RESEARCH PROJECT

REPORT

ON
SPECIALITY RESTAURANT
OF INDIA
 INDEX
• Cover Page

• Index

• Guide Certificate

• Acknowledgement

• Objective

• Methodology

• Study

• Data Analyses

• Limitation

• Executive Summery

• Conclusion

• Bibliography

OBJECTIVE OF THE STUDY

The current research was aimed at determining the
approach being adopted by the Role of specialty
restaurants in Five Star Hotels The research
focussed on the following major issues –

• To study the Role of Specialty Restaurants in Five

Star Hotels.

• To determine the strenger of specialty

restaurants in Five Star Hotels.

RESEARCH METHODOLOGY

The research was exploratory in nature and the

open ended interview method was adapted. The
survey focused on the quality and processes,
method selection and customer knowledge strategy
to gauge the status of high class specialty
restaurants. Managers of these organizations were
interviewed to understand the practices adopted by
them. Also customers were interviewed to
understand the services and the target market. A
sample size of 50 was taken for this purpose. These
interviews explored the following issues:

1. What are the various service initiatives

undertaken by the firm?

2. What are the customer perceptions?

3. What is the target market of these restaurants?

4. The growth of the high class specialty restaurants

in Delhi.

SPECIALITY RESTAURANTS IN
FIVE STAR HOTELS

Mughlai, Chinese, Continental or food from the

South… they're all available. Recent years have
witnessed a marked proliferation of eating places, along
with bold introductions of different kinds of menus to
cater to the sensitive palates and aesthetic sensibilities
of a progressively demanding public. Whatever one feels
like having, the choices are wide. Mughlai, Chinese,
Continental, food from the Northwest Frontier,
South Indian food, delicacies from the coastal states of
India, a variety of salads, fast-food creations,
piping hot Punjabi food, bar-be-cued sizzlers,
Turkish delights, the unusual flavors of cuisine
perfected in beautiful Kashmir, Tibetan food,
dishes from Japan-one just has to name it and it shall
served, for, in matters of taste, India offers a virtually
unlimited choice as did Aladdin's lamp.

Between them, the deluxe and five-star hotels, exclusive

and popular restaurants, and the busy dhabas (the
humble Indian forerunners of modern restaurants)
provide fare that would tempt the most fastidious of
Nawabs (noblemen) or gourmets living in times when
the culinary arts had reached a peak and feasts had
become a measure of class, style and social status.

With rare exceptions, almost all top-bracket hotels offer

specialized kinds of cuisine through a clutch of
restaurants designed to stimulate even the most
developed of taste buds.

Reaching out to the large section of people who prefer

their food spicy, steaming hot, prepared from fresh
ingredients instead of those from the cold storage, is a
class of hotels which falls in between the restaurants
mentioned above and wayside eating joints (called
dhabas in the north) in terms of décor and prices. The
taste and quality of their food rivals the best anywhere.
Somehow, the good, wholesome food they offer and the
earthy, matter-of-fact surroundings touch a deep chord
inside one and awaken soft feelings of nostalgia for
another time, another place. Lately, in keeping with
public tastes, the emphasis has been on being different,
on combining cuisine with innovative surroundings. But
these dhabas, though original, true and authentic, are
not the place for those who are squeamish about
surroundings.

Delhi, being the capital, offers most variety, though the

larger influence of Punjabi food is obvious.. Delhi
specializes in heavy curries and Tandoori items apart
from the traditional makki ki rotis (flat bread prepared
from corn) and sarson ka saag (prepared from fresh,
green mustard leaves). Apart from this the Delhi crowd
loves to eat and eating joints are the most frequented
places of entertainment or family outings. As a result,
eating out in Delhi is no problem; eating joints are
spread through the nook and corner of the city. From
five stars to the dhabas Delhi abounds in them. The
Dhabas here are the most developed and frequent.
Delhi and Mumbai are cities where eating out isn't
mere social activity or necessity, but an obsession that
knows no barriers, They are cities of food lovers whose
appetites and culinary curiosity have given rise to
myriad specialty restaurants and local cuisine eateries
that cater to every palate and budget.

Mumbai is a true potpourri of cultures and influences

and, hence, one will find restaurants serving cuisine
from all over the country that have integrated
themselves into the local food stream so well that they
too are considered local specialty restaurants. Mumbai,
however, has quite a few restaurants and eateries that
by virtue of their cuisine, location, history or ambience,
make dining out in this city a truly unique experience.

