and Barber Shop, Live entertainment at Daniell s Tavern, Arthop, Live entertainment at Daniell s Tavern, Art Galleries.alleries.

Museums, Historical monuments and Shopping (nearby).useums, Historical monuments and Shopping (nearby).Meetings, conventions & Events

Royal Ballroom, Emily Eden Room, Hodges Room, a privateoyal Ballroom, Emily Eden Room, Hodges Room, a private


32/52

meeting room for 6 persons on request, The Imperial Lawns.eeting room for 6 persons on request, The Imperial Lawns.Gardens & CourtyardsThree acres of lush greens, Royal palms, a remarkable number ofhree acres of lush greens, Royal palms, a remarkable number of

species of trees, palms, ferns, flowering plants and shrubspecies of trees, palms, ferns, flowering plants and shrubs 11

SAN GIMIGNANO'S

The Imperial's Italian specialty restaurant takes inspiration from

the medieval town of beautiful towers called San Gimignano in

Tuscany. It offers a delectable fare and boasts a premium selection

of Italian wines and grappa, including San Gimignano's very own


33/52

'Vernaccia di San Gimignano.' The restaurant leads into a terrace

courtyard called Paradiso DiVino.

.

4OTEL AS4OA

RatingsH @ Sta! DeluGe

8o hotel symboli%es the traditional grandeur and hospitality of the


34/52

historic capital of India more than the Ashok, the fist and foremost of

elhi's star hotels and the flagship of the Ashok 0roup.

)et in a prime location of elhi's iplomatic 7nclave, the Ashok is a

familiar and distinctive landmark, its rose"red walls and arched and

turreted contours setting it apart from the glass and concrete

conformity of other hotels.

A!essH@3%0, Chana+$a'u!i, Ne" Delhi %>>3 32>, Inia1

A&&essi)ilit$H

H= km from International Airport. H> km from omestic Airport. km

from 8ew elhi Railway )tation.

Lo&ational A#antageH

)ituated in serene iplomatic 7nclave close to 1ity center?business

district @ Airport.

ROU/4

Italian specialty restaurant

HJG> hrs to >>G> hrs

located at lobby level.

R7)A:RA8 /A8A07RR7)A:RA8 /A8A07R

Reports to the @ directorReports to the @ director

;e is responsible for the smooth functioning of the restaurant;e is responsible for the smooth functioning of the restaurant

;e supervises and instructs the staff;e supervises and instructs the staff

/aintain proper co"ordination and good relations with the kitchen staff/aintain proper co"ordination and good relations with the kitchen staff

;andles the guest complaints;andles the guest complaints


35/52

7nsures that the proper standards of service and hygiene are maintained7nsures that the proper standards of service and hygiene are maintained

by the staffby the staff

A))I)A8 /A8A07RA))I)A8 /A8A07R

;e helps the restaurant manager in his work operations and does have ;e helps the restaurant manager in his work operations and does have

the authority to take decisions in the absence of the restaurant manager5the authority to take decisions in the absence of the restaurant manager5

1A+AI81A+AI8

Reports to the restaurant managerReports to the restaurant manager

)upervises the staff and help them when so ever re(uired)upervises the staff and help them when so ever re(uired

Allocates duties to the senior stewards and apprenticesAllocates duties to the senior stewards and apprentices

2eeps a close eye on the functioning of the restaurant2eeps a close eye on the functioning of the restaurant

In the absence of the hostess, he escorts the guests to their seatsIn the absence of the hostess, he escorts the guests to their seats

Responsible for the maintenance of hygiene standards at the restaurantResponsible for the maintenance of hygiene standards at the restaurant

eals with the guest complaintseals with the guest complaints

oes suggestive selling in order to promote salesoes suggestive selling in order to promote sales

)7WAR)7WAR

;e reports to the captain;e reports to the captain

*ays the covers on the table*ays the covers on the table

oes the clearance of the table and further clean the dishes at theoes the clearance of the table and further clean the dishes at the

dish washing areadish washing area

Wipe glasses and cutleriesWipe glasses and cutleries

+repares 24Ds #2itchen order ticket$ and places the kitchen+repares 24Ds #2itchen order ticket$ and places the kitchen

copy with the chef and picks up the foodcopy with the chef and picks up the food

)ervices the food to the guest)ervices the food to the guest

+resents the check to the guest and put all the tips in the tip bo!+resents the check to the guest and put all the tips in the tip bo!

