FINAL REPORT_ Pradnya

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A PROJECT REPORT ON
Employee Benefits & Employee Relationship in the Organization
AT
OLIVE BAR & KITCHEN PVT. LTD.
Submitted by
Pradnya Bhalerao
(AY 2016 – 2017)
Seat No. 02
Jankidevi Bajaj Institute of Management Studies
SNDT WOMEN’S UNIVERSITY, MUMBAI
Under the Supervision of
Mrs. Pranalee Raut
( HR Manager)
Olive Bar & Kitchen Pvt. Ltd.
Mumbai, July 2016

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ACKNOWLEDGEMENT
I, Pradnya Bhalerao, wish to express my sincere gratitude to my mentor, Mrs.
Pranalee Raut (HR Manager- at Olive Bar & Kitchen Pvt. Ltd) for her help &
guidance in carrying out this internship. Without her keen & acute supervision &
continuous encouragement, this internship would not have been completed.
I wish express deep sincere gratitude to Mr. Pravin Jadhav (HR Executive) & Kavita
Kadam (HR Executive).
I would like thank Prof. Saroj Datar, faculty JDBIMS for guiding me & enriching my
project through her vulnerable output from her resevirous experience. She was
extremely helpful in ensuring that my project was progressed on the right track.
I would like to acknowledge my wholehearted thanks to Dr. T. J. Matthew, Director
of Jankidevi Bajaj Institute of Management Studies for their continuous guidance to
complete my project.

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DECLARATION OF ORIGINAL WORK BY THE STUDENT
I Pradnya Bhalerao hereby declare that the Internship report work is my
Original work carried out at Olive Bar & Kitchen Pvt Ltd. I have
Not copied from any other students’ work or from any other sources except
Where due reference or acknowledgement is made explicitly in the text, nor has
Any part been written for me by another person.
This declaration is made on the ……………..day of Year 2016 at Mumbai.
Name : Pradnya Bhalerao
Sign of the student

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Certificate from the Organization
This is certify that Ms. Pradnya Bhalerao, student of Jankidevi Bajaj Institute of
Management studies worked as a HR Generalist in the HR department of Olive Bar &
Kitchen Pvt. Ltd. And completed the required project report, during the period 9th
May, 2016, to 9th July, 2016, towards partial fulfillment for the award of Master of
Management Studies.
She has undertaken the summer internship project titled “New Joining Process &
Employee Relationship at Olive Bar & Kitchen” and completed it under my guidance
and to my satisfaction.
Date:
Signature:
Mrs. Pranalee Raut
HR Manager
Olive Bar & Kitchen Pvt. Ltd.

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Contents
EXECUTIVE SUMMARY ......................................................................................................6
Chapter 1.Introduction ................................................................................................... 11
Objective:................................................................................................................... 11
chapter 2. Company profile............................................................................................. 13
2.1 History of the Organization.................................................................................... 13
2.2 Olive Beach, Delhi ................................................................................................. 15
2.3 Managing Director................................................................................................. 15
2.3 Director................................................................................................................ 16
2.4 Vision and Mission................................................................................................. 16
Vision......................................................................................................................... 16
Mission ...................................................................................................................... 16
2.5 Objective.............................................................................................................. 17
2.6 Departments:........................................................................................................ 17
2.6.1 HR Department.............................................................................................. 17
2.6.2 Finance Department:....................................................................................... 19
2.6.3 IT Deparment:................................................................................................ 21
2.6.4 Marketing Department................................................................................... 22
2.7 Competitors.......................................................................................................... 22
2.8 Awards & Recognisation........................................................................................ 23
2.8.1 Olive Mumbai................................................................................................. 23
2.8.2 Olive Delhi...................................................................................................... 23
2.8.3 Olive Beach, Bangalore.................................................................................... 23
2.8.4 Olive Beach, Delhi........................................................................................... 24
Share Capital .............................................................................................................. 24
Chapter 3. Industry Profile .............................................................................................. 25
3.1 Market size........................................................................................................... 25
3.2 Investment........................................................................................................... 26
Highlights................................................................................................................... 26
3.3 Key growth drivers andemerging trends................................................................. 26
3.4 Issues and challenges ............................................................................................ 27
Chapter 4. Details of the assignments.............................................................................. 28
4.2.Objective.............................................................................................................. 30
Chapter 5. Research Work............................................................................................... 31

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5.1 Details of Research Methodology........................................................................... 31
5.1.1 Employee relation: ............................................................................................. 31
Definition................................................................................................................... 32
5.1.2 Need & Significance of the study:........................................................................ 32
5.1.3 Scope of the Study.............................................................................................. 32
5.1.4 Data Collection:.................................................................................................. 32
5.1.5 Research design:................................................................................................. 33
5.1.6 Research Objective:............................................................................................ 33
5.1.7 Limitation........................................................................................................... 33
5.2 Data Analysis, Interpretation & Findings................................................................. 34
Chapter6. Observations,Learning's,Conclusionsand Recommendation ............ 42
6.1 Observation:............................................................................................................. 43
6.2 Learning's:............................................................................................................ 43
6.3 Conclusion:........................................................................................................... 44
6.4 Recommendations: ............................................................................................... 44
Chapter 7.Managerial Insights acquired........................................................................... 46
Annexure....................................................................................................................... 47
References:.................................................................................................................... 49
List of Table

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Table 1: Employee-Employer relation.............................................................................. 34
Table 2: Employee work life balance ............................................................................... 35
Table 3: Manager's fairness towards colleagues ................................................................ 37
Table 4:Involvement of employee in decision making....................................................... 38
Table 5: Conflicts between colleagues.............................................................................. 39
Table 6: Role Of Manager as a counselor ......................................................................... 41
List of Figures

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Figure 1: Employee-Employer relation............................................................................. 34
Figure 2: Employee work life balance .............................................................................. 36
Figure 3: Manager's fairness towards colleagues............................................................... 37
Figure 4: Involvement of employee in decision making..................................................... 38
Figure 5: Conflicts between colleagues ............................................................................ 40
Figure 6: Role Of Manager as a counselor ........................................................................ 41

