DECLARATION I, the undersigned Mr. Mulia Brijesh T.,A student of SYBBA hereby declare that this project report work presented in this report is my own my work and has been carried out under the supervision of Mr. Sawan Rupala of R. P. Bhalodia College, Rajkot. This work has not been previously submitted to any other university for any examination. Date: ______ ___________ Place: ______ (Mr. Mulia Brijesh) 1
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DECLARATION
I , the unders igned Mr . Mul ia Br i j e sh T . ,A s tuden t o f
SYBBA hereby dec la re tha t th i s p ro jec t r epor t work p resen ted in
th i s r epor t i s my own my work and has been ca r r i ed ou t under the
superv i s ion o f Mr . Sawan Rupa la o f R . P . Bha lod ia Col lege ,
Ra jko t .
Th i s work has no t been p rev ious ly submi t t ed to any
o the r un ive rs i ty fo r any examina t ion .
Da te : ______ ___________
Place : ______ (Mr . Mul ia Br i j e sh)
1
ACKNOWLEDGEMENT
I f ee l g rea t p leasure to p resen t th i s P ro jec t r epor t
be fo re you . I hea r t i ly thankfu l to the en t i r e pe r son . Th i s i s he lped
me in gu idance and co l l ec t ing necessa ry in fo rmat ion .
I am very much thankfu l to manager Mr . Ras ikbha i
Pa te l , and employees o f the “Pa te l v iha r r e s tauran t s -a mul t i
cu i s ine” who have p rov ided and su f f i c i en t gu idance and necessa ry
in fo rmat ion abou t the un i t which I am incorpora ted in th i s r epor t .
I express my deepes t sense o f g ra t i tude toward our
co l l ege Mr . Sawan Rupa la who has gu ided me in p repar ing p ro jec t
r epor t . I am a l so thankfu l to our co l l age s t a f f member and my
c lassmates who have he lped in co l l ec t ing t rue and necessa ry
in fo rmat ion and p rov ided adequa te and t rue gu idance dur ing
p repar ing p ro jec t r epor t .
Date : __________ __________
Place : __________ (Mr . Mul ia Br i j e sh)
2
PREFACE
As a pa r t o f our s tud ies the indus t r i a l t r a in ing f rom the
p r inc ipa l s tudy po in t o f v iew i s ve ry impor tan t fo r BBA s tuden t .
As pe r the cur r i cu lum by the Saurash t ra Univers i ty , i t
i s compulsory to have a Serv ice bas indus t ry ’ s v i s i t in SYBBA and
indus t r i a l v i s i t r epor t . The a im of th i s t r a in ing i s to ge t look o f
wha t we s tudy in the c lass room s tudy would no t he lp to g rasp the
en t i r e knowledge . Hence p rac t i ca l knowledge i s necessa ry .
Th i s r epor t con ta ins a l l the de ta i l s l ea rned by me a t the
bes t o f my e f fo r t s . I hope the repor t se rves the purpose as
r equ i red .
3
INDEX
S r . N o P a r t i c u l a r s P a g e N o .
1 G e n e r a l i n f o r m a t i o n 5
2 S e r v i c e s 1 2
3 F o o d & B e v e r a g e 1 8
4 M a r k e t i n g D e p a r t m e n t 2 6
5 F i n a n c e D e p a r t m e n t 3 8
6 P e r s o n n e l D e p a r t m e n t 4 7
7 S W O T A n a l y s i s 5 9
8 F u t u r e P l a n 6 2
9 S u g g e s t i o n s 6 4
1 0 C o n c l u s i o n s 6 5
1 1 B i b l i o g r a p h y 6 7
4
General Informatio
n
5
GENERAL INFORMATION
His to ry & Deve lopment
Company a t a g lance
Loca t ion purpose
Size o f the o rgan iza t ion
Form of the o rgan iza t ion
6
HISTORY & DEVELOPMENT
The PVR was es tab l i shed in the yea r 1980 , and became
one o f the mos t f amous res tauran t s in the Ra jko t . At tha t t ime the
se rv ices p rov ided by the PVR i s too l e s s . And the workers o f the
PVR were on ly 10 . Now a day the i r r e sources a re o f human i s more
than 50 .
PVR has come long was s ince i t s smal l beg inn ing and
i s now one o f the mos t f amous and mos t r e spec ted res tauran t in the
Ra jko t .
In 1999 , they made one ano ther b ranch a t na t iona l
h ighway 8 -B.and i t i s a l so a r esor t .
7
GENERAL INFORMATION
NAME OF THE HOTEL
THE PATEL VIHAR RESTURANTS
YEAR OF THE ESTLABLISHMENT
The ho te l was s t a r t ed in the yea r 1980 At Ra jko t a s
THE PATEL VIHAR RESTRANTS
LOCATION
THE PVR i s s i tua t ing a t Ra jko t . Th i s company i s sp read ou t in 500
square mete r s
ADDRESS
Near re l i ance pe t ro l pump,
Kuwadva road ,
Ra jko t -360003 .
Na t iona l h igh way 8 -B
Nawagam
Rajko t -360003 .
TELEPHONE &FAX NO.
8
FORM OF THE ORGANIZATION
The fo rm of o rgan iza t ion i s jo in t Hindu fami ly .
