RESEARCH PROJECT REPORT ON SPECIALITY RESTAURANT OF INDIA

INDEX
Cover Page Index Guide Certificate Acknowledgement Objective et!odolog" #tud" Data Anal"$e$ %imitation Executive #ummer" Conclu$ion &ibliogra'!"

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$-

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, Continental or food from the South they're all available. Recent years have witnessed a marked proliferation of eating places, along with bold introductions of different kinds of menus to cater to the sensitive palates and aesthetic sensibilities of a

progressively demanding public. Whatever one feels like having, the choices are wide. Mughlai, Chinese, Continental, foo from the No!th"est F!ontie!, South Indian food, delicacies from the coastal states of India, a #a!iet$ of sala s, fast%foo &!eations, 'i'ing hot Pun(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 , ishes f!o- .a'an%one just has to name it and it shall served, for, in matters of taste, India offers a virtually unlimited choice as did Aladdin's lamp.

etween them, the delu!e and five"star hotels, e!clusive and popular restaurants, and the busy ha)as #the humble Indian forerunners of modern restaurants$ provide fare that would tempt the most fastidious of Na"a)s #noblemen$ or gourmets living in times when the culinary arts had reached a peak and feasts had become a measure of class, style and social status. With rare e!ceptions, almost all top"bracket hotels offer speciali%ed kinds of cuisine through a clutch of restaurants designed to stimulate even the most developed of taste buds.

Reaching out to the large section of people who prefer their food spicy, steaming hot, prepared from fresh ingredients instead of those from the cold storage, is a class of hotels which falls in between the restaurants 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 rivals the best anywhere. )omehow, the good, wholesome food they offer

and the earthy, matter"of"fact surroundings touch a deep chord inside one and awaken soft feelings of nostalgia for another time, another place. *ately, in keeping with public tastes, the emphasis has been on being different, on combining cuisine with innovative surroundings. ut these dhabas, though original, true and authentic, are not the place for those who are s(ueamish about surroundings. Delhi, being the capital, offers most variety, though the larger influence of +unjabi food is obvious.. ,elhi speciali%es in heavy curries and 'andoori items apart from the traditional makki ki rotis #flat bread prepared from corn$ and sarson ka saag #prepared from fresh, green mustard leaves$. Apart from this the ,elhi crowd loves to eat and eating joints are the most fre(uented places of entertainment or family outings. As a result, eating out in ,elhi is no problem- eating joints are spread through the nook and corner of the city. .rom five stars to the dhabas ,elhi abounds in them. 'he ,habas here are the most Delhi an developed and fre(uent. Mu-)ai are cities where eating out isn't mere social

activity or necessity, but an obsession that knows no barriers, 'hey are cities of food lovers whose appetites and culinary curiosity have given rise to myriad specialty restaurants and local cuisine eateries that cater to every palate and budget.

Mu-)ai is a true potpourri of &ultu!es and influences and, hence, one will find restaurants serving cuisine from all over the country that have integrated themselves into the local food stream so well that they too are considered local specialty restaurants. /umbai, however, has (uite

a few restaurants and eateries that by virtue of their cuisine, location, history or ambience, make dining out in this city a truly uni(ue e!perience. 'he gastronomic array that one encounters along the coast comprises fish, crabs, prawns and lobsters, coconut and pork. If one starts the journey at the famed 0ateway of India in Mu-)ai, one is engulfed almost instantly by the 1hinese, +ortuguese, 0oan, +arsee, 1ontinental, engali, 0ujarati, 2utchi, /angalorean, +unjabi and Irani restaurants. /umbai's restaurants reflect the character of the city in many ways3 being a city which houses people from each and every state, the food is distinctive in the manner in which materials and ingredients are used. 4ne can crown it with certain specialties associated only with the city"local pomfret #red pomfret$, ombay duck, shell fish, +arsee dhansak and, of course, the inevitable pao bhajis, roadside sandwiches, bhel"puris all washed down by some scrumptious all"flavor ice cream dished out in one of the +arsee dairies.

/oving down further south to /oa and the music begins to play. .ish dominates the platter here, being cooked and eaten in every conceivable 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, makeshift stalls or in regular markets, and, if one so desires, one can hire a boat

and 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 pork 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 is usually eaten with rice. 'hen there is the choric, the 0oan sausage. /ade from pickled pork with a high concentration of spices, especially red 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 with eating places, of which these seaside resorts outdo each other with a variety of restaurants.