The gastronomic array that one encounters along the

coast comprises fish, crabs, prawns and lobsters,
coconut and pork. If one starts the journey at the famed
Gateway of India in Mumbai, one is engulfed almost
instantly by the Chinese, Portuguese, Goan, Parsee,
Continental, Bengali, Gujarati, Kutchi, Mangalorean,
Punjabi and Irani restaurants. Mumbai's restaurants
reflect the character of the city in many ways: being a
city which houses people from each and every state, the
food is distinctive in the manner in which materials and
ingredients are used. One can crown it with certain
specialties associated only with the city-local pomfret
(red pomfret), Bombay duck, shell fish, Parsee dhansak
and, of course, the inevitable pao bhajis, roadside
sandwiches, bhel-puris all washed down by some
scrumptious all-flavor ice cream dished out in one of the
Parsee dairies.

Moving down further south to Goa and the music

begins to play. Fish dominates the platter here, being
cooked and eaten in every conceivable manner; one can
have it fried, can curry it, pickle it, dry it or just roast it
on coals… one can get fish at street corners, makeshift
stalls or in regular markets, and, if one so desires, one
can hire a boat and go fishing. If fish isn't exactly one's
strong point, one can try some of these: sorpotel takes
pride of place at every Goan feast-diced pork cooked in
red masala ground in toddy vinegar. Vindaloo (garlic
liquor) is a specialty made of either diced pork or beef. A
pungent gravy, it is usually eaten with rice. Then there
is the choric, the Goan sausage. Made from pickled pork
with a high concentration of spices, especially red
chilies, vinegar and palm feni, it is stuffed in tripe (which
is not eaten) before being smoked on a wood fire. Goa is
literally dotted with eating places, of which these
seaside resorts outdo each other with a variety of
restaurants.

Continuing the drift southwards, one comes across the

beautiful Kankan landscape of Mangalore. It is a
small city with its built-in harbor dominated by sea gulls,
which peck impudently at the prawns laid out to dry for
hundreds of yards all over the beaches. Mangalorean
curries, with a variety of fish, are extremely pungent
and quite an experience.

Eating out in Chennai is a great experience and

provides a glimpse of the unique lifestyle of the city.
Tamil Nadu is famous for its hospitality and its deep
belief that serving food to others is a service to
humanity. Yet it was only a decade or so ago that South
Indian food was to become popular in hotels and
restaurants. Until then, most hotels served North Indian
or even Chinese and Continental cuisine but the
mouthwatering rasam and the pungent chutneys were
absent from the menu. Specialty restaurants in all price
brackets serving South Indian food are springing up all
over the country.
There are endless varieties of dosas, plain, butter
masala, Mysore masala, rava dosa, rava masala dosa,
and some specials. The dosa is a fantastic dish
originating from South India, which is made of a batter
of rice and pulse. It is crisp, thin, and roasted with some
fresh butter. When it is stuffed with potatoes, it is called
masala dosa. It is served with a spicy dish called
sambhar. In most places in Chennai, the sambhar is a
little too spicy, and in some places, it is simply plain with
lesser proportion of masala or spices. Another item is
the idli, which is steamed. Uttapam is another dish,
which has many varieties.

Bengal is a gourmet's paradise. From the ubiquitous

joints in paaras (neighborhoods) to swank five-stars, it is
a multi-course voyage-an adventure in the realm of
taste and authenticity. Bengali food is not easily
available elsewhere in the country. Bengalis eat
everything with their fingers. They believe that nothing
is better than one's own sensitive fingers to pick out the
bones of fish like Hilsa or Kol. A basic Bengali meal
consists of rice, pulses, vegetables and fish. Whether
there are five dishes or fifty, the most important part of
eating Bengali food is eating each dish separately with a
little bit of rice. The meal is very interesting as the bitter
vegetables are eaten first. Then comes dal (lentil)
accompanied by fritters of fish and vegetables. After this
comes vegetable curry and it is followed by fish curry or
macher jhol (a thin stew) and other fish preparations.
Meat always follows fish and, after meat, chutney
provides the refreshing touch of tartness to make the
tongue anticipate the sweet dish. At the end, paan
(betel leaf) is served, which acts as a mouth freshener
and aids digestion. Among the local fast food, one is the
jhaalmudi and the other is puchkaa (golgoppas outside
Bengal). Jhaalmudi consists of puffed rice (mudi) spiced
with lemon and coriander and mixed with peanuts and
chopped onions.

BUKHARA

FACT FILE
 Cuisine:
NORTH WEST FRONTIER

Covers:
104+26 PDR (TOTAL-130)

Timings:
LUNCH-1230 TO 1445 HRS
DINNER- 1900 TO 2345 HRS

Location:
LOBBY LEVEL

TEL.EXTN:
1972/2951

ABOUT BUKHARA
TALKED ABOUT THE WORLD OVER FOR ITS DELECTABLE
NORTH WEST FRONTIER CUISINE, EXPERIENCE THE RUSTIC
FLAVOUR WHERE YOU TIE A CHECKED APRON AND ARE
ENCOURAGED TO EAT WITH YOUR HANDS. THE AMBIENCE IS
DECIDEDLY RUGGED AND YOU CAN EVEN WATCH YOUR
MEAL BEING PREPARED INFRONT OF YOU. THESE TWO
SPECIALITY RESTAURANTS HAVE BEEN INTERNATIONALLY
ACCLAIMED – AS FOR INSTANCE BY THE FOOD CRITIC OF
NEWSWEEK AND THEY ARE ALSO THE RECIPIENT OF THE
PRESTIGIOUS “ GOLDEN FORK AWARD ”.

