AN ORGANIZATIONAL STUDY AT THPL, CHENNAI

A SUMMER INTERNSHIP REPORT

Submitted by

LEKHA SHREE K

in partial fulfillment for the award of the degree of

MASTER OF BUSINESS ADMINISTRATION

DEPARTMENT OF MANAGEMENT STUDIES

EASWARI ENGINEERING COLLEGE, CHENNAI
(Autonomous Institution)
affiliated to
ANNA UNIVERSITY:: CHENNAI - 600025

AUGUST 2022
 EASWARI ENGINEERING COLLEGE, CHENNAI

(AUTONOMOUS INSTITUTION)

AFFILIATED TO ANNA UNIVERSITY, CHENNAI 600025

BONAFIDE CERTIFICATE

Certified that this Thesis titled “An Organizational Study at THPL ,Chennai” is

the bonafide work of LEKHA SHREE K (310621631047) who carried out the work

under my supervision. Certified further that to the best of my knowledge the work

reported herein does not form part of any other thesis or dissertation on the basis of

which a degree or award was conferred on an earlier occasion on this or any other

candidate.

SIGNATURE1 SIGNATURE

Dr. Sai Kumari.V., MBA., PGDCS.,Ph.D.,PDF., Dr. Purushothamman

PROFESSOR & HEAD, ASSITANT PROFESSOR,

Dept. of Management studies, Dept. of Management studies,

Easwari Engineering College, Easwari Engineering College,

Ramapuram, Ramapuram,

Chennai - 600 089. Chennai - 600 089

Submitted for Semester Examination held on

INTERNAL EXAMINER EXTERNAL EXAMINER

 ACKNOWLEDGEMENT

I express my profound gratitude to the our Chairman Dr.T.R.PARIVENDHAR B.Sc.,

M.I.E., SRM Group of Institutions and Dr.R.SHIVAKUMAR M.D., Ph.D., Chairman
Ramapuram & Trichy campus for their constant encouragement and valuable support.

I convey my sincere thanks to Dr.R.S.KUMAR, M.Tech.,Ph.D., Principal Easwari

Engineering College, for his encouragement and support. I extend my hearty thanks to
Dr.V.ELANGO,M.E.,Ph.D Vice Principal (Academics) and Dr.S.NAGARAJAN,
M.Tech.,Ph.D, Vice Principal (Admin), Easwari Engineering College, for their constant
encouragement.

My sincere thanks to our beloved Head Of the Department, Dr.SAIKUMARI.V,

MBA.,PGDCS.,Ph.D.,PDF., for permitting me to do this summer internship.

I would like to thank my company guide Mrs.VISHNU PRIYA HR THPL for helping me to
carry out the project in this Organization, and whose active interest in the project and insight
helped me to formulate my approach towards the internship.

I would like to thank my internship coordinator Dr.SATHISH for his valuable suggestions
and encouragement.

I thank my Internal Guide Dr.PURUSHOTHAMMAN for his contributions to thisproject and in

providing me with valuable points in completing this project.

I also thank all other faculty members for providing me their kind co-operation and
valuable help in completing the project work.

LEKHA SHREE K
Place: Chennai

Date: Name of the student & Signature

CHAPTERS DETAILS PAGE NO

1 INDUSTRY PROFILE 1

2 COMPANY PROFILE 18

3 ORGANIZATIONAL CHART 30

4 HUMAN RESOURCE DEPARTMENT 31

5 FINANCE DEPARTMENT 36

6 FOOD QUALITY CONTROL 38

7 TRANSPORATION & LOGISTICS 43

8
MARKETING & SALES DEPARTMENT 45
9
LEARNINGS 46
INDUSTRY PROFILE

THE FOOD SERVICE INDUSTRY

The food industry includes restaurants, cafeterias, cafés, fast-food joints, pubs,
delis, food manufacturing operations, catering businesses, food transportation
services, and more. Work in this industry can range from packaging to preparing,
transporting, and serving food or beverages.

Packaging is often shift-work based in factories. Like other manufacturing work,

it can involve physical labour, as well as working with machinery. You'll be asked
to follow specific food safety and sanititation guidelines.

Working in food and beverage preparation can include making coffee, juices,
sandwiches, hot food, and more. Some chef jobs require a diploma in chef training
or culinary management, but many food preparation jobs do not require any post-
secondary education, and skills can be learned as you work. You may be asked
to obtain a Food Handler Training Certification

Delivery work includes Meals on Wheels (Community Support Connections),

restaurant delivery, and truck transportation of food and beverages in bulk.