1ontinuing the drift south"a! s, one comes across the beautiful ,an+an lan s&a'e of Mangalo!e. It is a small city with its built"in harbor dominated by sea gulls, which peck impudently at the prawns laid out to dry for hundreds of yards all over the beaches. /angalorean curries, with a variety of fish, are e!tremely pungent and (uite an e!perience. 7ating out in Chennai is a great e!perience and provides a glimpse of the 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. 9et it was only a decade or so ago that )outh Indian food was to become popular in hotels and restaurants. :ntil then, most hotels served 8orth Indian or even 1hinese and 1ontinental cuisine but the mouthwatering rasam and the pungent chutneys were absent from the menu. )pecialty restaurants in all price brackets serving )outh Indian food are springing up all over the country.

'here are endless varieties of dosas, plain, butter masala, /ysore masala, rava dosa, rava masala dosa, and some specials. 'he dosa is a fantastic 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. When it is stuffed with potatoes, it is called masala dosa. It is served with 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 with lesser proportion of masala or spices. Another item is the idli, which is steamed. :ttapam is another dish, which has many varieties. 0engal is a gourmet's paradise. .rom the ubi(uitous joints in paaras #neighborhoods$ to swank five"stars, it is a multi"course voyage"an adventure in the realm of taste and authenticity. engali food is not easily available elsewhere in the country. engalis eat everything with their 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 basic engali meal consists of rice, pulses, vegetables and fish. Whether there 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 is very interesting as the bitter vegetables are eaten first. 'hen comes dal #lentil$ accompanied by fritters of fish and vegetables. After this comes vegetable curry and it is followed by fish curry or macher jhol #a thin stew$ and other fish preparations. /eat always follows fish and, after meat, chutney provides the refreshing touch of tartness to make the tongue anticipate the sweet dish. At the end, paan #betel leaf$ is served, which acts as a mouth freshener and aids digestion. Among the local fast food, one is the jhaalmudi and the other is puchkaa #golgoppas

outside engal$. <haalmudi consists of puffed rice #mudi$ spiced with lemon and coriander and mi!ed with peanuts and chopped onions.

BUKHARA

*AC( *I%E

Cui$ine3
NORTH WEST FRONTIER

Cover$3
104+26 PDR (TOTAL 1!0"

(iming$3
%:NC+ 12!0 TO 144# HRS DINNE) 1$00 TO 2!4# HRS

%ocation3
LOBBY LEVEL (E%-EX(N3 1$%2&2$#1

ABOUT BUKHARA

(A%;ED A&O:( (+E 5O)%D O<E) *O) I(# DE%EC(A&%E NO)(+ 5E#( *)ON(IE) C:I#INE/ EXPE)IENCE (+E ):#(IC *%A<O:) 5+E)E =O: (IE A C+EC;ED AP)ON AND A)E ENCO:)AGED (O EA( 5I(+ =O:) +AND#- (+E A &IENCE I# DECIDED%= ):GGED AND =O: CAN E<EN 5A(C+ =O:) EA% &EING P)EPA)ED IN*)ON( O* =O:- (+E#E (5O #PECIA%I(= )E#(A:)AN(# +A<E &EEN IN(E)NA(IONA%%= ACC%AI ED , A# *O) IN#(ANCE &= (+E *OOD C)I(IC O* NE5#5EE; AND (+E= A)E A%#O (+E )ECIPIEN( O* (+E P)E#(IGIO:# > GO%DEN *O); A5A)D ?(I ING# 3 %:NC+ , 47-82 +)# (O 49-91 +)# DINNE) , 4@-82 +)# (O 78-91 +)# *)IDA= AND #A(:)DA=A 4@-82 +)# (O 79-82 +)# B NO)(+ 5E#( *)ON(IE) C:I#INE B (E%EA)E#E)<A(ION I# ON%= DONE &E(5EEN 4@-82 +)# (O 72-22 +)# B %:NC+ EXP)E## P%A((E) EA%

