Ashwini Kumar 18BHMR111

PROJECT WORK
Project report submitted in partial fulfilment of the requirements for the award of the degree of
Bachelor of Hotel Management
by
Name: Ashwini Kumar
Reg No: 18BHMR111
Under the guidance of
Dr.D.P.SUDHAGAR
ASSOCIATE PROFESSOR
DEPARTMENT OF HOSPITALITY MANAGEMENT & CATERING TECHNOLOGY
SCHOOL OF PROFESSIONAL STUDIES
BANGALORE – 560049
July – 2021
1
DECLARATION BY THE STUDENT
I, Ashwini Kumar hereby declare that the project report submitted to Garden City University, in partial
fulfilment of the requirements for the award of the Degree of Bachelor of Hotel Management is a
record of original and independent research work done by me during 2021-2022 under the supervision
and guidance of Dr.D.P.Sudhagar, Associate Professor Department of Hospitality Management &
Catering Technology and it has not formed the basis for the award of any degree/diploma/certificate or
any similar title to any candidate in any University.
Signature of the Candidate
Place: Bengaluru
Date:
Register Number: 18BHMR111
2
CERTIFICATE
This is to certify that the project work is a bonafide work of Mr. Ashwini Kumar bearing University
Register Number 18BHMR111 and is being submitted in partial fulfilment for the award of the
Bachelor of Hotel Management at Garden City University.
Date:
Signature of the Guide
Place: Bangalore
Name: Ashwini Kumar
Designation: Student
Signature of the Head of the Department
3
S.No Project Section Title Page
Number
NEW HOSPITALITY/TOURISM
1 Section-I PRODUCT DEVELOPMENT 5-7
HOME BASED HOSPITALITY/TOURISM

2 Section-II BUSINESS 8-9
HOSPITALITY / TOURISM
3 Section-III ADVERTISTMENT CREATION 10
COVID-19 Practices followed by a Hotel 11

4 Section-IV Brand or a Tourist Destination
ONE PROBLEM AND ONE SOLUTION

5 Section-V FOR THE 12-13
HOSPITALITY/ TOURISM INDUSTRY
HOTEL CUSTOMER REVIEW ANALYSIS

6 Section-VI USING A QUALITATIVE APPROACH- 14-15
19TH FEBRUARY 2021
PRODUCT BASED SURVEY TEMPLATE

7 Section-VII 16-25
SERVICE BASED SURVEY TEMPLATE 26-35
8 Section-VIII
4
NEW HOSPITALITY/TOURISM PRODUCT DEVELOPMENT
University Register 18BHMR111
Number
Full name of the student Mr. Ashwini Kumar
Contact number 9945938645
Email id ashwini181003@gcu.ac.in
Academic Programme Bachelor of Hotel Management
Title
Product Title Kadha Tea Sashes
Product Category Beverage
Unique specialties of the Completely Natural and Healthy.
product It boost the Immunity in the body.
Fight against cold, fever, cough, etc.
Decrees the chance of cancer in body.
Target Customers Women, Men, Senior Citizens, Health conscious customers,
Entrepreneurs, College Students.
Ingredients/ Materials Holy Basil (Tulsi) – 10-15 pcs
Green Cardamom – 2-3 pcs
Black Pepper – 6-10 pcs
Ginger – 10-12 g
Mulaithi (Licorice) (If available) – 1 small stick
Cinnamon Stick – 1-2 pcs
Clove – 5-7 pcs
Ajwain (Carom seeds) – 1 ½ ts
Tej Patta (Bay Leaf) – 1 pcs
Lemon Juice (optional) – 4-5 drops
Honey/ Jiggery – 2 ts
5
Method of preparation/ Take 2 ½ cup of Water in a Saucepan and heat the water.
manufacturing Crush all the spices except cinnamon stick, ajwain and bay leaf.
As the water starts to boil put it on a medium flame and add all
the spices one by one.
After 5 min add the Holy Basil, crush it in the hand so that the
effect will be faster.
Heat the mix till it reduces to 1 cup and add Jiggery/ Honey and
boil for 2 min and take it off the flame.
Strain it and serve piping hot in a cup.
Preparation of the Sashes
Take ¾ cup of water and reduce the amount of spice by a little
and repeat all the process above except the addition of lemon and
Jiggery/ Honey.
Evaporate almost all the water from the mix.
When very little amount of water is left switch of the heat and
keep it aside.
Keep the spice mix in open so the remaining water can
evaporate.
Dry the spice mix in the Sun till it’s completely dry.
6
Crush the mix in a Okhali and make a rough powder.
Pack the mix in a Tea Sashe Bag.
The Sashe can put in 1 cup of Boiling water for 2 min and the
Kadha will be ready to serve.
Serve it with slice of lemon and Honey or Jiggery seraph on the
side.
Preparation time 15-20 min (depend on portion size)

