Business Operation: Diploma in Hospitality (Cafe Operation)

Registration No.
: 201020944E Period of Registration of PEI: 7 Mar 2021 to 6 Mar 2025
COVERSHEET FOR SUBMISSION OF ASSIGNMENT

School/Centre BITC SCHOOL OF HIGHER EDUCATION
Course Name Diploma in Hospitality (cafe operation)

Module Name
Business operation
Issue Date 03-10-2022 Final Submission Date 21-10-2022
Student Number BITC0488/22 Attempt 1st Attempt / 1st Resit / 2nd Resit
Plagiarism Percentage Range
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For Official Use Only
1st Marker
Marks: / 100 Grade:
Comments:
2nd Marker (if applicable)
Marks: / 100 Grade:
Baking Industry Training College Pte Ltd, Co., Reg. No. 201020944E
Blk 162, Bukit Merah Central, #03-3545, Singapore 150162
Tel (65) 6276 6337 Email: info@bitc.edu.sg Website: www.bitc.edu.sg
Registration No.: 201020944E Period of Registration of PEI: 7 Mar 2021 to 6 Mar 2025
Comments:
Assignment.
Task 1 (MO1)
BUSINESS : - ( AL MADINA RESTAURANT )
TYPE OF BUSINESS : - RESTAURANT
LOCATION :- ( VADODRA GUJRAT INDIA )
BUSINESS REGISTRATION :- (
PARTNERSHIP)
MANPOWER :- ( 22 PPL )
-:BUSINESS STRUCTURE :-
WHO IS YOUR TARGET MARKET :-

WORKING ADULTS AND VISITERS
WHAT IS YOUR EXPECTED CROWD : -

300 TO 400
WHAT KIND PRICEING STRATEGY : -

DEPEND OF RECIPE
WHAT IS THE SKILL AND EDUCATION

LEVEL NEEDED IN RESTURANT :- EXPIRENCE
AND GRADUATE
FINANCE :- BORROW MONEY FROM BANK
( TASK : - 2 )
* Owner :- Owners, in the most basic sense, own the

business, company, or organization. They are
responsible for building the business. They create
business plans and the general vision and mission of
the company, set goals, work on these goals, and
ensure that the business keeps running.
* General manager. :- A General Manager is

responsible for improving efficiency and increasing
departmental profits while managing the company's
overall operations. They oversee several elements in a
business, including hiring staff, operating budgets, and
launching price promotions that could attract more
customers.
* Financial director. :-. A Director of Finance is

responsible for the company's long-term financial
health and growth. They establish strategies that will
earn profits, oversee accounting operations, produce
accurate reports on where money is going within the
business and improve or change current practices to

increase efficiency
A ) Accountant :-. An Accountant helps businesses
make critical financial decisions by collecting, tracking,
and correcting the company's finances. They are
responsible for financial audits, reconciling bank
statements, and ensuring financial records are accurate
throughout the year.
* Cashier :- Cashier responsibilities include

receiving payments and issuing receipts, gift-wrapping
packages and keeping track of all cash and credit
transactions. To be successful in this role, you should
have previous experience in a customer service
position and good knowledge of how cash registers
operate.
* Food and beverage director :- The Director of

Food & Beverage is responsible for managing
operations of all Food & Beverage outlets to deliver an
excellent Guest and Team Member experience. As the
Director of Food & Beverage, you will be required to
manage, train, and develop team members and work
within all budgeted guidelines.
A) purchase manager :- Develop and implement

purchasing and contract management instructions,
policies, and procedures. Review and maintain good
record of purchasing files and records (purchase
orders, contracts, etc.) to ensure its compliance with

company policies and procedures and ensure the
availability of documentation.
B) chef :- Chef responsibilities include studying

recipes, setting up menus and preparing high-quality
dishes. You should be able to delegate tasks to kitchen
staff to ensure meals are prepared in a timely manner.
Also, you should be familiar with sanitation regulations.
1). Cook assistant. :- Assisting the Cook with the

preparation of meal ingredients, which includes
washing, cleaning, peeling, cutting, and chopping
fruit, vegetables, poultry, and meat. Sweeping and
mopping the kitchen floors as well as wiping down
kitchen walls. Assisting with the unloading of
delivered food supplies
2) dishwasher :-. Maintains a clean kitchen,

properly washes and sorts soiled dishes, and
preps foods as needed. Keeps dish area free of
clutter and organized. Sets up dish stations,
including dish machines and sinks. Maintains clean
/ dry floors throughout the shift.
C). Waiter :-. The duties and responsibilities of a

Waiter/Waitress include welcoming and seating
guests, taking guest orders, communicating them
effectively to the kitchen and in addition,
memorizing the menu and offering

recommendations to upsell appetizers, desserts, or
drinks.
* Sales and marketing manager :- A sales

and marketing manager is responsible for
researching and developing marketing
opportunities and planning and implementing new
sales plans. The sales and marketing manager will
also manage both the marketing and the sales
staff and will perform managerial duties to meet
the company's operations goals.
A) sales and marketing staff :- Sales and

marketing associates are employed by companies
to coordinate their sales, marketing, and
advertising initiatives. They assist in developing
suitable marketing material, prepare sales
proposals, as well as analyze sales and marketing
metrics.
* Hr manager :- The Human Resource