A5A)D#

ukhara at ITC in Ne" Delhi )een e&la!e Indian Restaurant in the

Mau!$a has the est world

)$ ''he Restaurant /aga%ine', U,1 It has also )een #ote the est Restaurant in Asia an is the onl$ In ian !estau!ant to featu!e in the list of => est Restaurants in the World fo! fi#e $ea!s sin&e 23321

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

0U,4ARA IN 5/MS46T7S IS T4E 0EST ,NO5N SPECIALITY RESTAURANT OFTEN AC,NO5LED/ED AS T4E 0EST RESTAURANT OF INDIA, 0ESIDES 0EIN/ A 5ORLD RENO5NED 0RAND1 0U,4ARA 5IT4 ITS ROU/4 INTERIORSAND NORT4 5EST FRONTIER CUSINE IS 8ISITED 0Y T4E 0RASS OF T4E 5ORLD COMMUNITY ALL O8ER1NO 8ISITS IN DEL4I COMPLETES 5IT4OUT A 8ISIT TO 0U,4ARA1 A FE5 OF OUR 4ONOURA0LE /UESTS INCLUDE MR 0ILL CLINTON AND TONY 0LAIR1 A UNI9UE CONCEPT, SOP4ISTICATED AND ET4INIC TO/ET4ER 54ERE ,ITC4EN IS T4E PART OF T4E RESTAURANT 1T4E 8IE5 OF T4E 0USY ,ITC4EN C4EFS ADDS TO T4E TO T4E 5ARMT4 OF T4E RESTAURANT1T4E TIME IN 54IC4 T4E FOOD IS PREPARED AND IS SER8ED PRO8ES T4E EFFICIENCY AMON/ T4E RESTAURANTS1SINCE IT 4AS ONLY I:3 CO8ERS ;T4E 0U,4ARA PROMENADE< 5AS MADE TO ACCOMMODATE MORE /UESTS 5IT4 AN ENTRY ONLY FOR = YEARS AND A0O8E1T4E FOOD IS COO,ED IN CLAY

TANDOORS IN T4E TRADITIONALNORT4 5EST FRONTIERS RE/ION1 OPEN FOR LUNC4 >2:3 TO >??@, DINNER >A33 TO 2:?@1 ;IT IS REALLYT4E 0EST IN TO5N A0O8E ALL COMPARISONBB<

4IERARC4Y F 6 0 MANA/ER MANA/ER CCORPORATED ASST1 MANA/ER CF6 0DE MANA/ER MAITRE D7 4OTEL SR1 CAPTAIN CAPTAIN SR1 STE5ARD 4OSTESS

STE5ARD APPRENTICEETRAINEE 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-ent and are well versed in the language, la$ing of ta)le, knowledge of -enu items, and the e(uipment used to keep dishes at the &o!!e&t te-'e!atu!e. Apart from technical aspects as discovered by our Auality 7nhancement ,epartment. 'he stress is not only '!ofessionalis- an se!#i&e, but e(ually important, personalisation and courtesy, with a view of satisf$ guestsF nee s, as is customary in ,elu!e hotels the world over.

)'A.. 4R0A8I)A'I48

 /A8A07R) ;4)'7)) SR.CAPTAIN <R.1A+'AI8 )R. )'7WAR, STEWARD A))'. )'7WAR, APPRENTICE 'RAI877) RECORDS FILES AND FORMATS (+E)E A)E C:I(E A *E5 )ECO)D# AND *I%E# IN PA<I%IONB KITCHEN ORDER TICKET B TOTALING SLIP , (+I# #%IP I##:ED 5+EN (+E)E A)E (5O O) &I%%B REGISTERS ' CAPTAIN(S LOG BOOK , A%% (+E #+I*(# #(A**ING A)E NO(ED DO5N IN (+I# %OG &OO;- (+E #+I*(# A# 5E%% A# (+E O** DA=# A)E )ECO)DED +E)EATTENDANCE REGISTER , O)E C+EC:E#- #O I( I# #I P%E) (O :#E- (+E #(E5A)D AND P)E#EN(# (+I# #%IP A%ONG 5I(+ (+E (O(A%# (+E #:

(+I# )EGI#(E) I# TIPS REGISTERS ,

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

#(A**D# A((ENDANCEA%% (+E (IP# CO%%EC(ED IN EAC+ #+I*( A)E )ECO)DED +E)ESALES REGISTER , (+E #A%E# O* (+E DA= A)E )ECO)DED IN (+I# )EGI#(E)(+E #A%E# A)E DI<IDED IN(O (+E *O%%O5ING , &:DGE(ED AC(:A% #A%E# &:**E( #A%E# &E<E)AGE #A%E# *OOD #A%E# A<E)AGE #A%E#

GUEST HISTORY REGISTER , +I#(O)= O* (+E )EG:%A) G:E#(/ (+EI) NA E#/ DA(E O* &I)(+#/ ANNI<E)#A)= DA(E/ ADD)E##E#/ %I;E# AND DI#%I;E#/ AN= PA)(IC:%A) DI#+ (+E= A%5A=# P)E*E) A)E )ECO)DED IN (+E G:E#( +I#(O)= )EGI#(E)TRANSFER CHECKS , (+I# C+EC; I# :#ED (O ()AN#*E) I(E DEPA)( EN( (O ANO(+E)- (+I# I( LINEN INVENTORY , *)O ONE ADE IN ()IP%ICA(E-

(+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 PROCEDURE(S (+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; (+E O(+E) )ECEI<E# (+E ;I(C+EN O)DE) (IC;E(/ *)O *)O

#(E5A)D#/ PIC;# :P (+E *OOD AND DE%I<E)# (+E #A E (+E ;I(C+EN A( +I# *E%%O5 #(E5A)D# #(A(ION)'A8,AR, 'A *7 )IB7) As 'e! eGisting se!#i&e esigns gi#en )elo" a!e the stan a! Ta)le Si*es1 H Ta)le of ?H :AI J :AI H Ta)le of 2H 2=I J 2=I H Ta)le of ? CRe&tangleDH 2=I J :AI H Ta)le of ? SKua!eH ?2I J ?2I H Ta)le of ? Roun H ?LI H Ta)le of M Roun H M3I H Ta)le of ? Re&tangleH 2=I J :AI

SER8ICE S,ILLS

"'able *ayout Changing the ta)le &loth u!ing se!#i&e

La$ing the &o#e!s neatl$ an geo-et!i&all$ Mite!ing of &o!ne!s of the ta)le &loth ")tacking the side board? dummy waiter A eKuate sto&+s of o'e!ational "a!e li+e &utle!$, &!o&+e!$ an glass"a!e )efo!e e#e!$ -eal 'e!io Sau&es an &on i-ents Ca&&o-'ani-entsD !efille an f!esh Sta&+e in a &lea! an o! e!l$ -anne!

 "1arrying trays and salvers Positioning o! e!sE &lea!an&es et& in a "a$ that ensu!es, t!a$s a!e "ell%)alan&e an safe to &a!!$ "Reservation? 'able booking All the #ital info!-ation to )e soli&ite an note Tele'hone etiKuette an -anne!s "Receiving guest#s$ Ma+e e$e &onta&t an offe! 'leasant!ies "ith a s-ile Seating the guest an se!#i&e of "ate! "+resentation of menu card? everage list Al"a$s to )e '!esente o'en f!o- the !ight%han si e of the guest A''!o'!iate 'h!ase "hile '!esenting% ;Ou! )e#e!ageE foo sele&tion, si!< " everage 4rder taking As+ fo! s'e&ifi&ationsE P!efe!en&es of the guest in te!-s of )!an sE -iGe!sE Kuantit$ et&1 Suggesti#e selling of &o&+tailsE a'e!itifs et& Setu' of )e#e!ages on sal#e! o! )e#e!age !oun Se!#i&e f!o- t!a$s on the ta)le "ith !ight 'ositioning an elegan&e o"n

 ")ervice of alcoholic beverages 5his+$, Cogna&, Ru-, /in, 8o +a, liKueu!s et& ")ervice of non"alcoholic beverages I&e tea, Sha+es, Lassi, Ae!ate !in+s, f!eshli-e et&

,no"le ge of ga!nish an a&&esso!ies

1heck at appropriate time regarding repeat of beverages "Wine order taking and service Soun +no"le ge a)out all the as'e&ts of the "ine li+e #a!iet$, !egion, g!a'es use , #intage, '!i&e et& Te&hniKues in#ol#e in '!esenting an se!#ing "ine Mat&hing the "ine "ith guests foo o! e! o! &hoi&e ".ood order taking Tho!ough Menu +no"le ge Anti&i'ating the nee s of the guest Suggesti#e sellingE U'selling ,OT "!iting an 'la&ing the o! e! Clea! &o--uni&ation "ith the +it&hen !ega! ing s'e&ial inst!u&tions, guest '!efe!en&es et& ")ervice of food