Portion size/ volume of the 1 Medium Cup
product
Presentation Can be presented in a cup with few leaves on top of the
Kadha with a slice of lemon, a small piece of jiggery or
Honey on the side.
Cost of the product Rs 40 per cup when prepared fresh.
Rs 20-25 per Sashes
Product differentiation It is a completely new product in the market.
Some of the similar products are available but they come in
different way, like a mix of ingredients in one packet.
Product Feasibility Yes
7
HOME BASED HOSPITALITY/TOURISM BUSINESS
Number
Title
Business Title Kadha Tea Sashes
Business Category Beverage
Uniqueness of your Completely Natural and Healthy.
business Easy and fast to prepare.
It boost the Immunity in the body.
Fight against cold, fever, cough, etc.
Decrees the chance of cancer in body.
Target Customers Women, Men, Senior Citizens, Health conscious customers,
Ingredients/ Materials Holy Basil (Tulsi) – 10-15 pcs
required to create Green Cardamom – 2-3 pcs
product proposed for Black Pepper – 6-10 pcs
your business Ginger – 10-12 g
Mulaithi (Licorice) (If available) – 1 small stick
Cinnamon Stick – 1-2 pcs
Clove – 5-7 pcs
Ajwain (Carom seeds) – 1 ½ ts
Tej Patta (Bay Leaf) – 1 pcs
Lemon Juice (optional) – 4-5 drops
Honey/ Jiggery – 2 ts
Method of preparation/ Take 2 ½ cup of Water in a Saucepan and heat the water.
manufacturing of the Crush all the spices except cinnamon stick, ajwain and bay leaf.
product As the water starts to boil put it on a medium flame and add all the
spices one by one.
After 5 min add the Holy Basil, crush it in the hand so that the
effect will be faster.
Heat the mix till it reduces to 1 cup and add Jiggery/ Honey and
boil for 2 min and take it off the flame.
Strain it and serve piping hot in a cup.
Preparation of the Sashes
Take ¾ cup of water and reduce the amount of spice by a little and
repeat all the process above except the addition of lemon and
Jiggery/ Honey.
Evaporate almost all the water from the mix.
When very little amount of water is left switch of the heat and
keep it aside.
Keep the spice mix in open so the remaining water can evaporate.
8
Dry the spice mix in the Sun till it’s completely dry.
Crush the mix in a Okhali and make a rough powder.
Pack the mix in a Tea Sashe Bag.
The Sashe can put in 1 cup of Boiling water for 2 min and the
Kadha will be ready to serve.
Serve it with slice of lemon and Honey or Jiggery seraph on the
side.
Preparation time 15-20 min (depend on portion size)
Overall Portion size/ 1 Medium Cup
volume of the product
Per Portion size /volume 1 Cup per person (120-150 ml)
of the product
Presentation Can be presented in a cup with few leaves on top of the
Kadha with a slice of lemon, a small piece of jiggery or
Honey on the side.
The total cost of the Rs 30
product
Selling price per portion Rs 50 per cup.
Total revenue generated Rs 100
Overall profitability
Rs 70
Business Scope It has a good business scope in the market.
Enter the pictures while selling the product along with your image
9
HOSPITALITY / TOURISM ADVERTISTMENT CREATION
University Register Number 18BHMR111
Academic Programmed Bachelor of Hotel Management
Title
Name of the Brand health & herbs
Title of the Advertisement Kadha Tea
Advertisement Category Beverage
Target Audience Women, Men, Senior Citizens, Health conscious customers,
Tag line of the Your FEEL GOOD FACTOR helps make you stronger from
Advertisement within!
Enter your Advertisement along with your image
10
COVID-19 PRACTICES FOLLOWED BY A HOTEL BRAND OR A TOURIST
DESTINATION
University Register Number 18BHMR111

