RESEARCH PROJECT REPORT

ONONSPECIALITY RESTAURANTSPECIALITY RESTAURANT

OF INDIAOF INDIA

INDEX

Cover Page

Index

Guide Certificate

Acknowledgement

Objective

Methodology

Study

Data Analyses

Limitation

Executive Summery

Conclusion

Bibliography

OBJECTIVE OF THE STUDY

The current research was aimed at determining the

approach being adopted by the Role of specialty

restaurants in Five Star Hotels The research

focussed on the following major issues –

To study the Role of Specialty Restaurants in Five

Star Hotels.

To determine the strenger of specialty

restaurants in Five Star Hotels.

RESEARCH METHODOLOGY

The research was exploratory in nature and the

open ended interview method was adapted. The

survey focused on the quality and processes,

method selection and customer knowledge strategy

to gauge the status of high class specialty

restaurants. Managers of these organizations were

interviewed to understand the practices adopted by

them. Also customers were interviewed to

understand the services and the target market. A

sample size of 50 was taken for this purpose. These

interviews explored the following issues:

1. What are the various service initiatives

undertaken by the firm?

2. What are the customer perceptions?

3. What is the target market of these restaurants?

4. The growth of the high class specialty restaurants

in Delhi.

SPECIALITY RESTAURANTS IN INDIA

Mughlai, Chinese, ContinentalMughlai, Chinese, Continental or food from the or food from the

South…South… they're all available. Recent years have they're all available. Recent years have

witnessed a marked proliferation of eating places, alongwitnessed a marked proliferation of eating places, along

with bold introductions of different kinds of menus towith bold introductions of different kinds of menus to

cater to the sensitive palates and aesthetic sensibilitiescater to the sensitive palates and aesthetic sensibilities

of a progressively demanding public. Whatever one feelsof a progressively demanding public. Whatever one feels

like having, the choices are wide. like having, the choices are wide. Mughlai, Chinese,Mughlai, Chinese,

Continental, food Continental, food from thefrom the Northwest Frontier, Northwest Frontier,

SouthSouth Indian food, delicacies from the coastal states of Indian food, delicacies from the coastal states of

India, a India, a variety of salads, fast-food creations,variety of salads, fast-food creations,

piping hot Punjabi food, bar-be-cued sizzlers,piping hot Punjabi food, bar-be-cued sizzlers,

Turkish delights, the unusual flavors of cuisineTurkish delights, the unusual flavors of cuisine

perfected in beautiful Kashmir, Tibetan food,perfected in beautiful Kashmir, Tibetan food,

dishes from Japan-dishes from Japan-one just has to name it and it shallone just has to name it and it shall

served, for, in matters of taste, India offers a virtuallyserved, for, in matters of taste, India offers a virtually

unlimited choice as did Aladdin's lamp. unlimited choice as did Aladdin's lamp.

Between them, the deluxe and five-star hotels, exclusiveBetween them, the deluxe and five-star hotels, exclusive

and popular restaurants, and the busy and popular restaurants, and the busy dhabasdhabas (the (the

humble Indian forerunners of modern restaurants)humble Indian forerunners of modern restaurants)

provide fare that would tempt the most fastidious ofprovide fare that would tempt the most fastidious of

NawabsNawabs (noblemen) or gourmets living in times when (noblemen) or gourmets living in times when

the culinary arts had reached a peak and feasts hadthe culinary arts had reached a peak and feasts had

become a measure of class, style and social status.become a measure of class, style and social status.

Reaching out to the large section of people who preferReaching out to the large section of people who prefer

their food spicy, steaming hot, prepared from freshtheir food spicy, steaming hot, prepared from fresh

ingredients instead of those from the cold storage, is aingredients instead of those from the cold storage, is a

class of hotels which falls in between the restaurantsclass of hotels which falls in between the restaurants

mentioned above and wayside eating joints (calledmentioned above and wayside eating joints (called

dhabas in the north) in terms of décor and prices. Thedhabas in the north) in terms of décor and prices. The

taste and quality of their food rivals the best anywhere.taste and quality of their food rivals the best anywhere.

Somehow, the good, wholesome food they offer and theSomehow, the good, wholesome food they offer and the

earthy, matter-of-fact surroundings touch a deep chordearthy, matter-of-fact surroundings touch a deep chord

inside one and awaken soft feelings of nostalgia forinside one and awaken soft feelings of nostalgia for

another time, another place. Lately, in keeping withanother time, another place. Lately, in keeping with

public tastes, the emphasis has been on being different,public tastes, the emphasis has been on being different,

on combining cuisine with innovative surroundings. Buton combining cuisine with innovative surroundings. But

these dhabas, though original, true and authentic, arethese dhabas, though original, true and authentic, are

not the place for those who are squeamish aboutnot the place for those who are squeamish about

surroundings.surroundings.

DelhiDelhi, being the capital, offers most variety, though the, being the capital, offers most variety, though the

larger influence of Punjabi food is obvious.. Delhilarger influence of Punjabi food is obvious.. Delhi

specializes in heavy curries and Tandoori items apartspecializes in heavy curries and Tandoori items apart

from the traditional makki ki rotis (flat bread preparedfrom the traditional makki ki rotis (flat bread prepared

from corn) and sarson ka saag (prepared from fresh,from corn) and sarson ka saag (prepared from fresh,

green mustard leaves). Apart from this the Delhi crowdgreen mustard leaves). Apart from this the Delhi crowd

loves to eat and eating joints are the most frequentedloves to eat and eating joints are the most frequented

places of entertainment or family outings. As a result,places of entertainment or family outings. As a result,

eating out in Delhi is no problem; eating joints areeating out in Delhi is no problem; eating joints are

spread through the nook and corner of the city. Fromspread through the nook and corner of the city. From

five stars to the dhabas Delhi abounds in them. Thefive stars to the dhabas Delhi abounds in them. The

Dhabas here are the most developed and frequent.Dhabas here are the most developed and frequent.

Delhi and MumbaiDelhi and Mumbai are cities where eating out isn't are cities where eating out isn't

mere social activity or necessity, but an obsession thatmere social activity or necessity, but an obsession that

knows no barriers, They are cities of food lovers whoseknows no barriers, They are cities of food lovers whose

appetites and culinary curiosity have given rise toappetites and culinary curiosity have given rise to

myriad specialty restaurants and local cuisine eateriesmyriad specialty restaurants and local cuisine eateries

that cater to every palate and budget. that cater to every palate and budget.

Mumbai Mumbai is a true potpourri of is a true potpourri of culturescultures and influences and influences

and, hence, one will find restaurants serving cuisineand, hence, one will find restaurants serving cuisine

from all over the country that have integratedfrom all over the country that have integrated

themselves into the local food stream so well that theythemselves into the local food stream so well that they

too are considered local specialty restaurants. Mumbai,too are considered local specialty restaurants. Mumbai,

however, has quite a few restaurants and eateries thathowever, has quite a few restaurants and eateries that

by virtue of their cuisine, location, history or ambience,by virtue of their cuisine, location, history or ambience,

make dining out in this city a truly unique experience. make dining out in this city a truly unique experience.

The gastronomic array that one encounters along theThe gastronomic array that one encounters along the

coast comprises fish, crabs, prawns and lobsters,coast comprises fish, crabs, prawns and lobsters,

coconut and pork. If one starts the journey at the famedcoconut and pork. If one starts the journey at the famed

Gateway of India in Gateway of India in MumbaMumbai, one is engulfed almosti, one is engulfed almost

instantly by the Chinese, Portuguese, Goan, Parsee,instantly by the Chinese, Portuguese, Goan, Parsee,

Continental, Bengali, Gujarati, Kutchi, Mangalorean,Continental, Bengali, Gujarati, Kutchi, Mangalorean,

Punjabi and Irani restaurants. Mumbai's restaurantsPunjabi and Irani restaurants. Mumbai's restaurants

reflect the character of the city in many ways: being areflect the character of the city in many ways: being a

city which houses people from each and every state, thecity which houses people from each and every state, the

food is distinctive in the manner in which materials andfood is distinctive in the manner in which materials and

ingredients are used. One can crown it with certainingredients are used. One can crown it with certain

specialties associated only with the city-local pomfretspecialties associated only with the city-local pomfret

(red pomfret), Bombay duck, shell fish, Parsee dhansak(red pomfret), Bombay duck, shell fish, Parsee dhansak

and, of course, the inevitable pao bhajis, roadsideand, of course, the inevitable pao bhajis, roadside

sandwiches, bhel-puris all washed down by somesandwiches, bhel-puris all washed down by some

scrumptious all-flavor ice cream dished out in one of thescrumptious all-flavor ice cream dished out in one of the

Parsee dairies.Parsee dairies.

