Objective of the Restaurant To provide the customer withQuality food at competitive price.

Quality and Quick ServiceQuality Dining AreaQuality Waiting Facility andOverall a Best and Enjoyable atmosphere

PREFACE I t i s a p l e a s u r e t o k e e p t h i s r e p o r t i n f r o n t o f y o u . P r o j e c t r e p o r t i s vitally important for M.B.A students because it develops the feelings amongt h e s t u d e n t s a b o u t i n d u s t r i a l e n v i r o n m e n t a n d b u s i n e s s t o d e v e l o p t h e practical base. Theoretical knowledge is true only when we apply the samein the practical.In the final year M.B.A there is a subject named Entrepreneurship a n d m a n a g e m e n t o f i n n o v a t i o n P r o j e c t . U n d e r t h e s a i d c u r r i c u l u m a student has to do a detail analysis of a particular company. At the same timewe must know that what are the Strengths and weakness of the company bya n a l y z i n g o v e r a l l o r g a n i z a t i o n a l s t r u c t u r e a n d i t s o p e r a t i o n s . A n d simultaneously analyze the opportunities and threats for establishin g therestaurant.In order to establish co-relation between the theoretical studies and practical training, it was suggested that some company should be analyzeda n d a c c o r d i n g l y w e h a d d o n e t h e a n a l y s i s o n HARMONY RESTAURANT .

ACKNOWLEDGEMENT We, the below mentioned students of the V. M. Patel Institute of Management, Kherva, here by pay our very sincere thanks to the Prof.K i s h o r B a r a d f o r g i v i n g u s t h e w o n d e r f u l o p p o r t u n i t y f o r d o i n g a entrepreneurship and management of innovation in our interest area as a partof our study.We would like to extend our sincere thanks to the V. M. Patel Instituteof Management, Kherva, affiliated to the said university for giving us theo p p o r t u n i t y t o i n c r e a s e o u r p r a c t i c a l k n o w l e d g e i n o u r i n t e r e s t o f management area.We also thanks to Prof. Kishor Barab who motivated us to undertakethis project. He spent innumerable hours pursuing the first draft, suggestingmany constructing and valuable modifications and critiques and there after largely contributed in editing the final draft. The contents of the report have been considerably enriched in the process. We are also thankful to all the professors of the institute for their very good support

CONTENTS SR NOPARTICULAR PREFACEACKNOWLEDGEMENT1 I N T R O D U C T I O N A B O U T T H E CONCEPT OF R E S T A U R A N T 1.1 DEFINITION OF RESTAURANT1.2 CHARACTERISTICES OF RESTAURANT1.3 DIFFERENCE BETWEEN HOTEL & RESTAURANT1.4 RESTAURANT CHAIN1.5 FAST FOOD RESTAURANT2 S C O P E O F T H E P R O J E C T 3 R E S T A U R A N T P R O F I L E 3.1 OBJECTIVES3.2 MISSION STATEMENT3.3 OUR TEAM3.4 PLUS POINT OF OUR RESTAURANT THAN THECOMPETITORS3.5 ESTIMATED STAFFS IN RESTAURANT4 P R O D U C T P R O F I L E 5 P R O M O T E R S P R O F I L E 6 M E N U O F HARMONY 7 E Q U I P M E N T S I N R E S T A U R A N T 7.1 F & B EQUIPMENTS7.2 KITCHEN EQUIPMENTS7.3 ELECTRONIC EQUIPMENTS7.4 BANQUET HALL EQIPMENTS8 S A L A R Y B U D G E T 9 F I X E D & V A R I B A L E C O S T S 1 0 M A R K E T T R E N D S 1 1 M A R K E T P O T E N T I A L S 1 2 M A R K E T I N G S T R A T E G I E S 13ESTIMATED DAYS FOR STARTING TH E R E S T A U R A N T 1 4 F I N A N C I A L A N A L Y S I S 14.1 TRADING A/C

14.2 PROFIT & LOSS A/C14.3 BALANCE SHEET1 5 C O N C L U S I O N

CHAPTER 1INTRODUCTION ABOUT THE CONCEPT OFRESTAURANT1.1 DEFINITION OF RESTRAURANT A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. The term covers a multiplicityof venues and a diversity of styles of cuisine. Restaurant means a business whose principal purpose is the sale of food or beverage served in paper, plastic or other disposable containers for immediate consumption inside, outside or away from the building, including businesses that provide delivery of food for immediate consumption.In the restaurants, products and suppliers are used

on a first-in, first-out basis to ensure freshness.All restaurants provide warm and inviting environment and avariety of comfortable seating arrangements to accommodate anyone froma single individual to a large family..