Academic Programme Title Bachelor of Hotel Management
Name of the Hotel Brand Rambagh Palace, Jaipur
S. No Details of the practices
1 Contactless check-in/ check-out is more focused.
2 Cashless payment is available in the hotel.
3 Physical distance rule is followed in all the areas.
4 Screen or physical barriers placed between staff and guest in appropriate areas.
5 Staff follow all safety protocols as directed by local authorities.
6 Shared stationery such as printed menu, magazine, pen, and paper has been removed.
7 Hand sanitizer in guest accommodation and key areas.
8 Process in place to check health of guest and First Aid kit is available.
9 Use of cleaning chemicals that are effective against Coronavirus.
10 Linens, towels and laundry washed in accordance with local authority guidelines.
11 Guest accommodation is disinfected between stays and after stay the guest
accommodation is sealed after cleaning.
12 Guest have the option to cancel any cleaning service for their accommodation during
their stay.
13 Physical distancing in dining in dining area is followed.
14 Food can be delivered to guest accommodation.
15 All plates, cutlery, glasses and other tableware have been sanitized.
Conclusion:
The COVID-19 which is being followed in the hotel is very good and it will give more personal
space to the guest and will also protect them from the harm of the pandemic.
References:
https://www.booking.com/hotel/in/rambagh-palace.en-gb.html?aid=356980&label=gog235jc
11
ONE PROBLEM AND ONE SOLUTION FOR THE HOSPITALITY/
TOURISM INDUSTRY
University Register GCU0718BHMR1003

Number
Academic Programme Title Bachelor of Hotel Management
Title of the Problem Restoring business after natural calamities and crisis.
Category Hospitality and Tourism
I think this is a recently faced challenge (or rather, ISSUE) in
Description of the Problem hospitality industry. The whole world shut down travelling
during the COVID19 outbreak, because of which the hotel
industry also had to shut down its operations.
Cancelled reservations, indefinite lockdowns, shut down hotels,
Challenges faced due to the loss of jobs; this was probably the worst hit times for the tourism
problem. and hospitality industry.
While it is a challenge to survive these times, it is even a bigger
What will happen if the challenge to come out of these times as a winner. And the hardest
problem is not resolved/ to restore the business in these uncertain times. If it is not
addressed? resolved
List five solutions to resolve  Check with the guest in the property that they are okey
the problem and respond according to the situation.
 Businesses took this opportunity to evolve and innovate,
and prepare themselves for the future.
 After the calamities is over the first thing the hotel needs
to do is restore the property to how it was before the
calamity.
 Call the guests in the area to check whether they are
doing fine or not.
 Send gift cards to the guest and invite them to the hotel
and make them feel that we care about them and they
can feel safe in the hotel.
 Major and minor renovation should be done in the
building and the property should be thoroughly checked
for any damage to the property.
 While these are all-natural calamities and not in our
control, we can surely work on optimizing our operations
and ensuring that our business stays alive amid the chaos.
 We can take the help of the authorities (like the
municipality officer, food inspector, etc.) and ask them to
visit our hotel as guest and they can give proper review.
 We can maintain social distancing inside practices inside
the hotel as much as possible.
 To deal with natural calamities like earthquake, flood, etc.
at the time of the foundation of the building should be of the
best quality and the building should be resistant of all this.
12
References:
https://www.ezeeabsolute.com/blog/how-to-deal-with-challenges-in-hotel-industry/
13
HOTEL CUSTOMER REVIEW ANALYSIS USING A QUALITATIVE
APPROACH-19TH FEBRUARY 2021
Section-I
Number
Full name of the Mr. Ashwini Kumar
student
Email id Ashwini181003@gcu.ac.in
Title
Name of the Hotel Renaissance race course Hotel Bengaluru
Trip advisor link of the https://www.tripadvisor.in/Hotel_Review-g297628-d13451987-
Hotel Reviews-Renaissance_Bengaluru_Race_Course_Hotel-
Bengaluru_Bangalore_District_Karnataka.html
Position of the Hotel in #7 of 1,572 Hotels in Bengaluru