Moving down further Moving down further south to Goasouth to Goa and the music and the music

begins to play. Fish dominates the platter here, beingbegins to play. Fish dominates the platter here, being

cooked and eaten in every conceivable manner; one cancooked and eaten in every conceivable manner; one can

have it fried, can curry it, pickle it, dry it or just roast ithave it fried, can curry it, pickle it, dry it or just roast it

on coals… one can get fish at street corners, makeshifton coals… one can get fish at street corners, makeshift

stalls or in regular markets, and, if one so desires, onestalls or in regular markets, and, if one so desires, one

can hire a boat and go fishing. If fish isn't exactly one'scan hire a boat and go fishing. If fish isn't exactly one's

strong point, one can try some of these: sorpotel takesstrong point, one can try some of these: sorpotel takes

pride of place at every Goan feast-diced pork cooked inpride of place at every Goan feast-diced pork cooked in

red masala ground in toddy vinegar. Vindaloo (garlicred masala ground in toddy vinegar. Vindaloo (garlic

liquor) is a specialty made of either diced pork or beef. Aliquor) is a specialty made of either diced pork or beef. A

pungent gravy, it is usually eaten with rice. Then therepungent gravy, it is usually eaten with rice. Then there

is the choric, the Goan sausage. Made from pickled porkis the choric, the Goan sausage. Made from pickled pork

with a high concentration of spices, especially redwith a high concentration of spices, especially red

chilies, vinegar and palm feni, it is stuffed in tripe (whichchilies, vinegar and palm feni, it is stuffed in tripe (which

is not eaten) before being smoked on a wood fire. Goa isis not eaten) before being smoked on a wood fire. Goa is

literally dotted with eating places, of which theseliterally dotted with eating places, of which these

seaside resorts outdo each other with a variety ofseaside resorts outdo each other with a variety of

restaurants. restaurants.

Continuing the drift Continuing the drift southwards,southwards, one comes across the one comes across the

beautiful beautiful Kankan landscape of MangaloreKankan landscape of Mangalore. It is a. It is a

small city with its built-in harbor dominated by sea gulls,small city with its built-in harbor dominated by sea gulls,

which peck impudently at the prawns laid out to dry forwhich peck impudently at the prawns laid out to dry for

hundreds of yards all over the beaches. Mangaloreanhundreds of yards all over the beaches. Mangalorean

curries, with a variety of fish, are extremely pungentcurries, with a variety of fish, are extremely pungent

and quite an experience.and quite an experience.

Eating out in Eating out in ChennaiChennai is a great experience and is a great experience and

provides a glimpse of the unique lifestyle of the city.provides a glimpse of the unique lifestyle of the city.

Tamil Nadu is famous for its hospitality and its deepTamil Nadu is famous for its hospitality and its deep

belief that serving food to others is a service tobelief that serving food to others is a service to

humanity. Yet it was only a decade or so ago that Southhumanity. Yet it was only a decade or so ago that South

Indian food was to become popular in hotels andIndian food was to become popular in hotels and

restaurants. Until then, most hotels served North Indianrestaurants. Until then, most hotels served North Indian

or even Chinese and Continental cuisine but theor even Chinese and Continental cuisine but the

mouthwatering rasam and the pungent chutneys weremouthwatering rasam and the pungent chutneys were

absent from the menu. Specialty restaurants in all priceabsent from the menu. Specialty restaurants in all price

brackets serving South Indian food are springing up allbrackets serving South Indian food are springing up all

over the country. over the country.

There are endless varieties of dosas, plain, butterThere are endless varieties of dosas, plain, butter

masala, Mysore masala, rava dosa, rava masala dosa,masala, Mysore masala, rava dosa, rava masala dosa,

and some specials. The dosa is a fantastic dishand some specials. The dosa is a fantastic dish

originating from South India, which is made of a batteroriginating from South India, which is made of a batter

of rice and pulse. It is crisp, thin, and roasted with someof rice and pulse. It is crisp, thin, and roasted with some

fresh butter. When it is stuffed with potatoes, it is calledfresh butter. When it is stuffed with potatoes, it is called

masala dosa. It is served with a spicy dish calledmasala dosa. It is served with a spicy dish called

sambhar. In most places in Chennai, the sambhar is asambhar. In most places in Chennai, the sambhar is a

little too spicy, and in some places, it is simply plain withlittle too spicy, and in some places, it is simply plain with

lesser proportion of masala or spices. Another item islesser proportion of masala or spices. Another item is

the idli, which is steamed. Uttapam is another dish,the idli, which is steamed. Uttapam is another dish,

which has many varieties.which has many varieties.

BengalBengal is a gourmet's paradise. From the ubiquitous is a gourmet's paradise. From the ubiquitous

joints in paaras (neighborhoods) to swank five-stars, it isjoints in paaras (neighborhoods) to swank five-stars, it is

a multi-course voyage-an adventure in the realm ofa multi-course voyage-an adventure in the realm of

taste and authenticity. Bengali food is not easilytaste and authenticity. Bengali food is not easily

available elsewhere in the country. Bengalis eatavailable elsewhere in the country. Bengalis eat

everything with their fingers. They believe that nothingeverything with their fingers. They believe that nothing

is better than one's own sensitive fingers to pick out theis better than one's own sensitive fingers to pick out the

bones of fish like Hilsa or Kol. A basic Bengali mealbones of fish like Hilsa or Kol. A basic Bengali meal

consists of rice, pulses, vegetables and fish. Whetherconsists of rice, pulses, vegetables and fish. Whether

there are five dishes or fifty, the most important part ofthere are five dishes or fifty, the most important part of

eating Bengali food is eating each dish separately with aeating Bengali food is eating each dish separately with a

little bit of rice. The meal is very interesting as the bitterlittle bit of rice. The meal is very interesting as the bitter

vegetables are eaten first. Then comes dal (lentil)vegetables are eaten first. Then comes dal (lentil)

accompanied by fritters of fish and vegetables. After thisaccompanied by fritters of fish and vegetables. After this

comes vegetable curry and it is followed by fish curry orcomes vegetable curry and it is followed by fish curry or

macher jhol (a thin stew) and other fish preparations.macher jhol (a thin stew) and other fish preparations.

Meat always follows fish and, after meat, chutneyMeat always follows fish and, after meat, chutney

provides the refreshing touch of tartness to make theprovides the refreshing touch of tartness to make the

tongue anticipate the sweet dish. At the end, paantongue anticipate the sweet dish. At the end, paan

(betel leaf) is served, which acts as a mouth freshener(betel leaf) is served, which acts as a mouth freshener

and aids digestion. Among the local fast food, one is theand aids digestion. Among the local fast food, one is the

jhaalmudi and the other is puchkaa (golgoppas outsidejhaalmudi and the other is puchkaa (golgoppas outside

Bengal). Jhaalmudi consists of puffed rice (mudi) spicedBengal). Jhaalmudi consists of puffed rice (mudi) spiced

with lemon and coriander and mixed with peanuts andwith lemon and coriander and mixed with peanuts and

chopped onions.chopped onions.

BUKHARA

FACT FILEFACT FILE

Cuisine:Cuisine:

NORTH WEST FRONTIER

Covers:Covers:

104+26 PDR (TOTAL-130)104+26 PDR (TOTAL-130)

Timings:Timings:

LUNCH -1230 TO 1445 HRS

DINNERDINNER- 1900 TO 2345 HRS- 1900 TO 2345 HRS

Location: Location:

LOBBY LEVELLOBBY LEVEL

TEL.EXTN:TEL.EXTN:

1972/29511972/2951

ABOUT BUKHARA ABOUT BUKHARA

TALKED ABOUT THE WORLD OVER FOR ITS DELECTABLE NORTH WEST FRONTIER

CUISINE, EXPERIENCE THE RUSTIC FLAVOUR WHERE YOU TIE A CHECKED APRON

AND ARE ENCOURAGED TO EAT WITH YOUR HANDS. THE AMBIENCE IS DECIDEDLY

RUGGED AND YOU CAN EVEN WATCH YOUR MEAL BEING PREPARED INFRONT OF

YOU. THESE TWO SPECIALITY RESTAURANTS HAVE BEEN INTERNATIONALLY

ACCLAIMED – AS FOR INSTANCE BY THE FOOD CRITIC OF NEWSWEEK AND THEY

ARE ALSO THE RECIPIENT OF THE PRESTIGIOUS “ GOLDEN FORK AWARD ”.

