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PURAN
DA
DHABA
An authentic Punjabi Dhaba with a rustic
ambience.
The only one of its kind in Pune with live
Geet and Sangeet open from 7:30pm to
midnight.
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�Puran da Dhaba is an outlet of Best Western The PrideHotel,Pune which is owned by Mr S.P.Jain who is the
owner of The Pride chain in India.
�The operational time for PURAN DA DHABA
is from 7:30 pm to midnight.
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The Pride has common kitchen for the following outlets ±
�CASABLANCA ± The Coffee Shop.
�PURAN DA DHABA.
�XTASY GRILL ROOM AND BAR.
�ROOM SERVICE.
�The total kitchen area is 2000 sq ft.
�Total Pantry area is 150 sq ft.
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About Puran Da Dhaba
�The theme of the restaurant is a dhaba theme
The Restaurant is divided into two parts±
-The dining area
-Area for Astrologer, Bangle Shop & Pan Shop.
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Total Area of Puran Da Dhaba is- 1100 sq ft.
Total No. of covers is 64.
Therefore area per cover is 18 sq ft.
Type of Menu served is Table D¶Hote.
The dishes in the Menu are repeated periodically
i.e. cyclic menu.
The Alcoholic & Non Alcoholic beverages are
served from ³XTASY BAR´.
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The following is the procedure followed for Service-
-on arrival of guest the hostess greets and seats the guest.
-water, roasted papad and boiled peanuts are served.
-the guest is given choice for veg & non-veg snacks
(served preplated).
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-Up selling of beverages is done at this point
(cocktails & mocktails)
-menu is explained to the guest and he is
requested to take his food from the buffet.
-silver service for Indian breads is given.
-Clearance & crumbing down
-bill is presented in bill folder.
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Type of Table used:
Wooden tables with a base a
frame of iron
Size of table:
4¶6´x2¶6´ to seat 4 people
Total no. of tables:14
The tables are covered with straw mats according to the theme
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An extension table of 2¶x2¶ is joined to the above table
to seat two more people for a group of six people.
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�The chairs have a frame made of bamboo.
�The seat has a wooden base and a cushioning.
�The restaurant is divided into four sections
named after the cities of Punjab²Amritsar,Jallandhar, Ludhiana and Bhatinda.
�The cutlery, crockery and flatware is made of
electro-plated nickel copper
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Sales Figure
Expected sale: 25,000
Today's sale: 15,567
Liquor: 3,567
Average sale for month: 5 to 6 lakh
Expected Average per cover From Monday to Friday is
425-475
Saturday and Sunday: 600-700
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Leftover food procedure
After the dinner gets over food is send to kitchen were the Kitchen Staff
segregate
It i.e. Gravy items and solid food
The utility person pour the gravy item in disposable carry bags & end it tofowls pigs
The remaining rice is removed in container kept in refrigerator usad for staff
lunch
Remaining sweet item also send to staff lunch
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Training programme for staff
The restaurant manager takes a daily breifing before the operation
starts .In he points out the mistakes done by his staff and give
guidance to solve it
He also appreciates good work of staff & motivate them
On every Friday he takes test on menu knowledge & alcoholic
beverages
Training section is on upselling of beverages with food i.e.food
harmony is taken once in week to increase sales of hotel
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Stock
Full plate: 84
Quarter plate: 96
AP spoon: 96
Fork: 96Soup bowl with
Underliner : 40
Small bowl: 120
Pickle stand: 64
Cruet set: 70
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