Aman Goel3

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A

CASE STUDY

ON

RESTAURANT

Teacher Name Student Name

Mr. Vimal Tyagi Aman Goel

XII-C4


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CERTIFICATE

It is to certify that Aman Goel ofXIIth C4 has prepared this

case study under guidance work is very well upto the

expectation.

I wish him bright future.

Mr. Vimal Tyagi


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ACKNOWLEDGEMENT

I, Aman Goel ofclass XIIth C4 has prepared this Case Study

under the guidance of Mr. Vimal Tyagi. I thank to Principal

Mam Mrs. Chanchal Saxena, Mr. Vimal Tyagi sir. For giving

me this opportunity

Submitted By. Submitted To.

Aman Goel Mr. Vimal Tyagi

XII-c4


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INTRODUCTION ON RESTAURANT

A Restaurant is an establishment which prepares surves good

drink to customers in return for money, either paid before the

meal, are generally served and eaten on premises, but many

restaurant also offer take-out food dilvery services restaurant

vary greatly in appearance offerings including a used variety of

the main chefs cuisiness service models.

While inns taverns were known from anti8quity, these were

establishments aimed at travelers in general local would rarely

eat there. Modern Restaurant are dedicated to the serving of

good, while specific dishes are ordered by guest are prepared

their request.

The modern Restaurant originated in 18th century france, All

though precursors can be traced back to Roman- times.

In ancient Rome rant bars wnich offered food drinks to thecustomer. A typical thermopolium bad L- Shaped counter into

which large storage vessels were sunk, which would contain

either hot or cold food. They are linked to the absence of


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kitchens in many dwellings the case with which people could

purchase prepared food further more, eating out was considered

on important aspect of socializing.


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PROCEDURES OF RESTAURANT

There are many steps to the process of starting a new Restaurant

from picking a location to designing the restaurant to hirng the

staff, each step is crucial in the process. Well planned executed

procedures can be the determining sector in a restaurant success.

When choosing a location for a new restaurant you must answer

many. Question what neigh borhood or town to you ideally want

to serve. Does a particular location has enough foot traffic

passing by is there adequate parking available.

Once you have secured a location for your restaurant you will

need to design build it. Here a designer contractor that have exp.

working in Restaurant.

Choosing dependable quality suppliers is often over loaded by

new restaurant. Interview a no. of suppliers before making a

decision. Prepare a list of items ask each to give its best price.All through price is imp. You also want take into consideration

other qualities of the supplier.


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Find the most talented staff that your budget allows place ads in

your local newspapers. If you live in a metropolitan are a

consider placing ads on monester or carreers, two job recruitingwebsites.

Your restaurant need well defined in order to run smoothly. You

will need to develop guidelines for both the kitchen and the

comment the guide lines that you develop without clearly

documented guidelines your stags will into have necessary

knowledge.

With your staff now in place it is time to do a practice run

through at your restaurant. Do not open this to the general

public. Instead, invite your friends family and your staff to do

the same.

There are many ways to promote your new restaurant place ads

in local newspapers. Hand out menus at local events. Starts a

website and use social media platforms such as facebook &

twtitter to get the word out about your new Restaurant offer

discount during opening week to entire people to give your

reetaurant a try. It is vital to create buzz & excitement about

your Restaurant opening.


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TOPS RESTAURANT IN MUZAFFARNAGAR

MOOL CHAND RESORTS

GUPTA RESORTS

NANDI PARADISE

NANDI

GOKUL

MIRCH MASALA

GALAXY TOWER

GREEN

OMEGA

VALENTINE.

These restaurants are famous in muzaffarnagar. But there are so

many restaurants are present in muzaffarnagar but not have

Goodwill.


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RESTAURANT FOR THE CASE STUDY

P prepared the case study on the Gokul Restaurant. The owner

name is Mr. Bunty. It provide so many services like-free home

dilvery, party hall, catering facilities etc. for free home dilvery

minimum order should be Rs. 250 only. It also available in this

restaurant like breakfast, lunch, dinner, main menu are as

follows.

BEVERAGES

Items Rs.

Soft Drink 15.00

Mineral Water 15.00

Mango Juice 30.00

Tea 15.00


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SNAKS

Items Rs.

Veg. Burger 30.00

Veg. Sandwich (1.Pc) 15.00

Cheese Burger 50.00

Pao Bhaji 40.00

Dhokla (2. Pc) 30.00

Samosa (1. Pc.) 10.00

Samosa (1. Pc. With Dahi) 15.00

Chholey Bhaturey 40.00

CHINESE

Items Rs.

Chilly Paneer 100.00

Veg. Manchurian 80.00

Veg. Chowmein 40.00


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Veg. Fried Rice 60.00

Veg. Spring Roll 70.00

Chowmein Mutter Mashroom 60.00

Gokul Spl. Chowmein 80.00

SOUTH INDIAN

Items Rs.

Plain Dosa 30.00

Masala Dosa 40.00

Veg. Utpapam 60.00

Paneer Uthapam 10.00


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PIZZA

Items Rs.

Paneer Pizza 100.00

Mashroom Pizza 100.00

Tomato Pizza 100.00

Veg. Pizza 100.00

SOUP

Items Rs.

Tomato Soup 40.00

Sweet Corn Soup 50.00

Hot & Sour Soup 60.00

TIKKA & VEG. KABAB

Items Rs.

Paneer Tikka 120.00

Veg. Kabab 100.00


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PUNJABI RASOI

Items Rs.

Dal Makhani 80.00

Dal Urad Dry 80.00

Dal Handi 80.00

Mix Veg. 90.00

Shahi Paneer 110.00

Karahi Paneer 110.00

Mutter Paneer 100.00

Palak Paneer 100.00

Dum Aloo 110.00

Palak Kofta 80.00

Veg. Kofta 100.00

Paneer Butter Masala 100.00

Paneer Do Pyaja 120.00

Malai Kofta 120.00


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TANDOOR

Items Rs.

Roti

Tawa Roti 06.00

Butter Roti 12.00

Plain Naan 08.00

Butter Naan 14.00

Stuff Naan 20.00

DESERTS

Items Rs.

Gulab Jamun (1. Pc.) 12.00

Rabri (1 Plate) 25.00

Ras malai 1. Pc.) 25.00

Ras Gulla 1. Pc.) 15.00


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ICE- CREAM

Items Rs.

Vanilla 20.00

Stawaberry 20.00

Butter Scotch 30.00

Spl. Fruit Cream 30.00


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CONCLUSION

Successful Restaurants are generally not the result of pure good

luck. Success comes from hard work, common sense and

strategically planning every step of the start-up process.

One measure of success of a restaurant is the joy that it brings

the owner & employees every day few activites are as exciting

& challenging as making a new restaurant graw & prosper. As

an entrepreneur, member that your income is not dependent

upon the stock market vacilblion or the perfomence evaluation

of a bss, As a buriness owner, your income is depencent upon

the direction you take your buriness work hard & always put the

customers need first.

Good luck & best wishes.

Aman Goel3

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