TIMINGS : LUNCH – 12.30 HRS TO 14.45 HRS

DINNER – 19.30 HRS TO 23.45 HRS

FRIDAY AND SATURDAY- 19.30 HRS TO 24.30 HRS

* NORTH WEST FRONTIER CUISINE

* TELE-RESERVATION IS ONLY DONE BETWEEN 19.30 HRS TO

20.00 HRS

* LUNCH EXPRESS PLATTER MEAL

AWARDS AWARDS

BukharaBukhara at at ITC Maurya inITC Maurya in

New DelhiNew Delhi has been has been

declared the declared the Best Indian Restaurant in the worldBest Indian Restaurant in the world

by by 'The Restaurant Magazine','The Restaurant Magazine', UK. It has also UK. It has also

been voted the been voted the Best Restaurant in AsiaBest Restaurant in Asia and is and is

the only Indian restaurant to feature in the the only Indian restaurant to feature in the

list of list of 50 Best Restaurants in the World50 Best Restaurants in the World for five for five

years since 2002.years since 2002.

BUKHARA IN WGMSH&T’S IS THE BEST KNOWN SPECIALITY BUKHARA IN WGMSH&T’S IS THE BEST KNOWN SPECIALITY

RESTAURANT OFTEN ACKNOWLEDGED AS THE BEST RESTAURANT RESTAURANT OFTEN ACKNOWLEDGED AS THE BEST RESTAURANT

OF INDIA, BESIDES BEING A WORLD RENOWNED BRAND. BUKHARA OF INDIA, BESIDES BEING A WORLD RENOWNED BRAND. BUKHARA

WITH ITS ROUGH INTERIORSAND NORTH WEST FRONTIER CUSINE IS WITH ITS ROUGH INTERIORSAND NORTH WEST FRONTIER CUSINE IS

VISITED BY THE BRASS OF THE WORLD COMMUNITY ALL OVER.NO VISITED BY THE BRASS OF THE WORLD COMMUNITY ALL OVER.NO

VISITS IN DELHI COMPLETES WITHOUT AVISITS IN DELHI COMPLETES WITHOUT A VISIT TO BUKHARA. A VISIT TO BUKHARA. A

FEW OF OUR HONOURABLE GUESTS INCLUDE MR BILL CLINTON AND FEW OF OUR HONOURABLE GUESTS INCLUDE MR BILL CLINTON AND

TONY BLAIRTONY BLAIR

A UNIQUE CONCEPT, SOPHISTICATED AND ETHINIC TOGETHER A UNIQUE CONCEPT, SOPHISTICATED AND ETHINIC TOGETHER

WHERE KITCHEN IS THE PART OF THE RESTAURANT .THE VIEW OF WHERE KITCHEN IS THE PART OF THE RESTAURANT .THE VIEW OF

THE BUSY KITCHEN CHEFS ADDS TO THE TO THE WARMTH OF THE THE BUSY KITCHEN CHEFS ADDS TO THE TO THE WARMTH OF THE

RESTAURANT.THE TIME IN WHICH THE FOOD IS PREPARED AND IS RESTAURANT.THE TIME IN WHICH THE FOOD IS PREPARED AND IS

SERVED PROVES THE EFFICIENCY AMONG THE RESTAURANTS.SINCE SERVED PROVES THE EFFICIENCY AMONG THE RESTAURANTS.SINCE

IT HAS ONLY I30 COVERS “THE BUKHARA PROMENADE” WAS MADE IT HAS ONLY I30 COVERS “THE BUKHARA PROMENADE” WAS MADE

TO ACCOMMODATE MORE GUESTS WITH AN ENTRY ONLY FOR 7 TO ACCOMMODATE MORE GUESTS WITH AN ENTRY ONLY FOR 7

YEARS AND ABOVE.THE FOOD IS COOKED IN CLAYYEARS AND ABOVE.THE FOOD IS COOKED IN CLAY

TANDOORS IN THE TRADITIONALNORTH WEST FRONTIERS REGION.TANDOORS IN THE TRADITIONALNORTH WEST FRONTIERS REGION.

OPEN FOR LUNCH 1230 TO 1445, DINNER 1900 TO 2345.OPEN FOR LUNCH 1230 TO 1445, DINNER 1900 TO 2345.

“IT IS REALLYTHE BEST IN TOWN ABOVE ALL COMPARISON!!”“IT IS REALLYTHE BEST IN TOWN ABOVE ALL COMPARISON!!”

HIERARCHY

F & B MANAGER

MANAGER (CORPORATE)

ASST. MANAGER (F& B)/ MANAGER

MAITRE D’ HOTEL

SR. CAPTAIN HOSTESS

CAPTAIN

SR. STEWARD

STEWARD

APPRENTICE/TRAINEE

At each Restaurant there is a qualified Maitre De

and / or Captain to supervise the work of stewards.

He in turn is actively supervised by the Restaurant

Manager and the

F&B Manager. Staffs are trained through a series of

training and retraining programs conducted by our

training department and are well versed in the

language, laying of table, knowledge of menu

items, and the equipment used to keep dishes at

the correct temperature. Apart from technical

aspects as discovered by our Quality Enhancement

Department. The stress is not only

professionalism and service, but equally

important, personalisation and courtesy, with a

view of satisfy guests' needs, as is customary in

Deluxe hotels the world over.

RECORDS FILES AND FORMATS

THERE ARE QUITE A FEW RECORDS AND FILES IN PAVILION.

* KITCHEN ORDER TICKET

* TOTALING SLIP – THIS SLIP ISSUED WHEN THERE ARE TWO

OR MORE CHEQUES. SO IT IS SIMPLER TO USE. THE STEWARD

TOTALS THE SUM AND PRESENTS THIS SLIP ALONG WITH THE

BILL.

* REGISTERS :

CAPTAIN’S LOG BOOK –

ALL THE SHIFTS STAFFING ARE NOTED DOWN IN THIS LOG BOOK. THE

SHIFTS AS WELL AS THE OFF DAYS ARE RECORDED HERE.

ATTENDANCE REGISTER –

THIS REGISTER IS MAINTAINED TO KEEP A RECORD OF THE STAFF’S

ATTENDANCE.

TIPS REGISTERS –

ALL THE TIPS COLLECTED IN EACH SHIFT ARE RECORDED HERE.

SALES REGISTER –

THE SALES OF THE DAY ARE RECORDED IN THIS REGISTER. THE SALES

ARE DIVIDED INTO THE FOLLOWING –

BUDGETED

ACTUAL SALES

BUFFET SALES

BEVERAGE SALES

FOOD SALES

AVERAGE SALES

GUEST HISTORY REGISTER –

HISTORY OF THE REGULAR GUEST, THEIR NAMES, DATE OF BIRTHS,

ANNIVERSARY DATE, ADDRESSES, LIKES AND DISLIKES, ANY PARTICULAR

DISH THEY ALWAYS PREFER ARE RECORDED IN THE GUEST HISTORY

REGISTER.

TRANSFER CHECKS –

THIS CHECK IS USED TO TRANSFER ITEM FROM ONE DEPARTMENT TO

ANOTHER. THIS IT MADE IN TRIPLICATE.

LINEN INVENTORY –

THIS BOOK CONTAINS INFORMATION ABOUT THE LINEN ITEMS OF THE

RESTAURANT. AFTER EACH SHIFT, THE DIRTY LINEN IS SENT TO THE

LAUNDRY AND EXCHANGED WITH THE FRESH ONES.

SERVICE AND PROCEDURE’S

THERE IS ONE STEWARD FOR THE PICKUP OF FOOD AND ONE FROM

THE BUFFET. THE STEWARD WHO IS ON THE PICK RECEIVES THE

KITCHEN ORDER TICKET, FROM THE OTHER STEWARDS, PICKS UP THE

FOOD AND DELIVERS THE SAME FROM THE KITCHEN AT HIS FELLOW

STEWARDS STATION.

SERVICE SKILLS

-Table Layout

Changing the table cloth during service

Laying the covers neatly and geometricallyLaying the covers neatly and geometrically

Mitering of corners of the table clothMitering of corners of the table cloth

-Stacking the side board/ dummy waiter-Stacking the side board/ dummy waiter

Adequate stocks of operational ware like Adequate stocks of operational ware like

cutlery, crockery and glassware before every cutlery, crockery and glassware before every

meal periodmeal period

Sauces and condiments (accompaniments) Sauces and condiments (accompaniments)

refilled and freshrefilled and fresh

Stacked in a clear and orderly mannerStacked in a clear and orderly manner

-Carrying trays and salvers-Carrying trays and salvers

Positioning orders/ clearances etc in a way that Positioning orders/ clearances etc in a way that

ensures, trays are well-balanced and safe to ensures, trays are well-balanced and safe to

carrycarry

-Reservation/ Table booking-Reservation/ Table booking

All the vital information to be solicited and All the vital information to be solicited and

noted downnoted down

Telephone etiquette and mannersTelephone etiquette and manners

-Receiving guest(s)-Receiving guest(s)

Make eye contact and offer pleasantries with a Make eye contact and offer pleasantries with a

smilesmile

Seating the guest and service of waterSeating the guest and service of water

-Presentation of menu card/ Beverage list-Presentation of menu card/ Beverage list

Always to be presented open from the right-Always to be presented open from the right-

hand side of the guest hand side of the guest

Appropriate phrase while presenting- “Our Appropriate phrase while presenting- “Our

beverage/ food selection, sir” beverage/ food selection, sir”

-Beverage Order taking-Beverage Order taking

Ask for specifications/ Preferences of the guest Ask for specifications/ Preferences of the guest

in terms of brands/ mixers/ quantity etc.in terms of brands/ mixers/ quantity etc.

