CAFÉ HOLLYWOOD

8/12/2019 CAF HOLLYWOOD

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C F HOLLYWOOD

FRIDAY, 30th

AUGUST 2013&SATURDAY, 31 st AUGUST 2013


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C F HOLLYWOOD

Its an AMERICAN DINER which paystribute to HOLLYWOOD.

We are looking forward to combine spiritsof Hollywood and food.Our restaurant directly or indirectly is

related to Hollywood be it the ambience.


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WHY DID WE CHOOSE SUCH A THEME FOR THE FESTIVAL???


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A new concept of clubbing peoplesHollywood interest with food andpromoting it.

A casual theme instead of a formal. A new learning Experience for us.Such a kind of Theme and Ambience

has never been thought of or happenein WGSHA.


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Name Designation Name UnderstudyRaj Manchanda Abhik Parihar

Overall Head Kanwarjeet singh OverallUnderstudy

Mohit Rao Sales & MarketingHead

Sanath Shetty Sales & MarketingUnderstudy

Adithya .R Finance Head Gaurav Wadhwa FinanceUnderstudy

Archit.S F & B ProductionHead

Harshal Shyam F & B ProductionUnderstudy

Ayush Mehta F & B ServiceHead

Omkar Gadkari F & B ServiceUnderstudy

Animesh F & B ControlsHead

Gurudutt Nayak F & B ControlsUnderstudy

Sherin Mohan HousekeepingHead

Amita Arora HousekeepingUnderstudy

Prabhakar Rajesh Bakery Head Akshar Malhotra Bakery Understudy

Paras Khanduja Bar Head Ishan Ahluwalia Bar Understudy

Nishkarsh Kriplani F & B SupportHead N/A N/A


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Head Mohit RaoUnderstudy Sanath Shetty

SALES AND MARKETING BUDGET


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Type of cuisine preferred

28%21%

38%

13%0%5%

10%15%20%25%30%35%40%

No.of people who opted

No.of people whoopted


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Price Range

17%

34%41%

8%0%5%

10%15%20%25%30%35%40%45%

Price range ( in Rupees)

Price range ( inRupees)


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Type of Service Style

43%

57%

Formal Casual0%

10%

20%

30%

40%

50%

60%

Service Style

Service Style


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Budget RequirementsTicket Cost

Printing at Rs. 3.30/ticketHence printing for 200 tickets comes to660 rupees.

Poster Cost 1 poster of A3 size to cost Rs. 40 each.Hence 30 copies will come to Rs. 1200.


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Budget Requirements (contd)

Banner4 Banners of 10 ft X 6 ft, with anindividual cost of Rs. 500, come up to

Rs. 2000.

Miscellaneous

Stationary and other miscellaneousprintings to come to around Rs. 540


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AT A GLANCE

Hence total budgetary requirementswill come to about

660+1200+540+2000 = Rs. 4400Since this is the first food fest, Ithink the sales and marketing teamcan step up and attract the newstudents in manipal that should beour prime target.


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Sales Budget

S.No Product Name Quantity Price/Unit TOTAL

1. Tickets 200 Rs. 3.30/- Rs. 660

2. Posters 30 Rs. 40.00/- Rs. 1200

3. Banners 4 Rs. 500/- Rs. 2000

5. Miscellaneous - Rs. 540/- Rs. 540

GRAND TOTALRs.4400


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Tentative SponsorsRemix

New Down Town

Amrapali

Nandini

Stone House

Eye of Tiger


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CAF HOLLYWOOD

F & B SERVICE

DEPARTMENT


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LAYOUT


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COVER DETAILS

TOTAL NO.OF COVERS 96Inside Chaya - 64Corridor - 32

TOTAL NO. OF SERVICE STAFF 24SECTION HEADS/KOTS 6BOTS 5RUNNERS 13


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TYPE OF COVER

Cover1 Fork1 Knife1 High Ball Glass

TableCruet Set.Ketchup.


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SERVICE STAFF

Service Head AYUSH MEHTA

Service Understudy OMKAR G.