Serving work can be based behind a counter at a deli/café/fast food joint, or 'front
of house' at a restaurant. For a serving job, it's important to have good customer
service skills, memory, organization, and some basic arithmetic skills for
handling cash. If you are serving alcoholic beverages, you will need to obtain a
Smart Serve Certificate.
▪︎ Today more people then ever are eating outside the home and to meet this
demand there is widening diversity in the nature and type of food and beverages
on offer.
▪︎ So there is a need for improved professionalism in food and beverage service
staff alongside for improved confidence and performance through higher
standards of knowledge and skills.
▪︎ Food
It can include a wide range of styles and cuisine types. These can be
classified by the country, for example traditional British or Italian, by type of
cuisine e.g. oriental or a particular speciality such as fish, vegetarian or health
food.

▪︎ Beverages
It include all alcoholic and non- alcoholic drinks. Alcoholic
beverages include wines and all other types of alcoholic drink such as Cocktails,
Beers, Cider, Spirits and Liqueurs. Non-alcoholic beverage includes mineral
waters, juices, squashes and aerated waters as well as tea, coffee, chocolate, milk
and milk drinks.

Aim of Food Service industry

▪︎ Physical Needs
▪︎ Economic
▪︎ Social
▪︎ Psychological
▪︎ Convenience
▪︎ Customers may want to satisfy some or all of these needs.

The Restaurant Industry — A Global Perspective

The global market outlook has been cautiously optimistic for the last couple of
years, and this has reflected in the restaurant industry around the world. The larger
markets of the United States, Europe, and Asia have all shown steady positive
growth from 2015 to 2020 and forecasts suggest that this trend will continue for
2021as well.

America is lagging behind the rest of the world though as restaurant sales are at
3.4%, a lot lower than overall global sales which are growing at an annual rate of
5.6% not adjusted for inflation).

Technomic presented their findings at the end of 2021, estimating the current size
of the international foodservice market (including US sales) to be 3 Trillion
Dollars. The US remains the leading contributor to the restaurant market in terms
of sales at 872 billion dollars, ahead of China’s $624 billion annual intake. But
this may not be the case for long with Chinese restaurant revenues growing at a
rate of 10.9% per year, the highest in the world by a long way.

United States

At the end of 2021 revenue generated by the restaurant industry in the US was
estimated at 799 billion dollars. The restaurant industry employs more than 14.7
million people (10% of the overall US workforce) and represents almost 4% of
the US GDP. Measuring industry growth by sales, 2010 to 2020 showed growth
of approximately 4.3%. Americans are now spending nearly 48 percent of their
food budgets eating out rather than at home.

Though the growth may not seem strong, according to the NRA, over the past
decade the industry has shown a 3.7% compound annual growth rate. A figure that
is better than most industries in the US.
A study released by Deloitte showed that there are now more than 620 000 eating
and drinking establishments across America (with restaurants growing at a rate of
twice the population), other estimates put the figure at over 1 Million in 2021.

Europe

In 2022, the market value for consumer foodservice reached 508 billion dollars.
Hospitality is one of the leading industries in Europe and can be a key driver for
job creation, figures from 2010 to 2020 show that the number of jobs in the EU
grew by just 7.1%, compared with the 29% increase in jobs in the hospitality
sector.

Leading countries such as the United Kingdom, France, Netherlands, and

Germany have shown consistent growth post-2021. In 2022 the restaurant industry
in France was worth 50 billion euros, Germany 40 billion euros, and 19 billion
euros in the Netherlands. In the UK the market value for consumer foodservices
reached 73.6 billion euros.

United Kingdom

In the UK the market value for consumer foodservices reached 73.6 billion euros
in 2022. In 2021 there were approximately 83,635 businesses operating in the
restaurant and mobile foodservice industry in the UK, a number that has been
increasing steadily since 2015
Netherlands

In the Netherlands, the restaurant industry is 19 billion euros annually, and this is
expected to grow to over 20 billion euros in 2022. The number of restaurants in
the Netherlands continues to grow year on year. Between 2020 and 2021, 750
restaurants opened in the Netherlands (to a total of 14900) which is consistent with
the industry volume growth which is around 5 to 6% annually.

The robust growth in recent years has made the hotels and restaurants sector more
important for the Dutch economy. Its total value share in the GDP rose to 1.8
percent in 2021 (up from 1.7 percent in 2022.) There are 374 000 people employed
in the restaurant sector, approximately 4.3% of the employed population which is
just below the EU average of 4.8 percent.
Asia

The Asia-Pacific region, which includes Asia and Oceania had foodservice sales
in 2020 that totaled 1.1 trillion dollars with a growth rate of close to 10% annually,
making this market a good opportunity for foodservice operators.

