masala art ppt
TRANSCRIPT
• 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 Numbers3588 ; 3668
Opened The Doors for Public onOpened The Doors for Public on
0808thth February, 2002 February, 2002
Interesting Facts
Designed by the famous Designed by the famous designerdesigner
Hersch Bedner from U.S.A.Hersch Bedner from U.S.A.
Menu Designed byMenu Designed bySaanchi & SaanchiSaanchi & Saanchi
Mr. Rishi NeogeRestaurant Manager
Chef A.S. QureshiMaster Chef (Indian Cuisine)
Mr. Rishi NeogeRestaurant Manager
Mr. D. P. SinghGuest Service Officer
Mr Jagrit Bedi & Mr Vijay SinghGuest Service Supervisor
3 Guest Service Assistants
3 Guest Service Attendants
4 Fixed Term Contract Employees
Hostess
15 Employees
Break1000 Hrs to 1400 Hrs1100 Hrs to 1430 Hrs1200 Hrs to 1530 Hrs
And Report Back At 1830 Hrs
Afternoon 1500 Hrs to 2400 Hrs
Shift Allocation
Restaurant Timings
Lunch 12:30P.M. – 02:45P.M.
Dinner06:30P.M. – 11:45P.M.
Décor & LayoutA 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.
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 MenuRegular 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 BoilerBirko
Ice Cube MachineIce – O - Matic
Plate Warmer
Wine ChillerLeibherr 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 Art10%
Haveli8%
Kandhar4%
Bukhara38%
Dumpukht9%
Baluchi3%
Singh Sahib5%
Kebab Fact.8%
Caraw ay3%
Pakw an6%
Del.Ka Ang.6%
Market Comparison
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