PROMOTERS
Kanubha i Pa te l
Ghanshyambha i Pa te l
Ras ikbha i PAte l
9
LOCATION PURPOSE
Selec t ion o f loca t ion i s ve ry impor tan t f ac to r fo r any
bus iness un i t . Because once i t would se lec t , i t w i l l no t to be
change eas i ly . The bus iness in su i t ab le a rea o r a p roduc t ion in
‘ indus t r i a l e s t a te ’ i s ve ry use fu l too l fo r p roduces o r indus t ry to
inc rease p ro f i t ab i l i ty o r dec rease cos t o f p roduc t ion .
One o f exper t in th i s f i e ld remarks , “The loca t ion o f
p lan t shou ld be f i e ld in such a manner tha t peop le in te res ted in
th i s success , can se l l goods mos t p ro f i t ab i l i ty and can manufac tu re
wi th l eas t expend i tu re . ”
THE PVR i s s i tua ted a t Kuwadva road , Near the AAN
Pe t ro l Pump, Ra jko t . Th i s company s i tua ted hea rs fo r some reasons
a re as fo l lows .
At na t iona l h igh way 8B
Near Ranchod Ashram
Jus t 3 KM away f rom Bus S ta t ion
Jus t 1 .5 Km away f rom Ra i lway s t a t ion
10
SIZE OF ORGANIZATION
Accord ing to Ind ian company ac t , the re th ree main
types o f indus t ry
SMALL SCALE
MEDIUM SCALE
LARGE SCALE
The PVR has under the ca tegory o f ‘MEDIUM SCALE’ .
FORM OF ORGANIZATION
The main bus iness fo rm of o rgan iza t ion i s fo l lows .
SOLE PROPRIETOR CONCERN
PARTNERSHIP FIRM
JOINT STOCK COMPANY
The PVR has under the ca tegory o f So le p ropr ie to r sh ip concern .
11
Service Departme
nt
12
SERVICE DEPARTMENT
In t roduc t ion
Serv ices p rov ided
Serv ices o f f ron t o f f i ce
13
INTRODUCTION
WHAT SERVICE MEANS?
Serv ice has go t d i f fe ren t mean ing o r can be unders tood
in d i f fe rence ways .
From the above a l l mean ing any mean ing can be
cons ide red o r i s app l i cab le fo r the se rv ice company . Bu t the
p re fec t mean ing wi l l be o r can be the combina t ion o f a l l the
mean ings .
“The act ion o f he lp ing someone working for
someone , sys tem supply ing a publ ic need & ready to ass i s t
someone when required”
THE PVR i s pe r fec t ly su i t ab le wi th th i s mean ing
because i t he lps pub l i c by p rov id ing i t s f ac i l i t i e s , by g iv ing i t s
f ac i l i t i e s , by sa t i s fy ing pub l i c needs and a l so ready to ass i s t them
whenever r equ i red .
14
SERVICES
A se rv ice i s the mos t impor tan t pa r t and major key fo r
the success o f any un i t . Wi thou t a se rv ice , marke t ing canno t be
imag ined . Se rv ice i s one too l in the hands o f the marke t ing
th rough which i t g ives l i f e to a l l marke t ing p rogram. So , the main
respons ib i l i ty o f the marke t ing would be to know i t s se rv ice we l l
and to t ake p roper se rv ice dec i s ion .
BIRTHDAY PARTY:
I f some one wan ts ce lebra te B i r thday in THE PVR,
they a re p rov id ing b ig ha l l fo r pa r ty and a r range the even t . They
p rov ided mus ic to the pa r ty , and a l so a r range fo r co ld -dr ink and
food to the members o f pa r ty so ; pe r son can ge t bo th en te r t a inment
and food .
MARRIGE PARTY:
Some one wan ts to a r range a mar r i age pa r ty . They
hand le the even t ; they p rov ide food & o the r se rv ices and a l so
p rov ide mus ic and o the r f ac i l i t i e s .
15
DANCE PARTY:
I f the fes t iva l o f “Chr i s tmas” and “new year” they
p rov ide a l l the types o f en te r t a inment to the a l l cus tomers . Se rv ice
l ike mus ic , dance f loor o the r many types o f se rv ices to ce lebra te
f es t iva l .
MEETING & CONFERENCE HALL:
They a re p rov id ing bus iness ha l l fo r mee t ing &
confe rence . I f any pe rson wan ts to a r range bus iness mee t ing they
a l low them.
By th i s way , THE PVR prov ides va r ious se rv ices to
the i r cus tomers . They t ry to p rov ide a l l the types o f se rv ices to the
cus tomer so cus tomers don’ t f ee l t roub le h imse l f . They th ink tha t
BEST QUALITY SERVICES prov ided to cus tomer i s the i r
r e spons ib i l i t i e s .
16
SERVICES OF FRONT OFFICE
Services of the front off ice
“The ac t ion o f he lp ing someone work ing fo r someone ,
sys tem supp ly ing a pub l i c need & ready to ass i s t someone when
requ i red”
THE PVR i s pe r fec t ly su i t ab le wi th th i s mean ing
because i t he lps pub l i c by p rov id ing i t s f ac i l i t i e s , by g ib ing i t s
f ac i l i t i e s , by sa t i s fy ing pub l i c needs and a l so ready to ass i s t them
whenever r equ i red .