TIMINGS : LUNCH – 12.30 HRS TO 14.45 HRS

DINNER – 19.30 HRS TO 23.45 HRS
FRIDAY AND SATURDAY- 19.30 HRS TO 24.30 HRS

* NORTH WEST FRONTIER CUISINE

* TELE-RESERVATION IS ONLY DONE BETWEEN 19.30 HRS TO

20.00 HRS
* LUNCH EXPRESS PLATTER MEAL

AWARDS
• Bukhara at ITC
Maurya in New
Delhi has been
declared the
Best Indian
Restaurant in the world by 'The Restaurant
Magazine', UK. It has also been voted the Best
Restaurant in Asia and is the only Indian
restaurant to feature in the list of 50 Best
Restaurants in the World for five years since
2002.

BEST RESTAURANTS OF INDIA

BUKHARA IN WGMSH&T’S IS THE BEST KNOWN
SPECIALITY RESTAURANT OFTEN ACKNOWLEDGED AS
THE BEST RESTAURANT OF INDIA, BESIDES BEING A
WORLD RENOWNED BRAND. BUKHARA WITH ITS ROUGH
INTERIORSAND NORTH WEST FRONTIER CUSINE IS
VISITED BY THE BRASS OF THE WORLD COMMUNITY
ALL OVER.NO VISITS IN DELHI COMPLETES WITHOUT A
VISIT TO BUKHARA. A FEW OF OUR HONOURABLE
GUESTS INCLUDE MR BILL CLINTON AND TONY BLAIR.

A UNIQUE CONCEPT, SOPHISTICATED AND ETHINIC

TOGETHER WHERE KITCHEN IS THE PART OF THE
RESTAURANT .THE VIEW OF THE BUSY KITCHEN CHEFS
ADDS TO THE TO THE WARMTH OF THE
RESTAURANT.THE TIME IN WHICH THE FOOD IS
PREPARED AND IS SERVED PROVES THE EFFICIENCY
AMONG THE RESTAURANTS.SINCE IT HAS ONLY I30
COVERS “THE BUKHARA PROMENADE” WAS MADE TO
ACCOMMODATE MORE GUESTS WITH AN ENTRY ONLY
FOR 7 YEARS AND ABOVE.THE FOOD IS COOKED IN CLAY
TANDOORS IN THE TRADITIONALNORTH WEST
FRONTIERS REGION.
OPEN FOR LUNCH 1230 TO 1445, DINNER 1900 TO 2345.
“IT IS REALLYTHE BEST IN TOWN ABOVE ALL
COMPARISON!!”

HIERARCHY

F & B MANAGER

MANAGER (CORPORATE)

ASST. MANAGER (F& B)/ MANAGER

MAITRE D’ HOTEL

SR. CAPTAIN
HOSTESS

CAPTAIN

SR. STEWARD

STEWARD

APPRENTICE/TRAINEE
At each Restaurant there is a qualified Maitre De
and / or Captain to supervise the work of stewards.
He in turn is actively supervised by the Restaurant
Manager and the
F&B Manager. Staffs are trained through a series of
training and retraining programs conducted by our
training department and are well versed in the
language, laying of table, knowledge of menu
items, and the equipment used to keep dishes at
the correct temperature. Apart from technical
aspects as discovered by our Quality Enhancement
Department. The stress is not only
professionalism and service, but equally
important, personalisation and courtesy, with a
view of satisfy guests' needs, as is customary in
Deluxe hotels the world over.
 STAFF ORGANISATION
• MANAGERS

• HOSTESS

SR.CAPTAIN

• JR.CAPTAIN

• SR. STEWARD

STEWARD

• ASST. STEWARD

APPRENTICE

• TRAINEES

RECORDS FILES AND FORMATS

THERE ARE QUITE A FEW RECORDS AND FILES IN PAVILION.