Trip Advisors
Overall score
Traveler rating
Enter Negative From refusing to communicate about not being able to deliver on
Review:1 committed things to not even delivering requested amenities.
Dealing with the not trained / briefed staff is a painful task every
single day.
The hotel does deliver massively on doing everything wrong for a

continuous 2 weeks straight.
14
Thank you for spoiling my first visit to Bengaluru. Worst
experience ever.
Enter Negative Review: Zero value for food.
2 The service was extremely poor; the waiters did not know what and
how to serve to which table.
The food was bland and the chefs were confused as to what the
spices or ingredients were.
Overall experience was way below average!
Enter Negative Platinum Elite membership not recognized. Unimaginably
Review:3 NO diet colas in restaurants.
Overwhelming Sweet take of staff to suppress their deficient
performance and under doings.
Should be avoided if seeking value for monies and recognition for
platinum status.
Content Analysis Results
S.No Attributes identified in the content Frequency
analysis
1 Quality of Food was not good Bad
2 Lack in Service Quality Bad
3 Lack in situation handling and Terrible
action taking
Discussion:
Based on customer review analysis of Renaissance race course hotel Bengaluru, the list of service
lapse themes to the hotel was identified. The theme include product quality, improper service,
negative response from staff, lacks in communication between staff, non-availability of the
product in the hotel, negative customer impression about the hotel, guest stay experience, lack in
staff coordination, bad staff behavior and had similar number of response when compared to
negative staff response. The Hotel need to focus on training the employees to enhance service
quality to its best and the showing empathy to the guest and taking proper action for the same.
Training of staff for better coordination and enhancing behaviors of staff.
Conclusion:
Based on the result of the study, it clearly indicates scope for enhancing the service quality and
behavior of staff towards guest, requirement of training staff on how to control different situation
during operation. Improvement in stay experience of guest and working on creating a good
impression of hotel on guest.
Improvement in the number of product sold in the hotel should be increased.
References:
https://www.tripadvisor.in/Hotel_Review-g297628-d13451987-Reviews-
Renaissance_Bengaluru_Race_Course_Hotel-Bengaluru_Bangalore_District_Karnataka.html
15
PRODUCT BASED SURVEY 1
Student Researcher Mr. Ashwini Kumar
Name & University 18BHMR111
Register Number
Course BHM
Name of the Shalini Kumari
Respondent
Specify the name of one Litti Chokha
Food / Beverage you
have recently
experienced
Specify the product Main course
category (Select any
one)
Tick ONE most Brand  Taste Health Nutritional Packaging
important feature you Name Benefits Value / Serving
had expected from the bowl
product you had Portion Presentation Texture Hygiene Price
recently experienced Size
Did the product fulfill
your needs and YES, the product fulfilled my  NO, the product did not
expectations? needs and expectations fulfill my expectations.
If YES or NO, Mention The taste of the filling of Litti (satoo masala) was not at all good at
the one factor which all. There was no taste in the filling and even the litti was also tight.
had fulfilled the needs
and expectations or not
fulfilled the needs and
expectations
How satisfied are you 1- 2- 3-indicates 4- 5 indicates (Highly
with the product you indicates indicates (Somewhat indicates Satisfied)
have experienced? Tick (Not at (Not satisfied) (Satisfied)
your satisfaction using all Satisfied)
the rating scale of 1-5. satisfied)
Tick anyone 
Specify one suggestion They should find the proper recipe to prepare Litti and they should
to improve the product first take review from people about the product before selling it.
you have experienced
recently
Would you try the same Yes  No Maybe
food again and
recommend it to your
friends &family?
Select your gender Male  Female Third Gender
Tick your educational Below 10th Diploma Under-graduate
qualification Standard
Post Graduate M. Phil Ph.D.
16
Tick your occupation Student  Employee in a Entrepreneur
private firm
Employee in a Practitioner (i.e., Others (Specify)
government Doctor)
firm
Tick your Annual  Below 2 3-4 lakhs 5-6 lakhs
Income lakhs
7-8 lakhs 9-10 lakhs Above 10 lakhs
Summary of the survey: After studying the situation I can conclude that the Litti prepared by
the restaurant was not at all good it needed a lot of improvement in the dish and should give free
samples and take a note of the response before selling it.
Proof of conducting the survey:
17
Student Researcher Name Mr. Ashwini Kumar
& University Register 18BHMR111
Number
Course BHM
Name of the Respondent Prashant Gaur
Specify the name of one Chicken Chtakara
Food / Beverage you have
recently experienced
category (Select any one)
Tick ONE most important Brand  Taste Health Nutritional Packaging