1aries out linen e!change from the linen room1aries out linen e!change from the linen room

R714R A8 R70I)7R) /AI8AI87R714R A8 R70I)7R) /AI8AI87


36/52

%OG&OO;%OG&OO;

It is very important register as it is the communicationIt is very important register as it is the communication

link between the two consecutive shifts. 4n the right side thelink between the two consecutive shifts. 4n the right side the

employeeDs present for a particular shift is mentioned on the left handemployeeDs present for a particular shift is mentioned on the left hand

and necessary and information which is to be passed on the ne!t shift.and necessary and information which is to be passed on the ne!t shift.

ood @ everage sales figure are also mentioned in it for a shift5ood @ everage sales figure are also mentioned in it for a shift5

)A*7) )://AR9 );77)A*7) )://AR9 );773his is a register in which a record of3his is a register in which a record of

the forecast sales and actual sales is maintained. It has got separatethe forecast sales and actual sales is maintained. It has got separate

columns for food, beverage, total sales, no. of covers sold andcolumns for food, beverage, total sales, no. of covers sold and

suggestions. It is signed by the @ director everyday5suggestions. It is signed by the @ director everyday5

%INEN )OO%INEN )OO IIt is a small book maintained to keep a record of thet is a small book maintained to keep a record of the

linen e!change of the outlet. In the everyday shift, the soiled linen islinen e!change of the outlet. In the everyday shift, the soiled linen is

sorted, counted and made into bundles of H> to facilitate (uick linensorted, counted and made into bundles of H> to facilitate (uick linen

e!change and its entry is made in this book5e!change and its entry is made in this book5

)EPAI) O)DE) &OO;)EPAI) O)DE) &OO; his book is maintained to give thehis book is maintained to give the

engineering department all kinds of complaints like electrical,engineering department all kinds of complaints like electrical,

carpentry, paint touch up etc. as and when re(uired5carpentry, paint touch up etc. as and when re(uired5

A(E)IA%# )E:I#I(ION &OO;A(E)IA%# )E:I#I(ION &OO; his book is maintained tohis book is maintained toac(uire things like pencil, pen, crayon envelopes, etc. from the storesac(uire things like pencil, pen, crayon envelopes, etc. from the stores

special children menu is also ac(uired through this book5special children menu is also ac(uired through this book5


37/52

*OOD )E:I#I(ION &OO;*OOD )E:I#I(ION &OO;his book is to maintained to ac(uirehis book is to maintained to ac(uire

food stores from general stores like jam, marmalade, sauces, mustard,food stores from general stores like jam, marmalade, sauces, mustard,

sugar etc are obtained through this book5sugar etc are obtained through this book5

IN(E) DEPA)(EN(A% ()AN#*E) &OO;IN(E) DEPA)(EN(A% ()AN#*E) &OO;his book is used tohis book is used to

borrow certain items urgently from another department outlets ?borrow certain items urgently from another department outlets ?

departments, when the sources are closed.departments, when the sources are closed.

4h cacutta3"4h cacutta3"

4hK 1alcutta is an ode, a

celebration to the romantic city

of 1alcutta and its gastronomic

delights. It offers a diverse and

traditional fare of authentic

engali cuisine that is

reminiscent of 2olkata as it

once was. A city with electric

trams, horse carriages for ta!is


38/52

and large motorcars carrying gentlemen and ladies to the clubs C a cultural capital

and an intellectual force.

he cuisine at 4hK 1alcutta is, of course, (uintessential engali. 1ontemporary,yet evocative- modern yet traditional. 4ur chefs regularly source rare ingredients

from the region, visiting small hamlets in search of a uni(ue dish. he whole point

of the e!ercise is to consistently surprise the palate C to ensure a constant stream of

uni(ue e!periences.

