Recommended
More Related Content
What's hot
What's hot (20)
Similar to Masala art ppt
Similar to Masala art ppt (20)
More from Dr. Sunil Kumar
More from Dr. Sunil Kumar (20)
Recently uploaded
Recently uploaded (20)
Masala art ppt
- 2. • Location • Human Resource • Shift Hours & Allocation Of Job • Operations • Auxiliary Departments • Equipments Used
- 3. Location Located Towards The Left Corner Of The Lobby Adjacent To ‘Tea House Of The August Moon’ Extension Numbers 3588 ; 3668
- 4. Opened The Doors for PublicOpened The Doors for Public onon 0808thth February, 2002February, 2002 Interesting Facts
- 5. Designed by the famousDesigned by the famous designerdesigner
- 6. Menu Designed byMenu Designed by Saanchi & SaanchiSaanchi & Saanchi
- 7. Mr. Rishi Neoge Restaurant Manager Chef A.S. Qureshi Master Chef (Indian Cuisine)
- 8. 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
- 9. 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
- 10. Restaurant Timings Lunch 12:30P.M. – 02:45P.M. Dinner 06:30P.M. – 11:45P.M.
- 11. 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.
- 14. Station - II Restaurant Layout
- 15. Station - III Restaurant Layout
- 16. Unique Selling Proposition Interactive Kitchen Counters
- 17. Unique Selling Proposition Phulka Trolley
- 18. Unique Selling Proposition Sugarcane Juice
- 19. Unique Selling Proposition Live Dal Trolley
- 20. Style Of Service Pre-Plated Silver Service
- 22. Opening The Place Starts With Issuing The Keys And Getting The Area Cleaned
- 23. Touch Ups to be given like maintaining White Wash, Polishing, Electrical Fitting etc.
- 24. Opening the Bar
- 25. Setting the table with various table appointments
- 26. Checking the place and final pre-setting before the Restaurant Opens
- 27. Checking the reservation diary
- 28. Assigning the duties and making the daily Duty Roaster
- 30. Checking that the Menu is Placed Outside The Entrance Before Opening the Restaurant
- 31. Taking Reservations And Receiving The Guest
- 32. Seating the Guest and Offering him/her the Menu Card
- 33. Service of water
- 34. Service of the Complimentary Crispy
- 35. Taking the Food & beverage order
- 36. Raising The KOT Before Service of Any Food Or Beverage
- 37. Service of Beverage Order
- 38. Setting the cover for service of Food
- 39. The Food Is To Be Picked Up Only After Checking The KOT
- 40. Bringing the food on to the side Station
- 41. Food Should Be Served Using Proper Service Gear And At Right Temperature
- 42. Supervisor should come once During The Meal To Meet The Guest And Ask For His Food & Beverage Experience.
- 43. Guest IS Offered The Finger Bowl With Water At Luke Warm Temperature
- 44. Clearance Should Be Done Out Of The View From The Guest And Must Be Cleared By Covering It With Soiled Cloth
- 45. Dessert Should Be Offered And Served To The Guest At Right Temperature
- 46. Tea / Coffee Should Be Offered To Every Guest
- 47. Mouth Freshener Should Be Presented In Front Of Guest After He / She Has Finished With The Meal And Tea / Coffee
- 48. Bill Must Be Presented In A Neat And Clean Bill Folder And With The Hotel Pen Along With It
- 49. Guest Should Be Given A Fond Farewell
- 50. In The End The Restaurant Is Closed In A proper Manner
- 54. Coffee Machine Black and White Water Boiler Birko Ice Cube Machine Ice – O - Matic Plate Warmer
- 56. CustomerCustomer Learning And GrowthLearning And Growth Internal ProcessInternal Process FinanceFinance Q Point Board
- 57. Kitchen Kitchen Stewarding Accounts / Controls Stores / Purchase Housekeeping Auxiliary Departments
- 58. 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