Orm Restaurant

In: Business and Management

Submitted By vvrraajjeesshh
Words 8974
Pages 36
XLRI BM 2011-13 GROUP 4B

ORM-II Project Report
“Appetite Restaurant”, JK Residency

Group 4 – Section B Name Vrajesh Shah Manik Raina Chinmay Kamat Ankit Jain Ajay Rajan Roll Number B11121 B11090 B11075 B11069 B11065

This project report has been submitted for the fulfillment of Operations Management – II course under the guidance of Prof. Trishit Bandyopadhyay. We thank Mr. Amiya Paul, Captain, F&B (Services), Appetite Restaurant for helping us out with details about operations of Appetite. Contact Person: Mr Amiya Paul Mobile Number: +91 9204550981

ORM Project Report – “Appetite” Restaurant, JK Residency

Executive Summary
This project report is based on our study of Operations Management at JK Residency’s Appetite Restaurant in Jamshedpur. Started in November 2010, JK Residency can be classified as a 3 Star Business Hotel located ten minutes from Tatanagar railway station. We explored different concepts in Operations Management such as forecasting, aggregate planning, inventory control, scheduling, materials requirement planning, quality control in discussions with the captains at Appetite. The report contains our findings of our study. We have tried to analyse the operations both from a theoretical and an on-ground perspective. The operational processes at Appetite are quite different from those of a manufacturing firm primarily because it is a services business. The report begins with an introduction to the hotel industry in India and an introduction to JK Residency as a hotel. We have also looked at the Organizational Structure of JK Residency – particularly the F&B Services section which controls the Appetite restaurant. Appetite currently uses qualitative methods for forecasting. We have explored the possibility of…...

Similar Documents

Restaurant Methodology

...Introduction Restaurants are a notoriously difficult business to own or operate. Not only is it a relatively capital and employee-intensive business, restaurants are also highly regulated, low margin and in most cases have a plethora of competition to deal with. A successful restaurant can make a lot of money for the owner and a lot of prestige comes with being associated with a popular restaurant. While the food and atmosphere of a restaurant are obviously critical factors--for all segments with the possible exception of fine dining--the presentation of the menu, pricing points and other marketing considerations are equally important. One of the main objectives of a restaurant is to ensure customer satisfaction and build a repeat-customer base. According to research by the National Restaurant Association, more than half of American adults (52 percent) said they would be more likely to patronize the same restaurant if it offered a customer loyalty and reward program. Other goals of this objective include enticing regular customers to come back more often as well as introducing the restaurant to new customers. Restaurants that give frequent diner cards (such as buy 10 meals and receive the 11th meal free) typically incorporate this objective in their overall marketing plans. Objective of the study This research was done mainly to enhance the restaurant promotion and branding. Restaurant marketing is both an art and a science that is shrouded in mystery for far too many......

Words: 424 - Pages: 2

Restaurant

...THAI RESTAURANT 1 CASE STUDY REPORT Restaurant Management in The U.S. : In Case of Thai Restaurants in 2005 Parinya Maglin EDWARD S. AGENO SCHOOL OF BUSINESS GOLDEN GATE UNIVERSITY Date: September 17, 2005 THAI RESTAURANT 2 EXECUTIVE SUMMARY The purpose of this case study was to motivate the owners or managers of Thai restaurants to increase their definitions of Thai restaurant management and get the edge to make their restaurants a going concern and to provide some insight into many issues and some value for the management of Thai restaurants. The primary goal of the study was to increase awareness of the areas in which the owners or managers of Thai restaurants in the U.S. could be further improved. This case study utilized the qualitative research methodology. All of interviewees are owners or managers of Thai restaurant in the U.S., a total of 10 participated in the study consisting of 9 owners and 1 manager. Data for the study was collected from various evidences gathered by systematic interview, direct observation, and participant observation. Information from the data collected confirmed the need for owners or managers of Thai restaurants to increase their definitions of Thai restaurant management, get the edge to make their restaurants a going concern, and increase awareness of the further improvement. There are such an analysis and conclusion provided with some useful recommendations for the owners or managers of Thai restaurants in the...