China

According to a study by Dianping and Meituan, China spent 507 billion dollars on
dining out in 2016. Add this to the latest statistics from China’s restaurant industry
which showed a 9.7% increase from 2013 to 2014 to reach 445.5 billion
dollars according to China Cuisine Association (CCA); and the growth prospects
for the country look very exciting.

Future Trends and Growth Prospects of the Global Restaurant Industry

Foodservice trends differ from country to country, but the two that are consistent
across all countries are conscious dining, and the need to include technology as an
important part of doing business.
Conscious Dining

Conscious dining is a growing trend in the Europe, America, and Asia and
includes a focus on local and seasonal food that is sustainably and organically
farmed. There is also a move towards vegetarian and vegan dining as the numbers
of vegans in developed countries is growing quickly. Globally, 69% of
consumers cited the availability of healthy options as being a very important factor
in choosing where to buy a meal. Over 50% in each market surveyed cited the
importance of healthy options as a deciding factor on where to buy a meal. Healthy
was defined as food that contains ‘natural’ ingredients by 44% of respondents.

Technology

Food ordering services and apps, the importance of social media

(particularly Instagram) and online restaurant review sites have taken the already
intensely competitive restaurant space to the next level. Globally, with the
exception of France, dine-in visits are in the minority being replaced by delivery
and takeout options, and this trend is expected to continue.

Trends Affecting The Restaurant Industry In 2022

As we are coming out of the most significant pandemic in generations, restaurant

owners still face many challenges operating their businesses. That said, I believe
the most effective & positive trend in the industry is how restaurants of all sizes
now embrace technology. Much of the technology, such as apps, third-party
ordering, and direct online ordering, has been used for several years. Still, it took
Covid 19 to force the industry to exploit its use to a fuller extent. This adaptability
of technology is paving the way for recovery and growth in 2022. By the end of
2022, the food industry expects to reach $899 billion in sales.

Home Delivery System

Another trend carrying into 2022 is restaurant delivery. Food delivery services
became immensely important but brought unique challenges. Trust of the food
handling process, delivery methods, and demand for contactless transactions
became front and center for those using restaurants for home delivery.
Remembering that more than 900,000 people died in the U.S. makes the ongoing
situation a long-term consideration for food service workers, field workers, and
other employees related to the field.

Labor Shortage

From servers to cooks, and other restaurant workers to agriculture and the
meatpacking production workforce, labor shortages still significantly affect the
industry and the cost associated with running a restaurant—the number of
employees willing to work is such a critical situation that many restaurants are
forced to operate with shorter hours and fewer days. In addition, continuing
trucker shortages and delays in delivery have created congestion in restaurants'
delivery processes, causing some restaurants to modify their menu.

Supply Chain and Food Supply

Supply chain issues also raised multiple problems for restaurant owners, from
fresh produce to meats to paper products such as coffee cups, straws, and
takeaway containers. As a result, restaurant owners continue to experience
shortages and increasing prices as we approach the second quarter of 2022.

Taylor Morabito, the owner of New York's famed Friend of a Farmer restaurant,
said, "While labor shortages have begun to improve, I think the biggest challenge
the industry currently faces is the drastic increase in food cost, specifically within
the world of poultry, meat & fish.

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Products that used to cost $11 or $12 a pound have doubled &, in some cases,
nearly tripled in price. Unfortunately, with the current supply chain issues &
rising inflation, I believe that restaurant owners & management will be navigating
around this particular challenge for quite some time."

According to the National Restaurant Association, Wholesale food costs were up

7.9 percent in 2021, and hourly labour costs were up 8.6 percent for the year.

The "No Vax, No Entry" restrictions are changing in major cities like New York.
The easing of regulations resulting from vaccinations worldwide and people
following social protocols has finally started to move the restaurant business
towards the pre-pandemic normal.

Digital Work Models

The past two years have completely changed the way people think and function.
The pandemic has also altered people's expectations of the restaurant business.
With contactless payment methods and online orders, people have become more
dependent on technology than before. To survive during the pandemic and
shutdowns, restaurants offered enhanced discounts as many customers shifted to
online or app ordering. However, in 2022, many customers still expect restaurants
to continue discounting, extra reward incentives, and other programs to connect
to their favorite eateries.