* KITCHEN ORDER TICKET
* TOTALING SLIP – THIS SLIP ISSUED WHEN THERE ARE TWO
OR MORE CHEQUES. SO IT IS SIMPLER TO USE. THE STEWARD
TOTALS THE SUM AND PRESENTS THIS SLIP ALONG WITH THE
BILL.
* REGISTERS :
CAPTAIN’S LOG BOOK –
ALL THE SHIFTS STAFFING ARE NOTED DOWN IN THIS LOG
BOOK. THE SHIFTS AS WELL AS THE OFF DAYS ARE
RECORDED HERE.
ATTENDANCE REGISTER –
THIS REGISTER IS MAINTAINED TO KEEP A RECORD OF THE
STAFF’S ATTENDANCE.
TIPS REGISTERS –
ALL THE TIPS COLLECTED IN EACH SHIFT ARE RECORDED
HERE.
SALES REGISTER –
THE SALES OF THE DAY ARE RECORDED IN THIS REGISTER.
THE SALES ARE DIVIDED INTO THE FOLLOWING –
BUDGETED
ACTUAL SALES
BUFFET SALES
BEVERAGE SALES
FOOD SALES
AVERAGE SALES

GUEST HISTORY REGISTER –

HISTORY OF THE REGULAR GUEST, THEIR NAMES, DATE OF
BIRTHS, ANNIVERSARY DATE, ADDRESSES, LIKES AND
DISLIKES, ANY PARTICULAR DISH THEY ALWAYS PREFER ARE
RECORDED IN THE GUEST HISTORY REGISTER.

TRANSFER CHECKS –
THIS CHECK IS USED TO TRANSFER ITEM FROM ONE
DEPARTMENT TO ANOTHER. THIS IT MADE IN TRIPLICATE.

LINEN INVENTORY –
THIS BOOK CONTAINS INFORMATION ABOUT THE LINEN
ITEMS OF THE RESTAURANT. AFTER EACH SHIFT, THE DIRTY
LINEN IS SENT TO THE LAUNDRY AND EXCHANGED WITH THE
FRESH ONES.

SERVICE AND PROCEDURE’S

THERE IS ONE STEWARD FOR THE PICKUP OF FOOD AND ONE

FROM THE BUFFET. THE STEWARD WHO IS ON THE PICK
RECEIVES THE KITCHEN ORDER TICKET, FROM THE OTHER
STEWARDS, PICKS UP THE FOOD AND DELIVERS THE SAME
FROM THE KITCHEN AT HIS FELLOW STEWARDS STATION.
STANDARD TABLE SIZES

As per existing service designs given below are

the standard Table Sizes.

: Table of 4: 39" X 39"

: Table of 2: 27" X 27"
: Table of 4 (Rectangle): 27" X 39"

: Table of 4 Square: 42" X 42"

: Table of 4 Round: 48"
: Table of 6 Round: 60"
: Table of 4 Rectangle: 27" X 39"

SERVICE SKILLS

-Table Layout
Changing the table cloth during service

• Laying the covers neatly and geometrically

• Mitering of corners of the table cloth

 -Stacking the side board/ dummy waiter

• Adequate stocks of operational ware like
cutlery, crockery and glassware before every
meal period
• Sauces and condiments (accompaniments)
refilled and fresh
• Stacked in a clear and orderly manner

 -Carrying trays and salvers

• Positioning orders/ clearances etc in a way that
ensures, trays are well-balanced and safe to
carry

 -Reservation/ Table booking

• All the vital information to be solicited and
noted down
• Telephone etiquette and manners

 -Receiving guest(s)
• Make eye contact and offer pleasantries with a
smile
• Seating the guest and service of water

 -Presentation of menu card/ Beverage list

• Always to be presented open from the right-
hand side of the guest
• Appropriate phrase while presenting- “Our
beverage/ food selection, sir”

 -Beverage Order taking

• Ask for specifications/ Preferences of the guest
in terms of brands/ mixers/ quantity etc.
• Suggestive selling of cocktails/ aperitifs etc
• Setup of beverages on salver or beverage
round
• Service from trays on the table with right
positioning and elegance

 -Service of alcoholic beverages

• Whisky, Cognac, Rum, Gin, Vodka, liqueurs etc

 -Service of non-alcoholic beverages

• Iced tea, Shakes, Lassi, Aerated drinks,
freshlime etc
• Knowledge of garnish and accessories

 Check at appropriate time regarding repeat of

beverages

 -Wine order taking and service

• Sound knowledge about all the aspects of the
wine like variety, region, grapes used, vintage,
price etc
• Techniques involved in presenting and serving
wine
• Matching the wine with guests food order or
choice

 -Food order taking

• Thorough Menu knowledge
• Anticipating the needs of the guest
• Suggestive selling/ Upselling
• KOT writing and placing the order
• Clear communication with the kitchen regarding
special instructions, guest preferences etc

 -Service of food
• Sequence and techniques involved
• Correctly serve the right order to the right
person
• Ensure that proper accompaniments are placed
on the table
• Clearance of the table after each course
• Crumbing techniques