Advance book ing : Through d i rec t con tac t , By
Mai l , By
D i rec t Te lephone Contac t
Par ty Ground Booking : Di rec t con tac t
17
Food &BeverageDepartme
nt18
19
FOOD & BEVERAGE DEPARTMENT
In t roduc t ion
Types o f food
Types o f lunch & Dinner
Tab le se rv ice
Qua l i ty con t ro l
Spec ia l r aw mate r i a l
S to rage
20
INTRODUCTION
The key depar tment o f ho te l i s food depar tment . I f the
ve ry n ice se rv ice i s p rov id ing by se rv ice depar tment bu t the food
i s no t tha t much good . The cus tomer does no t p re fe r tha t
r e s tauran t .
In the food & beverage depar tment , they have to
making c lean ing everyday . They have to use bes t i t ems fo r making
food . They have to t a s t e qua l i ty and t ry to main ta in qua l i ty , the
main cooks hav ing exper ience and ab i l i ty to make bes t food .
THE PVR hav ing we l l k i t chen and cook i s ab le &
exper ience . Every day use bes t i t em fo r su rv ive cus tomer . They
make l i s t o f i t em tha t they needed . They a re a lways go ing to
purchase qua l i ty p roduc t .
21
TYPES OF FOOD
THE PVR i s mul t i cu i s ine res tauran t . There i s a mul t i
type o f food . They p rov ide vege ta r i an . They a re p rov id ing
d i f fe ren t food d i shes . The ob jec t ive o f ho te l i s to p rov ide bes t
food & bes t qua l i ty to i t s cus tomer .
They p rov ided fo l lowing food d i shes
Guja ra t i
Ka th iyawadi
Pun jab i
Sou th Ind ian
Cont inen ta l
Fas t food
22
TYPES OF LUNCH & DINNER
The p r ice i s ma t te r depend ing upon the pe r son . I t de fe r
f rom person to pe r son . The p r i ce id depend ing on the bas i s o f food
which pe r son se lec t s to ea t?
The pe r son se lec t fo l lowing lunch . They have to pa id
amount . In th i s lunch , menu i s f ix ing , food i s un l imi ted .
Bus iness lunch & d inner
Ord ina ry lunch & d inner
Spec ia l lunch
Fes t iva l lunch & d inner
Par ty lunch & d inner
23
TABLE SERVICE
They a re p rov id ing se rv ice to the i r cus tomer . They a re
p rov id ing soup to dese r t se rv ice . When any cus tomer came in
res tauran t they g ive them welcome dr ink . Af te r g iv ing we lcome
dr ink they g ive menu and a f t e r se lec t ing menu by cus tomer . They
p rov ide cus tomer se lec ted food wi th in in 20 minu tes . Af te r i t
cus tomers wan t any th ing , they p rov ided i t to them.
24
QUALITY CONTROL
THE PVR i s ma in ta in ing qua l i ty by exper ience &
exper t pe r son . They never compromise to i t s qua l i ty & se rv ices .
They a lways t ry to i t s l eve l bes t .
Good raw mate r i a l
Main ta in qua l i ty by exper ience employee
Food make by exper ience man
Spec ia l d i shes make by exper t man
SPECIAL ROW MATERIAL OF FOOD
Every ho te l has some spec ia l ma te r i a l which i s no t use
by any one o f i t s compet i to r
F resh vege tab les
F resh ingred ien t s
25
STORAGE
THE PVR i s hav ing s to rage depar tment in which they
a re s to re d i f fe ren t r aw mate r i a l some of them have long pe r iod l ike
15 day to changes , some of them have ve ry shor t pe r iod i . e . da i ly .
The s to re keeper examine s to re a f t e r eve ry 15 days th i s
s toke i s o i l , sugar , t ea , co f fee . And o the r s tock examines s to re da i ly
bases i . e . f r e sh vege tab le , mi lk .
Af te r examine by s to rekeeper , he make a l i s t o f th ings
tha t wi l l be needed and g ive to purchase manager , purchase
manager t ake fo rm cash ie r and purchase th ing l i s t ed in l i s t .
The s to re keeper has to v i s i t s to rage depar tment and
check the s tock o the rwise i t i s c rea te d i f f i cu l ty fo r cooks . And
mismanagement i s p lace . Bu t THE PVR has p roper management o f
food & beverage depar tment . I t i s s t r eng th o f the un i t .
26
MarketingDepartme
nt
27
MARKETING DEPARTMENT
In t roduc t ion
Objec t ive o f marke t ing
Marke t ing mix
Produc t mix
Pr ic ing po l i cy
Promot ion mix
Marke t r e sea rch
Adver t i sement
Sa les p romot ion
Compet i to r s
28
INTRODUCTION
In th i s g loba l economy, marke t ing management
occup ies a s ign i f i can t p lace whe ther i t i s a new f i rm or i t i s an
es tab l i shed un i t . In th i s combat ive wor ld every concern
o rgan iza t ion ob jec t ive , an e f f i c i en t & e f fec t ive o rgan iza t ion o f
marke t ing depar tment i s a p r ime cond i t ion .
