ACTIVITIES

As we have been working on our project which is based on restaurant,

so for the better execution of operations, we have decided to split our
overall activities into four categories.

These categories are as follows:

1) Main activity
a) Cooking
There are five chefs in all and we have divided our kitchen as
well as restaurant in two parts virtually. One part we will keep
for veg. and other for non-veg. We will maintain a high degree
of cleanliness and hygiene within our restaurant but specially in
our kitchen, in order to avoid customer’s complaints and to
provide them healthy food. Moreover, on the due demand of
customers we will allow them to visit our kitchen so that they
can ensure themselves that there not paying for dirty stuffs
rather they are paying for good and healthy food. Our kitchen
will be equipped with latest high energy savings and
environmental friendly equipments along with the complete
safety of our staff members. The various ingredients shall be
taken from the store house as per the demand with the record
of the same. The helper prepare the initial job as cleaning of
vegetables , chopping them for different users. Then chef cook
food as per the demand.

b) Serving and cleaning

 Our waiter will serve food in their uniform with a high degree
of ethicates and manner. They will be polite in their words as
well as action. They will ask the customers whether they want
grooming session or not (detail of grooming session in
discussed in subsidiary activities section), and accordingly he
shall go on.

After one guest leaves the table, the cleaning of the

same will be done in such a manner that that the other who
come do not feel a bit of unhygienic factor.

2. Subsidiary Activity

We have our tie ups with local farmers, dairy owners and
whole sellers or manufacturer of ingredients like spices, cereals, tea
leaves etc. ingredients will be best quality and before taking the
delivery of the ingredients, it will be checked properly by our technical
manager. Further, he will keep a check on the efficient and timely
working of the logistics. Records of the items that are purchased and
the items that have been used, is to be maintained by the technical
manager. This will help in minimizing our cost efficient use of
commodity.

Further on the demand of the customers, a grooming session

will be given to them by our waiters. This session will consist of proper
table manners, well use of spoon, fork, knife, chopsticks etc. further
information about the food they have ordered will be provided like
origin of that food, benefits and harm of the same etc.
 INPUTS

There are estimate relationship between the study of materials and

activities and other aspect for the project.

Input includes:

1) Raw Material
a) Vegetables
b) Spices
c) Grains (rice wheat pulses)
d) Milk
e) Meat
f) Misc.
2) Kitchen Equipments
3) Stationery Items
a) Napkins
b) Toothpicks
c) Mouth fresheners
4) Human Resources
5) Power and Water
6) Transportation Facilities
7) Land and Building (with complete interior)