 -Service of hot beverages

• Tea/ coffee/ nourishing drinks etc

 -Compiling a bill without any errors and presenting it

as soon as it is requested

 -Thanking and bidding farewell to the guests

 -Handling guest complaints/ requests

• Service recovery
• Apologize to the guest for inconvenience
caused

 -Bartending skills
• Thorough knowledge of beverages
• Speed and neatness in bartending
• Showmanship in making cocktails etc
• Maintaining right inventories of alcoholic
beverages

 -General skills involved

• Carrying and usage of waiters cloth
• Various napkin folds
• Thorough knowledge of equipment and
serviceware, their usage and maintenance
• Maintaining high levels of personal grooming
and hygiene
• Good interpersonal skills ensuring guest
interaction at all levels
• Attentive position and anticipation of guest
needs
• Clear focus and eye for detail
• Correct usage and handling of linen

SERVICE OF BEVERAGES

GENERAL RULES

• All drinks shall be served / cleared from a service

tray / beverage round, unless served at the bar
counter service of beverage from the right.
• All drinks will be served onto a coaster
accompanied with a napkin. When serving drinks
onto a table cloth, coasters and napkins may be
omitted
• A simple food grade stir stick (with or without logo)
will be presented for mixed drinks –
• Bottle or canned beer will be placed next to a glass
after first pouring in front of the guest on the
table / counter.
SPIRIT SERVICE

• Straight drink (Whisky) or on the rocks to be served

in old fashioned glass
• Mixed drink to be served in a hi-ball glass
• A cocktail napkin, a coaster and an empty hi-ball
glass on a coaster are placed in front of the guest
• The old-fashioned glass or hi-ball glass is placed on
the coaster and ice cubes placed in the glass as per
guest’s request. Where 4-5 or more guests are to
be served a couple of hi-ball glasses could be pre-
loaded with 2/3 ice cubes to speed up service. The
whisky would continue to be carried in the shot
glass ahead of services. This applies to the service
of Rum, Gin, and Vodka with mixes also.
• The whisky is poured from the shot glass over the
ice and a stir stick is placed in the glass
• Water or soda is added from decanters as per
guest’s request
BASIC RULES

• Deportment, poise, and pacing are all-important

and food-service workers must stand upright and
move gracefully; they should not run or walk
quickly as this can convey a feeling of confusion.
• In order to serve food elegantly at the table the
waiter must adopt appropriate body posture, which
can be achieved by standing about 15 cms away
from the customer's chair; with the left foot
forward and with a gentle rotation of the body from
the hip to the left, he should lower the left shoulder
slightly in order to place the plate correctly from
the left, or to bring the serving dish containing the
food to just above the customer's plate.
• When serving drink from the right, use the same
position as above but with the right foot forward.
• Coffee, tea and all beverages are served from the
right, but sugar can be offered from the left if not
on the same tray as the coffee.
• When crockery and cutlery bear the name or logo
of the establishment, it must be placed in line with
the customer- that is, plates are placed with the
badge or logo uppermost at '12 o'clock'.
 • When placing a clean hot or cold plate in front of a
customer, care must be taken to ensure that the
thumb does not touch the upper rim of the plate.
• Prior to the service of an item, any unwanted
cutlery must be removed by the use of a cover
plate which is a joint plate covered with a napkin to
prevent clatter; any additional cutlery is added in
the same way using a cover plate; for hygiene
purposes all cutlery must be handled at the base
only.
• Bread rolls and cut bread are served from the left-
hand side by offering the basket to the customer to
help himself. If desired the bread may be served
from the breadbasket by means of a serving spoon
or fork.

As the food items are served, the correct

accompaniments must either be offered or placed on
the table e.g.. Oil and vinegar with certain hors
d'oeuvre, Parmesan cheese with pasta dishes, mustard
with grilled meats, etc., but at the end of the course the
items must be removed.
 WESTVIEW

WESTVIEW, THE ITALIAN SPECIALITY RESTAURANT

SERVES AUTHENTIC LEBANESE AND ITALIAN CUISINE
IN A-LA-CARTE, BUFFET AND THE GRILL SECTION
UNDER CHEF BILL MARCHETTI. WITH A COVER OF 70
AND A FEW MORE ON THE OPEN TERRACE DINING
AREA; IT IS A PERFECT PLACE FOR WINE, DINE AND
MUSIC. SERVES ALL KINDS OF ALCOHOLIC AND NON
ALCOHOLIC BEVERAGES ALONG WITH ENGLISH MUSIC
BY GUITARIST PETER MEHTA. IT OPENS FROM 1930 TO
2345HRS, HOSTED BY MALE AS WELL AS FEMALE
STEWARDS.