Marke t ing occup ies an impor tan t pos i t ion in the
o rgan iza t ion o f bus iness un i t . Wi thou t p roper marke t ing the
company canno t ach ieve i t s goa l . Accord ing modern marke t ing
concep t , " marke t ing s t a r t s wi th the p roduc t s idea and ends wi th
cus tomer ’ s sa t i s fac t ion .”
Accord ing to Phi l ip Kot ler , “Marke t ing i s the p rocess
o f p lann ing , and execu t ive the concep t ion , p r i c ing p romot ion and
d i s t r ibu t ion o f goods ideas to c rea te exchang ing wi th t a rge t g roups
tha t sa t i s fy cus tomer and o rgan iza t ion ob jec t ive .”
The concep t o f marke t i s ve ry much impoten t in
marke t ing . The American Market ing Assoc ia t ion de f ines “A
marke t a s the aggrega te demand o f the po ten t i a l buyer fo r
p roduc t / se rv ice .”
I t i s sa id tha t wi thou t e f f i c i en t marke t ing o f the goods ,
even though we wi l l c rea te bes t p roduc t , bu t we canno t se l l i t .
29
OBJECTIVE OF MARKETING
In the bus iness , each &every ac t iv i ty hav ing some
ob jec t ive . In tha t manner marke t ing has a l so some ob jec t ives . And
THE PVR’s ob jec t ives a re a s fo l lows .
To f ind new and f resh cus tomers and sa le the i r company
p roduc t .
Try to make good and qua l i ty p roduc t .
To p rov ide success fu l d i s t r ibu t ion to cus tomers .
To sa le the i r goods in new a reas and make new cus tomers and
sa t i s fy o ld cus tomers .
30
Price
Promotion
Place
Product
MARKETING MIX
“Marke t ing mix i s the se t o f marke t ing too l s tha t the
f i rm uses to pursue i t s marke t ing ob jec t ive in the t a rge t marke t”
- Phi l ip Kot ler
The bas i s o f marke t ing opera t ion i s the co-ord ina t ion
o f four key va r iab les namely ,
Produc t
P r i ce
P lace
Promot ion
4P`S of Marketing
31
PRODUCT MIX
Produc t mix i s the l i s t o f a l l p roduc t o f fe red fo r sa le
by a company . I t i s de f ined as “The compos i t e o f p roduc t o f fe red
fo r sa le by a f i rm or a bus iness un i t . ”
The p roduc t mix o f a company has two charac te r i s t i c s : -
Dep th
Wid th
Depth depends on the number o f p roduc t s i t ems wi th in
each p roduc t l ine .
Wid th depends on the number o f p roduc t s g roup o f
p roduc t s l ine wi th in the company .
THE PVR has p roduc t wid th in food d i shes . I . e .
Mexican , Tha i , I t a l i an , Pun jab i , Ch inese , & con t inen ta l i t ems .
THE PVR has p roduc t wid th a l so in Room. I . e . f ami ly
t ab les , execu t ive t ab les , ac rooms , coup le rooms .
32
PRICING POLICY
Pr ic ing i s a ve ry c r i t i ca l dec i s ion in marke t ing
management . I t i s a p r i ce regu la to r o f p roduc t ion , d i s t r ibu t ion and
consumpt ion o f goods . P r i c ing s t r a tegy de te rmines the f i rm’s
pos i t ion in the marke t .
P r i c ing dec i s ion has s t r a teg ic impor tance in any
en te rp r i se . I t means dec i s ion o f de te rmin ing p r i ce o f a p roduc t .
P r i ce can be de f ined as the exchange va lue o f the goods o r se rv ices
in the t e rms o f money . The p r i ce o f p roduc t s shou ld be de te rmined
in such a mat te r so as to o f fe r a r easonab le amount o f p ro f i t to the
manufac tu re r , a r easonab le remunera t ion to midd le man and the
maximum sa t i s fac t ion to the consumers .
Pr ice i s an impor tan t e l ement in the marke t ing
mix . The po l i cy i s on ly fac to r tha t genera te r evenue o the r f ac to r
a re expense . P r i ce i s on ly revenue genera te e l ement . So p ro f i t s
depend upon the p r i ce .
Whi le dec id ing the p r i ce o f p roduc t , fo l lowing
fac to r s a re cons ide red as cos t :
Cos t o f r aw mate r i a l
Wags pa id
Elec t r i c i ty expenses
Es t ima t ing cos t
Other cos t
33
PROMOTION MIX
The marke t ing mix ac t iva tes o r p roduc t p lann ing and
d i s t r ibu t ion a re pe r fo rmed main ly wi th in bus iness o r be tween a
bus iness and the member o f i t s d i s t r ibu t ion channe l s . However ,
though i t s p romot iona l ac t iv i t i e s , a f i rm communica tes d i rec t ly
wi th po ten t i a l cus tomers and as we l l we see , i t i s no t a s imple
p rocess .
Bas ica l ly , p romot ion i s a a t t empt to in f luence , and
more spec i f i ca l ly p romot ion i s an e lement in an o rgan iza t ion
marke t ing mix tha t se rves to in fo rm, pe r suade and remind the
marke t o f the p roduc t and the o rgan iza t ion se l l ing i t , i n hopes o f
in f luenc ing the rec ip ien t ‘ s f ee l ing , be l i e f o r behav io r .