Digitalization has helped all types of industries in different ways. Like other
industries, the food industry gained numerous benefits by shifting to a digital
working model. It helped them reduce costs and increase performance. With
restaurant workers quitting jobs in significant numbers and business owners
struggling to retain them, digital technology became helpful with recruiting,
retention, and reducing the number of employees required to service the guest.

Regarding the data-driven trends in the industry, Fred Kirvan, the founder of
Kirvan Consulting, a New Jersey based restaurant consulting firm, stated, "Now
more than ever, it's vital that you analyze the data available to ensure your
business is fully optimized. As an example, valuable information exists within
your point of sale to help you determine what changes could streamline your
menu offerings. Streamlining your menu offering could result in improved
profitability, the need for less staff, and fewer items from your distributor, so
you're using more of what you do use. But, so often, I find that business owners
aren't using the data to drive the decisions that could help them navigate these
challenging times."

Restaurant Industry — Indian Perspective

History of Restaurant Business in India

Food is a big part of the Indian culture. Whether it’s an everyday meal prepared
lovingly for the family or special celebratory culinary treats made during festivals
food has always been something that Indians have bonded over. If there’s one
thing to know about the food culture of India, it’s the fact that it is an elaborate,
expansive fare. Even a regular meal at home consists of various staples like
rice, chapati, daal, and curry along with accompaniments such as
pickles, chutneys,papadams, salad, and raita in a large number of households.
Not only does a typical Indian meal take long to prepare, but it is also savored
over an extended period of time.
Indians have traditionally prided themselves for eating home-cooked meals
prepared by maharajsor cooks in affluent families and women in middle and
lower-class ones, so the restaurant culture took a while to find a place in the
country.
While modern restaurants are believed to be a by product of the French
revolution, food services per se date back to ancient times.
Public eateries and street vendors were not an uncommon sight in ancient Rome,
whereas travellers during medieval times often ate at monasteries, taverns, inns,
and hostelries. But it was the French revolution that gave birth to restaurants as
we know them today by abolishing the monopolistic cooks' guilds. The
enterprising French chefs took advantage of the opportunity to serve a primarily
middle class customer base dishes that were prepared to order.
In India, the earliest reference of restaurants dates back to early 250 BC when
taverns or inns provided food to hungry travelers. Street vendors and small stall
owners also sold food in local markets and most Indian towns and villages.
But the modern day restaurants probably started mushrooming with the spread of
colonialism, especially with the growth of the Indian Railways and Civil Services.
As people started to travel far and wide across the country, there was a spurt in
eateries that could serve them freshly cooked food.
However, eating out for leisure remained a fairly rare phenomenon for majority
of the Indian families until the rise of the great Indian middle class post
liberalization. As Western influences percolated down, lifestyles and food habits
of Indians began to change.
More and more young folk began to leave home to work in other cities and towns
and for them takeaways and dining out became necessary. This was accompanied
by an increase in disposable income and a general willingness to spend on the
experience of dining out.
The resulting growth of the restaurant industry was spectacular to say the least.
The industry was worth a whopping Rs. 43,000 crores in 2010 and has been
registering a healthy 15-20 percent growth annually, according to the National
Restaurant Association of India (NRAI).
A study conducted by the Federation of Hotels & Restaurant Association of India
(FH&RA) estimated that there were approximately 2.2 million or 22 lakh hotel
and restaurant establishments in India in 2002 and the hungry Indian wants more

Food varieties & state wise specialties

One of the most interesting things about Indian food is that it is as varied as the
country’s culture, geography, and demography. The cooking style varies a great
deal as you travel from the North to South or the East to West.
While most restaurants box Indian cuisine into region-specific categories like
Gujarati, South Indian, Punjabi, Bengali, etc., it’s worth noting that each Indian
state has its own local specialty.
Here’s a list of some of state-wise specialties:
Bihar: Known for sattu (baked chickpea flour), Bihar’s cuisine is simple yet
wholesome. LittiChokha (wheat flour cake filled with sattu) and
meat saalan (mutton or goat curry with cubed potatoes) are two of its local
specialties along with sweetmeats like balushahi and thekua.

Delhi: The capital of India is also the birthplace of the hugely popular Mughlai
cuisine. This is the style of cooking prevalent during the Mughal era and is
defined by the use of whole and ground spices. Some of the signature Mughlai
dishes include kebabs, koftas, pilaffs, and biryani. Delhi is also famous of its
street food which includes parathas, chats, and kulfi.