Suggestive selling of cocktails/ aperitifs etcSuggestive selling of cocktails/ aperitifs etc

Setup of beverages on salver or beverage Setup of beverages on salver or beverage

roundround

Service from trays on the table with right Service from trays on the table with right

positioning and elegancepositioning and elegance

-Service of alcoholic beverages-Service of alcoholic beverages

Whisky, Cognac, Rum, Gin, Vodka, liqueurs Whisky, Cognac, Rum, Gin, Vodka, liqueurs

-Service of non-alcoholic beverages-Service of non-alcoholic beverages

Iced tea, Shakes, Lassi, Aerated drinks, Iced tea, Shakes, Lassi, Aerated drinks,

freshlime etcfreshlime etc

Knowledge of garnish and accessoriesKnowledge of garnish and accessories

Check at appropriate time regarding repeat of Check at appropriate time regarding repeat of

beveragesbeverages

-Wine order taking and service-Wine order taking and service

Sound knowledge about all the aspects of the Sound knowledge about all the aspects of the

wine like variety, region, grapes used, vintage, wine like variety, region, grapes used, vintage,

price etcprice etc

Techniques involved in presenting and serving Techniques involved in presenting and serving

wine wine

Matching the wine with guests food order or Matching the wine with guests food order or

choicechoice

-Food order taking-Food order taking

Thorough Menu knowledge Thorough Menu knowledge

Anticipating the needs of the guestAnticipating the needs of the guest

Suggestive selling/ UpsellingSuggestive selling/ Upselling

KOT writing and placing the orderKOT writing and placing the order

Clear communication with the kitchen regardingClear communication with the kitchen regarding

special instructions, guest preferences etcspecial instructions, guest preferences etc

-Service of food-Service of food

Sequence and techniques involvedSequence and techniques involved

Correctly serve the right order to the right Correctly serve the right order to the right

personperson

Ensure that proper accompaniments are placed Ensure that proper accompaniments are placed

on the tableon the table

Clearance of the table after each courseClearance of the table after each course

Crumbing techniquesCrumbing techniques

-Service of hot beverages-Service of hot beverages

Tea/ coffee/ nourishing drinks etcTea/ coffee/ nourishing drinks etc

-Compiling a bill without any errors and presenting it -Compiling a bill without any errors and presenting it

as soon as it is requestedas soon as it is requested

-Thanking and bidding farewell to the guests-Thanking and bidding farewell to the guests

-Handling guest complaints/ requests-Handling guest complaints/ requests

Service recoveryService recovery

Apologize to the guest for inconvenience Apologize to the guest for inconvenience

causedcaused

-Bartending skills-Bartending skills

Thorough knowledge of beveragesThorough knowledge of beverages

Speed and neatness in bartendingSpeed and neatness in bartending

Showmanship in making cocktails etcShowmanship in making cocktails etc

Maintaining right inventories of alcoholic Maintaining right inventories of alcoholic

beveragesbeverages

--General skills involvedGeneral skills involved

Carrying and usage of waiters clothCarrying and usage of waiters cloth

Various napkin foldsVarious napkin folds

Thorough knowledge of equipment and Thorough knowledge of equipment and

serviceware, their usage and maintenance serviceware, their usage and maintenance

Maintaining high levels of personal grooming Maintaining high levels of personal grooming

and hygieneand hygiene

Good interpersonal skills ensuring guest Good interpersonal skills ensuring guest

interaction at all levelsinteraction at all levels

Attentive position and anticipation of guest Attentive position and anticipation of guest

needsneeds

Clear focus and eye for detailClear focus and eye for detail

Correct usage and handling of linenCorrect usage and handling of linen

SERVICE OF BEVERAGESSERVICE OF BEVERAGES

GENERAL RULES

All drinks shall be served / cleared from a service tray /

beverage round, unless served at the bar counter service of

beverage from the right.

All drinks will be served onto a coaster accompanied with a

napkin. When serving drinks onto a table cloth, coasters

and napkins may be omitted

A simple food grade stir stick (with or without logo) will be

presented for mixed drinks –

Bottle or canned beer will be placed next to a glass after

first pouring in front of the guest on the table / counter.

SPIRIT SERVICE

Straight drink (Whisky) or on the rocks to be served in old

fashioned glass

Mixed drink to be served in a hi-ball glass

A cocktail napkin, a coaster and an empty hi-ball glass on a

coaster are placed in front of the guest

The old-fashioned glass or hi-ball glass is placed on the

coaster and ice cubes placed in the glass as per guest’s

request. Where 4-5 or more guests are to be served a

couple of hi-ball glasses could be pre-loaded with 2/3 ice

cubes to speed up service. The whisky would continue to be

carried in the shot glass ahead of services. This applies to

the service of Rum, Gin, and Vodka with mixes also.

The whisky is poured from the shot glass over the ice and a

stir stick is placed in the glass

Water or soda is added from decanters as per guest’s

request

BASIC RULES

Deportment, poise, and pacing are all-important and food-

service workers must stand upright and move gracefully;

they should not run or walk quickly as this can convey a

feeling of confusion.

In order to serve food elegantly at the table the waiter must

adopt appropriate body posture, which can be achieved by

standing about 15 cms away from the customer's chair;

with the left foot forward and with a gentle rotation of the

body from the hip to the left, he should lower the left

shoulder slightly in order to place the plate correctly from

the left, or to bring the serving dish containing the food to

just above the customer's plate.

When serving drink from the right, use the same position as

above but with the right foot forward.

Coffee, tea and all beverages are served from the right, but

sugar can be offered from the left if not on the same tray as

the coffee.

When crockery and cutlery bear the name or logo of the

establishment, it must be placed in line with the customer-

that is, plates are placed with the badge or logo uppermost

at '12 o'clock'.

When placing a clean hot or cold plate in front of a

customer, care must be taken to ensure that the thumb

does not touch the upper rim of the plate.

Prior to the service of an item, any unwanted cutlery must

be removed by the use of a cover plate which is a joint

plate covered with a napkin to prevent clatter; any

additional cutlery is added in the same way using a cover

plate; for hygiene purposes all cutlery must be handled at

the base only.

Bread rolls and cut bread are served from the left-hand side

by offering the basket to the customer to help himself. If

desired the bread may be served from the breadbasket by

means of a serving spoon or fork.

As the food items are served, the correct accompaniments

must either be offered or placed on the table e.g.. Oil and vinegar

with certain hors d'oeuvre, Parmesan cheese with pasta dishes,

mustard with grilled meats, etc., but at the end of the course the

items must be removed.

WESTVIEW

WESTVIEW, THE ITALIAN SPECIALITY RESTAURANT SERVES

AUTHENTIC LEBANESE AND ITALIAN CUISINE IN A-LA-CARTE,

BUFFET AND THE GRILL SECTION UNDER CHEF BILL MARCHETTI.

WITH A COVER OF 70 AND A FEW MORE ON THE OPEN TERRACE

DINING AREA; IT IS A PERFECT PLACE FOR WINE, DINE AND

MUSIC. SERVES ALL KINDS OF ALCOHOLIC AND NON ALCOHOLIC

BEVERAGES ALONG WITH ENGLISH MUSIC BY GUITARIST PETER

MEHTA. IT OPENS FROM 1930 TO 2345HRS, HOSTED BY MALE AS

WELL AS FEMALE STEWARDS.

FACT SHEET FACT SHEET

Address Address :: The Imperial The Imperial

Janpath Janpath

New Delhi 110001New Delhi 110001

India India

Telephone Telephone :: 91-11-2334123491-11-23341234

Facsimile Facsimile :: 91-11-2334225591-11-23342255

E – Mail E – Mail ::

Luxury@theimperialindia.comLuxury@theimperialindia.com

Website Website ::

www.theimperialindia.comwww.theimperialindia.com

Our GDS CODESOur GDS CODES :: Amadeus Amadeus PHPH DELHIDELHI

Galileo Galileo PH24536PH24536Sabre Sabre

PH50047PH50047World spanWorld span PHPH

DELHIDELHI

Architects/ Deisigners Architects/ Deisigners

D.J. Broomfield ( architect of the originalD.J. Broomfield ( architect of the original

structure).structure).

Renovation and restoration of guestRenovation and restoration of guest

rooms, Lobby , 1911 restaurant by Chandurooms, Lobby , 1911 restaurant by Chandu

Chhada- The Hong Kong based interiorChhada- The Hong Kong based interior

designer.designer.