4hK 1alcutta is where engalis meet to taste home food and non"engalis enjoy

such famed delicacies as )moked ekti, /utton Re%%ala and the famous ;ilsa

#Ilish$.

And thatDs not all. 4nly here can you discover the lost culinary arts served

originally in the old 2olkata 1lubs C the 1olonial 1uisine which left the land withthe ritish.

Mainlan China

ItDs how India travels to 1hina-

to the far"flung provinces of

;unan, )ichuan and others.ItDs the flagship chain of

)peciality Restaurants and the

largest chain of fine dining

1hinese restaurants in the

country today.

/ainland 1hina serves

authentic 1hinese cuisine from

the major provinces of 1hina,

staying true to the practices and

traditions of the land.


39/52

oday, /ainland 1hina has a countrywide presence of G> outlets across /umbai,

2olkata, 1hennai, angalore, +une, ;yderabad, 8ew elhi, 0uwahati,

Ahmedabad, aroda, 8ashik, hubaneswar, 1handigarh and haka #angladesh$.8ew outlets have recently been opened in


40/52

233H/ainland 1hina won Lhe 0olden )poon Award, F>>JL for being Lhe /ost

Admired @ Retailer of the 9ear ine in Restaurant of Indian 4riginL.

233 imes 0ood ood Award for the est 1hinese Restaurant F>> /ainland

1hina , 1hennai

233 op Rated engali Restaurant by urrp F>> 4hK 1alcutta 7!press,

/umbai

> /ainland 1hina, angalore won the coveted ; @ ) award for est

4riental Restaurant

2332 /ainland 1hina, ;yderabad won the coveted ; @ ) award for est

4riental Restaurant

233: /ainland 1hina, 2olkata won the coveted he elegraph 0ood ood

Award

233: 4hK 1alcutta, 2olkata won the coveted he elegraph 0ood ood Award

233? 4hK 1alcutta, 2olkata won the prestigious imes 0ood ood Award for

est engali Restaurant

233? 4hK 1alcutta, /umbai won the prestigious imes 0ood ood Award for


233@ 4hK 1alcutta, /umbai won the prestigious imes 0ood ood Award for


233 )igree, +une won the prestigious imes 0ood ood Award for best 8orth

Indian food.

233 /ainland 1hina, +une won the imes 0ood ood Award for best 1hinese

Restaurant

233 4hK 1alcutta, elhi won the imes 0ood ood Award for est engali

Restautant

233= 4hK 1alcutta, /umbai won the prestigious imes 0ood ood Award forest engali Restaurant.


41/52

/ainland 1hina 1hennai won the est Restaurant Award serving 4riental 1uisine

in 1hennai by rapp&C 1hennaiLs 1af& *ifestyle /aga%ine.

9et again /ainland 1hina and )igree +une were awarded imes 0ood ood

Award for best 1hinese and Indian restaurant in +une.

urrp ood Award for the most authentic engali restaurant went to L4hK 1alcutta,

7!pressL.

ItLs raining awards for 4hK 1alcutta ardeo. he restaurant has been awarded

L/ost Authentic engali Restaurant& by urrp and Lest engali RestaurantL by

imes 0ood ood 0uide.

4hK 1alcutta ardeo won the 8A Award for theest engali Restaurant F>>J

Ma!ia Foo Cente! Restau!ant , New Market Area:3A%F F!ee S&hool St!eet, Ne" Ma!+et A!ea, ol+ata:3A%F F!ee S&hool St!eet, Ne" Ma!+et A!ea, ol+ata

CuisineIndianThaiMediterraneanContact No033- 40061999/60-61

DressCodeCasualPayment


42/52

All Major Card AcceptedTimeAll Days --

1100 AM - 1100 AMPrice for 2!s"#$0-!s"$00

DATA COLLECTION

1) PRIMARY DATA'