Andhra Pradesh: Spicy and tangy are two words that describe the cuisine of this
Southern Indian state. The use of tamarind and red chillies in both vegetarian and
non-vegetarian preparations is widespread. Rice is the staple food of Andhra
eaten with lentil preparations like daalor sambhar as well as curries. Pickles
and chutneys are also essential part of Andhra cuisine. Seafood is pretty common
in the coastal part of the state.

Goa: The food in Goa is deeply influenced by its Hindu culture. But centuries of
Portuguese rule and the burgeoning international tourism also influence the
state’s cuisine. Because it’s coastal, seafood forms the mainstay of Goan food,
but other meats like pork are also hugely popular in the state. The use of coconut
milk and strong, pungent spices is common to Goan cooking.

Gujarat: This is one of the few primarily vegetarian states in India. The cuisine
of this state has been made popular by the famous Gujarati thali that consists of
dishes like daal, kadhi, subzi, papad, and chaas (buttermilk) served with rice and
roti. What differentiates Gujarati dishes from others is the simultaneous use of
sweet, salty, and spicy flavors.

Jammu & Kashmir: Jammu & Kashmir has a cuisine that is distinct from the
rest of the country. It draws its influence from the ancient Hindu culture of
Kashmir as well as Central Asia, Persia, and North Indian plains. Mutton is the
mainstay of Kashmiri cooking and there’s a lot of use of yogurt and spices like
cumin, fennel, red chilli powder, and ginger.
In addition to the state-specific specialties, India is also home to a number of
fusion cuisines that have taken birth as a result of globalization. As more Indians
travel abroad and foreigners travel to India, a cooking style that is a blend of both
Indian and foreign cuisines has emerged.
Thanks to the growth of restaurants, now people don’t have to wait to visit a
particular state to taste its local cuisine. Most tier 1 and 2 cities in India have
specialty restaurants serving up authentic local dishes of different Indian states to
people who are missing home food or those keen to taste cuisines from different
parts of the country.
International players enter India and the rise of the quick service restaurants
If there was one year that changed the restaurant landscape of India it was 1996
when the American fast food chain McDonalds entered the country. With its
colorful mascot, cheap burgers, and consistent looking and tasting French
fries, McDonalds soon had the middle class Indian eating out of its hand.
Until then, the fast moving foods in India were mostly restricted
to udupi style dosa-idli-wada fare or local chains like Delhi-
based Nirula’s serving fast foods such as pizzas and burgers.
But McDonalds changed all that and set the stage for the entry of many other fast
food chains like Dominos, Pizza Hut, and KFC.
In fact, the last two years have seen the entry of various niche fast food chains
like Burger King, Dunkin Donuts, Taco Bell, and Krispy Kreme. Even cafes
like Starbucks and Costa Coffee have set up shop in several Indian cities.
The restaurant industry in India is mainly driven by the youth aged between 15-
44 years. With a population of 1.2 billion and the largest number of youth on the
planet, opportunities for the quick service restaurant industry is huge in India and
it’s this potential that foreign fast food chains have taken advantage of.
According to the NRAI, the Indian fast food market is worth $13 billion, less than
one-fifth that of China – the second largest fast food consuming market after the
U.S. But while China is witnessing a decline in fast food sales, the Indian market
is expected to grow.
In fact, the fast food industry in India is growing at 19 percent annually, 4 percent
faster than the Chinese fast food market, which is growing at 15 percent annually.
It’s not just that these QSR chains have set up shop in India, but they are also
tweaking their menus and making them more suitable for the Indian palate. So,
you have a McDonalds on one hand opening up 100 percent vegetarian outlets in
some parts of the country and a Pizza Hut on the other adding Indian flavors and
ingredients to their pizzas.