Words: 4197 - Pages: 17

Restaurant Review

...Review of China Buffet Restaurant I am a food lover, and I enjoyed eating in a Chinese restaurant. I tried different restaurants in our place, but what interests me most is the China Buffet Restaurant. China Buffet is located at Madison Avenue at the heart of Mankato, one of the biggest cities in Minnesota. The restaurant has a seating capacity of approximately 100 people. They have several food stations. Although the name China Buffet speaks for itself, their food stations consist of American, Italian, and Japanese food. The owner purposely includes a variety of food because of competition. I enjoyed eating at China Buffet because of its affordability, delicious food, and the beautiful setting. The price of their buffet is $10 per person, and it includes beverages. There are a variety of salads in their salad station: fruit, vegetable, and seafood. Their main meal is composed of chicken, pork, beef, and fish. For dessert, they serve ice cream, cookies, and different kinds of cakes. For their beverages, they serve soda, milk, juice, and chocolate milk, but tea is my favorite. The food is excellent so it’s well worth the price. China Buffet’s food is excellent and healthy. They have food stations for meat lovers and vegetarians. Their newly-opened sushi and hibachi bar is the restaurant’s crowning glory. Sushi and California maki is my starter with matching wasabi sauce. I tried their hibachi too, but it fills me up right away. The seafood station is...

Words: 584 - Pages: 3

Restaurant Review

...Zhu December 8, 2011 A Memorable Trip to a Chinese Restaurant Last Friday, my classmates and I went to a Chinese restaurant named Spicy House to have a “Food Party.” Our professor Susan also joined us to experience this unique trip. It was a sunny day, which brought everyone a good mood. Our group got the destination at around 12 noon, and Susan, together with some of the classmates, was already there. Once I stepped into Spicy House, I was totally astonished by the decoration of the restaurant and couldn’t help asking myself, “Am I in still in America?” The whole red ceiling was separated into several equal squares, each with a small dragon right in the middle. Two silk Hebao, a traditional Chinese handicraft which are usually made on Dragon Day, was hanging on both edges of the door inside the restaurant. On the side of the door, there was a Chinese ink painting hanging on the wall, delineating a view of four running horses. There was also a large mirror in the opposite wall of the door, reflecting the entire restaurant in it. I have to say that this amazing place created such a familiar feeling for all of the Chinese guests that we got excited at once. There were some other Chinese people who were not in our group sitting at other tables and enjoying their meals. All the waitresses and even the boss were Chinese, so we could speak Mandarin to them if we had any need. Surprisingly, even if I assumed that this restaurant should supply only spicy food in terms of its......

Words: 748 - Pages: 3

Savor Restaurant

...Savor Restaurant Case Analysis Aaron Vo Bellevue University MBA 652: Marketing Strategy Dr. Doug Brown January 20th, 2014 Case Recap Savor, an upscale restaurant located in a strip mall called Rockbrook Village in Omaha, NE and has been around for much over five years. Not only is Savor a restaurant but also a catering company as well. Savor caters to most of the middle and upper class citizens in the area. Savor attracts their customers by the “hip” young staff and routinely updating their menus which contributed to Savor’s success. Savor is said to have an ambiance compared to the styles of New York or European bistros. Their success is also gained by the notion that they do not appear to have any corporate appearance. Savor is also dedicated to only handle the freshest ingredients to their customers whenever possible. They build great relationships from local businesses where they get their food. Along with Savor comes the great chefs that makes Savor unique. Executive Chef Rob is a graduate of the prestigious Culinary Institute of America. Alongside Chef Rob is the renowned Chef Maria. Chef Rob creates unique combinations of menus including great wine selections where the wine is from the Italian winery, Stefano Farino. When Savor was announced, Anna had an opportunity to co-run the restaurant. Little did she know, she will soon be in charge of Catering. A major challenge Anna will have to tackle, despite the success of Savor, is the fact the......