The spice Route restaurant has beenThe spice Route restaurant has been

designed by Rajeev Sethi – India’s culturaldesigned by Rajeev Sethi – India’s cultural

czarczar..

THE IMPERIAL

The Imperial's Italian specialty restaurant takes inspiration from

the medieval town of beautiful towers called San Gimignano in

Tuscany. It offers a delectable fare and boasts a premium selection

of Italian wines and grappa, including San Gimignano's very own

'Vernaccia di San Gimignano.' The restaurant leads into a terrace

courtyard called Paradiso DiVino.

HOTEL ASHOKA

Ratings: 5 Star Deluxe

No hotel symbolizes the traditional grandeur and hospitality of the

historic capital of India more than the Ashok, the fist and foremost of

Delhi's star hotels and the flagship of the Ashok Group.

Set in a prime location of Delhi's Diplomatic Enclave, the Ashok is a

familiar and distinctive landmark, its rose-red walls and arched and

turreted contours setting it apart from the glass and concrete

conformity of other hotels.

Address: 50-B, Chanakyapuri, New Delhi -110 021, India.

Accessibility:

15 km from International Airport. 10 km from Domestic Airport. 9 km

from New Delhi Railway Station.

Locational Advantage:

Situated in serene Diplomatic Enclave close to City center/business

district & Airport.

RECORD AND REGISTERS MAINTAINEDRECORD AND REGISTERS MAINTAINED

LOGBOOKLOGBOOK …… It is very important register as it is the communication It is very important register as it is the communication

link between the two consecutive shifts. On the right side thelink between the two consecutive shifts. On the right side the

employee’s present for a particular shift is mentioned on the left handemployee’s present for a particular shift is mentioned on the left hand

and necessary and information which is to be passed on the next shift.and necessary and information which is to be passed on the next shift.

Food & Beverage sales figure are also mentioned in it for a shift…Food & Beverage sales figure are also mentioned in it for a shift…

SALES SUMMARY SHEETSALES SUMMARY SHEET :This is a register in which a record of :This is a register in which a record of

the forecast sales and actual sales is maintained. It has got separatethe forecast sales and actual sales is maintained. It has got separate

columns for food, beverage, total sales, no. of covers sold andcolumns for food, beverage, total sales, no. of covers sold and

suggestions. It is signed by the F & B director everyday…suggestions. It is signed by the F & B director everyday…

LINEN ROOM…LINEN ROOM… I I t is a small book maintained to keep a record of thet is a small book maintained to keep a record of the

linen exchange of the outlet. In the everyday shift, the soiled linen islinen exchange of the outlet. In the everyday shift, the soiled linen is

sorted, counted and made into bundles of 10 to facilitate quick linensorted, counted and made into bundles of 10 to facilitate quick linen

exchange and its entry is made in this book…exchange and its entry is made in this book…

REPAIR ORDER BOOK…REPAIR ORDER BOOK… This book is maintained to give the This book is maintained to give the

engineering department all kinds of complaints like electrical,engineering department all kinds of complaints like electrical,

carpentry, paint touch up etc. as and when required…carpentry, paint touch up etc. as and when required…

MATERIALS REQUISITION BOOK…MATERIALS REQUISITION BOOK… This book is maintained toThis book is maintained to

acquire things like pencil, pen, crayon envelopes, etc. from the storesacquire things like pencil, pen, crayon envelopes, etc. from the stores

special children menu is also acquired through this book…special children menu is also acquired through this book…

FOOD REQUISITION BOOK…FOOD REQUISITION BOOK… This book is to maintained to acquire This book is to maintained to acquire

food stores from general stores like jam, marmalade, sauces, mustard,food stores from general stores like jam, marmalade, sauces, mustard,

sugar etc are obtained through this book…sugar etc are obtained through this book…

INTER DEPARTMENTAL TRANSFER BOOKINTER DEPARTMENTAL TRANSFER BOOK…… This book is used to This book is used to

borrow certain items urgently from another department outlets /borrow certain items urgently from another department outlets /

departments, when the sources are closed. departments, when the sources are closed.

Oh cacutta:-Oh cacutta:-

Oh! Calcutta is an ode, a celebration to the romantic city of Calcutta and its gastronomic delights. It offers a diverse and traditional fare of authentic Bengali cuisine that is reminiscent of Kolkata as it once was. A city with electric trams, horse carriages for taxis and large motorcars

carrying gentlemen and ladies to the clubs – a cultural capital and an intellectual force.

The cuisine at Oh! Calcutta is, of course, quintessential Bengali. Contemporary, yet evocative; modern yet traditional. Our chefs regularly source rare ingredients from the region, visiting small hamlets in search of a unique dish. The whole point of the exercise is to consistently surprise the palate – to ensure a constant stream of unique experiences.

Oh! Calcutta is where Bengalis meet to taste home food and non-Bengalis enjoy such famed delicacies as Smoked Bekti, Mutton Rezzala and the famous Hilsa (Ilish).

And that’s not all. Only here can you discover the lost culinary arts served originally in the old Kolkata Clubs – the Colonial Cuisine which left the land with the British.

Mainland China

It’s how India travels to China; to the far-flung provinces of Hunan, Sichuan and others.

It’s the flagship chain of Speciality Restaurants and the largest chain of fine dining Chinese restaurants in the country today.Mainland China serves authentic Chinese cuisine from the major provinces of China, staying true to the practices and traditions of the land.

Today, Mainland China has a countrywide presence of 30 outlets across Mumbai, Kolkata, Chennai, Bangalore, Pune, Hyderabad, New Delhi, Guwahati, Ahmedabad, Baroda, Nashik, Bhubaneswar, Chandigarh and Dhaka (Bangladesh). New outlets have recently been opened in Jaipur, Surat, Lucknow, Ludhiana and the most recent one is at Vashi (New Mumbai).

The cuisine itself is based on the principle of Yin and Yang. A sense of balance is reflected in the dishes. Flavours combine, textures intermingle and colours blend. This harmony dictates every delicacy that our master Chef from China adheres to … in all our creations.

Maintaining authenticity and keeping the cuisine contemporary is no mean feat. Our chefs fly to various provinces in China, interacting with their counterparts on location. Sometimes even exploring deep within the land looking for new recipes, new methods, and new ideas. Original sauces, ingredients, spices are all flown in from Guangdong, Hunan and the fresh markets of Beijing.

MACHAN

Eat among the wild – leopards stealthily watching you, birds calling out, deep woods and strange sounds all around.

The city of Mumbai has a jungle. It’s called Machaan. The second outlet opened in Kolkata, recently.

A themed restaurant, Machaan has all the magic and mystery of an untamed jungle. It’s one of the few themed restaurants in India.

The spread is rare, and mostly forgotten. The menu hails from the jungles of Ranthambore, the Duars and brings together fantastic fare from Gir to Kanha.

Meats are cooked to perfection; the seasoning exciting. A scintillating ‘forest’ of freshness, a method of cooking that retains all the tenderness and nutritious value and unique seasoning that can bring to life any palate – these are the hallmarks of Machaan’s sensational debut.

2009 Times Good Food Award for the Best Chinese Restaurant 2009 Mainland China , Chennai

   2009 Top Rated Bengali Restaurant by Burrp 2009 Oh! Calcutta Express,

Mumbai    1999 Mainland China, Bangalore won the coveted H & FS award for Best

Oriental Restaurant    2002 Mainland China, Hyderabad won the coveted H & FS award for Best

Oriental Restaurant   2003 Mainland China, Kolkata won the coveted The Telegraph Good Food

Award    2003 Oh! Calcutta, Kolkata won the coveted The Telegraph Good Food Award   2004 Oh! Calcutta, Kolkata won the prestigious Times Good Food Award for

Best Bengali Restaurant   2004 Oh! Calcutta, Mumbai won the prestigious Times Good Food Award for

Best Bengali Restaurant   2005 Oh! Calcutta, Mumbai won the prestigious Times Good Food Award for

Best Bengali Restaurant

   2006 Mainland China, Pune won the Times Good Food Award for best Chinese

Restaurant   2006 Oh! Calcutta, Delhi won the Times Good Food Award for Best Bengali

Restautant   2007 Oh! Calcutta, Mumbai won the prestigious Times Good Food Award for

Best Bengali Restaurant.   

2008: Mainland China won ´The Golden Spoon Award, 2008´ for being ´The Most Admired F&B Retailer of the Year Dine in Restaurant of Indian Origin´.

   

Mainland China Chennai won the Best Restaurant Award serving Oriental Cuisine in Chennai by Frappé– Chennai´s Café Lifestyle Magazine.

Yet again Mainland China and Sigree Pune were awarded Times Good Food Award for best Chinese and Indian restaurant in Pune.

 

   

Burrp Food Award for the most authentic Bengali restaurant went to ´Oh! Calcutta, Express´.