 SeKuen&e an te&hniKues in#ol#e Co!!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)le Clea!an&e of the ta)le afte! ea&h &ou!se C!u-)ing te&hniKues ")ervice of hot beverages TeaE &offeeE nou!ishing !in+s et& "1ompiling a bill without any errors and presenting it as soon as it is re(uested "'hanking and bidding farewell to the guests ";andling guest complaints? re(uests Se!#i&e !e&o#e!$ A'ologi*e to the guest fo! in&on#enien&e &ause " artending skills Tho!ough +no"le ge of )e#e!ages S'ee an neatness in )a!ten ing Sho"-anshi' in -a+ing &o&+tails et& Maintaining !ight in#ento!ies of al&oholi& )e#e!ages %0eneral skills involved

 Ca!!$ing an usage of "aite!s &loth 8a!ious na'+in fol s Tho!ough +no"le ge of eKui'-ent an se!#i&e"a!e, thei! usage an -aintenan&e Maintaining high le#els of 'e!sonal g!oo-ing an h$giene /oo inte!'e!sonal s+ills ensu!ing guest inte!a&tion at all le#els Attenti#e 'osition an anti&i'ation of guest nee s Clea! fo&us an e$e fo! etail Co!!e&t usage an han ling of linen

)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

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

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 as above 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 'HF o'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.

 +rior to the service of an item, any unwanted cutlery must be removed by the use of a cover plate which is a joint plate covered 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 a serving 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.

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 19 0 TO ! "#HRS, HOSTED BY MALE AS WELL AS FEMALE STEWARDS.

FACT SHEET
Address
: The Imperial Janpath New Delhi 110001 India

Telephone Facsimile E Mail Website

91-11-23341234 : : : : 91-11-23342255 Luxury@theimperialindia.com www.theimperialindia.com Amadeus Galileo Sabre World span PH DELHI PH24536 PH50047 PH DELHI

Our GDS CODES

Architects/ Deisigners
D.J. Broomfield ( architect of the original structure). Renovation and restoration of guest rooms, Lobby , 1911 restaurant by Chandu Chhada- The Hong Kong based interior designer. The spice Route restaurant has been designed by Rajeev Sethi Indias cultural czar 1

FACILITIES AT A GLANCE

231 rooms 188 rooms and 43 suites Restaurants 1911, 1911 Brasserie, San Gimignano, The Spice Route, Daniells Tavern, the Atrium, Patisserie La Baguette Patiala Peg, 1911 Bar
Bars Food & Beverage

Residential

Leisure & Entertainment

Shopping precinct including Indias first and only Chanel store. Fitness Centre, Swimming Pool, Beauty Salon and Barber Shop, Live entertainment at Daniells Tavern, Art Galleries. Museums, Historical monuments and Shopping (nearby). Royal Ballroom, Emily Eden Room, Hodges Room, a private
Meetings, conventions & Events

meeting room for 6 persons on request, The Imperial Lawns. Three acres of lush greens, Royal palms, a remarkable number of species of trees, palms, ferns, flowering plants and shrubs 1
Gardens & Courtyards

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

'Vernaccia di San Gimignano.' The restaurant leads into a terrace courtyard called Paradiso DiVino.

.
4OTEL AS4O,A

RatingsH @ Sta! DeluGe 8o hotel symboli%es the traditional grandeur and hospitality of the

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+$a'u!i, Ne" Delhi %>>3 32>, In ia1 A&&essi)ilit$H H= km from International Airport. H> km from ,omestic Airport. I 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' /A8A07R Reports to the . @ director

;e is responsible for the smooth functioning of the restaurant ;e supervises and instructs the staff /aintain proper co"ordination and good relations with the kitchen staff ;andles the guest complaints