(!e 'rimar" data t!at wa$ collected wa$ mainl" t!roug! t!e

.ue$tionnaire- A $am'le of 12 wa$ taken for t!i$ $tud"- Al$o/ to

learn more about t!e organi$ation and it$ working met!od$/ t!e

manager$ were interviewed- (!at wa$ o'en ended interview in

nature-

2) SECONDARY DATA'

(!e $econdar" data wa$ collected from variou$ $ource$ likemaga0ine$/ information centre$ and web$ite$ to under$tand t!e

!ig! $'ecialit" re$taurant indu$tr" in India in general and Del!i

in 'articular-


43/52

DATA ANALYSIS

*,-.//3, C-.,3

4Age3

242 4272 7282 8292 9212 Above 12

2 72 92 82 1 1

(!e$e t"'e$ of re$taurant$ are more 'o'ular to t!e u'wardl"

mobile and t!e "out! grou'-

30-40

30%

20-30

40%

20-30

20%

0-0

0%

A!o"e #0

#%40-#0

#%


44/52

5!at bring$ "ou to t!e >+ig! cla$$ $'ecialit" re$taurant?6

ualit" #ervice

)e$'on$e


45/52

F- 5!ic! da" according to "ou do "ou find > +ig! cla$$

$'ecialit" re$taurant$ ? full6

onda" 2

(ue$da" 2

5edne$da" 2

(!ur$da" 2

*rida" 81

#aturda" 92

#unda" 71

5eekend$ are t!e time$ w!en t!e$e 'lace$ are mo$t vi$ited- (!i$

i$ in trend to t!e common metro$exual be!avior-

0

#

0

#

20

2#

30

3#

40

Mond

ay

Tuesd

ay

*ednesd

ay

T+ursd

ay

,rid

ay

&aturd

ay

&und

ay


46/52

- Do "ou come !ere wit! "our

*amil" *riend$ Girl friendH &o" friend Alone

82 91 41 42

*amil" and friend$ are t!e main rea$on t!at t!e cu$tomer$

fre.uent t!e$e 'lace$-

,amiy

30%

,riends

4#%

ir friend. /oy

friend

#%

Aone

0%


47/52

- +ave "ou come acro$$ an" $'ecial offer$ given b" t!e$e> +ig!

cla$$ #'ecialit" re$taurant?6

=e$ No

1 41

o$t of t!e 'eo'le !ave actuall" come acro$$ $'ecial offer$ given b"

t!e$e > +ig! cla$$ #'ecialit" re$taurant$?-

0es

1#%

No

#%


48/52

CONCLUSIONS

*rom t!e above $tud"/ we can conclude t!e following3

4- (!e re$taurant$ $!ould 'o$ition t!em$elve$ more like

iddleH :''er iddle cla$$ rat!er t!an for t!e ric!-

7- (!e "out! crowd $!ould be targeted along wit! t!e famil"

crowd-

8- Product variet" offered b" t!e re$taurant$ $!ould be

im'rovedJ

9- Di$count$ and offer$ $!ould be given more on weekda"$ $o

a$ to 'ull t!e crowd to near full ca'acit" on t!e weekda"$ a$

well-


49/52

LIMITATIONS

(!e main limitation$ were time and confidentialit" of

information from t!e com'an"- Al$o/ a larger no- of

re$taurant$/ if taken/ could !ave given u$ a more accurate

re$ult-


50/52

E5ECUTIVE SUMMARY

(!e objective of conducting t!e market re$earc! $tud" wa$ to

identif" t!e uni.ue factor$ w!ic! attract 'eo'le to eac! of

t!e$e $tated re$taurant$/ to determine t!e 'ercentage wi$e

'reference for t!e$e for t!e$e re$taurant$ and to find out

t!e fre.uenc" of vi$it at eac! of t!e $tated re$taurant$-

A $et of attribute$ were generated on ba$i$ of objective$ t!at

were 'reviou$l" determined- (!i$ would eventuall" determine

w!at attribute$Hbenefit$ t!e con$umer de$ire$-

Price Acce$$ibilit"

ualit" of food


51/52

&a$ed on w!ic! finding$ !ave been 're$ented-

&I&%IOG)AP+=&I&%IOG)AP+=

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