Bar Head- PARAS KHANDUJA

Bar Understudy ISHAAN.A


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HIERARCHY

AYUSH MEHTA(SERVICE

HEAD)

(SERVICEUNDERSTUDY) PARAS.K

(BAR HEAD)

(BAR UNDERSTUDY)


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SectionsSection Table

numbersCovers KOT BOT Runners

A A1, A2 ,A3& A4

18 KV APPORVA POORVI SHIBIN, ABHINAV,CHALUKYA

B B1, B2,B3 &B4

18 SAGAR SETH MYTHILI CARNIV,RITWIK,SANATH

C C1, C2, C3 14 KARANCHADDHA

SOO YEONLIM

DHANYA,NIKITA

D D1, D2 & D3 14 SHALINIBOHRA

RATNIKA AMITA,SHREYASH

E E1, E2, E3,E4 ,E5 & E6

32 OMKAR & AKSHAY SETH

PREET &NIKITA

PRANAV,GAVIN,NAVAL, TUSHAR


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KOTS & BOTS WHITE SLIP - To F & B Controls.

PINK SLIP To Accounts.YELLOW SLIP Stays with the server.

ENSURE TABLE NUMBERS AREMENTIONED CLEARLY.

ENSURE TIME OF ORDER IS MENTIONEDCLEARLY.

PLEASE WITRE IN BLOCK LETTERS.MENTION THE QUANTITY CLEARLY.ONLY USE A DOT-PEN. MAKE SURE THECARBON PAPER IN PRESENT BEFORE YOUSTART TAKING THE ORDERS.


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Service Budget

Item Quantity Cost total

Pen 10 5 50

Comment Card Print 250 2 500

Grand total 550


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BEVERAGE SERVICE CYCLE.

BOTS TAKESORDER.

BOT SLIP TOACCOUNTS.

PLACESORDER ATTHE BAR.

COLLECTSORDER ANDSERVES ATTHE TABLE.

UP-SELLING ANDTAKING SECONDTIME ORDERS.


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BILLING CYCLE.WHEN

GUEST ASKSFOR THEBILL.

COLLECT THE BILL FROMACCOUNTS ALONGWITH GUEST

COMMENT CARD.

COLLECT CASH (CROSSCHECK ON THE AMOUNT

PAID) & MAKE SURECOMMENT CARD HAS BEEN

FILLED.

COLLECT CHANGE FROMACCOUNTS-GIVE IT TO THE

GUEST.

THANK THEGUEST FOR

COMING.


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NOTE.KOTS,RUNNERS & BOTS -Guest is always right, if any problems try tosolve them; if cannot then seek for thenearest head.Be polite, always smile and have a goodsense of humor.BOTS to ENSURE the Welcome Drink isserved.

All KOT slips should be going first toaccounts and then F&B Controls.BOT slip to accounts and then bar.


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NOTE.

ENUSRE WATER JUGS ARE ALWAYS FULL.SIDE STATION SHOULD BE WELL

EQUIPPED, SHOULD HAVEENOUGH CUTLERY, CROCKERY

AND GLASSWARE FOR THE 1 ST

TURN-OVER.CLEARANCE SHOULD BE DONE ASFAST AS POSSIBLE.


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ANTICIPATED CHALLENGES.

Set up of Chaya Hall.Delay in service due to variousreasons which requires correct

coordination between controls, kitchenand service.Dish served to the wrong table.Joining tables- table number.KOT handling.Cancelled items.


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STEPS TO IMPROVE OURSERVICE.

Training Classes on service.Briefing about difficulties faced.

Demo Practices.Regular check up on improvements.Set up of Chaya to be complete by 4:00pmTraining on service sequence, menu itemsand pick-up of dishes.Briefing & Debriefing.


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BAR


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PARAS KHANDUJA (BAR HEAD)

ISHAN AHLUWALIA (BARUNDERSTUDY)


