SD Niyaaz Hotel Belgaum, nishant

Soft Skill Development
Annapurna Institute Of Management Research, Sankeshwar.
S.D.V.S. SANGH’S
ANNAPOORNA INSTITUTE OF MANAGEMENT
RESEARCH SANKESHWAR
A
Project Report On
Skill Development Series-I
Soft Skills
AT
HOTEL NIYAAZ
BELAGAVI
Submitted In the Partial Fulfillment of the Requirement for Master of Business Administration
during the Academic Year 2015-16 Semester 1st
By
Mr. Nishant R. Khatedar
RCU Exam No: MB151627

S.D.V.S. SANGH’S
ANNAPOORNA INSTITUTE OF MANAGEMENT RESEARCH
SANKESHWAR
Certificate
This is to certify that Mr. Nishant R. Khatedar has satisfactorily completed the project in skill
development series-1 Soft Skills, in the partial fulfillment of the requirement of master of
business administration awarded by Rani Channamma University, Belagavi, during the academic
year 2015-16 semesters 1st.
Dr. Madhuri Hebbalkar
Director

ACKNOWLEDGEMENT
I sincerely thank the management of AIMR Sankeshwar for giving me an opportunity to make
Employability skills .My sincere thanks to Prof. Santosh Ternimath for helping me to carry out
my study successfully with his valuable time. I take this opportunity to express my humble and
deep sense of gratitude to our respectful Director Dr. Madhuri P. Hebbalkar for giving me an
opportunity to undergo this study. I would gladly take this opportunity to thank Prof. Santosh
Ternimath, AIMR for his constant support and guidance.
Nishant R.Khatedar

DECLARATION
I am Nishant R.Khatedar hereby declare that the project entitled “Skill Development”
submitted to Rani Channamma University in fulfilment of the requirement for the award of
degree of Master in Business Administration is a record of original project work done by me
during my period of study in Karnatak Law Society’s, Institute of Management Education and
Research, Belgaum under the guidance of Director Dr. Madhuri P. Hebbalkar
Nishant R.Khatedar

Abstract
A study was conducted at HOTEL NIYAAZ, BELAGAVI to observe the Soft Skill
Development is very important for organizational success competitiveness. Thus, this study aims
at finding the Soft skills and professional mannerisms.
The study was mainly conducted to assess the Soft skill Development of work in
selected organization and Etiquettes are observed in different departments of Organization.
TABLE OF CONTENTS

Serial No TITLE
1) Introduction
2) Company Profile
3) Cleanliness and Hygiene
4) Greeting Etiquettes
5) Cultural and Manner
6) Corporate Telephone Etiquettes
7) Attire for Men and Women
8) Body Language and Expression of Customers
9) Communication Style
10) Kitchen Etiquettes
11) Meeting Etiquettes
12) Conclusion
13) Bibliography
INTRODUCTION

