Food & Beverage Project

8/7/2019 Food & Beverage Project

1/26

Food & Beverage ProjectFood & Beverage Project

SOUTH- INDIAN

RESTAURANT


2/26

Compiled By :Gourav Kumar &

Anuj Shanker


3/26

` Indian Cuisine

Indian cuisine is characterized by the

use of various spices, herbs and other

vegetables, and sometimes fruits

grown in India and also for the

widespread practice of vegetarianismin Indian society. Each family of Indian

cuisine includes a wide assortment of

dishes and cooking techniques. As a

consequence, it varies from region to

region, reflecting

the varied demographics of theethnically-diverse Indian subcontinent.


4/26

` South Indian Cuisine

South Indian cuisine is distinguished by a greater emphasis on riceas the staple grain, the ubiquity ofsambarand rasam (a dish in

liquid form prepared with herbs and/or spices, tamarind paste,

turmeric and/or tomato and/or daal, a variety of pickles, and the

liberal use of coconut (particularly coconut oil) and curry leaves.

South Indian Dishes examples:Idli, dosa, vada, bonda, kesaribhaat, upma, hyedrabadi biryani,

poori,etc.


5/26

The Banana TreeThe Banana Tree


6/26

The Banana TreeThe Banana Tree

Mon-Fri

Lunch 11:00 3:00

Dinner 05:00 10:00Sat-Sun

11:00 10:00

Breakfast buffet : 08:00 10:00(Daily)


7/26

Dcor

Logo Placementy Shape Style:The shape would be the concave/flatfor the logo fountain placement.

y Rain bar:The water flow of a fountain is like asheet running down the surface.Without the problem of splashing itwill create a crash of water withinitself that will really make thisfountain stand out.

y

Lighting Option:Top Lighting will emphasize the facefrom the top section of thefountain. This will show off the frontof the fountain & restaurant Logo.


8/26

Ceilings

Ceiling would be of mounted in a grid system of grid

mount.

It will create an effect of luxury and fine dining. 3 Chandeliers made up of brass, glass and pearl will

also be hung .


9/26

Ceiling Design Chandelier Design


10/26

` Floor will be made up of hard wood.

` Design would be of boards and blocks.


11/26

Colour Schemes

Colours in decoration affect the reflection and use oflight in a room, the visual impression of space andother emotive responses.

Restaurant-wallsThe wall of the restaurant will be painted by

chlorinated rubber paint. It is a type of paint which isresistant to moisture, oils and acids. The walls will be

of vibrant green in colour.


12/26

Seating LayoutSeating Layout

Restaurant

6 Tables 30 * 48

1 Round Table 42

1 Square Table 42

1 Square Table 24 * 42

1 Square Table 24 * 48

1 Round dining sofa of 48 diameter 1 Square dining sofa

8 Dining chairs of dual sitting 48 long

6Dining chairs of single sitting


13/26

Restaurant Layout


14/26

Kitchen Layout


15/26

Staff Requirement

Organizational Chart

Owner

RestaurantManager

Asst. RestaurantManager

Captain

Waiter/Waitress

Executive Chef

Sous Chef

Commis

Pantry

GeneralManager


16/26

Staff

General Manager-1

Restaurant Manager-1

Executive Chef-1

sst. manager-2

Sous chef-2

Commis/Cook-6

Captain-4

Waiter/Waitress-6

Pantry- 4


17/26

Duties

Restaurant Manager

Overseeing the day to day operation of the

restaurant including cleaning, floor plan layout, table

settings.

Helping the management staff in hiring, training,

supervising, promoting and firing of the staff.

Working with the chef or cook to determine menuplans on a daily basis, for special events, buffets,

groups or parties.

Purchasing all items including food, beverages,

equipment and supplies.


18/26

Managing all accounts payable and receivable,

handling payroll.

Meeting, greeting and getting feedback fromcustomers.

dvertising and marketing the restaurant within the

community.

Maintain relationships with customers and staff.

Schedule staff work hours and activities.

Make decisions and solve problems concerning

menus and staff.


19/26

Steward

Set table cutlery, serviettes and condimentsbefore the start of meals

Seat the guests when they arrive, take their

orders, and serve food and beverages Familiarize yourself with the menu and

recommend dishes, drinks and wines when takingorders

Clear used cutlery and replace table settingswhen guests leave

Serve individual portions or dishes and refilldrinks when requested.


20/26

Executive Chef

Manage food preparation and cooking.

Ensure that food quality standards are metwith the requirements.

Plan the menu and create new recipes.

Prepare the budget, including projections andlabor costs.

Train the kitchen staff to ensure the food isprepared according to budget and standards.

Perform a regular inventory of food suppliesand equipment.


21/26

Commis

Preparing Salads and sauces

Presentation

Cutting of the raw ingredients. ssisting the head chef.

Receiving deliveries and ingredients to the

kitchen. Making inventories and informing to the head

chef.

Maintaining safety and hygiene standards.


22/26

Job Description

General Manager

o Dealing with the guests queries, complaints.

o To oversee service in the restaurant or diningroom.

o Check the deliveries.

o lso check the standard and portion of theprepared and uncooked food as well as.

o rrange to have equipment used in

restaurant.


23/26

Menu

Masala Vada 4 deep fried pastries madeof split pea flour

`120.00

Mothu Vada4 deep fried pastries made

of split urad flour`120.00

Pl t I li Steamed rice cakes- 4 pieceswith sambhar `120.00

Spinach pakorasGolden fried balls of spinach

and flour`90.00


24/26

Sambhar Thick lentil mixed vegetablesoup

`62.30

Idli SambharLentil soup with 2 rice

dumplings`93.00

Vada SambharLentil soup with 2 deep fried

lentil pastries` 3.

RasamSpicy clear vegetable soup

with tamarind`90.00

Fresh Green SaladCucumber, Onion salad

with ranoh dressing`110.00

Kachumber SaladLettuce, cucumber,

tomatoes & onions withdressing

`110.00


25/26

Plain Dosa Made with fermented lentil& rice flour

`162.30

nion DosaCrepe garnished with grilled

onion`183.00

Andhra DosaCrepe made with moong

bean flour, onion & chillies`193.00

Andhra Masala DosaCrepe stuffed with

vegetable curry`193.00

Rava DosaCrepe made with cream of

wheat & rice flour`193.30

AvialAssorted mixed vegetables

cooked with coconut, yoghurt& spices

`241.00


26/26

Food & Beverage Project

Documents