“Promot ion cons i s t s o f those ac t iv i t i e s tha t a re
des igned to b r ing a company goods and se rv ices to the favorab le
a t t en t ion o f cus tomer”
There a re four fo rms o f p romot ion a re as fo l lows .
Persona l Se l l ing
Adver t i s ing
Sa les P romot ion
Publ ic i ty And Pub l ic Re la t ion
THE PVR makes a p romot ion ac t iv i ty . So they can
inc rease the vo lume of sa les and ea rn ing maximum prof i t .
34
MARKET RESEARCH
Marke t ing resea rch i s a sys temiz ing ga the r ing
record ing and ana lyz ing the da te abou t the marke t ing p rob lem to
fac i l i t a t e dec i s ion making .
Thus , marke t ing resea rch concen t ra tes on the s tudy o f
p roduc t p lann ing , adver t i s ing and sa les p romot ion , d i s t r ibu t ion ,
s t ruc tu re , marke t ing s t r a teg ies , marke t ing compet i t ion , buyer ’ s
behav io r and a t t i tude in the marke t ing p lace .
THE PVR i s NOT h igh qua l i ty bus iness ho te l . The
ho te l o f fe r s cons i s t en t ly h igh s t andard o f f ac i l i ty and
accommodat ion . There fo re THE PVR i s one o f the bes t r e s tauran t s
in the Ra jko t .
35
ADVERTISEMENT
Adver t i sement i s one o f the mos t e s sen t i a l tha t i s
ca r r i ed on by mos t o f the companies . The main purpose o f every
o rgan iza t ion i s to p romote sa les and fo r th i s purpose each and
every o rgan iza t ion use adver t i sement .
Adver t i sement can de f ine as “Mass , pa id
communica t ion p resen ta t ion and p romot ion o f goods , se rv ice o r
ideas by an iden t i f i ed sponsor , i t i s pa id communica t ion , because
the adver t i s ing has to pay fo r the space o r t ime in which h i s
adver t i s ing .”
I t i s a modern bus iness word and in modern bus iness
wor ld no bus iness can su rv ive wi thou t adver t i sement . So
adver t i sement i s mus t .
Adver t i s ing i s no th ing bu t a pa id f rom of non-persona l
p resen ta t ion o r p romot ion o f ideas , goods o r se rv ices by an
iden t i f i ed sponsor .
The adver t i sement a t THE PVR i s ma in ly media l ike
Pr in t Media l ike newspapers , magaz ines , t r ade journa l s e t c .
36
SALES PROMOTION
Now, day in compet i t ion a re sa les p romot ion ac t iv i t i e s
become mos t power fu l in any o f the o rgan iza t ion to p romote the
sa le? The Grand Regency a l so t r i e s i t bes t fo r sa les p romot ion .
THE PVR g ives d i scoun t on the i r r egu la r cus tomer .
They a re a l so p rov ide g roup package on food , they p rov ide
d i scoun t on some spec ia l even t . They a re do ing sa les p romot ion
ac t iv i ty by th i s way .
37
COMPITITORS
In the marke t have many ho te l s bu t some ho te l have
ve ry good qua l i ty & repu ta t ion in c i ty . THE PVR i s one o f them.
In shor t pe r iod THE PVR makes good va lue in the marke t bu t
compet i to r s s t i l l t oday .
The owner o f THE PVR does no t be l i eve in compet i t ion
and a l so no t compete wi th compet i to r s bu t we known tha t in every
f i rm has compet i to r . These a re fo l lowing .
Green land res tauran t s
Tempta t ions
Lord’s banque t
Sager r es tauran t
38
FinanceDepartme
nt
39
FINANCE DEPARTMENT
In t roduc t ion
Financ ing p lann ing
Financ ia l sources
Cap i ta l s t ruc tu re
Management o f work ing cap i t a l
Management o f f ixed asse t s
Prof i t
Accoun t
40
INTRODUCTION
Finance i s the l i f eb lood o f the bus iness . I t i s
imposs ib le to run a bus iness wi thou t f inance . In every func t ion o f
bus iness need f inance . In th i s way the f inance i s impor tan t ro le in
bus iness .
“F inance i s l ike an a rm or l e f t e i the r you use i t o r
loose i t ” .
F inanc ia l management i s tha t manage rea l ac t iv i ty ,
which i s concerned wi th the p lann ing and con t ro l l ing o f the f i rms
f inanc ia l s r ecourses . A capab le f inanc ia l management can l ead the
un i t to the pa th o f h igh ly p ro f i t ab i l i ty wi th l imi ted f inanc ia l
tu rn ings .
F inanc ia l management i s r e spons ib le fo r e s t ima t ion o f
f inanc ia l r e sources ; the i r p rocurement and the i r app l i ca t ion in a
manner in which they he lp the en te rp r i se g row accord ing to we l l -
de f ined ob jec t ives .
Al l the ac t iv i t i e s r equ i res f inance fo r the i r
implementa t ion l ike to es tab l i sh a bus iness , to buy row mate r i a l s
and mach ines , to make p roduc t ion , to pay wages , sa la r i e s , to
marke t the p roduc t s e t c .
41
FINANCIAL PLANNING
Plann ing i s ve ry necessa ry fo r the smooth runn ing o f
the bus iness . P lann ing means dec id ing in advance wha t i s to be
done .