feature you had expected Name Benefits Value / Serving
from the product you had bowl
recently experienced Portion Size Presentation Texture Hygiene Price
Did the product fulfill your
needs and expectations?  YES, the product fulfilled my NO, the product did not
needs and expectations fulfill my expectations.
If YES or NO, Mention the The chicken was Tender and had the right amount of spices on the
one factor which had chicken and it was evenly roasted and have a great taste and it
fulfilled the needs and goes perfectly with the green mint chutney.
expectations or not
expectations
How satisfied are you with 1-indicates 2- 3-indicates 4- 5 indicates
the product you have (Not at all indicates (Somewhat indicates (Highly
experienced? Tick your satisfied) (Not satisfied) ( Satisfied) Satisfied)
satisfaction using the Satisfied)
rating scale of 1-5.
Tick anyone 
Specify one suggestion to It’s completely perfect but they can increase the amount of
improve the product you chicken served.
have experienced recently
Would you try the same  Yes No Maybe
food again and recommend
it to your friends &family?
Select your gender  Male Female Third Gender
Tick your educational Below 10th  Diploma Under-graduate
Tick your occupation Student Employee in a private Entrepreneur
firm
 Employee in a Practitioner (i.e., Doctor) Others (Specify)
government
firm
Tick your Annual Income Below 2 lakhs 3-4 lakhs  5-6 lakhs
18
7-8 lakhs 9-10 lakhs Above 10 lakhs
Summary of the survey: The taste, Texture, presentation, etc. are very good and it completely
satisfy the customer, it has a treat taste and will be loved by people who love spicy roasted
chickens.
19
Register Number
Course BHMR
Name of the Abhinav
Respondent
Specify the name of Cucumber Martini
one Food / Beverage
you have recently
experienced
Specify the product Alcoholic beverages
one)
Did the product fulfil
your needs and YES, the product fulfilled my needs  NO, the product did not fulfil
expectations? and expectations my expectations.
If YES or NO, The drink did not feel as refreshing and good as the name was
Mention the one indicating, it did not have a very great taste but it was fine for a drink.
factor which had
expectations or not
expectations
have experienced? (Not at (Not satisfied) (Satisfied)
Tick your satisfaction all Satisfied)
using the rating scale satisfied)
of 1-5.
Tick anyone 
Specify one suggestion Something more innovative and more refreshing can be added to the
to improve the drink to enhance its taste.
product you have
experienced recently
Would you try the Yes No Maybe
same food again and
friends &family?
th
Tick your educational Below 10 Diploma  Under-graduate
20
Tick your occupation  Student Employee in a private Entrepreneur
firm
government firm Doctor)
Tick your Annual Below 2 lakhs 3-4 lakhs 5-6 lakhs
Income 7-8 lakhs 9-10 lakhs Above 10 lakhs
Summary of the survey: After reviewing the survey I can conclude that Abhinav had great
expectation from the drink he chose but it was not so great as the name and the price was
suggesting it would be.
21
Register Number
Course BHMR
Name of the Alex
Respondent
Specify the name of Chicken Biriyani
one Food / Beverage
you have recently
experienced
one)
your needs and  YES, the product fulfilled my NO, the product did not fulfil
expectations? needs and expectations my expectations.
If YES or NO, The taste was really good and the chicken was tender and soft, not
Mention the one highly spicy and the rice was well cooked.
factor which had
expectations or not
expectations
have experienced? (Not at (Not satisfied) (Satisfied)
Tick your satisfaction all Satisfied)
using the rating scale satisfied)
of 1-5.
Tick anyone 
Specify one suggestion The Biriyani was good and tasty, to enhance the dish some more
to improve the accompaniments can be given other then only Rayta, like some mint
product you have chutney, sweet curd, etc.
Would you try the  Yes No Maybe
same food again and
friends &family?
Tick your educational  Below Diploma Under-graduate
qualification 12th
Standard
22
firm
Summary of the survey: After reviewing the survey I can conclude that Alex liked the food and
did not had any complaints regarding the food and he would like to eat the same in future and also
recommend to others and he has recommended that more accompaniments can be added with the
dish.
23
Register Number
Course BHMR
Name of the Amit Sabo
Respondent
Specify the name of Afghani chicken
one Food / Beverage
you have recently
experienced
one)
Tick ONE most Brand Taste Health Nutritional Packaging
product you had  Portion Presentation Texture Hygiene Price
your needs and YES, the product fulfilled my needs  NO, the product did not fulfil
expectations? and expectations my expectations.
If YES or NO, I did not feel that the portion size of the Afghani chicken was fine
Mention the one enough if we compare the price and the quantity.
factor which had
expectations or not
expectations
with the product you indicates indicate (Somewhat indicates Satisfied)
have experienced? (Not at all s (Not satisfied) (Satisfied)