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INGREDIENT COST

GREEN LANTERNBUMBLE BEE

CAPTAIN AMERICAFLASH

ESTIMATED REVENUE


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Bar BudgetS.NO

INGREDIENT COST PERKG/LTR

REQUIREDINDENT

AMOUNT

1 KIWI CRUSH RS. 285 2 bottles RS. 570

2 MINT LEAVES RS. 50 2kg Rs.100

3 LEMON JUICE(LEMONEEZ)

RS. 200 1lt Rs.200

4 LEMON RS. 40 2kg Rs.80

5 ICE CUBES Rs.20 20 packets Rs.400

6 SUGAR RS. 34 2 kg RS. 687 MANGO CRUSH RS. 285 2 bottles Rs.570


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Bar Budget Contd..S.NO


REQUREDNDENT

AMOUNT

8 REGULAR TEA RS. 204 1/2KG Rs.102

9 VANILLA ESSENCE RS. 468 100ml Rs.46.8

10 SIPRA RS. 125/7.5lt 15lt Rs.250

11 BLUE CURACAO RS. 1100 700ML Rs.770

12 SINGLE CREAM RS. 150 1lt Rs.150

13 POLO MINT RS. 10 10 Rs.100


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Bar Budget Contd..S.NO


REQUIREDINDENT

AMOUNT

15 PINEAPPLE JUICE RS. 90 3LT Rs.270

16 TOMATO JUICE RS. 100 4lt Rs.400

17 SALT RS. 10 1kg Rs.10

18 PEPPER RS. 500 250gm Rs.125

19 TOBASCO SAUCE RS. 125/bottle 1bottle Rs.125

TOTAL Rs.4336.8

Miscellaneous expenses = Rs.500Total budget required = Rs. 4336.8 + Rs. 500

= Rs. 4836.8


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S FOR THEFOODFEST


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GREEN LANTERNS.NO INGREDIENT REQUIREMENT COST PRICE1 KIWI CRUSH 15 GMS RS. 4.27

2 SIPRA 170 ML RS. 4.59

3 LEMON 12 GMS RS. 0.48

4 CASTOR SUGAR 20 GMS RS. 0.685 LEMONEEZ 2 ML RS. 0.4

6 MINT LEAVES 10 GMS RS. 0.5

7 ICE CUBES 2 ICE CUBES RS. 1

TOTAL RS. 11.92

SELLING PRICE = RS. 40


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BUMBLE BEES.NO INGREDIENT REQUIREMENT COST PRICE

1 MANGO CRUSH 20 GMS RS. 5.7

2 BLACK TEA 10 GMS RS. 2.04

3 WATER - -

4 SUGAR 25 GMS RS. 0.855 CINNAMON POWDER 2 GMS RS. 1.72

6 VANILLA ESSENCE 2 ML RS. 0.93

7 GREEN CHILLI 1 PC (2GM) RS. 0.08

8 ICE CUBES 2 ICE CUBES RS 1

TOTAL RS. 12.32



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CAPTAIN AMERICAS.NO INGREDIENT REQUIREMENT COST PRICE

1 BLUE CURACAO (700MLBOTTLE)

10 ML RS. 9.28

2 SINGLE CREAM 5 ML RS. 0.75

3 PINEAPPLE JUICE 20 ML RS. 1.74 SIPRA 30 ML RS. 0.81

5 POLO MINT 2 PCS RS. 2

6 CRUSHED ICE 2 ICE CUBESCRUSHED

RS. 1

7 MINT LEAVES 5 GMS RS. 0.25TOTAL RS. 15.79



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FLASHS.NO INGREDIENT REQUIREMENT COST PRICE

1 TOMATO JUICE 40 ML RS. 4.4

2 LEMON JUICE (LEMONEEZ) 2 ML RS. 0.4

3 WORCESTERSHIRE SAUCE 2 ML RS. 0.76

4 SALT 3 GMS RS. 0.035 PEPPER 3 GMS RS. 1.5

6 TOBASCO SAUCE 2 ML RS. 0.41

TOTAL RS. 7.5


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SALES FORECAST

DRINKS SELLINGPRICE

COSTPRICE

ESTIMATEDDRINKS TOBE SOLD

ESTIMATEDREVENUE

GREENLANTERN

40 11.92 60 2400

BUMBLEBEE

45 12.32 40 1800

CAPTAIN AMERCA

55 15.79 40 2200

TOTAL 6400


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Kitchen


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Starter

Name of the dish Wings on fireNo. of portions(2 days)

= 120


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Name of the dish Wings on fire = 120

Ingredients Total requirement Cost/kg Total cost

butter 1.5 300 450

flour 3 22 66

pepper 0.06 500 30

paprika 0.03 760 22.8

salt 0.03 12 0.36

garlic powder 0.06 0.06

chicken wings 20 150 3000

oil 15 92 1380

onion 1.2 65 78

garlic 0.15 37 5.55

tomato ketchup 1.35 90 121.5

red chilli 0.25 150 37.5

sugar 0.25 34 8.5

vinegar 1.35 200 270 wc sauce 0.9 155 139.5

pineapple juice 0.45 100 45

total cost 5654.77

cost per portion 23.9 sellin rice 83.7


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Name of the dish Silence of the lamb No. of portions(2 days) = 120