FACT SHEET
Address : The Imperial
Janpath
New Delhi 110001
India
Telephone : 91-11-23341234
Facsimile : 91-11-23342255
E – Mail :
Luxury@theimperialindia.com
Website :
www.theimperialindia.com
Our GDS CODES : Amadeus PH
DELHI
Galileo PH24536
Sabre
PH50047
World span PH
DELHI
 Architects/ Deisigners
D.J. Broomfield ( architect of the original
structure).
Renovation and restoration of guest
rooms, Lobby , 1911 restaurant by Chandu
Chhada- The Hong Kong based interior
designer.
The spice Route restaurant has been
designed by Rajeev Sethi – India’s cultural
czar.

FACILITIES AT A GLANCE

Residential
231 rooms – 188 rooms and 43 suites
Food & Beverage
Restaurants – 1911, 1911 Brasserie, San
Gimignano, The Spice Route, Daniell’s
Tavern, the Atrium, Patisserie – La Baguette
Bars
Patiala Peg, 1911 Bar
Leisure & Entertainment
 Shopping precinct including India’s first
and only Chanel store.
 Fitness Centre, Swimming Pool, Beauty
Salon and Barber Shop, Live
entertainment at Daniell’s Tavern, Art
Galleries.
 Museums, Historical monuments and
Shopping (nearby).
Meetings, conventions & Events
Royal Ballroom, Emily Eden Room, Hodges
Room, a private meeting room for 6
persons on request, The Imperial Lawns.
Gardens & Courtyards
Three acres of lush greens, Royal palms, a
remarkable number of species of trees,
palms, ferns, flowering plants and shrubs.

SAN GIMIGNANO'S
The Imperial's Italian specialty restaurant takes
inspiration from the medieval town of beautiful
towers called San Gimignano in Tuscany. It
offers a delectable fare and boasts a premium
selection of Italian wines and grappa, including
San Gimignano's very own 'Vernaccia di San
Gimignano.' The restaurant leads into a terrace
courtyard called Paradiso DiVino.
.

HOTEL ASHOKA

Ratings: 5 Star Deluxe

No hotel symbolizes the traditional grandeur and hospitality of the
historic capital of India more than the Ashok, the fist and foremost of
Delhi's star hotels and the flagship of the Ashok Group.
Set in a prime location of Delhi's Diplomatic Enclave, the Ashok is a
familiar and distinctive landmark, its rose-red walls and arched and
turreted contours setting it apart from the glass and concrete
conformity of other hotels.
Address: 50-B, Chanakyapuri, New Delhi -110 021, India.
Accessibility:
15 km from International Airport. 10 km from Domestic Airport. 9 km
from New Delhi Railway Station.
Locational Advantage:
Situated in serene Diplomatic Enclave close to City center/business
district & Airport.

ROUGH
Italian specialty restaurant
1830 hrs to 0030 hrs
located at lobby level.

RESTAURANT MANAGER
 Reports to the F & B director
 He is responsible for the smooth functioning of the restaurant
 He supervises and instructs the staff
 Maintain proper co-ordination and good relations with the kitchen staff
 Handles the guest complaints
 Ensures that the proper standards of service and hygiene are maintained
by the staff
ASSISTANT MANAGER
He helps the restaurant manager in his work operations and does have
the authority to take decisions in the absence of the restaurant manager…
CAPTAIN
 Reports to the restaurant manager
 Supervises the staff and help them when so ever required
 Allocates duties to the senior stewards and apprentices
 Keeps a close eye on the functioning of the restaurant
 In the absence of the hostess, he escorts the guests to their seats
 Responsible for the maintenance of hygiene standards at the restaurant
  Deals with the guest complaints
 Does suggestive selling in order to promote sales
STEWARD
 He reports to the captain
 Lays the covers on the table
 Does the clearance of the table and further clean the dishes at the
dish washing area
 Wipe glasses and cutleries
 Prepares KOT’s (Kitchen order ticket) and places the kitchen
copy with the chef and picks up the food
 Services the food to the guest
 Presents the check to the guest and put all the tips in the tip box
 Caries out linen exchange from the linen room


RECORD AND REGISTERS MAINTAINED

LOGBOOK… It is very important register as it is the communication

link between the two consecutive shifts. On the right side the
employee’s present for a particular shift is mentioned on the left hand
and necessary and information which is to be passed on the next shift.
Food & Beverage sales figure are also mentioned in it for a shift…

SALES SUMMARY SHEET :This is a register in which a record of

the forecast sales and actual sales is maintained. It has got separate
columns for food, beverage, total sales, no. of covers sold and
suggestions. It is signed by the F & B director everyday…
LINEN ROOM… It is a small book maintained to keep a record of the
linen exchange of the outlet. In the everyday shift, the soiled linen is
sorted, counted and made into bundles of 10 to facilitate quick linen
exchange and its entry is made in this book…