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EXECUTIVE SUMMARY
The objective of the project was “To check employee relationship in an organization
at Olive Bar & Kitchen Pvt Ltd.” The major task was to check what extent employees
of an organization are maintained relation with their subordinate or superior, if
somehow they are not maintaining then what changes should be made in an
.0organization by HR department. To achieve this objective, I had to undertake an in
depth study of the employees relationship at workplace. The study was carried out in
order to understand the expectation of an employee from their subordinate or superior
does Olive Bar & Kitchen competitors provide in their organization. To gain a
competitive advantage over others, the comparative study was inevitable, which gave
a clear understanding of the expectation of employee from their subordinate or
superior that must be present in an organization to make their employees relation
strong.
An offline survey was conducted in the form of a short questionnaire. My corporate
mentor “Mrs. Pranalee Raut” and My Research & methodology college professor
“Mr. J.K. Sachdeva” guided me in finalizing the questionnaire. The questionnaire was
drafted in such a manner so as to know what additional expectation of employees. The
aim of the survey was to tap the expectation of employee that would help to increase
the relationship among the employee & productivity of employees. A part of survey
was conducted within an organization itself. This gave me a chance to survey the
employee’s needs & Expectation at workplace.
A study of this subject, which involves the employee problems and employee
Expectation movements of today, will also be of interest to those students who may
have a future role to play in industrial welfare fields. Expectation of the Employee
today has become a very wide subject, comprehensive and controversial. It covers a
very broad field. The term employee relation suggests many ideas, meanings and
connotations, such as the state of well being, health, happiness and prosperity and the
development of human resources. It is a desirable state of existence involving the
physical, mental, moral and emotional well being.
This study investigated the role of effective employee relations in management of
work organization. We all know employee is an important resource of an
organization. There are 4 pillars on which an organization stands. Those are men,
material, machine and money. But out of them the manpower is the real power of the

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organization. After the industrialization many problems did arise. Some were directly
related to employee. The problem of low wages, long working hour health and safety,
recruitment of qualified employees, absenteeism. Absenteeism has been a serious
problem in a developing country like India. Employee relation in simple words the
relationship shared among the employees in an organization.

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Chapter 1.Introduction
The internship report gives a brief introduction of and important highlights about
Olive Bar & Kitchen Pvt. Ltd. its entire Joining process, Documents require for
join the organization, exit formalities, letter processing, leave maintenance,
attendance collection, salary process, excel entries of irregular punching
employees, maintained personal details of each employee of various outlet (hard
copy , excel), checked hard copy of attendance sheet of different outlet. This
report tries to find out whether the relation among employee in the organization
is good or not. If it is not good then what changes to be made. What are the
expectations of superior from their subordinate and expectation of subordinate
from their superior.
The report emphasizes that weather the top level management include the
middle level management, low level management in decision making. Do they
give respect to the ideas of subordinate. This report include the ways in which
the company interacts with the staff, delivers policy information and works to
create a more productive workplace. by not creating issues within your company
that could stop growth and affect your future success. When you understand the
objectives of employee relations, you are more apt to put the proper resource and
time into good policies.
Olive Bar & Kitchen Pvt. Ltd. operates restaurants in Delhi, Mumbai, Pune and
Bangalore. Olive Bar & Kitchen offers food, wine and beverages. The company
also provide outdoor catering services. The corporate office of olive Bar and
Kitchen is at Andheri. There are three departments 1) HR Department 2) Finance
Department 3) IT Deparment. I was assigned as a HR Generalist work.
Objective:
 Main objective of internship is to gain practical experience and to expand
career knowledge through completing an internship.
 Secondly to learn how to deal with corporate life. what exactly Human
Resource people do.

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 Develop and improve business skills in communication, technology,
quantitative reasoning, teamwork. Observe and participate in business
operation and decision- making.
 Meet professional people and potential mentor who can provide guidance,
feedback and support.
 Expand network of professional relationships, contacts, social responsibility.

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chapter 2. Company profile
 Name :- Olive Bar & Kitchen Pvt. Ltd
 Legal Form :- Limited Liability Company
 Area of location :- Pali hill Tourist Hotel, union park
 Branches :- Mumbai, Bangalore, Delhi, Pune
 Contact no. :- 26058228/8229
 Owner :- A.D. Singh
 Bankers :- Ratnakar Bank Pvt.Ltd
 Establishment year:- 2000
 Accounting year :- 1st April to 31st March
 Website :- http://www.olivebarandkitchen.com/
 Brands :- Olive Bistro, Sodabottleopenerwala, The Fatty
Bao, Monkey Bar, Olive Beach
 status : Non-Listed
 EMI Sid :- 3926191
2.1 History of the Organization
Olive is a stylish, elegant and a natural world - a mellow place to relax and
unwind. Carefully designed by India’s noted interior designer Nozer Wadia, this
Mediterranean bar and restaurant is a sprawling, easy ambience where food, drink
and talk come together in an airy, comfortable and altogether beautiful New
Mediterranean space.
Olive embodies the essence of five extraordinarily talented and diverse individuals
who are its owners. The vision and style of A D Singh, Sabina’s & Sagarika’s eye
for the aesthetic and Henry Thams’s enviable expertise in the restaurant business
combine seamlessly with Martin da Costa’s talent for event management to make
Olive an experience to be lived…and relived. The Olive bar and kitchen is a result
of the partners dream of having a rustic hideaway where food, drink and talk
would flow together in a new Mediterranean melting pot of great food, warm
sunshine and good company.

