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8/7/2019 Food & Beverage Project
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Food & Beverage ProjectFood & Beverage Project
SOUTH- INDIAN
RESTAURANT
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Compiled By :Gourav Kumar &
Anuj Shanker
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` 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.
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` 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.
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The Banana TreeThe Banana Tree
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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)
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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.
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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 .
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Ceiling Design Chandelier Design
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` Floor will be made up of hard wood.
` Design would be of boards and blocks.
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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.
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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
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Restaurant Layout
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Kitchen Layout
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Staff Requirement
Organizational Chart
Owner
RestaurantManager
Asst. RestaurantManager
Captain
Waiter/Waitress
Executive Chef
Sous Chef
Commis
Pantry
GeneralManager
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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
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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.
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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.
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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.
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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.
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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.
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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.
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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
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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
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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
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