It´s raining awards for Oh! Calcutta Tardeo. The restaurant has been awarded ´Most Authentic Bengali Restauranté by Burrp and ´Best Bengali Restaurant´ by Times Good Food Guide.

    Oh! Calcutta Tardeo won the DNA Award for the Best Bengali Restaurant 2008

Sweet Bengal

No one makes Bengali sweetmeats the way Bengalis do. One could get all the ingredients and mix them in the right proportions and it still wouldn’t be the same.

Sweet Bengal was created to give Mumbai the true Bengali taste, a taste that can reach the very soul.

To ensure the genuine taste was preserved, Karigars (special cooks) were flown in from Krishna Nagar, a tiny township in Northern Calcutta famous for its sweetmeat makers. They set about creating the legendary Mishti Doi and Rossogolla … and Mumbai was ready to be bowled over.

Snacks like “Karaishutir Kochuri” and “Luchi Alor Dom” were added to the repertoire. Various kinds of Sondesh, Kheer Kodom, Chomchoms and Rossogolla Payesh have seen Sweet Bengal grow to 9 outlets citywide.

SigreeSlow charcoal fires. Heavy iron vessels. Flavours that stay with you long after your last morsel. The lost cuisines of ancient India aren’t for legend anymore.

Sigree, Speciality Restaurants’ latest endeavour, revives the lost art. Indian cooking wasn’t always rich or laden with dollops of cream-based gravies. It was simple, minimalist and retained the original flavours of each ingredient.

Sigree’s large iron vessels over a slow-burning charcoal fire and a lot of patience did the trick. This is how the true flavours of ancient North-Western Indian cuisine were gently coaxed.

The menu at Sigree is exhaustively researched and restored – exactly as it once used to be. Sigree is already delighting patrons in Pune, Chennai, Kolkata and Delhi.

Flame & Grill

“There is a bit of Romania in my kabab!” If this sounds surprising, it’s just the beginning.

Imagine a grill capital of the world.

Flame and Grill, one of the newest additions to the Speciality Restaurants fine dining brand bouquet, is doing just that. Introducing patrons to grilled cuisine from around the world. And it’s all done right there on your table.

Meats from every continent are cooked in (literally) thousands of different and exciting ways, imparting wonderful new flavours, and new textures to the meat itself.

The freshest, choicest of meats, fresh-picked vegetables, seasoning and spices sourced from many parts of the globe, all combine to create an unforgettable experience. A culinary journey that takes you around the world.

UnitUnitAddressAddressKolkataKolkataShop No.310, South City Mall, 375, Prince Anwar Shah Road, Kolkata – 700068.Shop No.310, South City Mall, 375, Prince Anwar Shah Road, Kolkata – 700068.Tel. : 033- 24228502 / 03 / 04Tel. : 033- 24228502 / 03 / 04Kolkata Mani Sq.Kolkata Mani Sq.4th Floor, Mani Square, 164/1, Maniktala Main Road, EM Bypass, Kolkata – 4th Floor, Mani Square, 164/1, Maniktala Main Road, EM Bypass, Kolkata – 700054.700054.Tel. : 033-23202186Tel. : 033-23202186

CHINA TOWNCHINA TOWN

About five kilometres from the city centre, Tangra Chinatown, Kolkata lies towards the east zone of the City of Joy. Well-known for the tanneries established at this locality, Tangra at present gets these in surplus.However, there is a reason behind the name of this area as Chinatown. Since the local inhabitants of Tangra is dominated by the East Asians who have settled here, the area is sometimes called as the Chinatown of Kolkata. For Chinese community established in the state and beyond, there is no place better than Tangra in Kolkata.

However like the major portion of West Bengal, the health conditions continue to be degrading among the local populace of this area, which itself is situated in the city like Kolkata. Moreover, this locale faces serious problems due to toxic waste caused by the surplus of tannery units. That’s why after reviewing the health status in the region; it was in response to the government orders that many tannery factories were shifted from Tangra to Bantala.

However, one of the famous foods to be found at Tangra Chinatown, Kolkata is the traditional Chinese food. The eateries in the area have been serving the popular Chinese preparations for years. Some young entrepreneurs that have migrated to other parts of India have earned a name for themselves and the food which everyone relishes.

OTHER SPECIALITY RESTAURANTS IN KOLKATAOTHER SPECIALITY RESTAURANTS IN KOLKATA

Waldorf Restaurant

Address:Russell Street, Kolkata, 700071Phone:+91-33-2227111SPECIALITY- CHINEESE

Pan Asian   

Address:Address:ITC Hotel, The Sonar Kolkata, 1, JBS Haldane Avenue, Kolkata, 700047ITC Hotel, The Sonar Kolkata, 1, JBS Haldane Avenue, Kolkata, 700047Phone:Phone:

+91-33-23454545+91-33-23454545

SPECIALITY- SPECIALITY- CHINEESE AND THAI CHINEESE AND THAI

Bhojohori Manna   

Address:Address:18/1, A Hindustan Road, Kolkata, 70002918/1, A Hindustan Road, Kolkata, 700029Phone:Phone:+91-33-24663941, +91-33-24667686+91-33-24663941, +91-33-24667686+91-9836304332+91-9836304332SPECIALITY- SPECIALITY- SEAFOOD AND BENGALI CUISINESEAFOOD AND BENGALI CUISINE

6, Ballygunge Place   

Address:Address:6, Ballygunge Place, Kolkata, 7000196, Ballygunge Place, Kolkata, 700019Phone:Phone:+91-33-24603922+91-33-24603922SPECIALITY- AUTHENTIC BANGLA CUISINESPECIALITY- AUTHENTIC BANGLA CUISINE

Charnocks Address:Address:KB 26, Sector 3, Salt Lake City, Kolkata, 700098KB 26, Sector 3, Salt Lake City, Kolkata, 700098Phone:Phone:+91-33-23351349, +91-33-23351086+91-33-23351349, +91-33-23351086SPECIALITY-SPECIALITY- CONTINENTAL CONTINENTAL

Barbeque   

Address:Address:No 34B, Belvedre Road, Alipore, Kolkata, 700027No 34B, Belvedre Road, Alipore, Kolkata, 700027Phone:Phone:+91-33-22233939+91-33-22233939SPECIALITY- CONTINENTAL AND BIRIYANISPECIALITY- CONTINENTAL AND BIRIYANI

Peter Cat   

Address:Address:18A, Park Street, Kolkata, 70001618A, Park Street, Kolkata, 700016Phone:Phone:+91-33-22298841+91-33-22298841SPECIALITY- NORTH INDIANSPECIALITY- NORTH INDIAN

La Zeez Hotel Pvt Ltd   

Address:Address:No 83b, Chowringhee Road (xing Elgin Road), Kolkata, 700020No 83b, Chowringhee Road (xing Elgin Road), Kolkata, 700020Phone:Phone:+91-33-22230157, +91-33-22233254+91-33-22230157, +91-33-22233254+91-9836386222+91-9836386222SPECIALITY- NORTH INDIANSPECIALITY- NORTH INDIAN

Zaranj Restaurant   

Address:Address:No 26, Jawaharlal Nehru Road, Kolkata, 700087No 26, Jawaharlal Nehru Road, Kolkata, 700087Phone:Phone:+91-33-22495572, +91-33-22499744, +91-33-22490369, +91-33-22490370+91-33-22495572, +91-33-22499744, +91-33-22490369, +91-33-22490370SPECIALITY- SPECIALITY- NORTH WESTERN FOODNORTH WESTERN FOOD

Orkos Restaurant & Lounge Bar   

Address:Address:E306 , City Center Salt Lake, DC Block, Salt Lake, Near Bekas Bhawan, Kolkata, E306 , City Center Salt Lake, DC Block, Salt Lake, Near Bekas Bhawan, Kolkata, 700064700064Phone:Phone:+91-33-23584274, +91-33-23584317, +91-33-23588854+91-33-23584274, +91-33-23584317, +91-33-23588854+91-9830412319+91-9830412319SPECIALITY- NIORTH INDIANSPECIALITY- NIORTH INDIAN

Tamarind Address:Address:No 177, Sarat Bose Road, Dessparaya Park, Kolkata, 700029No 177, Sarat Bose Road, Dessparaya Park, Kolkata, 700029Phone:Phone:+91-33-24638799+91-33-24638799SPECIALITY- SOUTH INDIAN FOODSPECIALITY- SOUTH INDIAN FOOD

Banana Leaf   

Address:Address:73&75 Rash Behari Avenue, Rabindra Sadan, Kolkata, 70002673&75 Rash Behari Avenue, Rabindra Sadan, Kolkata, 700026Phone:Phone:+91-33-24641960+91-33-24641960SPECIALITY- SOUTH INDIANSPECIALITY- SOUTH INDIAN