F inanc ia l p lann ing means dec id ing in advance the
f inanc ia l ac t iv i t i e s to be ca r r i ed on to ach ieve the bas ic ob jec t ive
o f the f i rm. The success o r f a i lu re o f any bus iness en te r p r i ce
depends up on the fo rmat ion o f f inanc ia l p lann ing i f the f inanc ia l
p lann ing i s p repa id ca re fu l ly , accura te ly and wi thou t any fau l t ,
t han en te r p r i ce wi l l ge t success in i t ’ s bus iness . I f invo lves the
se t t ing o f ob jec t ive and iden t i f i ca t ion o f the va r i ab le a f fec t ing the
ob jec t ive .
In THE PVR, they a l so a re do ing f inanc ia l p lann ing .
The top management does the f inanc ia l p lann ing every yea r .
42
FINNACIAL PLANNING
Sources o f f inance mean tha t f rom where to co l l ec t
funds and f rom where money comes fo r indus t r i e s and a l so a t
somet ime in which way i t comes a t the t ime o f r equ i rements .
Genera l ly the re a re two source o f f inance i . e .
In te rna l Sources
Exte rna l Sources
THE PVR has bo th in te rna l sources and ex te rna l
sources o f f inance .
43
CAPITAL STRUCTURE
Capi ta l s t ruc tu re i s a ve ry impor tan t dec i s ion fo r the
company . Here the company de te rmines the fo rmat ion o f cap i t a l o r
mix o f d i f fe ren t types o f long t e rms funds .
Cap i t a l s t ruc tu re re fe r s to the compos i t ion o f long
t e rms sources o f funds as deben tu res , long t e rms deb to rs ,
p re fe rence sha re cap i t a l , equ i ty sha re cap i t a l and re ta ined ea rn ings
i . e . r e se rve and su rp lus .
F ixed asse t s : 15 c ro res
Cur ren t a s se t s : 5 l acs
Reserves : 15 l acs
Bor rowed cap i t a l : 45 l acs
.
44
MANAGEMENT OF WORKING
CAPITAL
Working cap i t a l r e fe r s to the funds locked up in
mate r i a l s , work ing p rogress , f in i shed goods , r ece ivab le and cash ,
e t c . s ince th i s a s se t a re known as cur ren t a s se t s , in ve ry s imple
t e rms , “work ing cap i t a l may be de f ined as cap i t a l inves ted in
cur ren t a s se t s”
Accord ing to Hoag land , “work ing cap i t a l i s dec re t ive
o f tha t cap i t a l which i s the f ixed . Bu t the more common use o f the
work ing cap i t a l i s to cons ide r i t a s the d i f fe ren t be tween the book
va lue o f the cur ren t a s se t s and cur ren t l i ab i l i ty” .
Work ing cap i t a l p lays as an impor tan t ro le in any
o rgan iza t ion . The management o f work ing cap i t a l i s done in such a
way so tha t the f i rm dose no t f aces f inanc ia l c r i ses because o r the
sec recy o f f inanc ia l wi l l c rea te d i s tu rbance in the work ing o f the
un i t .
In THE PVR work ing cap i t a l i s Rs . 5 , 00 ,000 . They
manage work ing cap i t a l a s the month ly bas i s .
45
MANAGEMENT OF FIXED CAPITAL
Management o f f ixed asse t s i s ve ry impor tan t in any
o rgan iza t ion . F ixed asse t s o f a company a re the pe rmanen t cap i t a l
o f the company . They a re he lped in the p roduc t ion p rocess . They
can be used yea r by yea r fo r a long pe r iod o f t ime , they mus t be
checked . A l a rge f ixed asse t does no t mean tha t the f i rms a re ve ry
we l l bu t the re mus t be p roper use o f f ixed asse t s .
There mus t be p roper and appropr ia te p rov i s ion fo r
deprec ia t ion o f on f ixed asse t s . The f inanc ia l manager i s
r e spons ib le fo r ma in ta in ing p roper management o f f ixed asse t s .
F inanc ia l manager has to t ake p roper dec i s ion fo r the inves tment
in f ixed asse t s .
The to ta l f ixed asse t s o f THE PVR i s Rs . 15 , 00 , 00 ,000 / - on ly .
46
PROFIT
Over and above the o the r ob jec t ive o f a bus iness the
bas ic ob jec t ives o f any o rgan iza t ion i s mak ing p rof i t . The en t i r e
ex i s t en t s o f the bus iness depend on i t s p ro f i t ab i l i ty . P ro f i t ab i l i ty
o f a f i rm means cons i s t r a t io and pe rcen tage o f to ta l p ro f i t ea rned
on an annua l bases . I t i s a lways obse rve to be we l l ma in ta in ing in
every f i rm.
THE PVR has success fu l ly in ea rn ing a p ro f i t o f 30% on ly .
ACCOUNT
THE PVR main ta ins i t s accoun t s doub le en t ry sys tem
and accoun t ing i s compute r i zed and i t i s g iven a con t rac t to a th i rd
pa r ty who manages whole accoun t ing sys tem.