Ingredients Requirement 4 portion Total requirement Cost/kg Total cost

cumin 2.5g 0.075 195 14.625

paprika 2.5g 0.075 760 57

nutmeg 2.5g 0.075 0.075

white pepper0

olive oil 10g 0.3 600 180

Lamb loin 150 gms 4.5 450 2025

maida 250g 4.5 22 99

baking powder 1g 0.03 75 2.25

Yogurt 250 ml 4.5 30 135

oil 0.5 92 46

total cost 2512.95

cost per portion 20.94

selling price 67.01


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Name of the dish Wrap of the titans No. of portions(2 days) = 80


dried chickpeas5 69 345

onion 0.1 65 6.5

garlic 0.06 60 3.6

parsley 0.3 80 24

coriander 0.1 36 3.6

cumin

0.1 195 19.5

flour 0.2 22 4.4

Oil

maida 5 22 110

baking powder 0.02 75 1.5

Yogurt5 30 150

total cost 668.1


selling price 29.22


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Name of the dish Red Hot Chili Wedges No. of portions(2 days) = 80

Ingredients Cost/kg Total cost

Potato 20 20

Oil 92 92

Oil 92 92

flour 22 22

milk

28 28

Amul Proessed Cheese 140 140

finely green chilis 100 100

tobasco sauce 125 125

total cost 619


selling price 79.38


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Main Course

Name of the dish Beef Ventura No. of portions(2 days) = 100


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Name of the dish Beef Ventura No. of portions(2 days) 100


Tenderloin 20 310 6200

oil

Rosemary 0.075 400 30

Whole Garlic 0.6 37 22.2

WC sauce0.45 155 69.75

0

Rosemary 0.3 400 120

Red Wine 2 200 400

Garlic 0.6 90 54

Flour

1.5 22 33

Butter 1.5 300 450

Chicken Stock cubes 30 6 180

0

vegetable oil 0.09 92 8.28

onion 4.5 65 292.5

cream0.9 150 135

black peppercorns 0.2 500 100

mushrooms4.5 50 225

total cost 8319.73


selling price 277.02

Name of the dish Cloudy with a chance of Meatballs

No. of portions(2 days) = 80
http://www.bbc.co.uk/food/peppercornhttp://www.bbc.co.uk/food/peppercornhttp://www.bbc.co.uk/food/peppercornhttp://www.bbc.co.uk/food/onionhttp://www.bbc.co.uk/food/vegetable_oil


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eggs in nos 40 3 120

milk in l 3 28 84

bread, crumbled 60 slices 0

whole chicken 15 140 2100

onion 3 65 195

parsley 0.2 80 16

garlic 0.04 90 3.6

salt 0.1 12 1.2

pepper 0.05 500 25

olive oil 0.3 600 180

onion 3 100 300

garlic 0.6 90 54

sugar 0.1 34 3.4

salt 0.2 12 2.4

oregano 0.1 0.1

basil 0.05 140 7

easpoon black pepper 0.025 500 12.5

Tomatoes 10 32 320

omato paste 2 65 130

spaghetti 5 180 900

Parmesan cheese 1 bottle 400 400

total cost 4854.2


selling price 181.7

Finding Nemo


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Name of the dish No. of portions(2 days) = 60

Ingredients Requirement per portion Total requirement Cost/kg Total cost

Basa fish fillet 180 11 350 3850

Lemon zest 30gms 0.6 80 48

Basil 45gms 0.9 140 126

oil 1.5 92 138

Blackpepper 60 gms

0.5 500 250

Lemonjuice 60ml 2 50 100

Yoghurt 1000gms 6 30 180

Sweet chilli sauce 30ml 1 180 180

Tobassco 45gms 0.9 125 112.5

Parsley 30gms 0.6 80 48

total cost 5032.5




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Name of the dish Shashilik Redemption No. of portions(2 days) = 120


paneer 0.16 20 220 4400

onion 0.05 6 65 390

ricolored bell peppers0.1 12 36 432

garlic 0.01 0.6 90 54

green chillies0.01 0.6 100 60

fresh curd

0.1 12 30 360

carom seeds powder 0.025 0.6 150 90

red chilli powder 0.025 0.15 188 28.2

turmeric powder 0.025 1 40 40

lemon juice 0.008 1 50 50

ginger 0.6 100 60

total cost 5964.2



Name of the dish The Italian Job

No. of portions(2 days) = 40


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p ( y )