Flavours Address:Address:No 15/C, Sarat Bose Road, Opposite To Hindustan Club, Kolkata, 700020No 15/C, Sarat Bose Road, Opposite To Hindustan Club, Kolkata, 700020Phone:Phone:+91-9830886820|+91-9830886821|+91-9830886822+91-9830886820|+91-9830886821|+91-9830886822SPECIALITY MULTY-CUISINE AND VEGETERIANSPECIALITY MULTY-CUISINE AND VEGETERIAN

Big Boss   

Address:Address:No 54-C, Matheswartala Road, Kolkata, 700046No 54-C, Matheswartala Road, Kolkata, 700046Phone:Phone:+91-33-23282405, +91-33-23290077+91-33-23282405, +91-33-23290077SPECIALITY- THAISPECIALITY- THAI

Ar-Han-Thai   

Address:Address:No 31, Bentinck Street, Kolkata, 700069No 31, Bentinck Street, Kolkata, 700069Phone:Phone:+91-33-22437857, +91-33-22489587, +91-33-22436766+91-33-22437857, +91-33-22489587, +91-33-22436766SPECIALITY- THAISPECIALITY- THAI

SPECIALITY RESTAURANTS IN MUMBAISPECIALITY RESTAURANTS IN MUMBAI

Origami   

Address:Address:4th Floor, Atria Millennium Mall, Dr. Annie Besant Road, Opposite Poonam 4th Floor, Atria Millennium Mall, Dr. Annie Besant Road, Opposite Poonam Chambers, Worli, Mumbai, 400018Chambers, Worli, Mumbai, 400018Phone:Phone:+91-22-24813367, +91-22-24813367+91-22-24813367, +91-22-24813367+91-9820127627+91-9820127627SPECIALITIES- JAPANEESESPECIALITIES- JAPANEESE

Wasabi Restuarnt   

Address:Address:The Taj Mahal Hotels, Apollo Bunder, Mumbai, 400039The Taj Mahal Hotels, Apollo Bunder, Mumbai, 400039Phone:Phone:+91-22-56653366 , +91-22-66653000+91-22-56653366 , +91-22-66653000SPECIALITY- THAISPECIALITY- THAI

Leopold Cafe Address:Address:Bhagat Singh Road, Apollo Bunder, Colaba Causeway, Colaba, Mumbai, 400001Bhagat Singh Road, Apollo Bunder, Colaba Causeway, Colaba, Mumbai, 400001Phone:Phone:+91-22-22020131, +91-22-22873362+91-22-22020131, +91-22-22873362SPECIALITY- CHINEESESPECIALITY- CHINEESE

Gaylord   

Address:Address:Mayfair, Veer Nariman Road, Church Gate, Mumbai, 400020Mayfair, Veer Nariman Road, Church Gate, Mumbai, 400020Phone:Phone:+91-22-22821259, +91-22-22044693+91-22-22821259, +91-22-22044693SPECIALITY- NORTH INDIANSPECIALITY- NORTH INDIAN

Status Restaurant   

Address:Address:No 208, Regent Chambers, Opposite Maker Chamber 6, Nariman Point, Mumbai, No 208, Regent Chambers, Opposite Maker Chamber 6, Nariman Point, Mumbai, 400021400021Phone:Phone:+91-22-22872821, +91-22-22040345+91-22-22872821, +91-22-22040345SPECIALITY- GUJRATI FOODSPECIALITY- GUJRATI FOOD

Urban Tadka Address:Address:8, Shiv Shopping Centre, JP Road, Seven Bungalows, Versova, Andheri West, 8, Shiv Shopping Centre, JP Road, Seven Bungalows, Versova, Andheri West, Mumbai, 400053Mumbai, 400053Phone:Phone:+91-22-26328172+91-22-26328172SPECIALITY- PUNJABISPECIALITY- PUNJABI

Punjabi Tadka Restaurant   

Address:Address:Ramee Guestline Hotel, Dadar East, Mumbai, 400014Ramee Guestline Hotel, Dadar East, Mumbai, 400014Phone:Phone:+91-22-24177943, +91-22-24177900+91-22-24177943, +91-22-24177900SPECIALITY- PUNJABISPECIALITY- PUNJABI

SPECIALITY RESTAURANTS IN GOASPECIALITY RESTAURANTS IN GOA

Shalom Med Lounge Bar & Restaurant   

Address:Address:4th Ward, Colva Beach, Salcette, Goa, 4031734th Ward, Colva Beach, Salcette, Goa, 403173Phone:Phone:+91-832-2788989+91-832-2788989SPECIALITY- SEEFOODSPECIALITY- SEEFOOD

Lobos Paradise    Address:Address:Morjim,Goa,403512Morjim,Goa,403512Phone:Phone:+91-832-2244394, +91-832-2244845+91-832-2244394, +91-832-2244845+91-9822165100|+91-9823992442+91-9822165100|+91-9823992442SPECIALITY- SEEFOODSPECIALITY- SEEFOOD

Spicy Bella Restaurant & Bar   

Address:Address:Opposite Campal Parade Ground,Balbhavan Road, Panaji, Goa, 403001Opposite Campal Parade Ground,Balbhavan Road, Panaji, Goa, 403001Phone:Phone:+91-832-6454710, +91-832-2220188, +91-832-2220166+91-832-6454710, +91-832-2220188, +91-832-2220166+91-9923320660|+91-9225988260|+91-9225988261+91-9923320660|+91-9225988260|+91-9225988261SPECIALITY- PUNJABISPECIALITY- PUNJABI

Little Italy   

Address:Address:136/1, Gauravaddo, Calangute, Candolim, Bardez, Goa, 403516136/1, Gauravaddo, Calangute, Candolim, Bardez, Goa, 403516Phone:Phone:+91-9326013324|+91-9370547444+91-9326013324|+91-9370547444SPECIALITY- ITALIANSPECIALITY- ITALIAN

I 95 Restaurants   

No.1/115A, Gauravado, Behind The Art Chamber,Castello Vermelho, Calangute, No.1/115A, Gauravado, Behind The Art Chamber,Castello Vermelho, Calangute, Goa, 403516Goa, 403516Phone:Phone:+91-832-2275213+91-832-2275213+91-9881301184|+91-9823128567+91-9881301184|+91-9823128567SPECILITY- ITALIANSPECILITY- ITALIAN

SPECIALITY RESTAURANTS IN BANGALORESPECIALITY RESTAURANTS IN BANGALORE

Chandni Chowk Address:Address:No 28, 6th Block, 80 Feet Road, Koramangala, Opposite IBP Petrol Bunk, No 28, 6th Block, 80 Feet Road, Koramangala, Opposite IBP Petrol Bunk, Bangalore, 560095Bangalore, 560095Phone:Phone:+91-80-41105757, +91-80-41105454+91-80-41105757, +91-80-41105454+91-9886835336|+91-9845926300+91-9886835336|+91-9845926300www.chandinichowk.co.in www.chandinichowk.co.in   | | chandinichowk@gmail.cochandinichowk@gmail.coSPECIALITY- NORTH INDIANSPECIALITY- NORTH INDIAN

Mast Kalandar Address:Address:No 425, 80 Feet Road, Opposite NGV, Koramangala 6th Block, Bangalore, No 425, 80 Feet Road, Opposite NGV, Koramangala 6th Block, Bangalore, 560095560095Phone:Phone:+91-80-41214646+91-80-41214646

SPECIALITY- NORTH INDIAN AND PUNJABISPECIALITY- NORTH INDIAN AND PUNJABI

Samarkand   

Address:Address:No 66, Gem Plaza, Infantry Road, Next To Hypnos, Bangalore, 560001No 66, Gem Plaza, Infantry Road, Next To Hypnos, Bangalore, 560001Phone:Phone:+91-80-41113366+91-80-41113366www.bjngroup.in www.bjngroup.in   | | info@bjnhotels.cominfo@bjnhotels.com SPECIALITY- NORH INDIAN AND NORTH WESTERNSPECIALITY- NORH INDIAN AND NORTH WESTERN

The Urban Nawab Address:Address:Opposite Innovative Multiplex, Above Inspirations, Sarjapur-Marathahalli Ring Opposite Innovative Multiplex, Above Inspirations, Sarjapur-Marathahalli Ring Road, Marathahalli, Bangalore, 560037Road, Marathahalli, Bangalore, 560037Phone:Phone:+91-80-25234546+91-80-25234546+91-9620629222|+91-9886715333+91-9620629222|+91-9886715333SPECIALITY- NORTH WESTERNSPECIALITY- NORTH WESTERN