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Carefully designed by noted interior designer Nozer Wadia it is a stylish and
elegant world – a mellow place to relax and unwind. In November 2000 the Olive
in Mumbai was the first restaurant to open, with rave reviews in the Indian and
International press.In November 2003, the Olive bar and kitchen opened next to
the spectacular
world heritage monument, the Qutab Minar. The Olive in Delhi is a sprawling
15,000 sq ft of space that opens into a stunning courtyard, surrounded by sheer
plate glass walls enclosing separate bar and dining areas and a greenhouse that
completes the magic.
We are proud to say that the Conde Nast Traveler Hot List 2004 selected the
Olive in Delhi as amongst the world’s best new restaurants, the world’s most
stylish tables to eat at from New York to Sydney.
The only restaurant in India to make the 2004 list we shared the recognition
with legends like Gordon Ramsay, Thomas Keller of the French Laundry, Alain
Ducasse, Sketch and Joel Robuchon.
Olive opened in Bangalore as Olive Beach in November 2005. Infirst year itself it
has found mention in the Conde Nast Traveler and been rated by the annual
Outlook magazine survey as one of the best ten restaurants in the country.
Olive has been very successful in creating a loyal patronage amongst the glitterati
& the literati. It is regularly patronized by India’s leading personalities from every
field including cinema, business/corporate, sports, art, music, fashion, royalty and
ambassadors and diplomats from various countries.
We have fed and entertained Sonia Gandhi and her children, HRH Prince Charles,
HRH Prince Michael of Kent, Tommy Hilfiger, Oliver Stone, Amitabh Bacchan
and his family, HRH of Bhutan, Shahrukh Khan, Matthew Modine, Hrithik
Roshan, Aamir Khan, Saif Ali Khan, Wasim Akram, Prince Andrew,
Padmalakshmi, Ismail Merchant, Ronan Keating, Lord Meghnand Desai, Robin
Wright, Sachin Tendulkar, Sabeer Bhatia, Clive Lloyd, Mark Waugh, Jonty
Rhodes etc etc.

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2.2 Olive Beach, Delhi
Olive now delighted to welcome you at the new Olive in Delhi as it opens at the
charming Hotel Diplomat, Chanakya Puri. Superbly located, the restaurant is set in a
quiet nook and tastefully hidden behind curtains of greenery where for decades
glamour, wealth and luxury have been imbibed with the very foundation of the
neighborhood. Olive Beach is set to charm the capital here in an artistically recreated
rustic hideaway with its signature pebbled white courtyard, candlelit alcoves and
azure waters. Olive is not just a pretty space. It's an adventure, an epicurean delight.
And as They winter approaches, where else would one want to be in New Delhi but
the rattan chair in Olive's Beach’s pebbled courtyard. Beaches always bring back a
sense of deja-vu, of happy memories, idyllic moments, laughter, the warmth of the
sun that softens the cockles of our heart…
2.3 Managing Director
Olive Bar & Kitchen Pvt. Ltd. Was founded in 2000 by AD Singh and is based in
Mumbai, India. Anyone remotely interested in fine living and dining in India will
have heard of AD Singh in fifteen years, AD has steadily led the gastronomic
revolution that has swept the country. His restaurants in Mumbai, Delhi, Bengaluru,
Pune and Hyderabad are as beloved for their cuisine as for their indefinable aura of
chic comfort and camaraderie.
AD builds great restaurant brands with his special combination of creativity, hard
work, warmth and innovation. His recent ofeerings include Guppy by ai a lively
Japanese inspired restaurant; and lap, a members only restaurant both in Delhi the
monkey bar gastropub and the elegant like that only Asian inspired restaurant in
bengaluru, the Olive Bistro at Pune, The Olive Bistro at Hydrabad, and
sodabottleopernewala in Gurgaon. These spaces, each distinct and unique and all
immediately popular prove definitely that he still has his finger firmly on the pulse of
public taste and opinion.
AD’s sterling reputation as an expert restaurateur is matched only by the enormous
warmth and goodwill his name generates among the country’s food loving elite.

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2.3 Director
Sabina Singh strong individualistic style and expression have create a buzz around her
label horn ok please in a very short time. She plays an active role at Olive by lending
her creativity and aesthetic expertise in creating different moods and setting at every
Olive. Sabina’s strong individualist style and expression is evident aroung every turn
at these charming spaces. The Olive Bistro in Pune and the Olive Bistro at Hydrabad
are testament to her fine eye for deail, and expertise with color and texture. Sabina is
an integral part of every new venture by the Olive Group.
Olive Bar & Kitchen Pvt. Ltd is a private incorporated on 05th June 2000. It is
classified as non- govt. company and is registered at registrar of companies, Mumbai.
Its authorized share capital is Rs.310,000,000 and its paid up capital is Rs.
309,100,000. It is involved in hotels, camping sites and other provision of short-stay
accommodation. Olive is the provider of accommodation services & provider of meal
services
2.4 Vision and Mission
Vision
 To operate a collection of boutique restaurants, bars, clubs and hotels,
establishing global standards of product, quality & service excellence.
Mission
 Every action of ours will be focused on exceeding the expectations of our
customers and giving them a reason to return.
 We believe in our people, encourage them to develop values of teamwork,
integrity and commitment and ensure that their growth is proportional to the
growth of the organization.
 We will ensure that profitability and growth become a result of our
commitment towards our customers and employees.
 We are a socially responsible organization and actively participate in various
social welfare activities.

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2.5 Objective
Generally the main objective of business to get more and more profit. All the
business activities are running with the main object of any business . there are many
objects such as to contribution in the development of the country, social
responsibility.
 To earn sufficient profit
 To provide social facilities
 Elimination of customer problem
 Contribution in development of country
2.6 Departments:
2.6.1 HR Department
To recruit, test, employ, and retain qualified team oriented individuals that
strive for excellence and to provide quality orientations, information,
assistance and services to city employees regarding insurance and benefits
programs, including retirement, workers compensation, unemployment, and
family medical leave. The City of Olive Branch is an Equal Opportunity
Employer that does not discriminate on the basis of race, sex, color, religion,
national origin or for any other reason.
Human Resources is a part of the Administrative Services Division and
manages all aspects of the City’s personnel function, including new
employment, testing, disciplinary actions, grievances, terminations,
unemployment, workers compensation, family medical leave, insurance and
benefit programs including medical, dental, vision, group life, and employee
retirement.
Role of Hr department at Olive Bar & Kitchen Pvt. Ltd.
1. Joining & exit formalities
necessary Documents:
a. Qualification certificate
b. 4 Passport size photograph
c. Id proof(pan card, Adhar card, Election card, driving license, passport,
bank details)