Potatoes 0.15 1.5 20 30

Carrots 0.15 1.5 36 54

Green Beans0.15 1.5 40 60

Spinach 0.15 1.5 30 45

Red chilli powder 0.005 0.05 188 9.4

Ginger 0.002 0.02 100 2

Basil 0.002 0.02 140 2.8

Salt 0.005 0.05 12 0.6

bread 0.15 1 30 30

Tomatoes 0.2 2 32 64

Onions 0.15 1.5 65 97.5

Garlic 0.006 0.06 100 6

Red Chilli powder 0.003 0.03 188 5.64

Ground Pepper 0.003 0.03 500 15

Salt 0.005 0.05 12 0.6

garlic 0.02 100 2

spaghetti 3 180 540

total cost 964.54


selling price 84.39

Name of the dish THE MEDALLION No. of portions(2 days) = 80


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Potato 0.1 8 32 256

Zuchini 0.02 1.6 70 112

Onion 0.02 1.6 65 104

Garlic 0.005 0.4 90 36

Carrot 0.015 1.2 37 44.4

Paneer 0.05 4 220 880

Oregano 0.005 0.4 460 184

Thyme 0.005 0.4 0.4

Rosemary 0.005 0.4 0.4

bread crumb 0

Vinegar 1 26 26

Paprika 0.5 760 380

Garlic 0.3 90 27

Coriander 0.2 36 7.2

Salt 0.5 12 6

Pepper 0.2 500 100

Milk 4 28 112

Flour 0.2 22 4.4

Butter 0.2 300 60

total cost 2339.8


selling price 102.3

NAME OF THE DISH SALAD NO OF PORTIONS(2 DAYS ) 150


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NAME OF THE DISH : SALAD NO .OF PORTIONS(2 DAYS ) : 150

Ingredients Requirement for 4 portions Total Requirements(In Kgs) Cost per kg Total cost

onion 50 3 65 195

bellpepper 25 1 80 80

lettuce 25 1.5 130 195

red cabbage 25 1 85 85

salt 5

pepper 5 0.2 500 100

cherry tomato 20 1 110 110

olive oil 50 0.3 600 180

vinegar 50 0.2 26 5.2

TOTAL

950.2

COST PER PORTION

6.33

SELLING PRICE


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Name of the dish Potato wedges No. of portions(2 days) = 140


Potatoes 20kgs 20 400

oil 5ltr 92 460

salt 300gms 12 3.6

white pepper powder 250 gms 140 35

Total cost = 898.6


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Name of the dish jacket potatoes No. of portions(2 days) = 100


Potatoes 10 20 200

garlic 500 90 45

salt

pepper

total cost: 245


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BAKERY


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TEAM

MRIGAPANCHALI

AKSHAR (understudy)

AISHWARYADIVITEKJAAP

YOHAANELIZABETHTULSI


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ALLOCATED BUDGET-Rs. 6500


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THE RED CARPET!!

Chocolate andVanilla FlavoredRed Velvet CakeWith Mocha CreamIcing!


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9 Inch cake(should yield 10 slices 118gm portions) INGREDIENTS QTY Cost/kg(in Rs) Cost/portion(Rs)Shortening 113 gm 270 30.51Sugar 192 gm 34 6.52Vanilla extract 15ml 234 3.51Eggs 2 nos 3 each 6

Cocoa (cadbury) 25 gm 1000 25

Red food cover 120 mlSalt 15gm 12 0.3Buttermilk 240ml 30 7.2All purpose flour 320 gm 28 8.96Baking soda 20gm 30 0.6

White vinegar 25ml 25 0.625Chocolate (garnish)/portion 10gm 290 2.9Total 92.12

Cost per portion 9.21 A


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THE DARK KNIGHT!!!

Chocolate MousseWith Peanut Butter

Crunch

Served In FreshlyMade Waffles

I g di t Q tit C t/k (i R ) C t/ ti (R )


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Ingredients Quantity Cost/kg(in Rs) Cost/portion(Rs) Eggs 1 3 each 3 Heavy cream 80ml 145 11.6 Dark chocolate (chopped) 150gm 290 43.5 Sugar 10gm 34 3.4 Creamy peanut butter 20gm 2000 10

Total cost 71.5

Peanut brittle garnish /portion 12g 110 & 34 0.94 A

Cost/ portion 18.81

Waffle recipe (serves 8 cones)

Egg 1 3 each 3

Salt 2gm 12 0.002Sugar 115.5g 34 3.93Flour 150g 28 4.2

Total cost 11.32 BCost/ portion 1.4

Cost per portion of entire dish A + B =20.21


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CASINO ROYALE !!!