Tick your satisfaction satisfied) Satisfie
using the rating scale d)
of 1-5.
Tick anyone 
Specify one suggestion The portion size should me increased and some more
to improve the accompaniments can be added with the dish.
product you have
Would you try the Yes No  Maybe
same food again and
friends &family?
th
Tick your educational Below 10 Diploma  Under-graduate
24
firm
Summary of the survey: The response I got from Amit Sabo is that, the food quality and taste
was good but he was not satisfied with the quantity and according to him the price of food is high
compared to the quantity of food.
25
SERVICE BASED SURVEY 1
Student Mr. Ashwini Kumar
Researcher Name 18BHMR111
& University
Register Number
Course BHM
Name of the Khushbu
Respondent
Specify the name Panjab Grill
of the restaurant
you have recently
visited
Specify the Fine dining restaurant
restaurant
category (Select
any one)
Tick ONE most Speed of the Oral Friendliness Empathy Staff
important service Communication of the staff of the uniform
attribute you had skills of the staff
expected from the staff
restaurant service  Knowledge Service skill of Error-free Positive Willingness
you had recently of the staff the staff service body to help
visited language
Did the service
provided in the  YES, the service fulfilled my NO, the service did not fulfill
restaurant fulfill needs and expectations my expectations.
your needs and
expectations?
If YES or NO, Absolutely loved the place. The food and the mocktails were grate and the
Mention the one quantity were good. Have good lighting and ambience. Very helpful
factor which had service, helped with child care and also not much rush. Overall it’s a good
fulfilled the needs place.
and expectations
or not fulfilled the
needs and
expectations
How satisfied are 1-indicates 2- 3-indicates 4- indicates 5 indicates
you with the (Not at all indicates (Somewhat (Satisfied) Highly Satisfied)
service you have satisfied) (Not satisfied)
experienced? Tick Satisfied)
your satisfaction
using the rating
scale of 1-5.
Tick anyone 
Specify one The service is fine and the place if good for dining but the price of the food
suggestion to is very high and the menu is very limited.
improve the
26
service you have
experienced
recently
Would you revisit Yes No  May be
the same
restaurant and
recommend it to
your friends
&family?
Select your gender Male  Female Third Gender
Tick your Below 10th Standard Diploma Under-graduate
educational
qualification  Post Graduate M. Phil Ph.D.
Tick your Student Employee in a private Entrepreneur
occupation firm
Employee in a Practitioner (i.e.,  Others (House Wife)
Summary of the survey: After studying the review I observed that the restaurant is a good place
to dine if your budget is high enough. The food quality is good and the portion is also good, the
service is really nice and healthy.
27
& University
Register Number
Course BHM
Name of the Prashant Gaur
Respondent
Specify the name of Al-Bek Restaurant
the restaurant you
have recently visited
Specify the Casual restaurant
restaurant category
(Select any one)
Tick ONE most  Speed Oral Friendliness Empathy Staff
important attribute of the Communication of the staff of the uniform
you had expected service skills of the staff
from the restaurant staff
service you had Knowledge Service skill of Error-free Positive Willingness
recently visited of the staff the staff service body to help
language
Did the service
provided in the  YES, the service fulfilled my NO, the service did not fulfill
restaurant needs and expectations my expectations.
fulfill
your needs and
expectations?
If YES or NO, The service in Al-Bek Restaurant is good and the food is delivered on
Mention the one time or delay a little, the presentation of food is also good food is very
factor which had delicious. If we compare the service with the price it is very well
fulfilled the needs balanced.
and expectations or
not fulfilled the
needs and
expectations
How satisfied are 1-indicates 2- 3-indicates 4- 5 indicates
you with the service (Not at all indicates (Somewhat indicates ( Highly Satisfied)
you have satisfied) (Not satisfied) (Satisfied)
your satisfaction
using the rating scale
of 1-5.
Tick anyone 
Specify one The service is very well balanced if we compare with the price but they
suggestion to can increase the number of staff to give more fast service.
improve the service
you have
28
Would you revisit  Yes No May be
the same restaurant
and recommend it to
your friends
&family?
Tick your Below 10th  Diploma Under-graduate
educational Standard
qualification Post Graduate M. Phil Ph.D.
Tick your occupation Student Employee in a private Entrepreneur
firm
 Employee in a Practitioner (i.e., Others (Specify)
government Doctor)
firm
Tick your Annual Below 2 lakhs 3-4 lakhs  5-6 lakhs
Summary of the survey: The survey tells that the restaurant is comparably very good for dining
and give good food with a good quality service. The dining space is also very good. Overall, it’s a
will balanced restaurant.