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d. previous company details (salary slip, offer letter, PF details)
e. Fill up RBL bank form
Note: If any difference occur in employees name, Date of Birth or address then
signature form is necessary.
2. Attendance
 Thumb registration
 Delete additional employee detail
 collection of attendance
 checking verification
 Approval from HOD
 For absent and EC employees
 For irregular puncing and not registered employees
 How to inactive the Employess from registered who left the job
3. Salary Processing
 Update employee personal details and salary details in software
 Update loss of pay
 Update deduction /increments/promotion details in software
 Calculation of service charge and updating it in salary
 Processing and checking salary
 Salary Bank transfer sheet and Cheque list
 Statutory compliance
 Provide salary provision details and payment details to accounts
 Sending salary slip to employee
 Basic is 50% on Gross salary (as per govt. rule)
 House Rent allowance 5% on + DA (as per govt. rule)
 Conveyance charge as per the tax rule (1600/-)
 Medical allowance charge as per tax rule (1250/-)
 calculation of Provident Fund (PF) 12% 0n Gross
NOTE: If PF is above than Rs.3000 (approx.) then 30% tax will not deducted If 15G
form is available.
 Employee's State Insurance Corporation (ESIC)- 1.75% on Gross
Salary.. If the salary of male employee is in between Rs.7500-Rs.10000
then he has to pay ESIC Rs. 175. and salary is above than 10000 then he

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will be able to pay 200/- . If the salary of female employee is below
10000 then she is exempt from 200 /- but the salary is above than Rs.
10000 then she has to pay 200 ESIC.
3. Insurance
 Make a monthly updated report
 Group personal accident policy
 Group term life insurance policy
 Group mediclaim insurance policy
4. Exit Process
 Receiving resignation letter duly authorized by his HOD
 Process exit formalities like exit interviw and clearance form
 processing Fan notice period calculation and leave encashment
gratuity entitlement
 Giving experience and reliving letter
The daily task is to collect the attendance of various outlet through KAMBESH
software .calculate the EC and absentees of employee.
4. Death Claim
Documents required for Death claim
 Death certificate
 Guardianship certificate
 blank/cancelled cherub
 form 5
 If employee had died while in service or at working place then
Form 10D and Form 10C is necessary.
2.6.2 FinanceDepartment:
Mr. Viral Cheri.
Financial Controller, Olive Bar & Kitchen Put Ltd
Mr. Viral Cheri serves as a Financial Controller of Olive Bar & Kitchen Put
Ltd. Mr. Cheri has been associated with Olive since its inception. His
knowledge and business acumen not only keeps the brand building exercise on
its toes but also paves the way through financial opportunities, thus enabling

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further growth. His superior abilities and commanding presence on the job
have led to his designation as Financial Controller. He has done his post
graduation acquired a diploma in Taxation Law from Bombay University.
 MUMBAI: Restaurant chain Olive Bar and Kitchen, in which Adyta Birla
Private Equity fund is an investor, is looking to raise anywhere between Rs
180 and Rs 200 core from other private equity investors to fuel its expansion
plans, three people with direct knowledge of the development said.
 In 2000, AD Singh started Olive Bar & Kitchen's flagship chain of restaurant
Olive. The company owns a clutch of fine dining restaurants serving different
set of customers, a night club and a catering business. Olive has presence
across Mumbai, Delhi and Bangalore. Adyta Birla PE(Private equity) will not
exit through this second round of fund raiser. The company needs capital to
expand and hence this will be primary fund raiser," another person with direct
knowledge of the development said.AD Singh, managing director of Olive Bar
and Kitchen did not respond to emailed questionnaire, while Adyta Birla PE
spokesperson declined comment. Olive Bar & Kitchen also has Centrum
Capital promoter Chanter Gawain and Minoan Settee, the owner of Adlabs
Films and entertainment park Imagica, as investors.
 The company had revenues of Rs 37.84 crore in the financial year 2013 with
profit after tax of Rs 1.53 crore, according to credit rating agency CARE
Ratings.The overall revenue stream is fairly diversified across not only various
locations but also across various brands," said the report released on April
2014.
 "However, its ability to successfully achieve better occupancy at both existing
as well as new outlets and maintain its profitability margins shall be critical
from a credit perspective."With an increase in the disposable income levels
and the frequent dining out fast catching up with the middle class, the
restaurant industry in India is expected to grow at 17 per cent annually.The
growth of the Indian food service industry is broadly driven by the consumers
and food service operators. The food market was estimated at Rs 75,000 crore

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last year and would reach Rs 1.37 lakh crore in 2015, according to data
released at the Indian Restaurant Congress held in August.
 Even as number of PE deals increased from 23 in 2012 to 27 in 2013 in the
food & agriculture sector, amount invested fell from $411 million to $247
million during the same period, according to data from EY, a consultant. But
as private equity firms continue to chase India consumption story, appetite for
restaurant deals remains strong.
2.6.3 IT Deparment:
Roles & responsibilities:
 Centralized IT Helpdesk for all Olive Group users.
 Single point of contact IT related requests and support for troubleshooting
 Dedicated email id and telephone numbers for Olive IT Help desk.
 Olive users report their IT related requests and problems to Olive IT Helpdesk
through email and telephone.
 Olive IT supports the business applications POS( Point of Sales Management
System) & MMS( Material Management System) used by Olive users at
outlets pan India.
 Olive IT evaluates and suggests new technologies to enhance the business
requirements of the Olive group.
 Olive IT team is responsible for the IT Asset management, AMC of IT
Hardware & Software products and also keeps track of software licenses.
 Olive IT Team implements and supports the Biometric Attendance
 System and Surveillance system across the entire outlets pan India.
 Olive IT also takes care of IT Vendor Management, Resource management
and Senior Management support.