 7nsures that the proper standards of service and hygiene are maintained by the staff A))I)'A8' /A8A07R ;e helps the restaurant manager in his work operations and does have the authority to take decisions in the absence of the restaurant manager5 1A+'AI8 Reports to the restaurant manager )upervises the staff and help them when so ever re(uired Allocates duties to the senior stewards and apprentices 2eeps a close eye on the functioning of the restaurant In the absence of the hostess, he escorts the guests to their seats Responsible for the maintenance of hygiene standards at the restaurant ,eals with the guest complaints ,oes suggestive selling in order to promote sales

)'7WAR, ;e reports to the captain *ays the covers on the table ,oes the clearance of the table and further clean the dishes at the dish washing area Wipe glasses and cutleries +repares 24'Ds #2itchen order ticket$ and places the kitchen copy with the chef and picks up the food )ervices the food to the guest +resents the check to the guest and put all the tips in the tip bo! 1aries out linen e!change from the linen room R714R, A8, R70I)'7R) /AI8'AI87,

%OG&OO;E It is very important register as it is the communication link between the two consecutive shifts. 4n the right side the employeeDs 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. .ood @ everage sales figure are also mentioned in it for a shift5 )A*7) )://AR9 );77' 3'his is a register in which a record of the forecast sales and actual sales is maintained. It has got separate columns for food, beverage, total sales, no. of covers sold and suggestions. It is signed by the . @ director everyday5

%INEN )OO E It is a small book maintained to keep a record of the linen e!change of the outlet. In the everyday shift, the soiled linen is sorted, counted and made into bundles of H> to facilitate (uick linen e!change and its entry is made in this book5 )EPAI) O)DE) &OO;E 'his book is maintained to give the engineering department all kinds of complaints like electrical, carpentry, paint touch up etc. as and when re(uired5 A(E)IA%# )EC:I#I(ION &OO;E 'his book is maintained to ac(uire things like pencil, pen, crayon envelopes, etc. from the stores special children menu is also ac(uired through this book5

*OOD )EC:I#I(ION &OO;E 'his book is to maintained to ac(uire food stores from general stores like jam, marmalade, sauces, mustard, sugar etc are obtained through this book5 IN(E) DEPA)( EN(A% ()AN#*E) &OO;E 'his book is used to borrow certain items urgently from another department outlets ? departments, when the sources are closed.

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

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 with the ritish.

Mainlan China

ItDs how India travels to 1hinato 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.

'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$. 8ew outlets have recently been opened in <aipur, )urat, *ucknow, *udhiana and the most recent one is at 6ashi #8ew /umbai$. 'he cuisine itself is based on the principle of 9in and 9ang. A sense of balance is reflected in the dishes. .lavours combine, te!tures intermingle and colours blend. 'his harmony dictates every delicacy that our master 1hef from 1hina adheres to 5 in all our creations. /aintaining authenticity and keeping the cuisine contemporary is no mean feat. 4ur chefs fly to various provinces in 1hina, interacting with their counterparts on location. )ometimes even e!ploring deep within the land looking for new recipes, new methods, and new ideas. 4riginal sauces, ingredients, spices are all flown in from 0uangdong, ;unan and the fresh markets of eijing. /ainland 1hina is nothing short of a movement. It created a benchmark. ItDs won numerous awards, and it proudly enjoys an unparalleled loyalty among its patrons.

233A 233A >AAA 2332 233: 233: 233? 233? 233@ 233M 233M 233M 233=

'imes 0ood .ood Award for the est 1hinese Restaurant F>>I /ainland 1hina , 1hennai 'op Rated engali Restaurant by urrp F>>I 4hK 1alcutta 7!press, /umbai /ainland 1hina, angalore won the coveted ; @ .) award for est 4riental Restaurant /ainland 1hina, ;yderabad won the coveted ; @ .) award for est 4riental Restaurant /ainland 1hina, 2olkata won the coveted 'he 'elegraph 0ood .ood Award 4hK 1alcutta, 2olkata won the coveted 'he 'elegraph 0ood .ood Award 4hK 1alcutta, 2olkata won the prestigious 'imes 0ood .ood Award for est engali Restaurant 4hK 1alcutta, /umbai won the prestigious 'imes 0ood .ood Award for est engali Restaurant 4hK 1alcutta, /umbai won the prestigious 'imes 0ood .ood Award for est engali Restaurant )igree, +une won the prestigious 'imes 0ood .ood Award for best 8orth Indian food. /ainland 1hina, +une won the 'imes 0ood .ood Award for best 1hinese Restaurant 4hK 1alcutta, ,elhi won the 'imes 0ood .ood Award for est engali Restautant 4hK 1alcutta, /umbai won the prestigious 'imes 0ood .ood Award for est engali Restaurant.