Fine Dining comes of age in India

The changing lifestyle, rise of the nuclear family, more women stepping out of
their traditional roles to go out and work, rapid urbanization are some of the
factors responsible for the growth of the restaurant industry in India. Added to
that is the increased exposure to international lifestyles and cuisines. More and
more Indians are demonstrating a growing appetite for a variety of cuisines
ranging from Chinese and Italian to Mexican and Middle Eastern.
Greater awareness of global cuisines combined with a larger disposable income
is leading many Indian consumers to seek experiential eating or fine dining. Fine
dining is not just about going out and eating. Fine dining is about elevating the
dining experience of consumers through ambience, décor, presentation of the
food, quality of service,use of gourmet ingredients, etc.
High-end or fine dining is slowly coming of age in India. While restaurants are
placing a lot of emphasis on delivering high quality food and excellent dining
experience, Indian consumers known to be quite cost conscious are willing to
spend more and more on experiential eating.
New cooking techniques like sous vide are being experimented with in the Indian
restaurant kitchen and many of them are inviting foreign chefs to give the Indian
consumer a taste of authentic global cuisine.
According to a 2013 NRAI report on food services in India as published in
hospitalitybizindia.com, the fine dining segment is growing at a healthy rate of
15 percent and depends largely on the affluent consumer. The report states further
that the chain fine dine market in India, which has around 50 players with 150-
200 outlets spread across various cities, is currently worth Rs. 500 crores and
estimated to reach Rs. 1,010 crores by 2018.
Taking advantage of this growing trend, many celebrity chefs have set up their
own signature restaurants in the country. Sanjeev Kapoor
of KhanaKhazana fame owns the hugely popular Yellow Chilli restaurant chain.
The restaurant serving contemporary Indian food is doing extremely well in many
cities across the country.
Jiggs Kalra, another well-known name in the culinary circles in India, founded
the Punjab Grill chain of restaurant offering delectable North Indian cuisine
before selling his stake in early 2012. But Kalra along with his son Zorawar are
back in the business with the high end Masala Library restaurant in Mumbai and
Delhi.
In addition to this, the Kalras have added another restaurant to their repertoire
called Pa PaYa. Pa PaYa is a modern Asian bistro and tapas bar bringing a
hitherto lesser known cooking technique called molecular gastronomy to the
Indian food table.
An interesting trend has begun and due to an increased interest in India as an
investment destination, many international fine-dining chains are waiting in the
wings to set up shop in India. The Indian consumer has a lot to look forward to
in terms of experiential cuisine in the coming years.

Niche restaurants make their presence felt

Another interesting development in the restaurant industry is the rise of niche
restaurants serving specific cuisines and specialties. No longer is the restaurant
business divided into North Indian and South Indian. There are many more
categories of specialty restaurants serving delicacies from Kashmir to Kerala.
It’s simple – people want to taste good food. They want to taste different food.
The state or cuisine specific restaurants are simply meeting the demand of the
new Indian consumer who doesn’t shy away from experimenting with food that
he or she is not entirely familiar with.
Some of the popular niche restaurants in India include Oh! Calcutta, which
started out as Only Fish, and served authentic Bengali fare; Pind Baluchi offering
dishes from the Baluchistan region spanning across Pakistan, Iran, and
Afghanistan; Gajalee chain of restaurants serving Malvani-style seafood;
and Zambar serving Chettinad, Kuttanad, Malabar, Coorgi, Mangalorean, and
Madras curries and vegetables.
Even lesser known cuisines of Odisha and Nagaland are finding many takers with
Delhi’s Naga Kitchen and Bangalore’s Dalma doing roaring business.
So, we have popular London-based Hakassan restaurant serving Cantonese-style
cuisine, Las Vegas’ Le Cirque serving up authentic French and Italian dishes;
South African casual dining chain Nando’s famous for its peri-peri chicken; and
American fast food chain Taco Bell serving Mexican inspired dishes setting up
shop in India.

The upsurge of food courts

The National Restaurant Association of India (NRAI) in its report has predicted
an exponential growth in kiosks and food courts in India. The factors responsible
for this rapid growth, according to the NRAI, include lower rentals as compared
to restaurant space, higher return on investment, brand penetration, and new
location opportunities.
While they made their debut in the West in the 1980s and have now become an
essential part of airports, shopping malls, and evening business centers and
educational institutions abroad, food courts are still evolving in India (though
growing in popularity rapidly).
The Indian food court story is mainly being driven by the growing mall culture
in the country. In fact, food courts and malls have a symbiotic relationship
wherein food courts help the mall increase footfall and revenue by drawing
customers, while depending heavily on a steady stream of shoppers that the mall
attracts to its retail outlets.
Global consultancy Cushman & Wakefield, in a 2014 report on India retail,
projected the total mall supply by the end of the year in the top eight cities of the
country to reach approximately 14 million square feet (msf), which is nearly 200
percent more than the supply received in 2013.
Since food courts are an essential part of a mall and their most important tenant,
the food court growth story is set to continue. However, the industry does need
to overcome certain challenges such as heavy reliance on international brands,
cafes, and established QSR chains. What this means is that you are likely to see
more of brands like McDonalds, Pizza Hut, and Starbucks rather than smaller and
lesser-known fast food chains in the malls. Proper seating arrangement and
vendor combination to ease competition are other two big hurdles that Indian food
courts have to cross to be able to achieve long-term success.