HOTEL NIYAAZ Belgaum is well known Hotel registered under FSSAI of India.
HOTEL NIYAAZ is located in Belgaum and many of its branches and franchises in and
around Belgaum localities. Such as 1) (Hotel Niyaaz) Opp.Market Police Station, Old
P.B.Road, Belagavi. 2) (Pick-n-Pack) Bauxide Road, Azam Nagar, Belagavi.
3) (Niyaaz Fine Dine) Near kalamandir, Swaroop Plaza,Belagavi. 4)
(New Taste Express) Behind Natural Ice-cream,Opp. Mujawar Arcade,Neharu Nagar, Belagavi.
5) (New Taste) Opp. Abdul Rehman Hall, Khadebazar, Belagavi.
6) (Niyaaz Food Plaza) PF No.1, Belagavi Railway Station Premises, Belagavi Camp, Belagavi.
7) (Wonder Wok) Near sheikh College, Neharu Nagar, Belagavi.
Gokak Branch: (Hotel Niyaaz) 1st Phase, Gokul Nagar, Gokak.
Goa Branch: 1) Near Kalapur Junction, Beside Mosque NH-17, Merces Goa.
2) Shop No.1 & 4, Athaide Building ‘A’ M.G. Road, Panaji-Goa.
Kolhapur Branch: 517 ‘E’ Ward, Tararani Chowk, Kawala Naka, Kolhapur.
The founders of this Hotel were Mr. Irshad Saudagar and Mr. Niyaaz Saudagar. Because
at the heart of the group lies the passion of Mr. Irshad Soudagar and beloved brother Mr. Niyaaz
Soudagar, and their strength of hard workmanship that turned into a great strength for Niyaaz
Restaurants! They Started with Biryani in 1989 with the nostalgic flavours of Lucknow, in the
fast lane of Belagavi. By 2014, it becomes North Karnataka’s largest dining chain of restaurants.
The best part of the story is yet to come- it is going global, pushing boundaries in Middle East
and beyond. By 2016, Niyaaz Restaurants is on verge of adding another feather in its cap with a
Initial Public Offer (IPO) in a very challenging economic environment. At present it has very
hygiene building near Belagavi, Bus stop.
There are 316 workers in Hotel Niyaaz. It is paying salary of Rs. 32, 68,000 per month to
its workers (approx). The organization study of Hotel Niyaaz Belgaum included the overall study

of different branches and departments. The departments studied were Finance and Accounts
department, Store Department, Kitchen Department, Maintenance Department, Purchase
Department, Marketing and Sales department, Service Department, etc.
By conducting the Soft Skill study it was found that all the departments were actively
working towards the achievement of the goals and objectives of the Group of Restaurants &
Takeaways. The management is also efficient in the work, so the organization is achieving great
progress year by year.
The research study was conducted on “Soft Skill Development” in Hotel Niyaaz
Belagavi.
This project gave me an insight as to how Hotel Niyaaz works and how important this
sector is to the economy. This project gave me a thorough experience of the Hotel industry.

VISION STATEMENTS
“To be the World’s Premier Restaurant franchising firm offering delicious Gourmet food across
Globe”
MISSION STATEMENTS
“A Brand with Domestic Dominance and have a strong presence Internationally in Food Industry
with a name to stand”

COMPANYPROFILE
Name of the organization: Niyaaz Group of Restaurants and Takeaways.
Punch Line: “New Taste For New Generation” & “ Fine Dine”
Founder & Chairman: Irshad Soudagar And Niyaaz Soudagar.
Team: Mr. Sunil Kulkarni – C.O.O.
Mr. Azhar Mokashi – Finance Head
Miss. Afkin – HR
Mr. Sangram Singh – Marketing Head
Address: Hotel Niyaaz, Opp. Market Police Station, Old P.B. Road, Belagavic-16
Contact No: 0831-2400133 Mob: 9880000370
Email Address: www.niyaaz.in
www.facebook.com/hotelniyaaz
Established Date: 1989
Number of Workers: 316
Number of Branches: Belagavi (07), Bengaluru (01), Gokak (01), Goa (02), Kolhapur (01) = 12
Date of payment: first week of every month.
Turnover: 15 Crore above.
Food Menus for Niyaaz:
 Main course Veg, Main course Chicken, Main cource Matton, Main course Beef, Niyaaz
Special Lajawab Awadh, Indian Bread(Roti), Basmati ka Kamaal(Biryani) (Veg & Non-
veg), Chinese Starter(Veg & Non-veg), Chinese Soup(Veg & Non-veg), Indian
Shorba(Veg & Non-veg), Kebab, Sea Food and Desserts.
Other Qualities of Niyaaz:
 SEVA Caterers (Makes Every Occasion Special).
 Hotel New Taste (Veg – Non-Veg)
 SOUDAGAR (Poultry and Farm Products)
 NIHM – Niyaaz Institutes Of Hotel Management(Fun Food Fraternity

CLEANLINESS AND HYGIENE
 House-keeping Maintaining cleaning and good work.
 The office manager is good and speaks simple language.
 Everyone close with all the other departments.
 Manager works sincerely in the organization.
 All employees are supposed to report at 8 am and there leaving time is 11 pm.
 Listen to everybody and discover appropriate office behavior. Pay attention to the way
things are done or not done.
 No smoking or chewing tobacco in the office environment.
 Respecting age. No reprimanding older employees in abusive language.