Words: 1716 - Pages: 7

Openning Restaurant

...Paris in 1765, the first was restaurant started by Boulanger. In the beginning, in his tavern, he served the soups which called restorante and later he opened the restaurant named Le Champ d’Oiseau. After the French revolution, in 1794, the French refugee, Jean-Baptiste Gilbert Paypalt, brought the word restaurant to the United States. Paypalt set up the first French restaurant in Boston where served the truffles, cheese fondues and soups. However, this French restaurant was influenced to Delmonico. He decided to open his family-operated restaurants where later counted as American restaurant. Delmonico also is the originator of menu in both French and English with a variety of food and soups. The pattern of eating outside in the restaurant is being more and more attract to the city people especially in rich and famous groups of people. In 1919, there is the public restaurant around 42,600 in the United States. Beside of the food, those restaurants also serve the wine, liquor, cake and ice cream as well. In 1925, the first ice cream franchise was established by Howard Johnson. He opened the first store of ice cream parlor and later persuaded his friend to sell the ice cream called Howard Johnson’s ice cream. However, the first colorful franchise story is the famous Kentucky Fried Chicken (KFC). Colonel Harland Sanders, at his age 65 years old, founded the small restaurant or motel and provided the cooking chicken to his guests. This restaurant can call as the......

Words: 2227 - Pages: 9

Restaurant

...Restaurant Customer Satisfaction Surveys Can Keep Your Customers Coming Back Keep your customers coming back and recommending your restaurant to others with help from restaurant customer satisfaction surveys. Restaurant customer satisfaction surveys give you quantitative insight into the opinions and attitudes of your customers. You’ll obtain facts about what they want, what they expect, and if they plan to return to your restaurant again. If results show that your restaurant does not meet your customers’ expectations, you’ll know exactly what areas to target for improvement. Whether you own a fast-food restaurant, a dine-in establishment, or a chain of restaurants, Infosurv’s restaurant survey measuring customer satisfaction can provide you with valuable data you can use to make better business decisions. Gauging satisfaction with a restaurant customer survey can tell you about the demographics of your customers as well as give you insight into what they really think about: * Food quality * Menu selection * Menu pricing and value * Waiting times * Promptness of service * Professionalism and friendliness of server(s) * Server’s knowledge of menu * Decor * Restaurant location * Overall restaurant experience By assessing the wants and needs of customers – and then acting upon them – restaurants have continually found that satisfaction surveys encourage: * Repeat business * Positive feelings towards the restaurant because they...

Words: 2482 - Pages: 10

Restaurant Manegement

...Restaurant management involves many different aspects, including public relations, inventory, dealing with staff, customer service and the list goes on and on. Here are ten 10 things you should know about restaurant management. ! 1. The customer is always right. Always. The golden rule of business – the customer is always right. Even if you don’t agree with a customer’s complaint, how you handle it will determine if the customer comes back to your restaurant. Read more about restaurant customer service. 2. Restaurant job expectations should be clear to staff. From the wait staff to the house kitchen staff, each person needs to be the best at their job, in order for a restaurant managment to run smoothly. Read more about hiring restaurant staff. 3. Restaurants need advertising. A big part of restaurant management is advertising. Restaurant advertising has come a long way from newspaper ads and radio spots. Social networking offers a low to no cost way of promoting your restaurant. Read more about restaurant advertising on a budget. 4. Restaurant managment should watch cash flow closely.Cash flow is the amount of cash coming in versus the amount of cash going out of your business on a daily, weekly and monthly basis. If you don’t understand this basic concept of restaurant finances, you put yourself at great financial risk. Read more about restaurant cash flow. 5. There are many types of different restaurant promotions. Promotions can range from a nightly happy hour to......

Words: 473 - Pages: 2

Restaurant

...Kamayan sa Villiares (food and restaurant) In Particular Fulfilment of the Requirements for the Degree of Bachelor of Fine Arts Major in Visual Communication Submitted by: By: Regienald S.D Bairan CHAPTER 1 INTRODUCTION Advertising is how a company encourages people to buy their products, services or ideas. An advertisement or Ad is anything that draws good attention towards these things. It is usually designed by an identified sponsor, and performed through a variety of media. The critical part of making an advertising campaign is determining a campaign theme as it sets the tone for the individual advertisements and other forms of marketing communications that will be used. The campaign theme is the central message that will be communicated in the promotional activities. The campaign themes are usually developed with the intention of being used for a substantial period but many of them are short lived due to factors such as being ineffective or market conditions and/or competition in the marketplace and marketing mix. RESTAURANT Is a business which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models. TYPES Restaurants may be classified......