Food moves from the street to online space

Rapid urbanization, higher disposable income, and all the other factors that led to
the growing culture of eating out in India are also responsible for the emergence
of a new crop of diners – the ordering-in or take-away diner. While previously
there were many caveats to ordering-in such as minimum order value, small
delivery radius, and misunderstood and misplaced orders; the growth of food
delivery aggregators like FoodPanda and Zomato has changed all that.
These aggregators, also available as apps on smartphones, have made it easier
than ever for the Indian diner to order food from his/her favorite restaurant
without worrying about whether the restaurant delivers to their location and if the
person at the other end has heard their order and/or address right.
What’s more, there are added benefits to ordering online such as consumers can
take their time reviewing and choosing their dishes without someone breathing
down their neck, they can double-check their orders before making payment, and
they have a variety of payment options available to them ranging from the
standard cash on delivery and credit/debit card payment to online wallets like
Paytm and Mobikwik.
According to an article appearing in iamwire.com (Rise of Online Food
Ordering Startups in India: Opportunities, Challenges and Innovations),
there has been an exponential growth in food ordering startups in India over the
past one year.
TastyKhana and Just Eat, which have been bought over by their biggest
competitor FoodPanda, raised $5 million and $89.1 million respectively from
investors. FoodPanda itself has raised a whopping $147.3 million, whereas new
entrant TinyOwl has managed to raise $20 million of investor money.
Meanwhile, businesses from other areas have also started to enter this lucrative
market, according to the iamwire article. JustDial, which was until now a purely
local search service, has spread its wings into the online food delivery business
and cab aggregator Ola has also entered this segment by piloting its food delivery
service called Ola Café in Mumbai, Delhi, Hyderabad, and Bengaluru in March
this year.
The Ola Café service claims to deliver food in less than 20 minutes. Users can
place orders from 12 pm to 11pm and make payment using cash or Ola Money.
Besides these food delivery aggregators, many quick service restaurants
like Domino’s, McDonalds, and Faasos have also launched their own online
ordering platforms.

Future Trends and Growth Prospects of the Indian Restaurant Industry

Even though there’s a growing eating out trend in India, Indians still lag far
behind the West and even some Asian countries when it comes to dining at
restaurants. According to the National Restaurant Association of India (NRAI),
Chinese eat out 60 times a month; Thai people eat out 45 times a month; and
Indonesians eat out 15 times in a month. Indians, on the other hand, eat out about
2-4 times in a month on an average.
Indians also spend far less money on dining at restaurants as compared to some
of their Asian counterparts. For example, people in Japan spend an average of
$213 on eating out, while those in Singapore and Hong Kong spend $212 and
$195 respectively. The average monthly expenditure on eating out is only $20 in
India.
Clearly, Indians have a lot of catching up to do with other countries in Asia and
the West so far as eating out is concerned. But the restaurant industry has nothing
to worry about as there are many drivers of growth for this business in India.
These growth engines are both consumer as well as enterprise driven. Some of
thekey engines of growth, as listed by NRAI in its report, include:

Changing demographics: There’s a vast pool of working population in India,

which includes women. There’s an upwardly mobile middle class, which is liberal
and progressive. In addition to that, there’s a rapid increase in nuclear families
and all of these factors contribute to the growth of the restaurant industry.

Greater spending power: India’s per capita income has been increasing steadily
and this has led to an increase in the disposable income of Indians. Added to that
is the concept of double-income households which is the result of more women
joining the workforce. All this has led to an increase in the purchasing power of
Indians, which is driving the growth of the food service industry.

India as a travel destination: With India projecting itself as a major tourist

destination to the world abroad, restaurants in the country have all the incentive
to expand their repertoire and up the level of their services to cater to a growing
international market.

Infrastructure and IT development: For the customers, this has meant an

enhanced dining experience due to factors like lower waiting time and improved
ordering, which keeps them coming back for more and drives the growth of the
industry. For restaurants, infrastructure and IT development helps them control
costs, minimize waste, maintain quality, etc. and helps them improve their
bottom-line. IT-driven business intelligence and data analysis helps them
streamline their business and improve results.