GREETING ETIQUETTES
 When a customer enters the hotel, they greet by saying Namaste/Welcome, Hello. This is
done in order to make the customers comfortable in the hotel.
 Later they offer seat to customer.
 They treat customer as guest.
CULTURE AND MANNER

 They wait until everyone is seated before eating.
 They talk in a low tone.
 Token Service
 They provide hotel menu and
 They take customer order.
 First They Provide Glass of Water.
 They provide food in 10min.
 Plates they serve.
 Serve food to the customer.
 Boiled Drinking Water is Provide.
 Pass the salt and tissue pepper together.
 After Having Food using Wash basin, Hand Wash lotion and tissue pepper.
 Then they will provide Mouth Freshener and Tooth Sticks.
 They are Presenting On the wall Food Pictures, Combo Offers and Way of Symbols

CORPORATE TELEPHONE ETIQUETTE
 When they pick up the phone, they usually say the Restaurant name first, then department
name. After this they use courtesy words like “How may I help You Sir?” etc.
 They greet them and then use polite language to interact with the customers.
 They speak clearly without shouting.
 While ending the call, they wish the customers a good day and thank them.
 They started the conversation with courtesy words and they ended the conversation with
courtesy words.
 While communicating with higher officials, I have seen the change in pitch of their voice.

ATTIRE FOR MEN AND WOMEN
 For the Managers - Sky blue shirt, Black trousers and Blazer.
 For the Dpty.Manager – White Shirt, Black vescout Black trouser.
 For the Security Guard – Safari Shirt and trouser and Hat.
 For the server – White or Gray shirt and Black trouser and Ladies Gray sari.
 For the order counter employee – Cream color shirt and Black trouser.
 For the kitchen worker – Brown and Yellow color shirt and Black trouser.
 For the Table Cleaner – Violet Shirt & Black trouser. Ladies Dark blue sari.
BODY

LANGUAGE AND EXPRESSION OF CUSTOMERS
 Every manager and server have good body language
 Good for Perfection.
 Good eye contact and Always Smile on Customers face.
 Manager and Server give handshake to Customer.
 It shows the build the relationship to the customer.
 They treat Customer as God and follow Work is worship rule.
COMMUNICATION STYLE
 They are speaking proper area language in Restaurant.
 How customer is respond as they’re respond.
 They are good listener.
 Every worker communication is a good impression.
 Give some Gesture and Posture to the customer.
 Must Know Languages.

KITCHEN ETIQUETTES
 In hotel Niyaaz they keep full clean floor space in kitchen.
 All employee are full trimmed and clean shaved.
 They provide skull cap to entire kitchen staff.
 They have veg and non-veg separate cooking department.
 Every Kitchen worker using hand gloves and safety jockets.

MEETING ETIQUETTE
 Before the meeting they provide message to every employee.
 All the employees are present during the meeting
Every Staff and business people attend meeting regularly. A meeting is a form of discussion
over particular agenda where involved individuals are required to attend and brainstorm
ideas. A facilitator is tasked to preside a meeting to generate a smooth flow and avoid
conflict from start to finish.
In meeting managers discuss about:
 New Project
 Profit And Loss,
 Achievement
 Targets
 Developments
 Ideas of meal
In meeting manager and subordinates also share about new innovative ideas and opinions.

CONCLUSION
Making a report on Hotel Niyaaz was very nice and a good Learning experience. It has helped
me a lot in learning about the Soft Skills Development. It has also helped me to learn about how
works are carried in Hotel industry.
According to my survey the most of the people are aware about Hotel Niyaaz. Majority of the
customers say that Hotel Niyaaz is excellent as compare to other hotels of Belgaum.
BIBLIOGRAPHY
 www.niyazz.in
 Etiquette & Manners – D.G.Kulkarni.

SD Niyaaz Hotel Belgaum, nishant

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