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2.6.4 MarketingDepartment:
According to Philip Kotler marketing is the process of planning and executive
the conception pricing promotion and distribution ideas
Marketing is social and managerial process by which individual and groups
obtain what they need and what through creating, offering and exchanging
product of value with others”.
Marketing is a comprehensive term. The selling of any company is depend on
marketing Through marketing, company got profit. There are different system
of marketing. Some small scale sector doing marketing through advertisement
in Newspaper, T.V., Pamphlets, Magazines etc. The big unit or organization
doing marketing through advertisement in TV set. Today ,marketing is being
done by computer .According modern marketing concept," marketing starts
with the products idea and ends with customer’s satisfaction.”
The marketing department of an Olive Bar & Kitchen is in pune it is not in
the Andheri corporate office.
”The product mix of a company has two characteristics:
(1)Depth,(2)WidthDepth
depends on the number of products items with in each product line. Width
depends on the number of products group of product sline with in the
company. The Olive Bar & Kitchen Restaurant has product width in food
dishes. i.e. Gujrati, Punjabi, Chinese, partian , Italian, American & continental
items. Sodabottleopenerwla has parsi food. Olive Bistro, Gorgaon is of
French, Italian food. Fatty Bao is famous for authentic Italian food. Monkey
bar is special for Indian &b Chinese food item. Olive Bandra is of Chinese ,
Indian, Italian and Ameriacan Food. The Olive Bar & Kitchen has product
depth in Hall i.e. Dance and Party Hall, Marriage Hall, Meeting and
Conference Hall.
2.7 Competitors
Today, competition increases very fast in any business. competition is very important
for the development of the economy and country. The restaurant has to find new and
new product to continue in the market. there are loys of competitors in the market for
restaurant. Therefore, Olive Bar & Kitchen Pvt. Ltd. tries their level best to face the
all competitors. They are as follow

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 Bar Stock Exchange
 Patel Vihar restaurant
2.8 Awards & Recognisation
2.8.1 OliveMumbai
 Best Restobar – Times Food Guide 2004
 Best Restobar & Bar – Times Nightlife Award 2005
 Best Bar in the Country – Liquid Awards 2006
 Gold Award for Excellence – Best Pub & Bar – India Today 2007
 Best Resto-Bar - Times Nightlife 2009
2.8.2 OliveDelhi
 Was selected as one of the World’s Best New Restaurants in 2004 by Conde
Nast Traveler
 Times Food Award – Best Ambience, 2004
 HT City Eating Out Guide - Best Ambience, 2004
 Times Nightlife Award – Best Restrobar , 2004
 Times Nightlife Award – Best Restrobar , 2005
 Today’s Golden Plate Awards - Best Restaurant design
 Today’s Golden Plate Awards - Best New Restaurant, 2005
 Best Ambience award by HT City Food Guide -2005 & 2006
 Times Food Award – Best Ambience, 2006
2.8.3 OliveBeach, Bangalore
 Best Mediterranean Restaurant – Bangalore - Times Food Guide
 Best Ambience – Times Food Guide 2006
 Executive Chef, Manu Chandra is amongst 10 young best chefs in the country
- Taste & Travel Magazine.
 Chef Manu Chandra, the only chef to be covered thus, has been referred to, in
India Today magazine as one of the young achievers across the country
 Olive Beach, Bangalore in India’s top 10 restaurants – Outlook Magazine,
2007
 Best Ambience - Times Food Guide 2008
 Best Mediterranean Restaurant - Times Food Guide 2008

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 Best Mediterranean Restaurant - Food Lover’s Guide 2008
 Restaurant of the Year - Food Lover’s Guide 2008
2.8.4 OliveBeach, Delhi
 Premium restaurant brand of the year - Golden Spoon 2009 Delhi
 NCR’s Finest Restaurants - Mail Today’s Best of the Best Awards 2010
Share Capital
authorized capital 310,000,000
paid up capital 309,100,000

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Chapter 3. Industry Profile
The Indian food industry is poised for huge growth, increasing its contribution to
world food trade every year. In India, the food sector has emerged as a high-growth
and high-profit sector due to its immense potential for value addition, particularly
within the food processing industry.
The food industry, which is currently valued at US$ 39.71 billion! is expected to grow
at a Compounded Annual Growth Rate (CAGR) of 11 per cent to US$65.4 billion by
2018. Food and grocery account for around 31 per cent of India’s consumption
basket.
Accounting for about 32 per cent of the country’s total food market, The Government
of India has been instrumental in the growth and development of the food processing
industry. The government through the Ministry of Food Processing Industries
(MoFPI) is making all efforts to encourage investments in the business. It has
approved proposals for joint ventures (JV), foreign collaborations, industrial licenses
and 100 per cent export oriented units.
3.1 Market size
The Indian food industry is poised for huge growth, increasing its contribution to
world food trade every year. In India, the food sector has emerged as a high-growth
and high-profit sector due to its immense potential for value addition, particularly
within the food processing industry.
The food industry, which is currently valued at US$ 39.71 billion! is expected to grow
at a Compounded Annual Growth Rate (CAGR) of 11 per cent to US$65.4 billion by
2018. Food and grocery account for around 31 per cent of India’s consumption
basket.
Accounting for about 32 per cent of the country’s total food market, The Government
of India has been instrumental in the growth and development of the food processing
industry. The government through the Ministry of Food Processing Industries
(MoFPI) is making all efforts to encourage investments in the business. It has
approved proposals for joint ventures (JV), foreign collaborations, industrial licenses
and 100 per cent export oriented units.

26
3.2 Investment
According to the data provided by the Department of Industrial Policies and
Promotion (DIPP), the food processing sector in India has received around US$ 6.70
billion worth of Foreign Direct Investment (FDI) during the period April 2000-
December 2015. The Confederation of Indian Industry (CII) estimates that the food
processing sectors have the potential to attract as much as US$ 33 billion of
investment over the next 10 years and also generate employment of nine million
person-days.
Mr. Tomasz Lukaszuk, the Ambassador of the Republic of Poland had also
highlighted the keen interest shown by Polish companies looking for opportunities in
India to expand collaboration and invest food processing.
Highlights
 The current size of the Indian food service industry is INR 247,680 crore and
is projected to grow to INR 408,040 crore by 2018 at 11%.
 In terms of market segments, Quick Service Restaurants (QSR) and Casual
Dine-in formats account for 74% of the total chain market, while Cafés make
up for 12% with Fine Dining and Pub Bars Club & Lounges (PBCL)
comprising the rest.
 The chain and licensed standalone industry will contribute an estimated INR
11,500-11,900 crore in 2013, projected to contribute more than double to INR
24,600-25,000 crore by 2018.
 The government has the opportunity to generate an additional collection of
INR 17,000 – 26,000 crore through closer monitoring of tax collection from
the unorganized segment
3.3 Key growth drivers and emerging trends
 Increasing share of delivery and take-away formats, with a focus on
convenience.
 Experimentation with new formats, themes and menus; interest through
entrepreneurial ventures.
 Indian brands going international.
 Larger focus on value meals.
 Tech savvy consumers – increasing importance of online/ social media, food
websites and mobile applications.