REPAIR ORDER BOOK… This book is maintained to give the

engineering department all kinds of complaints like electrical,
carpentry, paint touch up etc. as and when required…

MATERIALS REQUISITION BOOK… This book is maintained to

acquire things like pencil, pen, crayon envelopes, etc. from the stores
special children menu is also acquired through this book…

FOOD REQUISITION BOOK… This book is to maintained to acquire

food stores from general stores like jam, marmalade, sauces, mustard,
sugar etc are obtained through this book…
INTER DEPARTMENTAL TRANSFER BOOK… This book is used to
borrow certain items urgently from another department outlets /
departments, when the sources are closed.
Oh cacutta:-

Oh! Calcutta is an ode, a

celebration to the romantic city
of Calcutta and its gastronomic
delights. It offers a diverse and
traditional fare of authentic
Bengali cuisine that is
reminiscent of Kolkata as it
once was. A city with electric
trams, horse carriages for taxis
and large motorcars carrying
gentlemen and ladies to the
clubs – a cultural capital and an
intellectual force.
The cuisine at Oh! Calcutta is, of course, quintessential Bengali. Contemporary,
yet evocative; modern yet traditional. Our chefs regularly source rare ingredients
from the region, visiting small hamlets in search of a unique dish. The whole point
of the exercise is to consistently surprise the palate – to ensure a constant stream of
unique experiences.
Oh! Calcutta is where Bengalis meet to taste home food and non-Bengalis enjoy
such famed delicacies as Smoked Bekti, Mutton Rezzala and the famous Hilsa
(Ilish).
And that’s not all. Only here can you discover the lost culinary arts served
originally in the old Kolkata Clubs – the Colonial Cuisine which left the land with
the British.
 Mainland China

It’s how India travels to China;

to the far-flung provinces of
Hunan, Sichuan and others.
It’s the flagship chain of
Speciality Restaurants and the
largest chain of fine dining
Chinese restaurants in the
country today.
Mainland China serves
authentic Chinese cuisine from
the major provinces of China,
staying true to the practices and
traditions of the land.
Today, Mainland China has a countrywide presence of 30 outlets across Mumbai,
Kolkata, Chennai, Bangalore, Pune, Hyderabad, New Delhi, Guwahati,
Ahmedabad, Baroda, Nashik, Bhubaneswar, Chandigarh and Dhaka (Bangladesh).
New outlets have recently been opened in Jaipur, Surat, Lucknow, Ludhiana and
the most recent one is at Vashi (New Mumbai).
The cuisine itself is based on the principle of Yin and Yang. A sense of balance is
reflected in the dishes. Flavours combine, textures intermingle and colours blend.
This harmony dictates every delicacy that our master Chef from China adheres to
… in all our creations.
Maintaining authenticity and keeping the cuisine contemporary is no mean feat.
Our chefs fly to various provinces in China, interacting with their counterparts on
location. Sometimes even exploring deep within the land looking for new recipes,
new methods, and new ideas. Original sauces, ingredients, spices are all flown in
from Guangdong, Hunan and the fresh markets of Beijing.
Mainland China is nothing short of a movement. It created a benchmark. It’s won
numerous awards, and it proudly enjoys an unparalleled loyalty among its patrons.

2009 Times Good Food Award for the Best Chinese Restaurant 2009 Mainland
China , Chennai

2009 Top Rated Bengali Restaurant by Burrp 2009 Oh! Calcutta Express,
Mumbai

1999 Mainland China, Bangalore won the coveted H & FS award for Best
Oriental Restaurant

2002 Mainland China, Hyderabad won the coveted H & FS award for Best
Oriental Restaurant

2003 Mainland China, Kolkata won the coveted The Telegraph Good Food
Award

2003 Oh! Calcutta, Kolkata won the coveted The Telegraph Good Food Award

2004 Oh! Calcutta, Kolkata won the prestigious Times Good Food Award for
Best Bengali Restaurant

2004 Oh! Calcutta, Mumbai won the prestigious Times Good Food Award for
Best Bengali Restaurant

2005 Oh! Calcutta, Mumbai won the prestigious Times Good Food Award for
Best Bengali Restaurant

2006 Sigree, Pune won the prestigious Times Good Food Award for best North
Indian food.

2006 Mainland China, Pune won the Times Good Food Award for best Chinese
Restaurant

2006 Oh! Calcutta, Delhi won the Times Good Food Award for Best Bengali
Restautant

2007 Oh! Calcutta, Mumbai won the prestigious Times Good Food Award for
Best Bengali Restaurant.
2008: Mainland China won ´The Golden Spoon Award, 2008´ for being ´The Most
Admired F&B Retailer of the Year Dine in Restaurant of Indian Origin´.