29
& University
Register Number
Course BHM
Name of the Anshuman Sahu
Respondent
Specify the name of Truffles
the restaurant you
Specify the Fast Food
restaurant category
(Select any one)
Tick ONE most  Speed Oral Friendliness Empathy Staff
service you had Knowledge Service skill of Error-free Positive Willingness
recently visited of the staff the staff service body to help
language
Did the service
provided in the  YES, the service fulfilled NO, the service did not fulfill
restaurant my needs and my expectations.
fulfill expectations
your needs and
expectations?
If YES or NO, YES. The service was fast as I was in a hurry to some work and the
Mention the one food quality is good and satisfactory.
factor which had
fulfilled the needs
and expectations or
not fulfilled the
needs and
expectations
you with the service (Not at all indicates (Somewhat indicates (Highly Satisfied)
your satisfaction
of 1-5.
Tick anyone 
Specify one The no of items in the menu can be increased.
suggestion to
improve the service
you have
30
the same restaurant
and recommend it to
your friends
&family?
Tick your Below 10th Diploma  Under-graduate
firm

Summary of the survey: The survey tells that the restaurant is comparably very good and gives
the service very fast with good quality food.
31
& University
Register Number
Course BHMR
Name of the Ashutosh Dubey
Respondent
Specify the name of The Panjabi Rasoi
the restaurant you
Specify the Specialty Restaurant
restaurant category
(Select any one)
Tick ONE most Speed Oral Friendliness Empathy Staff
service you had Knowledge Service skill of  Error- Positive Willingness
recently visited of the staff the staff free body to help
service language
Did the service
provided in the  YES, the service fulfilled NO, the service did not fulfill
restaurant my needs and my expectations.
fulfill expectations
your needs and
expectations?
If YES or NO, The service in the restaurant was really good and the service was fast
Mention the one and there was no issue in the service and the staff was friendly and
factor which had well versed with the food they served.
fulfilled the needs
and expectations or
not fulfilled the
needs and
expectations
your satisfaction
of 1-5.
Tick anyone 
Specify one The service is good and the staffs are friendly and food quality was
suggestion to good, I don’t think I can suggest any improvement because for me it
improve the service was a great experience over their.
you have
32
the same restaurant
and recommend it to
your friends
&family?
firm

