• Location
• Human Resource
• Shift Hours & Allocation Of Job
• Operations
• Auxiliary Departments
• Equipments Used
Location
Located Towards The Left Corner Of
The Lobby Adjacent To
‘Tea House Of The August Moon’
Extension Numbers
3588 ; ...
Opened The Doors for PublicOpened The Doors for Public
onon
0808thth
February, 2002February, 2002
Interesting Facts
Designed by the famousDesigned by the famous
designerdesigner
Menu Designed byMenu Designed by
Saanchi & SaanchiSaanchi & Saanchi
Mr. Rishi Neoge
Restaurant Manager
Chef A.S. Qureshi
Master Chef (Indian Cuisine)
Mr. Rishi Neoge
Restaurant Manager
Mr. D. P. Singh
Guest Service Officer
Mr Jagrit Bedi & Mr Vijay Singh
Guest Service Sup...
Break 1000 Hrs to 1400 Hrs
1100 Hrs to 1430 Hrs
1200 Hrs to 1530 Hrs
And Report Back At 1830 Hrs
Afternoon 1500 Hrs to 240...
Restaurant Timings
Lunch 12:30P.M. –
02:45P.M.
Dinner 06:30P.M. –
11:45P.M.
Décor & Layout
A Contemporary Indian Cuisine
Based Restaurant With A
Different Presentation & Service
Style . Paintings Of...
26
24 25
61
Restaurant Layout
Restaurant Layout
Station - I
Station - II
Restaurant Layout
Station - III
Restaurant Layout
Unique Selling Proposition
Interactive Kitchen Counters
Unique Selling Proposition
Phulka Trolley
Unique Selling Proposition
Sugarcane Juice
Unique Selling Proposition
Live Dal Trolley
Style Of Service
Pre-Plated Silver Service
MENU
Bookmark
Menu
Promotional
Menu
Regular Menu
Menu
Beverage CardWine List
Opening The Place Starts With Issuing The Keys And Getting
The Area Cleaned
Touch Ups to be given like maintaining White Wash, Polishing,
Electrical Fitting etc.
Opening the Bar
Setting the table with various table appointments
Checking the place and final pre-setting before the Restaurant Opens
Checking the reservation diary
Assigning the duties and making the daily Duty Roaster
Conducting Briefing
Checking that the Menu is Placed Outside The Entrance
Before Opening the Restaurant
Taking Reservations And Receiving The Guest
Seating the Guest and Offering him/her the Menu Card
Service of water
Service of the Complimentary Crispy
Taking the Food & beverage order
Raising The KOT Before Service of Any Food Or Beverage
Service of Beverage Order
Setting the cover for service of Food
The Food Is To Be Picked Up Only After Checking The KOT
Bringing the food on to the side Station
Food Should Be Served Using Proper Service Gear And At
Right Temperature
Supervisor should come once During The Meal To Meet The
Guest And Ask For His Food & Beverage Experience.
Guest IS Offered The Finger Bowl With Water
At Luke Warm Temperature
Clearance Should Be Done Out Of The View From The Guest
And Must Be Cleared By Covering It With Soiled Cloth
Dessert Should Be Offered And Served To The Guest
At Right Temperature
Tea / Coffee Should Be Offered To Every Guest
Mouth Freshener Should Be Presented In Front Of Guest After
He / She Has Finished With The Meal And Tea / Coffee
Bill Must Be Presented In A Neat And Clean Bill Folder And With
The Hotel Pen Along With It
Guest Should Be Given A Fond Farewell
In The End The Restaurant Is Closed In A proper Manner
Feather TouchFeather Touch
CrockeryCrockery
OneidaOneida
CutleryCutlery
Glassware
ArcorocArcoroc
CrysternaCrysterna
OceanOcean
Coffee Machine
Black and White
Water Boiler
Birko
Ice Cube Machine
Ice – O - Matic
Plate Warmer
Wine Chiller
Leibherr Vinother
ChillerChiller
CustomerCustomer Learning And GrowthLearning And Growth Internal ProcessInternal Process FinanceFinance
Q Point Board
Kitchen
Kitchen Stewarding
Accounts / Controls
Stores / Purchase
Housekeeping
Auxiliary Departments
Revenue in Lac
Masala Art
10%
Haveli
8%
Kandhar
4%
Bukhara
38%
Dumpukht
9%
Baluchi
3%
Singh Sahib
5%
Kebab Fact.
8%
Caraw ...
