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Submitted by : Group-’E’ TY MBA ‘A’ A Feasibility report on ‘CATERING SERVICE’
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
Production process
3) Gravy preparation
4) Sweets preparation
Production process
5) Preparation of starters
6) Preparation of main course
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 Counters
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
20
2425
32
23
0
5
10
15
20
25
30
35
TGB GirishCold
drinks
Gwalia Gordhan Others
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 wise
Cost 22.5%
Quality 20.1%
Familiarity 18.6%
Variety 17.5%
Others 21.3%
0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
Cost Quality Familiarity Variety Others
Ranks
Market Analysis
4) Packages preferred
Per dish price
(Rs.)
No. of
people
<500 16
500 20
800 36
1000 20
1500 15
2000 10
>2000 8
Total 125
16
22
36
18
15
10
8
Sales
<Rs. 500
Rs. 500
Rs. 800
Rs. 1000
Rs. 1500
Rs. 2000
>Rs. 2000
Market Analysis
5) Types of Sitting arrangements preferred
Sitting
arrangement
Preference of
people
Open 47
Reserved 21
Combination 57
Total 125
0
10
20
30
40
50
60
Open Reserved Combined
Sitting arrangement
Market Analysis
6)Type of Catering style preferred
Catering Style Preference of
people (%)
Buffet 62.4
Plated(butler) 37.6Buffet
Plated(Butler)
Market Analysis
7) Acceptance level of people for new catering
company in the market% of people
No 28%
Yes 72%
72
28
Yes
No
7 P’s of Marketing
1)PRODUCT
Our MENUStarters
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