27
 Increasing interest from private equity and venture capital investors in the
industry.
3.4 Issues and challenges
 Economic and market factors such as high food cost inflation, fragmented
market and increasing competition.
 Operational challenges including real estate, manpower, fragmented supply
chain and liquor sourcing.
 Regulatory concerns such as existing high taxes, burden of new taxes and over
licensing.
 The Food Safety and Standards Authority of India (FSSAI) under the Ministry
of Health and Family Welfare has issued the Food Safety and Standards (Food
Product Standards and Food Additives) Regulations, 2011 and the Food Safety
and Standards (Contaminants, Toxins and Residues) Regulations, 2011 which
prescribe the quality and safety standards, respectively for food products.
 The Ministry of Food Processing Industries has taken some new initiatives to
develop the food processing sector which will also help to enhance the
incomes of farmers and export of agro and processed foods among others.
 Spices Board, set up by the Ministry of Commerce to develop and promote
Indian spices worldwide, aims spice exports of US$ 3 billion by 2017.

28
Chapter 4. Details of the assignments
1. Joining & exit formalities
necessary Documents:
f. Qualification certificate
g. 4 Passport size photograph
h. Id proof(pan card, adhar card, electionn card, driving license, passport,
bank details)
i. previous company details (sa;ary slip, offer letter, PF details)
j. Fill up RBL bank form
Note: If any difference occur in employees name, Date of Birth or address then
signature form is necessary.
2. Attendance
 Thumb registration
 Delete additional employee detail
 collection of attendance
 checking verification
 Approval from HOD
 For absent and EC employees
 For irregular punching and not registered employees
 How to inactive the Employess from registered who left the job
3. Salary Processing
 Update employee personal details and salary details in software
 Update loss of pay
 Update deduction /increments/promotion details in software
 Calculation of service charge and updating it in salary
 Processing and checking salary
 Salary Bank transfer sheet and Cheque list
 Statutory compliance
 Provide salary provision details and payment details to accounts
 Sending salary slip to employee
 Basic is 50% on Gross salary (as per govt. rule)

29
 House Rent allowance 5% on + DA (as per govt. rule)
 Conveyance charge as per the tax rule (1600/-)
 Medical allowance charge as per tax rule (1250/-)
 calculation of Provident Fund (PF) 12% 0n Gross
 Employee's State Insurance Corporation (ESIC)- 1.75% on
Gross. If the salary of male employee is in between 7500-10000
then he has to pay ESIC Rs. 175. and salary is above than 10000
then he will be able to pay 200/- . If the salary of female
employee is below 10000 then she is exempt from 200 /- but the
salary is above than Rs. 10000 then she has to pay 200 ESIC.
 For Example. If persons Gross Salary is 9412/- ..(second way of
salary process)
Basic 8964
HRA 448
___________________________
Gross 9412
Working days- 29 and Leave 1
Basic 8665 (new)
HRA 432 (new)
_____________________________
Gross 9098/-
Deductions:
PF 1040 (12% on Gross)
ESIC 160 (1.75% on Gross)
PT 175 (fixed)
_____________________________
Net 7723/-
4. Insurance
 Make a monthly updated report
 Group personal accident policy
 Group term life insurance policy
 Group mediclaim insurance policy

30
5. Exit Process
 Receiving resignation letter duly authorized by his HOD
 Process exit formalities like exit interview and clearance form
 processing FnF notice period calculation and leave encashment
gratuity entitlement
 Giving experience and reliving letter
The daily task is to collect the attendance of various outlet through KAMBESH
software .calculate the EC and absentees of employee.
6. Death Claim
Documents required for Death claim
 Death certificate
 Guardianship certificate
 blank/cancelled cheque
 form 5
 If employee had died while in service or at working place then
Form 10D and Form 10C is necessary.
4.2.Objective
 To make employees to share a healthy relation with each other at work place
 To discourage conflicts and fights among individual
 A motivate employee works better and at a much faster rate as compared to
others

31
Chapter 5. ResearchWork
5.1 Details of Research Methodology
Primary data: Questionnaire
Secondary data: Internet, Company records
Tools used: use of suitable statistical tools
Sample size: 100
Target audience : Employees at Olive Bar & Kitchen Pvt. Ltd.
5.1.1 Employee relation:
Every individual shares a certain relationship with his colleagues at the workplace.
The relationship is either warm or bad. The relationship can be between anyone in the
organization- between co workers, between an employee and is superior, between two
members in the management and so on. It is important that the employees share a
healthy relationship with each other to deliver their best performance.
An individual spends his maximum time at the workplace and his fellow workers are
the ones with whom he spends the maximum hours in a day. No way can he afford to
fight with his colleagues. Conflicts and misunderstanding only add to tensions and in
turn decrease the productivity of the individual. One needs the advice and suggestions
of all to reach to a solution which would benefit the individual as well as the
organization. Healthy relation among the employees goes a long way in motivating
the employees and increasing their confidence and morale. One starts enjoying his
office and does not take his work as burden. He feels charged and fresh the whole day
and takes each day at work as a new challenge. if you have a good relation with your
team members you feel going to office daily. go out with your team members for a get
together once in a while or have your lunch together. These activities help in
strengthening the bond him among the employees and improve the relations among
them.
An employee must try his level best to adjust with each other and compromise to his
best extent possible If you do not fellow worker's ideas, there are several other ways t
convince him. Sit with him and probably discuss with him where he is going wrong

32
and needs a correction. One needs to enter his office with a positive frame of mind
and should not unnecessarily make issues out of small things
Definition
Communication between management and employee concerning workplace decisions,
grievances, conflicts, problem resolutions, unions and issues of collective bargaining
 employee relations to ensure customer satisfaction and prevent any possible
complaints from a potential buyer.
 Having good employee relations will keep up the morale at your office and
help you get most out of your employees.
 The Employee relations were of vital and paramount importance to fostering a
healthy and effective work environment for the time.
5.1.2 Need & Significance of the study:
 Olive Bar & Kitchen has no shown any growth in their service.
 To reduce the conflicts between employee and employer.
 To reduce the problem of absenteeism in Olive Bar & Kitchen.
5.1.3 Scope of the Study
 Employer -/employee relations do not function in a vacuum.
 These are rather the composite result of the attitudes and approaches of
employers and employees towards each other.
 To study how is behavior of manager of organization towards the employee.
To find out the employees exchange their views, thoughts with management
and voice their grievances.
 People are more likely to implement decisions they have made themselves so
they know better what is expected of them.
 Participation may improve communication and cooperation
5.1.4 Data Collection:
 Primary Data: A questionnaire was design to collect the responses from the
employees to understand the relationship among the employer and employee.
 Secondary resource: To gather some secondary data Olive Bar & kitchen
official website was used as source of various concept related to the project
some data was also collected from other websites which helped informing a
base for this project.