47
PersonnelDepartme
nt48
49
PERSONNEL DEPARTMENT
In t roduc t ion
Recru i tment & Se lec t ion
Tra in ing
Personne l r ecord
Wages & Sa la ry Admin i s t ra t ion
Employee Benef i t s
T ime Keep ing Sys tem
50
INTRODUCTION
The main componen t i a l o rgan iza t ion i s the i r employee
an o rgan iza t ion requ i res the se rv ices o f i t s employees to ach ieve i s
goa l s . There fo re human resources a re the mos t ev iden t pa r t o f an
o rgan iza t ion .
“Personne l management i s the p lann ing , o rgan iz ing ,
d i rec t ion , con t ro l l ing o f the p rocurement , deve lopment ,
compensa t ion , in tegra t ion and mal ignance o f peop le o f the purpose
o f con t r ibu t ion to o rgan iza t ion , ind iv idua l and soc ia l goa l . ”
-EDWARD FLIPPO
Personne l management i s concerned wi th manag ing
peop le a t work . Al l the ac t iv i ty o f the un i t a re in i t i a t ed and
de te rmined by the employees , who make up p lan t s , ins t i tu t ions o r
o f f i ces . Al l these a re up p roduc t ive wi thou t employees . Thus ,
pe r sonne l management covers the management o f employees a t a l l
l eve l .
An o rgan iza t ion may be manufac tu r ing f i rm, a bus iness
concern , an insurance company , a government agency , soc ia l
o rgan iza t ion , hosp i t a l a un ive rs i ty , a pub l i c schoo l , r e l ig ious t rus t
o r even fami l i e s . I t may be smal l o r l a rge , s imple o r complex , i t
needs to manage the e f fo r t s o f the humans engaged in i t and to
d i rec t them towards o rgan iza t ion miss ions and goa l s .
The in te rna l depar tment s t ruc tu re o f pe r sonne l
depar tment va r i es wide ly f rom one company to ano the r ; the
pe r sonne l depar tment has to func t ion as a medium to es tab l i sh
hea l thy re la t ionsh ip be tween the management and the employee .
51
RECRUITMENT & SELECTION
RECRUITMENT i s the p rocess o f a t t r ac t ing , po ten t i a l ,
qua l i f i ed a competen t employee wi th requ i red charac te r i s t i c and in
p roper quan t i ty .
“Recru i tment i s the p rocess o f f ind ing and a t t r ac t ing
capab le app l i can t s fo r employment the p rocess beg ins wi th the new
rec ru i t a re sough t and ends when the i r app l i ca t ion a re submi t t ed
the resu l t i s a poo l o f app l i can t s f rom which new employee a re
se lec ted”
In s imple t e rms rec ru i tment i s unders tood as the
p rocess o f sea rch ing fo r ob ta in ing app l i can t fo r job , f rom among
whom the r igh t peop le can be se lec ted .
Recru i tment i s the p rocess o f se lec t ing e f f i c i en t &
t rus twor thy employees who a re wi l l ing to app ly fo r the job .
Recru i tment a ims to deve lop & main ta in p roper manpower
resources .
There a re main ly th ree method o f r ec ru i tment a re a s
fo l lows :
DIRECT METHOD
INDIRECT METHOD
THIRD PARTY METHOD
52
There a re va r ious sources o f r ec ru i tment which a re as above
Sources o f recru i tment
Internal recru i tment External recru i tment
Presen t Employee Adver t i sement
Employee Refe r ra l s Trade /p rofess ions
a s soc ia t ion
Formal Employee Employment exchange
Prev ious app l i can t Campus rec ru i tment
Consu l t an t s
THE PVR rec ru i t s f rom in te rna l sources fo r r ec ru i tment
l ike Formal Employee , Employee Refe r ra l s . And i f i t i s no t
se lec ted they a re go ing fo r adver t i s ing in loca l news paper .
53
SELECTION
The ob jec t ive o f se lec t ion p rocess i s to de te rmine
whe ther an app l i can t mee t s the qua l i f i ca t ion fo r a spec i f i c job & to
choose the app l i can t who i s mos t l ike ly to pe r fo rm wel l in job .
Th i s in fo rmat ion i s acc rued in a number o f s t eps o r
s t ages . I t i s a ve ry compl ica ted and i t i s genera l ly based on the
na tu re and t echno logy o f the un i t . I t i s concerned wi th secur ing
re levan t in fo rmat ion abou t an app l i can t l ike educa t ion , da te o f
b i r th , age and h i s qua l i f i ca t ion e tc .
“Se lec t ion i s the p rocess o f choos ing the ind iv idua l
who posses the necessa ry sk i l l s , ab i l i ty and pe rsona l i ty to
success fu l ly f i l l spec i f i c job in the o rgan iza t ion”
“Se lec t ion i s the p rocess o f p ick ing ind iv idua l f rom
pu l l o f app l i can t s wi th necessa ry qua l i f i ca t ion .”
54
Selec t ion process
Selec t ion i s a p rocess by which the qua l i f i ed pe r sonne l
can be chosen f rom the app l i ca t ion se lec t ion i s p rocess in the hand
o f management to ge t qua l i fy and d i squa l i fy app l i can t by va r ious
methods . In THE PVR se lec t ion p rocess i s be ing worked as under .