Words: 2772 - Pages: 12

Restaurants

...RESTAURANT PRACTICUM REPORT On THE MAX’S RESTAURANT Robinson Place Imus Cavite TRAINING PERIOD: November 11, 2014 to February 6, 2015 In Partial Fulfillment of the Requirements for the Course Restaurant Practicum For a Degree in Associate in Hotel and Restaurant Management College of International Hospitality Management University of Perpetual Help System - DALTA Alabang – Zapote Road, Pamplona 3, Las Piñas City SUBMITTED TO: Mr. Wendell B. Aguirre Professor SUBMITTED BY : Mr. Ralf Laurence R. Osis #10 Mambog 1, Bacoor Cavite (046) 418-0539 SUBMITTED ON: February, 2015 TABLE OF CONTENTS Title Page ……………………………………………………………… i Table of Contents ……………………………………………………………… ii Acknowledgment ……………………………………………………………… iii List of Tables ……………………………………………………………… iv List of Figures ……………………………………………………………… v List of Exhibits ……………………………………………………………… vi Page CHAPTER I: Introduction Institutional Background 5-6 General Location 7 Vision, Mission and Goals 8 Institutional Philosophy 8 Organizational Chart 9 Facilities and Layout 10 Outstanding Characteristics 10 CHAPTER II: Discussion of Findings, Analysis and Recommendation A. Dining Area Organizational Chart 12 Job Description 13 Job Specification 14-15 Facilities, Layout, Design and......

Words: 2666 - Pages: 11

Matsuba Restaurant

...Report The Masuba Japanese Restaurant is located at the commercial block of Taylor’s Lakeside Campus’ Commercial block. The Matsuba Japanese restaurant is the only restaurant that promote primary on Japanese food in the campus. Therefore, the purpose of this report is to study how the restaurants operate, solve issues faced by the restaurant to improve the quality of their service and also study the background of the restaurant. In this report contains the discussion about the operation of Matsuba Japanese Restaurant. Moreover, the report will discuss the problems and provide solutions regarding to the problems faced. The objectives of this report are to give additional solutions to the problems faced by the restaurant owner and how to further improve the situation and also the restaurant. 2.0 The Matsuba Japanese Restaurant 2.1 Introduction The first Matsuba restaurant was set up 16 years is to introduce Japanese food to Malaysia with the main purpose of earning profits. The Matsuba Japanese restaurant in the Taylor’s Lakeside Campus was set up in 2012 to promote and introduce Japanese food to the staff and students in the Taylor’s Lakeside campus. Moreover, the aim of the restaurant is to serve Japanese food at a reasonable price. 2.2 Background of the company The Matsuba Japanese restaurant was founded by the brother in law of Ms Ann which is the current manager of the Matsuba restaurant in Taylor’s Lakeside Campus. The restaurant starts up as a......

Words: 1992 - Pages: 8

Restaurant and Hotel

...Global Journal of Management and Business Research Volume 12 Issue 21 Version 1.0 Year 2012 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Inc. (USA) Online ISSN: 2249-4588 & Print ISSN: 0975-5853 A Study on Customer Preference and Satisfaction towards Restaurant in Dehradun City By Neha Joshi Abstract - India is in the midst of the restaurant revolution. The revenues hotel and restaurant industry in yr.2006-2007 increase of nearly 22 %...The eating habits of people are changing; the style of cooking and the ingredients used increased the popularity of Indian food all throughout....... Indian food had experienced a tremendous change, people started following cooking style and adopted eating habit according to their religion. At present Indian food is recognized all over the country...service quality is an attitude or global judgment about the superiority of a service, industries must achieve a quality service the exceed customer, expectation .service quality determine an organization success or failure, the satisfaction is a function of consumer, experience and reaction to provide behavior during the service encounter. The level of satisfaction may be influence by various attitudes from internal, external factor. The demand for food away from home is dramatically increasing. According to the 2003/04 Indian Household Economic Survey, the average weekly household expenditure on meals away from home increased from...