Indijoe Restaurant Address:Address:No 1, Carlton Towers, Old Airport Road, Opposite To Diamond District, No 1, Carlton Towers, Old Airport Road, Opposite To Diamond District, Vimanapura, Bangalore, 560017Vimanapura, Bangalore, 560017Phone:Phone:+91-80-41113636, +91-80-41113322+91-80-41113636, +91-80-41113322www.bjnhotels.com www.bjnhotels.com   | | info@bjnhotels.cominfo@bjnhotels.com SPECIALITY- CONTINENTALSPECIALITY- CONTINENTAL

La Casa Address:Address:744, Chintal Plaza, Nea Shopping Complex, 10th Main, 33rd Cross, 4th Block, 744, Chintal Plaza, Nea Shopping Complex, 10th Main, 33rd Cross, 4th Block, Jayanagar, Bangalore, 560041Jayanagar, Bangalore, 560041Phone:Phone:+91-80-26554613+91-80-26554613

SPECIALITY- CONTINENTAL

Indijoe Sizzlers   

Address:Address:Kalpak Arcade, Church Street, Opposite To Empire Hotel, Next To Java City, Kalpak Arcade, Church Street, Opposite To Empire Hotel, Next To Java City, Bangalore, 560001Bangalore, 560001Phone:Phone:+91-80-41113311+91-80-41113311

www.bjnhotels.com www.bjnhotels.com SPECIALITY- SIZZLERSSPECIALITY- SIZZLERS

Giancarlos Place   

Address:Address:4/1, Walton Road, Above Cafe Coffee Day, Lavelle Road Junction, Bangalore. 4/1, Walton Road, Above Cafe Coffee Day, Lavelle Road Junction, Bangalore. 560001560001Phone:Phone:+91-80-41571350, +91-80-41571355+91-80-41571350, +91-80-41571355+91-9845789537+91-9845789537www.giancarlosplace.com www.giancarlosplace.com   | | info@giancarlosplace.cominfo@giancarlosplace.com SPECIALITY- ITALIANSPECIALITY- ITALIAN

Via Milano   

Address:Address:No 603, Asha Plaza, 3rd Floor, 80 Feet Road Ring Road, 4th Block, Koramangala, No 603, Asha Plaza, 3rd Floor, 80 Feet Road Ring Road, 4th Block, Koramangala, Bangalore, 560034Bangalore, 560034Phone:Phone:+91-80-41309997, +91-80-41309994+91-80-41309997, +91-80-41309994+91-9008199028|+91-901977231+91-9008199028|+91-901977231SPECIALITY- ITALIANSPECIALITY- ITALIAN

SPECIALITY RESTAURANTS IN CHENNAISPECIALITY RESTAURANTS IN CHENNAI

The Great Kabab Factory   

Address:Address:Radisson G R T Hotel, G S T Road, St Thomas Mount, Chennai, 600016Radisson G R T Hotel, G S T Road, St Thomas Mount, Chennai, 600016Phone:Phone:+91-44-22310101+91-44-22310101www.raddison.com www.raddison.com SPECIALITY- NORTH INDAIN AND KABABSPECIALITY- NORTH INDAIN AND KABAB

Copper Chimney Restaurant Address:Address:74, Cathedral Road, Gopalapuram, Chennai, 60008674, Cathedral Road, Gopalapuram, Chennai, 600086Phone:Phone:+91-44-28115770+91-44-28115770SPECIALITY- NORTH INDIANSPECIALITY- NORTH INDIAN

Pathankot Punjabi Restaurant   

Address:Address:# 769, Spencer Plaza, Shop # D1, Anna Salai, Chennai, 600002# 769, Spencer Plaza, Shop # D1, Anna Salai, Chennai, 600002Phone:Phone:+91-44-43516667+91-44-43516667+91-9710744221|+91-9176235244+91-9710744221|+91-9176235244SPECIALITY- PUNJABSPECIALITY- PUNJAB

Shansi Chinese Restaurant   

Address:Address:No 789, Spencer Plaza, Shop No 2 S, 1St Floor, 1St Phase, Anna Salai, Mount No 789, Spencer Plaza, Shop No 2 S, 1St Floor, 1St Phase, Anna Salai, Mount Road, Opposite To Tvs Showroom, Chennai, 600002Road, Opposite To Tvs Showroom, Chennai, 600002Phone:Phone:+91-44-28494200+91-44-28494200SPECIALITY- CHINEESESPECIALITY- CHINEESE

Flower Drum   

Address:Address:462nd Floor, Prince Plaza, Pantheon Road, Egmore, Near Museum, Chennai, 462nd Floor, Prince Plaza, Pantheon Road, Egmore, Near Museum, Chennai, 600008600008Phone:Phone:+91-44-30228822+91-44-30228822SPECIALITY- CHINEESESPECIALITY- CHINEESE

Ponnusamy Hotel Address:Address:55/1, Gowdia Mutt Road, Royapettah, Chennai, 60001455/1, Gowdia Mutt Road, Royapettah, Chennai, 600014Phone:Phone:+91-44-28130986, +91-44-28133067+91-44-28130986, +91-44-28133067+91-9444051193+91-9444051193SPECIALITY- CHETTINADSPECIALITY- CHETTINAD

DATA COLLECTION

1. PRIMARY DATA:

The primary data that was collected was mainly through the

questionnaire. A sample of 50 was taken for this study. Also, to

learn more about the organisation and its working methods, the

managers were interviewed. That was open ended interview in

nature.

2. SECONDARY DATA:

The secondary data was collected from various sources like

magazines, information centres and websites to understand the

high speciality restaurant industry in India in general and Delhi

in particular.

DATA ANALYSIS

Questionnaire - Customer

1Age:

0-10 10-20 20-30 30-

40

40-

50

Above

50

0 20 40 30 5 5

These types of restaurants are more popular to the

upwardly mobile and the youth group.

What brings you to the “High -class speciality restaurant”?What brings you to the “High -class speciality restaurant”?

Quality Service

Response

Variety Ambience

25 40 5 30

Service response and Ambience are the two most important

factors for which these places are frequented by the

patrons. Quality comes a close third.

6. Which day according to you do you find “ High -class

speciality restaurants ” full?

Monday 0

Tuesday 0

Wednesday 0

Thursday 0

Friday 35

Saturday 40

Sunday 25

Weekends are the times when these places are most

visited. This is in trend to the common metrosexual

behavior.

7. Do you come here with your

Family Friends Girl friend/ Boy

friend

Alone

30 45 15 10

Family and friends are the main reason that the customersFamily and friends are the main reason that the customers

frequent these places.frequent these places. .

Have you come across any special offers given by these“ High -class Speciality restaurant”?Have you come across any special offers given by these“ High -class Speciality restaurant”?

Yes No

85 15

Most of the people have actually come across special offers given by

these “ High -class Speciality restaurants”.

CONCLUSIONS

From the above study, we can conclude the following:

1. The restaurants should position themselves more like

Middle/ Upper Middle class rather than for the rich.

2. The youth crowd should be targeted along with the

family crowd.

3. Product variety offered by the restaurants should be

improved;

4. Discounts and offers should be given more on weekdays

so as to pull the crowd to near full capacity on the

weekdays as well.

LIMITATIONS

The main limitations were time and confidentiality of

information from the company. Also, a larger no. of

restaurants, if taken, could have given us a more

accurate result.

EXECUTIVE SUMMARY

The objective of conducting the market research study was

to identify the unique factors which attract people to each

of these stated restaurants, to determine the percentage

wise preference for these for these restaurants and to find

out the frequency of visit at each of the stated restaurants.

A set of attributes were generated on basis of objectives

that were previously determined. This would eventually

determine what attributes/benefits the consumer desires.

- Price - Accessibility

- Quality of food - Variety

- Speed of Delivery - Space

- Cleanliness/hygiene - Décor

Based on above attributes concepts were developed on

which analysis could be made.

Finally a personally administered questionnaire survey was

conducted.

Based on which findings have been presented.

BIBLIOGRAPHYBIBLIOGRAPHY

INTERNET INTERNET

www.fhrai.comwww.fhrai.com

www.hotelinteractive.comwww.hotelinteractive.com

www.thomsonlearning.co.ukwww.thomsonlearning.co.uk

www.hcima.comwww.hcima.com

www.ehotelier.comwww.ehotelier.com

www.hotelier&caterer.comwww.hotelier&caterer.com

www.fooddude.comwww.fooddude.com

www.biz.yahoo.comwww.biz.yahoo.com

www.restaurant.orgwww.restaurant.org

www.hotel-online.comwww.hotel-online.com

www.cio.comwww.cio.com

www.entrepreneur.comwww.entrepreneur.com

www.mckinseyquarterly.comwww.mckinseyquarterly.com

HOTEL HOTEL

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ITC Maurya Sheraton, New Delhi ITC Maurya Sheraton, New Delhi

ITC SONAR BANGLA,KOLKATAITC SONAR BANGLA,KOLKATA

CHINA TOWN,TANGRA KOLKATACHINA TOWN,TANGRA KOLKATA