Manager will lead and direct the routine functions
of the Human Resources (HR) department
including hiring and interviewing staff,
administering pay, benefits, and leave, and
enforcing company policies and practices.
TASK :- 3
Create plans and provide solutions for business operations.
We’re a Restaurant Marketing Agency that’s worked with restaurants for over a decade. Follow our blog to
soak up some of the lessons we’ve learned along the way
In the restaurant business, the art of pricing food starts with the science of costing food. In simple terms,
most restaurants spend about 32% of their budgets on food, beverages, carryout supplies, and condiments.
Of course, restaurants sell service, companionship, camaraderie, and food, so pricing menus is both an art
and science.
The costing and pricing process differs for various restaurant services because one-time events create their
own special costs, and restaurateurs often need to make more money to justify the time and effort of
supplying alternative services.
Costing Your Food with Automatic Updates

Profitable restaurants usually keep food costs within 28 to 35% of gross income. This applies to the cost of
food and waste, employee meals, and theft. When you cost food, you analyze how much it costs to make
each item on your menu. When you determine overall food cost percentages, you have to include waste.
Automatic inventory control systems and software make it easy to cost your menu items, update wholesale
food costs and adjust menu prices. Food costs are tremendously volatile, depending on market conditions.
Food that’s profitable for one month can easily become unprofitable due to price increases, so
restaurateurs need to update their costs regularly. Automatic systems can update prices after each delivery
so that you always have an accurate profile of the costs of everything you sell in the restaurant.
Best practices for setting your menu prices include:
Adjusting prices for seasonal ingredients

Pricing highly volatile foods on the menu at market prices
Mixing low-cost and high-cost items on the menu
Using all products and ingredients in multiple dishes to prevent spoilage and ensure maximum freshness
Setting specific times to review costs and prices
Considering non-monetary factors when pricing items
Remembering to include inventory when calculating total food expenses
Non-monetary factors include making your rates competitive with other restaurants, pricing menu items
based on preparation difficulty, and charging more for items that are popular or typically command higher
prices at other restaurants. You must also consider your customers and whether they will pay the prices
that you set.
Formulas for Pricing Foods

You can add all your expenses and subtract your inventory to determine total food costs, but pricing foods
is a bit trickier. Once you’ve analyzed all the ingredient costs that go into a dish, you can divide the total by
0.35 to get the minimum cost that you need to charge. For example, a filet mignon might cost $6.00. The
ingredients for the salad, baked potato, and vegetables might total an additional $3.00 for a total cost of
$9.00.
When you divide $9.00 by 0.35, you get a minimum cost of $25.71. You might charge $25.99 for a filet
mignon entrée or more if similar restaurants get higher prices for a comparable meal.
Portion Control and Alternative Serving Sizes

Portion control is critical because all your costs are based on exact quantities of raw ingredients. If your
costs seem too low or too high for your customers, you can adjust prices by changing the sizes of the
portions. Restaurants often offer optional smaller portions, but you should charge a higher percentage for a
smaller serving. A half-sized meal might command 75 percent of the full-sized entrée’s price.
Measure or weigh everything precisely when figuring prices.

Train cooks and chefs to measure ingredients when cooking and portioning food.
Consider pre-portioning expensive ingredients to limit waste and overusing ingredients.
Periodically test food that comes from the kitchen to ensure that portioning is accurate.

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Registration No.

: 201020944E Period of Registration of PEI: 7 Mar 2021 to 6 Mar 2025

COVERSHEET FOR SUBMISSION OF ASSIGNMENT

Course Name Diploma in Hospitality (cafe operation)

Plagiarism Percentage Range

By submitting this assignment, I declare that:

I have a copy of this work which can be produced if requested.

For Official Use Only

Marks: / 100 Grade:

2nd Marker (if applicable)

Marks: / 100 Grade:

BUSINESS : - ( AL MADINA RESTAURANT )

TYPE OF BUSINESS : - RESTAURANT

LOCATION :- ( VADODRA GUJRAT INDIA )

WHO IS YOUR TARGET MARKET :-

WHAT IS YOUR EXPECTED CROWD : -

WHAT KIND PRICEING STRATEGY : -

WHAT IS THE SKILL AND EDUCATION

FINANCE :- BORROW MONEY FROM BANK

* Owner :- Owners, in the most basic sense, own the

* General manager. :- A General Manager is

* Financial director. :-. A Director of Finance is

business and improve or change current practices to

* Cashier :- Cashier responsibilities include

* Food and beverage director :- The Director of

A) purchase manager :- Develop and implement

orders, contracts, etc.) to ensure its compliance with

B) chef :- Chef responsibilities include studying

1). Cook assistant. :- Assisting the Cook with the

2) dishwasher :-. Maintains a clean kitchen,

C). Waiter :-. The duties and responsibilities of a

memorizing the menu and offering

* Sales and marketing manager :- A sales

A) sales and marketing staff :- Sales and

* Hr manager :- The Human Resource

Create plans and provide solutions for business operations.

Costing Your Food with Automatic Updates

Best practices for setting your menu prices include:

Adjusting prices for seasonal ingredients

Formulas for Pricing Foods

Portion Control and Alternative Serving Sizes

Measure or weigh everything precisely when figuring prices.

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