33
5.1.5 Research design:
 The objective is to examine all the issues involved and conduct situational
analysis. The methodology includes the overall research design, sampling
procedure and ﬁeldwork done and ﬁnally the analysis procedure.
 The research involved studying Employee and employer relation, their
expectations and requirements and also assessing the problems. For this
purpose descriptive research design was used.
5.1.6 Research Objective:
 To analyse employee relation at Olive Bar & Kitchen Pvt. Ltd.
 To find out whether the employees at different levels are satisfied with their
superior and subordinate or not.
 Employees are comfortable with each or not
 To search how is the relation among the superior with their subordinate,
subordinate with their superior, to find out the relation of top level
management to low level management.
5.1.7 Limitation
 Study is conducted under only the corporate office of Olive Bar & Kitchen.
 Result & Analysis is done on the basis of questionnaire so we have to rely on
employees completely.

34
5.2 Data Analysis, Interpretation & Findings
1.Table showing the relationship of superior with their subordinate
in an organizationOlive Bar & Kitchen
 Table 1: Employee-Employer relation
SI. No. Responses
Number of
respondents
Percentage of
responds
1 Highly Satisfied 15 15
2 Satisfied 65 65
3 Neutral 20 20
4 Dissatisfied 00 00
5 Highly dissatisfied 00 00
Total 100 100
No. of respondents
Percentage of respondents
Figure 1: Employee-Employer relation
0%
10%
20%
30%
40%
50%
60%
70%
15%
65%
20%
0%
0%
Highly Satisfied
Satisfied
Neutral
Dissatisfied
Highly dissatisfied

35
Analysis:
From the above table we can find that the superior relation with the subordinate is
satisfactory. 65% people are satisfied 15% people are highly satisfied and 20% people
have neutral opinion.
Interpretation:
More than half of employees are satisfied with the manager's behavior with them. but
some of them are not happy with this statement so manager has to build relation with
all employee.
2.Table showing the organization helps to find an ideal work life
balance
 Table 2: Employee work life balance
SI. No. Responses
Number of
respondents
Percentage of
responds
2 Satisfied 55 55
3 Neutral 00 00
Total 100 100
No. of Respondents

36
Percentage of respondent
Figure 2: Employee work life balance
Analysis:
From the above interpretation 55% of the respondents are satisfied and 45% of the
respondents are highly satisfied to with that company is able to help to find ideal work
life balance.
Interpretation:
People are not satisfied with that, the organization is not maintaining the work life
balance of employees. management can allow employee to work from home, giving
information about work life balance, allowing them extra time off for charitable
pursuits or volunteer work.
0%
10%
20%
30%
40%
50%
60%
45%
55%
0% 0%
0%
Highly Satisfied
Satisfied
Neutral
Dissatisfied
Highly dissatisfied

37
3.Table showing the satisfaction towards Manager shows fairness
and respectin his interaction which colleagues.
Table 3: Manager's fairness towards colleagues
SI. No. Responses
Number of
respondents
Percentage of
responds
2 Satisfied 75 75
3 Neutral 00 00
Total 100 100
no. of respondent
Percentage of Respondents
Figure 3: Manager's fairness towards colleagues
Analysis:
Majority of the respondents i.e., 75% satisfied and 15% of the respondents are highly satisfied
and only 10% of respondents are dissatisfied.
0%
10%
20%
30%
40%
50%
60%
70%
80%
15%
75%
0%
10% 0%
Highly Satisfied
Satisfied
Neutral
Dissatisfied
Highly dissatisfied

38
Interpretation:
At the time of reward manager should remember that everyone will receive an equal
opportunity to be recognized. management have to create a sense that promotions are
handled fairly.
4.Table showing the Top level management consider opinion by
others while making an important decision
Table 4:Involvement of employee in decision making
SI. No. Responses
Number of
respondents
Percentage of
responds
2 Satisfied 35 35
3 Neutral 10 10
Total 100 100
no. of respondent
Percentage. of Respondents
Figure 4: Involvement of employee in decision making
Analysis:
0%
5%
10%
15%
20%
25%
30%
35%
40%
45%
50%
50%
35%
10%
5%
0%
Highly Satisfied
Satisfied
Neutral
Dissatisfied
Highly dissatisfied

39
From the above table it is clear that half of the respondents are highly satisfied and remaining
35% respondents are satisfied and 10% respondents are dissatisfied.
Interpretation:
Employee involvement is creating an environment in which people have an impact on
decisions and actions. To satisfy the employee who are unsatisfied with this statement
manager has to always welcome the new ideas, thoughts of employees.
5.Table showing that conflicts between colleagues are resolved in
positive manner or not.
Table 5: Conflicts between colleagues
SI. No. Responses
Number of
respondents
Percentage of
responds
2 Satisfied 60 60
3 Neutral 00 00
Total 100 100
no. of respondent

40
Percentage of respondents
Figure 5: Conflicts between colleagues
Analysis:
From the above table, we can say that more than half of the respondents told that they are
satisfied and remaining 40% respondents are highly satisfied.
Interpretation:
Everyone in the organization affected by the stress. It is responsibility of manager or
director to handle it in very good manner. manager should avoid talking an aggressive
tone. listen with empathy & make it clear that you will not take side.
Highly stisfied
Satisfied
Neutral
Dissatisfied
Highly dissatisfied

41
6.Table showing the Manager of the organization is able to play the
role of counselor
Table 6: Role Of Manager as a counselor
SI. No. Responses
Number of
respondents
Percentage of
responds
2 Satisfied 40 40
3 Neutral 00 00
Total 100 100
no. of respondent
percentage of respondent
Figure 6: Role Of Manager as a counselor
Analysis: It is clear that more than then half of the respondents i.e., 60% are highly
satisfied and remaining 40% are satisfied . percentage of respondent
From the above table, we can say that more than half of the respondents told that they are
satisfied and remaining 40% respondents are highly satisfied.
60%
0%
40%
0
0
0
Highly stisfied
Satisfied
Neutral

42
Interpretation:
Manager is responsible to represent the employee's requests to the management, If
employee is going wrong or doing mistakes in the work then the role of manager is
very important to tell him/her in understandable manner. Should not fire thee
employee from the work.