Classic CharlotteRoyale Served

Along With RumFlambed Fruits

Yield - 10 portions 100gm each


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Yield 10 portions , 100gm each

Ingredients Quantity Cost/kg(in Rs) Cost/portion(Rs)Bavarian creamMilk 225ml 27 6.07

Vanilla essence 10ml 468 4.68Egg yolks 2nos 3 each 6Sugar 150gm 34 5.1Gelatin pwdr 10 gm 400 4Whip cream 200gm 375/2ltrs 63.28Jelly 8.57g 300 2.57

Total cost 91.7Total cost per portion 9.17 A

Roll CakeEggs (seperated) 5nos 3 each 15Sugar 150gm 41 6.15Vanilla essence 5ml 468 2.34Oil+water 20 +20 90 (oil only) 1.8Flour 150gm 28 1.57 Strawberry jam 150gm 375 53.57

Total cost 80.43Total cost per portion 8.04 B


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FLAMBEED FRUITS (serves 10 ) (18 gm each)

Ingredients QuantityCost/kg(in Rs) Cost/portRum 30 ml 55/180ml 9Mixed fruits 150 gPineapple 50g 26Muskmelon 50g 30Papaya 50g 24Total cost 13.16Total cost per portion 1Cost per portion of entire dish A + B+ C

BAGUETTE


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(ACCOMPANIMENT TO MAINCOURSE)

INGREDIENTSQTY Cost/kg(in Rs) Cost/portion(Rs) QTY for 120 p

FLOUR 500g 28 14 3000g 84Yeast 10 g 70 0.7 60.0g 4.2Salt 10g 12 0.12 60.0g 0.72Water 300ml 1800ml

Total cost 14.82 88.92(yield = 2 baguettes)1 portion =2 slices1 baguette = 20slicesTotal portions to be made is 120 PORTIONSie. 12 baguettes


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ITEM C.P (Rs.) S.P (Rs.) NO. OF PORTIONS TOTAL NO. OF PODAY 1 DAY 2

RED CARPET14.66 73 30 30 60 58.34 3THE DARK KNIGHT20.21 90 50 50 100 69.79CASINO ROYALE18.52 85 45 45 90 66.48 5

GRAND M.R (Rs.)16462.6LEGENDC.P : COST PRICE S.P : SELLING PRICER.S : RUPPEESM.R : MARGINAL REVENUEFOOD COST -20% of S.P.


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Food & beverage -controls

Team


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Team

Animesh Ravindra- F&B Controls Head Gurudutt Nayak- F&B Controls Understudy Anindya Chaudhary Reuben Thomas


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Controls

BudgetSketch pen (Black) 3Chart paper (white ) 5

Pencil (Pack ) 1

Eraser 3Scale 2

Sharpener 1

Cardboard box 4

Cello tape (transparent &brown )

3

Total Budget 300

S O P


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S.O.P.

There will be 2 people standing at the kitchenfrom the controls team.

The service personnel will give the KOT, we willmark the table number on the chart. The KOT will be passed to the kitchen. When the food arrives it is handed over to the

service personnel and the table number is struckoff.


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HOUSEKEEPING

Head :- Sherin MohanUnderstudy:- Amita Arora


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THEME:-Hollywood classicsuperstars


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DUTIES OF HOUSEKEEPING

CREATING A PLEASANT AMBIENCEOF THE RESTAURANT WITHREGARDS TO THE THEME.DESIGNING THE FOOD MENU AND

THE BAR MENU. ARRANGING FOR CLEANLAUNDERED LINEN TO BE USED INTHE RESTAURANT.

MAINTAINING THE LOOK OF THERESTAURANT THROUGHOUT THESERVICE.