1.2CHARACTERISTICSOFRESTRAURANT 1. A business involving the preparation and serving of meals for Consumption on the premises or off the premises.2. Normally require short amounts of time between the period of orderingand serving of the food.3. Serve in edible or disposable containers.4. Provide delivery of food for immediate consumption.5. All restaurants provide warm and inviting environment and avariety of comfortable seating arrangements to accommodate anyone from a single individual to a large family. 1.3 DIFFERENCE BETWEEN HOTEL AND RESTAURANT 1. Most hotels are family- run establishments and, as such, the servicesare more personalized than professional. 2. H o t e l s a r e c l a s s i f i e d i n t o A , B , C a n d E c o n o m y c a t e g o r y w h i l e Guesthouses fall under Upper, Medium and Economy class.Tariff quoted in A and B category hotels include all meals, a system f o l l o w e d b y m o s t e s t a b l i s h m e n t s . T h e g u e s t h o u s e s i s a l e s s f o r m a l facility offering rooms is a part of a residential house or its annex,where the guests can share the family kitchen for meals.

3 during the peak tourist season i.e. early June to mid-September, it isAdvisable to book hotel rooms in advance. 1.4 RESTAURANT CHAIN Restaurant chain is a set of related restaurants, typically with the samen a m e i n m a n y d i f f e r e n t l o c a t i o n s e i t h e r u n d e r s h a r e d c o r p o r a t e ownership or franchising agreements. 1.5 FAST-FOODRESTAURANT A fast-food restaurant is a restaurant characterized by food which iss u p p l i e d q u i c k l y a f t e r o r d e r i n g a n d b y m i n i m a l s e r v i c e . F o o d purchased may or may not be eaten quickly as well

CHAPTER 3RESTAURANT PROFILE Registered Name HARMONY RESTAURANT Size of Restaurant Medium Scale Restaurant Products Food & Beverages Bankers Name State Bank of India Location of Restaurant Palanpur Ahmedabad Highway,Aroma circle,Palanpur 385001 (B.K.) Partners Limbachiya Hemang D.Patel Bhailal M.Patel Kirankumar J.Prajapati Mahesh S.

3.1OBJECTIVESOFRESTAURANT To provide high quality food to the customers. To provide better services to the customers. To provide better sitting facility to the customers. To provide better environment to the customers. To provide better waiting facility to the customers . 3.2 MISSION The mission of our restaurant is Every employee strives to provide 100 percent cust o m e r satisfaction - for every customer every visit. This includes fast, friendly and attentive service, accuracy in order taking and filling,and anticipation of customers needs.

To achieve the economies of scale to minimize costs whilemaximizing value to Customers. To achieve leadership, core and functional competencies restaurant business.

3.3 OUR TEAM The ultimate aim of our restaurant is to remain the custo m e r satisfaction and we have an energetic professional with proven calibre andt h e r e q u i r e d e x p e r t i s e . U n d e r t h e p a r t n e r s h i p o f o u r t e a m , w e a r e n e v e r lacking in our efforts to make every single deal a resounding success.Working together as a well-knit team with a common goal to satisfycustomer by providing quality food at competitive price and adhering tostrict delivery schedules.This team consists of the experienced and dedicated staffs, who work i n a t e a m s p i r i t t o a c h i e v e c o m m o n g o a l s . I n o u r p u r s u i t f o r o v e r a l l excellence, we have evolved pro-active mechanisms and work culture withi n t r o d u c i n g n e w f o o d a n d b e v e r a g e s t o s a t i s f y c u s t o m e r a n d a t t r a c t n e w customer.The Success of Organization will always depend on knowledge,experience and skills of the promoters, so it is necessary that whosoever arethe owners of the company they must pour their blood to build image of thecompany. 3.4 PLUS POINTS OF OUR RESTAURANT THAN THECOMPETITORS 1.Give customers high quality foods.2.Serve quickly than the competitors