233LH /ainland 1hina won L'he 0olden )poon Award, F>>JL for being L'he /ost Admired .@ Retailer of the 9ear ,ine in Restaurant of Indian 4riginL.

/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 L est engali RestaurantL by 'imes 0ood .ood 0uide.

4hK 1alcutta 'ardeo won the ,8A Award for the est 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 Cuisine Indian Thai Mediterranean Contact No 033- 40061999/60-61 DressCode Casual Payment

All Major Card Accepted Time All Days -11 00 AM - 11 00 AM Price 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 nature2) SECONDARY DATA'

(!e $econdar" data wa$ collected from variou$ $ource$ like maga0ine$/ information centre$ and web$ite$ to under$tand t!e !ig! $'ecialit" re$taurant indu$tr" in India in general and Del!i in 'articular-

DATA ANALYSIS *+,-./0112/3, 4Age3 2A42 2 42A72 72 72A82 92 82A92 82

A!o"e #0 #%

C+-.04,3

92A12 1
0- 0 0%

Above 12 1

40-#0 #%

20-30 20%

30-40 30%

20-30 40%

(!e$e t"'e$ of re$taurant$ are more 'o'ular to t!e u'wardl" mobile and t!e "out! grou'-

5!at bring$ "ou to t!e >+ig! Acla$$ $'ecialit" re$taurant?6 Cualit" #ervice )e$'on$e 71 92 1 82 <ariet" Ambience

Am!ience 30%

$ua%ity 2#%

)ariety #%

&er"ice 'es(onse 40%

#ervice re$'on$e and Ambience are t!e two mo$t im'ortant factor$ for w!ic! t!e$e 'lace$ are fre.uented b" t!e 'atron$Cualit" come$ a clo$e t!ird-

F- 5!ic! da" according to "ou do "ou find > +ig! Acla$$ $'ecialit" re$taurant$ ? full6 onda" (ue$da" 5edne$da" (!ur$da" *rida" #aturda" #unda" 2 2 2 2 81 92 71

40 3# 30 2# 20 # 0 # 0 Monday Tuesday T+ursday *ednesday &aturday ,riday &unday

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-

G- Do "ou come !ere wit! "our *amil" 82 *riend$ 91 Girl friendH &o" friend 41 Alone 42

-ir% friend. /oy friend #%

A%one 0%

,ami%y 30%

,riends 4#%

*amil" and friend$ are t!e main rea$on t!at t!e cu$tomer$ fre.uent t!e$e 'lace$-

- +ave "ou come acro$$ an" $'ecial offer$ given b" t!e$e> +ig! Acla$$ #'ecialit" re$taurant?6 =e$ I1 No 41

No #%

0es 1#%

o$t of t!e 'eo'le !ave actuall" come acro$$ $'ecial offer$ given b" t!e$e > +ig! Acla$$ #'ecialit" re$taurant$?-

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 $!ould be targeted along wit! t!e famil" crowd8- Product variet" offered b" t!e re$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-

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-

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$A Price A Cualit" of food A #'eed of Deliver" A Clean line$$H!"giene A Acce$$ibilit" A <ariet" A #'ace A DKcor

&a$ed on above attribute$ conce't$ were develo'ed on w!ic! anal"$i$ could be made-

*inall" a 'er$onall" admini$tered .ue$tionnaire $urve" wa$ conducted-

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

&I&%IOG)AP+=
IN(E)NE( 666)7832/)904 666)80.,:/1.,329./;,)904

 666).804-01:,231/1<)90)+= 666)89/42)904 666),80.,:/,3)904

666)80.,:/,3>92.,3,3)904

666)700??+?,)904 666)@/A)B2800)904 666)3,-.2+321.)03< 666)80.,: 01:/1,)904 666)9/0)904 666),1.3,C3,1,+3)904 666)49=/1-,BD+23.,3:B)904 +O(E%

T8, I4C,3/2:E N,6 D,:8/ T8, T2F M282:E N,6 D,:8/ ITC M2+3B2 S8,32.01E N,6 D,:8/