In te rv iew
Pre l iminary Se lec t ion
Fina l Se lec t ion
55
TRAINING
Tra in ing i s the ac t o f inc reas ing the knowledge and
sk i l l o f an employee fo r do ing a pa r t i cu la r job ; i t i s a co rner s tone
o f sound management . I t makes the employees and t echn iques o f
p roduc t ion more e f fec t ive . Apar t f rom th i s , i t enab les employees to
deve lop and r i se wi th in the o rgan iza t ion and inc rease the i r marke t
va lue , ea rn ing power and secur i ty .
“Tann ing and deve lopment r e fe r to impor t ing o f
spec i f i c sk i l l s , ab i l i t i e s and knowledge and pe r fo rmance o f
employee .”
An every ins t i tu t ions o r o rgan iza t ion t r a ins the i r
worker a f t e r se lec t ion o f the pe r son . Tra in ing i s a t echn ique by
which a management a l so ge t s in fo rmat ion tha t , th i s employee i s
r igh t fo r the job o r no t .
THE PVR i s g iv ing t r a in ing to new employees by
sen io r . They a re p lann ing fo r g iv ing t r a in ing to employee in o the r
b ranch .
56
PERSONNEL RECORD
In pe r sona l r ecord , compete up to da te in fo rmat ion i s
ma in ta ined abou t employees . Every un i t have record book fo r
employees in which record in fo rmat ion abou t employee , l eave ,
p romot ion , pun i shed men e tc .
THE PVR has record book o f employees . These record
books a re as fo l low.
At tendance reg i s t e r
Sa la ry -wages reg i s t e r
Casua l l eave reg i s t e r
Bonus reg i s t e r
57
WAGES & SALARY
Wages and sa la ry i s one o f the impor tan t func t ions fo r
o rgan iza t ion as we l l a s s t a f f work ing in i t . I t i s mot ive the pe r son
to e f fec t ive , so i t i s mos t impor tan t work .
In THE PVR ho te l wages & sa la ry i s to be pa id on
month ly bas i s . They pay sa la ry to the i r employee on 7 t h i n every
month .
EMPLOYEE BENEFIT
In today companies g ives benef i t s to the i r worker o r
employ . THE PVR ho te l p rov ides fo l lowing fac i l i t i e s .
Fes t iva l g i f t
Bonus
Loan
Prov iden t Funds
Over t ime
Vehic le
58
TIME KEEPING SYSTEM
Time keep ing sys tem fo r a one pe r son o r a f i rm shou ld
deve lop an e f fec t ive t ime keep ing sys tem.
Each un i t mus t have i t s own t ime keep ing sys tem.
S ince t ime mus t fo r every company to measure the regu la r i ty o f i t s
employee . In t ime keep ing sys tem the a r r iva l and l iv ing o f
employees a re r ecorded .
THE PVR has a TWO sh i f t o f du t i e s . The employees o f
th i s company CAN`T en joy one o f f -day in a week . Bes ide they can
NOT a l so en joy the fes t iva l ho l idays .
59
SWOTAnalysis
60
SWOT ANALYSIS
S.W.O.T . ana lys i s i s a too fo r aud i t ing an o rgan iza t ion
and i t s env i ronment . I t i s the f i r s t s t age o f p lann ing and he lps
marke te r s to focus on key i s sue . Ones key i s sues have been
iden t i fy the feed in to marke t ob jec t ive . SWOT s tands fo r
S t reng th
Weakness
Oppor tun i ty
Threa t s
S t reng th and Weaknesses a re in te rna l f ac to r .
Oppor tun i ty and Threa t s a re ex te rna l f ac to r .
SWOTAnalysis
Strengths
Weakness
Opportunity
Threats
61
St reng ths :
o Wel l manner s t a f f
o Bes t loca t ion
o Rates o f food
Weakness :
o Vehic le Pa rk ing
o High way
Oppor tun i ty :
o New HOTEL a t ka lawad road .
Threa t s :
o RMC
o Hote l c rys ta l
o Garden res tauran t s
o Tempta t ion
62
FuturePlan
63
FUTURE PLAN
In 2009 , THE PVR wants to e s tab l i sh new ho te l a t
ka lawad road nea r love t emple , wi th the f ive s t a r f ac i l i t i e s .
In cur ren t r e s tauran t s , they wan t to make one b ig ha l l
fo r the confe rence .
64
Suggestions
65
SUGGESTIONS
Though the workers a re we l l manner , they a re a l so
i r r espons ib le , i r r egu la r and a l so ind i sc ip l ine in the i r work so
manager o f the un i t has to be a le r t to the i r work and t ry to t ake
mot iva t iona l ac t ion to reduce the p rob lem wi th workers .
As THE PVR i s no t focused o adver t i sement o f the i r
se rv ice . THE PVR shou ld make more adver t i sement .
66
Conclusion
67
CONCLUSION
I v i s i t ed THE PVR a t Ra jko t . They have made good
work in pas t and ach ieved the i r g rea t name I and today they a re
mar ina t ing i t ve ry e f fec t ive ly I th i s way , we can say tha t fu tu re i s
qu i t e b r igh t and good .
In PVR the re la t ion be tween employee and employer
a re ve ry good and ha rmonious . I en joyed ve ry much wi th the s t a f f
o f the un i t .
For be t t e r fu tu re and g rea t success in new ho te l , my a l l
good wishes a lways wi th PVR. I wish them fo r be t t e r ach ievement .