43
Chapter 6. Observations,Learning's,Conclusions and
Recommendation
6.1 Observation:
 Employee are satisfied with the relationship among themselves and relation of
manager towards them.
 Organization give time off special occasions so it help to maintain their work
life balance so employees are satisfied with the management.
 In the Olive Management always bring their employee while making decisions
about company's future. and that is the reason that people are highly satisfied
with the organization.
 Conflicts happens whenever you have people with different expectation. To
solve this conflict between colleagues is the task for management of any
organization. but in Olive conflicts solve in a positive manner and creative
manner.
 counseling process is about a safe place giving to employee to talk about
issues that trouble them find their own solutions to problem and this is done in
the olive with good manner most of the people are satisfied with this.
6.2 Learning's:
 It was a great experience of working in the Olive Bar & Kitchen. I learned
many things from my internship project .
 I learnt how to plan steps for achieving the goal for meeting the objective of
the project.
 Time management is very important for doing any work.
 I learned how to cope with the office environment with positive attitude and
learned about the work culture.
 We work in a team so I learn team work with team work spirit.
 I understood about organizing work properly.
 Done employee survey to learn how to deal with different types of people and
their behavior.

44
 learnt that how HR people deal with organization behavior & behavior of
employee.
 I learned from my company mentor to balance work and complete every task
efficiently. (Despite of being so busy she used to do everything at proper time)
and learnt how to maintain the balance towards career and family
responsibility.
 Learned to collect useful information which is required by observation,
survey method and internet search.
 Best part of internship was exposure to the practical world out of classroom
and learning new work.
6.3 Conclusion:
from the analysis part it can be conclude that employees have a good respond
towards Olive Bar & Kitchen. Olive is a good restaurant having large number of
customer and providing good service and quality food to them. Employees are
feel positive about their identity their job as well as about being a part of Olive It
motivates the employee and increase the productivity. Good relation also help to
decrease the absenteeism among employees.
Any organization success and growth depends on employees. The company
may have rich resources of capital, material, infrastructure, machines and
technology but relation with employee is not good, the organization cannot
succeed. An employee relation plays a vital role in every organization. The quality
and productivity of manpower depends on the welfare measures provided by the
organization.
By conducting this study I have acquired and in-depth knowledge regarding
employee relation and how it contributes towards organizations success. I would
like to conduct a further deep study in employee relation if I get an opportunity.
This study is very helpful for my career in HR field.
6.4 Recommendations:
 The company may consider taking necessary steps to improve communication
with employees
 Company can also set up more sports, cultural activities and family get
together which improve employee satisfaction and productivity.

45
 Provide a chance in open house meeting to employees to express their views,
thoughts, ideas.
 Reward good ideas and keep staff updated.
 Extra hours worked can be rewarded with over time.
 Proper care should be taken when employee working in dangerous machine.
 The facility of washroom must be improved.
 Give staff some control where possible over their schedules by offering flex
time or working from home option.

46
Chapter 7.Managerial Insights acquired
In this 2 months internship period, it was my great experience. I learnt many things in
Olive Bar & Kitchen.
 The different Human Resource tools, theories and concepts.
 learnt about the work culture.
 Organizing work properly.
 Interview applicants to obtain information on work history, tainting, education
and job skills
 screen and refer applicants to hiring personnel in the organization, making
hiring recommendations when appropriate
 joining formalities
 Handling employee database ( both in soft form and files management)
 Serve as a link between management and employees by handling questions,
interpreting and administering contracts and helping resolve work related
problem.
 Supervise and coordinate work activities of subordinates and staff relation to
employment, compensation and employee relation
 How to maintain leaves and attendance
 How to handle the payroll
 Motivate employee on day to day basis
 conformations, performance appraisals, performance management.
 Plan and conduct new employee orientation to foster positive attitude towards
organizational objectives.
 leant how to win the trust of an employee hence it can help the organization in
controlling the attrition
 learnt about exit interview, Full and Final Statement.

47
Annexure
Department:
Designation:
Date:
Employee Relationship in the organization
1. Your manager build the relationships within the organization
a) Highly satisfied
b) Satisfied
c) Neutral
d) Dissatisfied
e) Highly Dissatisfied
2. Your company helps you to find an ideal balance between your
work & life responsibility.
a) Highly satisfied
b) Satisfied
c) Neutral
d) Dissatisfied
3. Your manager shows fairness & respect in their interactions with
employees.
a) Highly satisfied
b) Satisfied
c) Neutral
d) Dissatisfied

48
4. Your supervisor considers the opinions of others before making
important decision.
a) Highly satisfied
b) Satisfied
c) Neutral
d) Dissatisfied
5. Conflicts between you & your colleague resolved in a positive &
constructive manner.
a) Highly satisfied
b) Satisfied
c) Neutral
d) Dissatisfied
6. Your manager able to play the role of a counselor towards
employees.
a) Highly satisfied
b) Satisfied
c) Neutral
d) Dissatisfied

49
References:
 https://www.scribd.com/doc/133239860/Role-of-HR-Department-in-Hotel-Industry
 https://www.scribd.com/document/61700837/RADHIKA-Restaurant-MBA-Project-
Report-Prince-Dudhatra
 https://www.emis.com/php/company-
profile/IN/Olive_Bar_And_Kitchen_Private_Limited_en_3926191.html
 http://www.whatishumanresource.com/performance-
 Human resource management...byV.K.Sharma.

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