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Material needed for decoration

Printed postersCardboard and thermocol sheet forentrance decoration

Chart paper for the poster of classicHollywood hero's


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Centre piece


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Menu card


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Entrance of the cafe


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Classic


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ClassicHollywood

hero's Posterson the walls


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ITEM PRICE/UNIT(Rs) QUANTITY TOTALPRICE(Rs)

Housekeeping Budget


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PRICE(Rs)Centre piece(plywood)

400 1(no,2/2ft) 400

Menu Printing 15 80 1200

Cardboard 22 30(nos) 660

Chart paper 10 20(nos) 200

Paint 100 2(box) 200

Marker 25 5(nos) 125

ITEM PRICE/UNIT(Rs) QUANTITY TOTALPRICE(R )


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PRICE(Rs)

Sketch pen 20 4(nos) 80

Glue 100(half liter) 3(nos) 300

Thermocol sheet 28 15(nos) 420

Two way tape 25 3(nos) 75

Spray paints 150 2(nos) 300

Cutter 20 3(nos) 60

Paint brush 22 3(nos) 66


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ITEM PRICE/UNIT(Rs) QUANTITY TOTALPRICE(Rs)

Miscellaneous(transportation,paper pins,insulationtape etc )

500

Ribbon 20 3(nos) 60Ice-creamsticks

40 1(pack) 40

Glitter 40 6(packets) 240

Grand total4,926

B d


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Budget

Total cost = Rs.4926


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Food And BeverageSupport

R l f F&B S t D t t


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Role of F&B Support DepartmentTo have complete co-ordination with all theoperational departments.To maintain smooth movement of the cutleryand crockery.

To maintain the hygiene standards of therestaurant.To arrange for the basic general requirementsof the restaurant.

To ensure on time turnover for cutlery andcrockery.To keep the restaurant surroundings neat andclean.


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Items Required


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Items Required

Items QuantitySalver 15 nos.

Napkin holder 20 nos.

Ice-cream scooper 1 no.Water jugs 15 nos.

Tables 20 nos.

Cruet set 20 nos.

Toothpick holders 7 nos.

Items Required


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q

Items QuantityShaker 2 nos.

Bar mat 1 no.

Ice box 2 nos.

Ice Crusher 1 no.

Squeezer 1 no.

Shooter glass 140 nos.

Pilsner glass 50 nos.Martini glass 50 nos.

Indent Cost


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Item Quantity Price (per unit) Total price

Paper Napkin 15 packets Rs. 20 Rs.300

Garbage bags 20 nos. Rs.6 Rs.120

Straws 3 Pkts Rs.30 Rs.90

Toothpick 10 boxes Rs.13 Rs.150

Swizzle sticks 1 pkt Rs.25 Rs. 25

Soap oil 3ltr Rs.20 Rs.60

Scrubber 10 packet Rs.30 Rs.300

Indent Cost


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Item Quantity Price (per unit) Total price

Tote box(rent)

8 nos. Rs.50 per day Rs. 800

Shamiyana 5 nos. 200 per day Rs.2000

Ice cubes 30 packets Rs.18 Rs.540

Ice slabs 4 nos. Rs.40 Rs.160

Gloves 1 packet Rs.151 Rs.151

Staffing 2 Persons 600 per person 1200

Grand total Rs. 5896

udget


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g

Total indent cost = Rs. 5896 Miscellaneous expenses = Rs.500

Total food and beverage supportbudget = Rs. 6396


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ACCOUNTS DEPARTMENT


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Accounts Budget


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Accounts BudgetMaterials Required:

Chart paper : 10*3 = Rs 30Bill Book : 30*4 = Rs 120Petty Cash : 100*2

50*420*510*10 = Rs 600

Total = Rs 750

Overall Budget( Caf Hollywood)


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Overall Budget( Caf Hollywood)DEPARTMENTS BUDGET

Sales & Marketing 4400

Service 550

Bar 4900

Hot Kitchen 38800

Bakery 6500

Housekeeping 5000

F&B Controls 300

F&B Support 6400

Accounts 750

Total 67600

Estimated Average Selling Prices


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Estimated Average Selling Prices

Starters : Rs 64.83

Main Course : Rs 191.89

Bakery : Rs 83

Bar : Rs 46.66


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Estimated average revenue per


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person

Taking into account that a guestconsumes a starter, a main course, Idessert, 1 mocktail

The average revenue : 300

Estimated average total revenue


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Estimated average total revenue

Based on the data from the averagerevenue per person and the averageturnover ,

Estimated revenue is :300* (96*1.6)

= Rs 46,080

For both days is Rs 92,160

Breakeven Point


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Breakeven Point

Taking Rs 300 as the average revenueper person and taking 30% of it as cost.Contribution is Rs 210Fixed Costs are 15900Notional costs are 6400

Therefore breakeven is 22300/210=20.78%

CAFÉ HOLLYWOOD

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