Thank YouThank You
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Masala art ppt

  1. 1. • Location • Human Resource • Shift Hours & Allocation Of Job • Operations • Auxiliary Departments • Equipments Used
  2. 2. Location Located Towards The Left Corner Of The Lobby Adjacent To ‘Tea House Of The August Moon’ Extension Numbers 3588 ; 3668
  3. 3. Opened The Doors for PublicOpened The Doors for Public onon 0808thth February, 2002February, 2002 Interesting Facts
  4. 4. Designed by the famousDesigned by the famous designerdesigner
  5. 5. Menu Designed byMenu Designed by Saanchi & SaanchiSaanchi & Saanchi
  6. 6. Mr. Rishi Neoge Restaurant Manager Chef A.S. Qureshi Master Chef (Indian Cuisine)
  7. 7. Mr. Rishi Neoge Restaurant Manager Mr. D. P. Singh Guest Service Officer Mr Jagrit Bedi & Mr Vijay Singh Guest Service Supervisor 3 Guest Service Assistants 3 Guest Service Attendants 4 Fixed Term Contract Employees Hostess 15 Employee s
  8. 8. Break 1000 Hrs to 1400 Hrs 1100 Hrs to 1430 Hrs 1200 Hrs to 1530 Hrs And Report Back At 1830 Hrs Afternoon 1500 Hrs to 2400 Hrs Shift Allocation
  9. 9. Restaurant Timings Lunch 12:30P.M. – 02:45P.M. Dinner 06:30P.M. – 11:45P.M.
  10. 10. Décor & Layout A Contemporary Indian Cuisine Based Restaurant With A Different Presentation & Service Style . Paintings Of Partha Shaw And Sidhartha Along With ‘Spirit Of Life’ Statue Of Adam & Eve By Dr. Radhakrishnan At Masala Art Makes It Tempera-mentally Indian, At The Same Time Give It A Modern Look. 104 Covers With An Area Of 2800 Sq. Ft.
  11. 11. 26 24 25 61 Restaurant Layout
  12. 12. Restaurant Layout Station - I
  13. 13. Station - II Restaurant Layout
  14. 14. Station - III Restaurant Layout
  15. 15. Unique Selling Proposition Interactive Kitchen Counters
  16. 16. Unique Selling Proposition Phulka Trolley
  17. 17. Unique Selling Proposition Sugarcane Juice
  18. 18. Unique Selling Proposition Live Dal Trolley
  19. 19. Style Of Service Pre-Plated Silver Service
  20. 20. MENU Bookmark Menu Promotional Menu Regular Menu Menu Beverage CardWine List
  21. 21. Opening The Place Starts With Issuing The Keys And Getting The Area Cleaned
  22. 22. Touch Ups to be given like maintaining White Wash, Polishing, Electrical Fitting etc.
  23. 23. Opening the Bar
  24. 24. Setting the table with various table appointments
  25. 25. Checking the place and final pre-setting before the Restaurant Opens
  26. 26. Checking the reservation diary
  27. 27. Assigning the duties and making the daily Duty Roaster
  28. 28. Conducting Briefing
  29. 29. Checking that the Menu is Placed Outside The Entrance Before Opening the Restaurant
  30. 30. Taking Reservations And Receiving The Guest
  31. 31. Seating the Guest and Offering him/her the Menu Card
  32. 32. Service of water
  33. 33. Service of the Complimentary Crispy
  34. 34. Taking the Food & beverage order
  35. 35. Raising The KOT Before Service of Any Food Or Beverage
  36. 36. Service of Beverage Order
  37. 37. Setting the cover for service of Food
  38. 38. The Food Is To Be Picked Up Only After Checking The KOT
  39. 39. Bringing the food on to the side Station
  40. 40. Food Should Be Served Using Proper Service Gear And At Right Temperature
  41. 41. Supervisor should come once During The Meal To Meet The Guest And Ask For His Food & Beverage Experience.
  42. 42. Guest IS Offered The Finger Bowl With Water At Luke Warm Temperature
  43. 43. Clearance Should Be Done Out Of The View From The Guest And Must Be Cleared By Covering It With Soiled Cloth
  44. 44. Dessert Should Be Offered And Served To The Guest At Right Temperature
  45. 45. Tea / Coffee Should Be Offered To Every Guest
  46. 46. Mouth Freshener Should Be Presented In Front Of Guest After He / She Has Finished With The Meal And Tea / Coffee
  47. 47. Bill Must Be Presented In A Neat And Clean Bill Folder And With The Hotel Pen Along With It
  48. 48. Guest Should Be Given A Fond Farewell
  49. 49. In The End The Restaurant Is Closed In A proper Manner
  50. 50. Feather TouchFeather Touch CrockeryCrockery
  51. 51. OneidaOneida CutleryCutlery
  52. 52. Glassware ArcorocArcoroc CrysternaCrysterna OceanOcean
  53. 53. Coffee Machine Black and White Water Boiler Birko Ice Cube Machine Ice – O - Matic Plate Warmer
  54. 54. Wine Chiller Leibherr Vinother ChillerChiller
  55. 55. CustomerCustomer Learning And GrowthLearning And Growth Internal ProcessInternal Process FinanceFinance Q Point Board
  56. 56. Kitchen Kitchen Stewarding Accounts / Controls Stores / Purchase Housekeeping Auxiliary Departments
  57. 57. Revenue in Lac Masala Art 10% Haveli 8% Kandhar 4% Bukhara 38% Dumpukht 9% Baluchi 3% Singh Sahib 5% Kebab Fact. 8% Caraw ay 3% Pakw an 6% Del.Ka Ang. 6% Market Comparison
  58. 58. Thank YouThank You

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