Date post: | 19-Jan-2015 |
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Food |
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Submitted by : Group-’E’ TY MBA ‘A’
A Feasibility report on ‘CATERING SERVICE’
Traced back to the 4th millennium BC in China
provide food for soldiers on transportation and trade routes
became popular in the 14th and 15th century Germany was the first country to put laws technical innovation & improvements in
transportation 19th and 20th century
History
On-Premise Catering Off-Premise Catering Party food Caterers Hot buffet Catering Full Service Caterers
Types of Catering
Types of Catering Establishments
1. Restaurant
2. Transport Catering Airline Catering Railway Catering Ship Catering Surface Catering
Types of Catering Establishments
3. Out door Catering
4. Retail store Catering
5. Club Catering
6. Welfare Catering
1) Political factors Government regulations Economic policies of government Stability of the government Trade policy Increased demands from
consumers
PEST Analysis
PEST Analysis
2)Economical factors Market and trade cycles Specific industry factors Market routes and distribution
trends International trade/monetary
issues Interest rates Labor costs
PEST Analysis
3)Social factors Customers’ awareness Increasing population Changing habits Level of education Change in attitude
PEST Analysis
4)Technological factors Technology development Potential for innovation Increased level of research
SWOT Analysis
Low cost bases Strong relationships Excellent staff Superior service
offerings High customer loyalty Limited start-up risk
Miscalculation of business plan
Struggle to build brand equity
Limited marketing budget
Strengths Weakness
SWOT Analysis
Growing market Growing demand Freedom to develop
service Implement change
Existence of bigger companies
Cost of training Change in regulation Increase in price inputs
Opportunities Threats
Raw Materials
Spices Grains
Fruits Vegetables
Raw Materials
Dairy Products
Raw Materials
Equipment
Serving utensils Serving Trays Display stands Fountains Place card holders Food carriers Carts Catering dinnerware Beverage dispensers Disposable plastic stemware
Machinery
Ideal for mobile catering operations They are mostly portable Used for both off-site and on-site cooking
Miscellaneous Fixed Assets
1) Office 2) Laptop
Miscellaneous Fixed Assets
4)Office-furniture
5)Oven Electronic Oven Built-in-oven Double Ovens Microwave Ovens Brick oven
Miscellaneous Fixed Assets
6) Truck
7) Refrigerator
8) Tandoor Clay pot tandoor Electric tandoor Coal tandoor-mobile Charcoal cum gas tandoor
Projected capacity of production
Maximum capacity of production -1000 to 3000 people.
For more than 3000 people - opt for subcontract
Sales = per dish price * no. of persons contracted for.
If the presence of people is more than contracted number of people then sale is calculated by:
Per dish price * Total number of persons + Extra charge for saving the reputation of customer.
Projected capacity of sales
Quality Standards
While dealing with quality of product following things should be taken in to consideration: Quality of raw material Well trained staff Check food expiry date Nature of the food Destroy harmful bacteria Protect food from risk of contamination
Following things can be used for packaging of foods: Containers Use Plastic bags Use Freezer for keeping food fresh Use wooden basket Use aluminum foil Food Carriers Use sack Use cane
Packaging
Production process
Production process
1) Purchase of Raw material:
Basic Material Decision taken by Chef de cuisine
and chef de partie
2) Preparation of ingredients: Helps to improve appearance,
texture, palatability and flavor, and foods combine readily.
Production process
Washing
Mincing
Peeling Paring
MandolinCutting
Production process
3) Gravy preparation
4) Sweets preparationWhiteBrown Red
Production process
5) Preparation of starters
6) Preparation of main courseSoup Starter
Production process
7) Dessert preparation
8) Salad preparation Four basic parts of salad i.e. base,
body, and dressing and garnish
9) Preparation of welcome drinks Cocktails Mocktails
Production process
10) Garnishing the food
11) Live CountersGarnishing Presenting
Process Flowchart
Drainage And Wastage Disposal
Disposal of waste can be possible in following
ways: Approved biogas or compositing plants Registered waste carrier. A licensed landfill Few vegetables are reusable in decoration
Market Analysis
1) People’s experience of Catering Service
86.30%
13.70%
Yes No
% of people
Yes 86.3%
No 13.7%
2) Caterers preferred by people
Market Analysis
0
5
10
15
20
25
30
35
20
24 25
32
23
No. of persons
Name of caterers No. of people
TGB 20
Girish Cold drinks 34
Gwalia 28
Gordhan 20
Others 23
Total 125
Market Analysis
3)Factors considered while choosing catering service
Factors % Rank wiseCost 22.5%Quality 20.1%Familiarity 18.6%Variety 17.5%Others 21.3%
Cost Quality Familiarity Variety Others0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
Ranks
Market Analysis
4) Packages preferred
Per dish price (Rs.)
No. of people
<500 16500 20800 361000 201500 152000 10>2000 8Total 125
16
22
36
18
15
10
8
Sales
<Rs. 500Rs. 500Rs. 800Rs. 1000Rs. 1500Rs. 2000>Rs. 2000
Market Analysis
5) Types of Sitting arrangements preferred
Sitting arrangement
Preference of people
Open 47
Reserved 21
Combination 57
Total 125
Open Reserved Combined0
10
20
30
40
50
60
Sitting arrangement
Market Analysis
6)Type of Catering style preferred
Catering Style Preference of people (%)
Buffet 62.4
Plated(butler) 37.6BuffetPlated(Butler)
Market Analysis
7) Acceptance level of people for new catering company in the market
% of people
No 28%
Yes 72%
72
28
YesNo
7 P’s of Marketing
1)PRODUCTOur MENU Starters Salads Soups Live counters Mocktails/juices Sabji Roti/naan/kulcha Rice Desserts Sweets
7 P’s of Marketing
2) PRICE
We have 5 ideal packages: Rs. 500 Rs. 800 Rs. 1000 Rs. 1500 Rs. 2000
7 P’s of Marketing
Country Flavours Catering Services Pvt. Ltd.
10, Sameer Complex,
C.G.Road,
Ahmedabad-9
Country Flavours Catering Services Pvt. Ltd.
8, Golden Triangle,
Naroda GIDC,
N.H.-8,
Ahmedabad.
Office Address: Warehouse Address:
3)PLACE
7 P’s of Marketing
4)PROMOTION Advertising
7 P’s of Marketing
4)PROMOTION Sales promotion
7 P’s of Marketing
4)PROMOTION Direct marketing
7 P’s of Marketing
4)PROMOTION Public Relations
7 P’s of Marketing
5)PROCESS
Set-up
Service
Clean-up
7 P’s of Marketing
6) PHYSICAL EVIDENCE
7 P’s of Marketing
7) PEOPLE