Mainland China Chennai won the Best Restaurant Award serving Oriental Cuisine
in Chennai by Frappé– Chennai´s Café Lifestyle Magazine.

Yet again Mainland China and Sigree Pune were awarded Times Good Food
Award for best Chinese and Indian restaurant in Pune.

Burrp Food Award for the most authentic Bengali restaurant went to ´Oh! Calcutta,
Express´.

It´s raining awards for Oh! Calcutta Tardeo. The restaurant has been awarded
´Most Authentic Bengali Restauranté by Burrp and ´Best Bengali Restaurant´ by
Times Good Food Guide.

Oh! Calcutta Tardeo won the DNA Award for the

Best Bengali Restaurant 2008
 Maria Food Center Restaurant , New Market Area
30A-F Free School Street, New Market Area, Kolkata
Cuisine
Indian
Thai
Mediterranean
Contact No
033- 40061999/60-61
DressCode
Casual
Payment
All Major Card Accepted
Time
All Days --
11:00 AM - 11:00 AM
Price for 2
Rs.250-Rs.500

DATA COLLECTION

1. PRIMARY DATA:

The primary data that was collected was mainly

through the questionnaire. A sample of 50 was
taken for this study. Also, to learn more about the
organisation and its working methods, the
managers were interviewed. That was open ended
interview in nature.

2. SECONDARY DATA:
The secondary data was collected from various
sources like magazines, information centres and
websites to understand the high speciality
restaurant industry in India in general and Delhi in
particular.
 DATA ANALYSIS

Questionnaire - Customer

1Age:

0-10 10-20 20-30 30- 40- Above

40 50 50

0 20 40 30 5 5

Above 50 0-10
40-50 5% 0% 20-30
5% 20%

30-40
30%

20-30
40%

These types of restaurants are more popular to the

upwardly mobile and the youth group.
What brings you to the “High -class speciality
restaurant”?

Quality Service Variety Ambience

Response

25 40 5 30

Quality
Ambience 25%
30%

Variety
5% Service
Response
40%

Service response and Ambience are the two most

important factors for which these places are
frequented by the patrons. Quality comes a close
third.
6. Which day according to you do you find “ High
-class speciality restaurants ” full?

Monday 0

Tuesday 0

Wednesday 0

Thursday 0

Friday 35

Saturday 40

Sunday 25

40

35

30

25

20

15

10

0
Friday

Sunday
Monday

Saturday
Tuesday

Thursday
Wednesday

Weekends are the times when these places are

most visited. This is in trend to the common
metrosexual behavior.
7. Do you come here with your

Family Friends Girl friend/ Boy Alone

friend

30 45 15 10

Girl friend/ Boy

friend Alone
Family
15% 10%
30%

Friends
45%

Family and friends are the main reason that the

customers frequent these places.
. Have you come across any special offers given by
these“ High -class Speciality restaurant”?

Yes No

85 15

No
15%

Yes
85%

Most of the people have actually come across special

offers given by these “ High -class Speciality
restaurants”.
CONCLUSIONS

From the above study, we can conclude the

following:

1. The restaurants should position themselves more

like Middle/ Upper Middle class rather than for
the rich.

2. The youth crowd should be targeted along with

the family crowd.

3. Product variety offered by the restaurants should

be improved;

4. Discounts and offers should be given more on

weekdays so as to pull the crowd to near full
capacity on the weekdays as well.
 LIMITATIONS

The main limitations were time and

confidentiality of information from the company.
Also, a larger no. of restaurants, if taken, could
have given us a more accurate result.
 EXECUTIVE SUMMARY

The objective of conducting the market research

study was to identify the unique factors which
attract people to each of these stated
restaurants, to determine the percentage wise
preference for these for these restaurants and
to find out the frequency of visit at each of the
stated restaurants.

A set of attributes were generated on basis of

objectives that were previously determined. This
would eventually determine what attributes/benefits
the consumer desires.

- Price - Accessibility

- Quality of food - Variety

- Speed of Delivery - Space

- Clean liness/hygiene - Décor

Based on above attributes concepts were developed

on which analysis could be made.
Finally a personally administered questionnaire
survey was conducted.

Based on which findings have been presented.

 BIBLIOGRAPHY
INTERNET
• www.fhrai.com

• www.hotelinteractive.com

• www.thomsonlearning.co.uk

• www.hcima.com

• www.ehotelier.com
• www.hotelier&caterer.com
• www.fooddude.com
• www.biz.yahoo.com
• www.restaurant.org
• www.hotel-online.com
• www.cio.com
• www.entrepreneur.com
• www.mckinseyquarterly.com
HOTEL

The Imperial, New Delhi

The Taj Mahal, New Delhi

ITC Maurya Sheraton, New Delhi