Words: 4606 - Pages: 19

Restaurant

...industry and 10 times the Hotel industry. According to a report by Technopak Analysis, the market size of the food service sector is estimated to be $8.1 billion by 2013 and $9.6 billion by 2018. It is growing @ 5-6% per annum.  6.8 5.8   6 4 The importance of food service industry stems from The organized segment of the restaurant industry, at 16-20% of the total industry is more than the organized segment of the retail industry, which currently stands at 8%, and is growing faster than the overall restaurant industry, at 20-25% per annum. 2 0 2008 2009 Organized 2013 2018 Unorganized Segments of the Food Services Sector 20% 80% Organized Unorganized Segments of the Organized Food Services Sector This segment is dominated by restaurants which constitute 40% of the market. Cafes, pubs, clubs and bars together constitute 32% of the organized food service industry. 40% 15%   India is beginning to show up on the radar of the top food service chains and is likely to account for 10% of new unit growth in the next four to five years. Restaurants Takeaways Pubs. Cluns & Bars  100% FDI is permissible in the sector under the automatic route. 9% 3% 16% 17% Hotels & Lodgings Others Cafes Source: NRAI, Datamonitor, Franchise India, Technopak Analysis 3 What Drives the Growth of the Industry? Demand Side Drivers – The Demographic Profile of the Indian......

Words: 5911 - Pages: 24

Types of Restaurants

...Types of Restaurants Definitions and Examples of Restaurant Concepts By Lorri Mealey, About.com Guide Today there are many different types of restaurants, from fast food to family casual. Here is a brief overview of some of the more popular restaurant concepts. Fast Food Restaurant 
Fast food is the most familiar restaurant to most people. Chains like McDonalds and Burger King became popular in the 1950s, and helped spawn countless other concepts like Taco Bell, KFC and In&Out Burger. Fast food service attracted customers for its speed and convenience. Fast food restaurants are typically chains. If you are thinking of opening a fast food franchise, keep in mind that the initial costs of franchising are more expensive than opening an independent restaurant. Fast Casual Dining
This is one of the biggest trends right now. Fast casual is slightly more upscale than fast food. Fast casual restaurants offer disposable dishes and flatware, but their food tends to be presented as more upscale, such as gourmet breads and organic ingredients. Open kitchens are popular with fast casual chains, where customers can see their food being prepared. Boston Market is classified as fast casual. Café
A café is a restaurant that does not offer table service. Customers order their food from a counter and serve themselves. A café menu traditionally offers things such as coffee, espresso, pastries and sandwiches. Cafes originated in Europe and are strongly associated with France. They are known......

Words: 474 - Pages: 2

Restaurant Development

...Restaurant Development Group’s Winston-Salem Project Paul E. Juras The Wayne Calloway School of Business and Accountancy Wake Forest University P.O. Box 7285 Reynolda Station Winston-Salem, NC 27109-7285 E-Mail: JURAS@WFU.EDU James F. Cotter The Wayne Calloway School of Business and Accountancy Wake Forest University P.O. Box 7285 Reynolda Station Winston-Salem, NC 27109-7285 Restaurant Development Group Memo To: Date: Re: Registered Students March 1st 2006 Restaurant Development Group’s Winston-Salem Project From: Mr. Bobbie Filet Introduction Restaurant Development Group (RDG) is considering opening a new restaurant in conjunction with the “Winston-Salem Partnership” group that is attempting develop a center of entertainment in downtown Winston-Salem, NC. As part of the project, the company plans to renovate an existing restaurant space in the downtown area and begin operations in six months. RDG has decided to hire several teams of professionals to handle various facets of the project. One team will work closely with city and county government officials to insure the project has strong support from all relevant government agencies. Another team will be responsible for developing the marketing plan and handling media and public relations to insure the project has a positive reception within the media. Finally, the finance and accounting team has responsibility for examining the financial viability of renovating the restaurant and developing a cash flow budget......

Words: 5549 - Pages: 23