Summary of the survey: The survey tells that the restaurant is comparably very good for dining
and give good food with a good quality service. The dining space is also very good and the staffs
are friendly and knowledgeable. For him it was a great experience for a good day.

33
& University
Register Number
Course BHMR
Name of the Nikhil Singh
Respondent
Specify the name of Hotel Emirates
the restaurant you
Specify the Casual Restaurant
restaurant category
(Select any one)
Tick ONE most Speed Oral Friendliness Empathy Staff
service you had Knowledge Service skill of  Error- Positive Willingness
recently visited of the staff the staff free body to help
service language
Did the service
provided in the YES, the service fulfilled my  NO, the service did not
restaurant needs and expectations fulfill my expectations.
fulfill
your needs and
expectations?
If YES or NO, The service in Hotel Emirates was not good at all. Some of the dishes
Mention the one in the menu were not available and the service was also very delayed
factor which had and when we were waiting they did not even bother to provide water
fulfilled the needs and only given when we asked for it.
and expectations or
not fulfilled the
needs and
expectations
your satisfaction
of 1-5.
Tick anyone 
Specify one The service should be improved in many ways and they should be
suggestion to more attentive towards their costumers.
improve the service
you have
34
Would you revisit Yes  No May be
the same restaurant
and recommend it to
your friends
&family?
firm

Summary of the survey: The survey tells that the restaurant should focus on improving the
service provided in the restaurant in all the possible ways and focus on more of personalized
service to the costumers.
35

Ashwini Kumar 18BHMR111

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Ashwini Kumar 18BHMR111

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PROJECT WORK

Name: Ashwini Kumar

Reg No: 18BHMR111

Under the guidance of

Signature of the Candidate

Register Number: 18BHMR111

Signature of the Head of the Department

HOME BASED HOSPITALITY/TOURISM

COVID-19 Practices followed by a Hotel 11

ONE PROBLEM AND ONE SOLUTION

HOTEL CUSTOMER REVIEW ANALYSIS

PRODUCT BASED SURVEY TEMPLATE

Preparation time 15-20 min (depend on portion size)

University Register Number 18BHMR111

University Register GCU0718BHMR1003

Position of the Hotel in #7 of 1,572 Hotels in Bengaluru

The hotel does deliver massively on doing everything wrong for a

Proof of conducting the survey:

Proof of conducting the survey:

Proof of conducting the survey:

Proof of conducting the survey:

SERVICE BASED SURVEY 3

Tick your Annual Below 2 lakhs 3-4 lakhs 5-6 lakhs

Proof of conducting the survey:

Tick your Annual Below 2 lakhs 3-4 lakhs 5-6 lakhs

Proof of conducting the survey:

SERVICE BASED SURVEY 5

Tick your Annual Below 2 lakhs 3-4 lakhs 5-6 lakhs

Proof of conducting the survey:

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