The future looks promising for the restaurant industry albeit some challenges such
as high food inflation, over licensing, high taxation, introduction of new taxes,
and increased competition to name a few.
But a fast maturing market that is becoming increasingly experimental with its
food, the growing ease and convenience of ordering in, the introduction of new
and interesting menus like breakfast and high tea, the widening reach of social
media, and international chains scrambling to set up shop in the country – all
point to a healthy growth for India’s food service sector over the next few years.
COMPANY PROFILE

DINDIGUL THALAPPAKATTI RESTAURANT

Type Private

Industry Restaurant

Genre Biryani Focused Casual Dining Restaurant Chain

Founded 1957

Founder Nagasamy Naidu

Headquarters Bangalore, Karnataka India

Number of locations 85 (in India), 8 (outside India)

Area served TamilNādu, Karnataka, Kerala, Sri

Lanka, UAE, Malaysia, Singapore, United States

Key people Ashutosh Bihani (CEO)

Services Casual Dining, Take Away, Home Delivery and Outdoor

Catering.

No. of employees 2500+ (2021)

Website www.thalappakatti.com
Thalappakatti Hotels Private Limited is an unlisted private company incorporated
on 15 April, 1998. It is classified as a private limited company and is located in
Chennai, Tamil Nadu. It's authorized share capital is INR 15.00 cr and the total
paid-up capital is INR 9.82 cr.
Thalappakatti Hotels Private Limited's operating revenues range is INR 100 cr -
500 cr for the financial year ending on 31 March, 2021. It's EBITDA has
decreased by -90.13 % over the previous year. At the same time, it's book
networth has decreased by -9.37 %. Other performance and liquidity ratios are
available here.
Description: The company operates a chain of restaurants. It provides food &
beverage services
Products & Services: Fine Dining, Take Away, Home Delivery and Outdoor
Catering.
Category: Service Provider
The current status of Thalappakatti Hotels Private Limited is - Active.
The last reported AGM (Annual General Meeting) of Thalappakatti Hotels
Private Limited, per our records, was held on 29 December, 2021. Also, as per
our records, its last balance sheet was prepared for the period ending on 31 March,
2021.
Thalappakatti Hotels Private Limited has five directors - Jayanta Kumar Basu,
Kannan Ravi, and others.
Dindigul Thalappakatti Restaurant (also known as Thalappakatti Biriyani) is a
restaurant chain that operates primarily in the Indian state of Tamil Nadu. The
first outlet was opened in 1957 at Dindigul. Since then, it operates over 62 outlets
in India, seven of which are overseas.The Thalappakatti restaurants focus on
biriyani.
Founded by Mr. Nagasamy Naidu under the name Anandha Vilas Biriyani Hotel
in Dindigul. He always wore a turban called THALAPA(a traditional head dress),
which over the years became synonymous with his brand and cooking styles,
leading him to earn the nick name “Thalappakatti Naidu” which would eventually
became the name of our brand and restaurants.
Biriyani was prepared using superior quality Seeraga samba rice, known as
Parakkum sittu and meat obtained from top-class breeds of cattle particularly
found in the famous cattle-markets of Kannivadi and Paramathi.
High quality and taste are of prime importance, and because of this our brand of
Biriyani and other food products have attained widespread popularity all across
South India. There are numerous articles published in different journals about our
Biriyani and other food products. As a result of our efforts, the word
“Thalappakatti” for a common man in South India today refers to High Quality
Biriyani.
Thalappakatti Biriyani has been delighting people from the rich to the poor for
the last 50 years and the journey goes on.

HOW ACCIDENTAL ENTREPRENEUR NAGASAMY DHANABALAN

WENT FROM BEING A RECEPTIONIST TO OWNING A GLOBAL
BIRIYANI CHAIN.
Dindigul Thalappakatti Biriyani, which started with just one outlet in a small
town in 1957, has gone places—and how! The Rs 200-crore biriyani brand now
has 40 branches across the world and is cooking up other plans of expansion.
Nagasamy Dhanabalan started out as a front-office receptionist in the UK eight
years back. Today, he runs a Rs 200-crore business. The 35-year-old insists
nothing was planned. Was it destiny, then, that ensured he swap his dream of
making it big abroad with making it big in India?
Circumstances forced Nagasamy to return to India in 2009 to tend to his ailing
father. Once here, he decided to take over his grandfather’s small biriyani
business, now named Dindigul Thalappakatti Biriyani. The Dindigul-based
eatery, which first expanded to Chennai with one small restaurant, now has more
than 40 outlets across the globe.
The family’s love affair with biriyani began in 1957 when Nagasamy’s
grandfather set up a small restaurant, Anandha Vilas, in their home town of
Dindigul. Then an accountant, Nagasamy Naidu, believed that his wife’s biriyani
recipe was unique and would be his restaurant’s USP. Anandha Vilas, which
mainly served goat meat biriyani, soon became popular, serving diners who came
from even faraway places, having heard of the aromatic dish by word of mouth.
Just as famous as the biryani was the white-turbaned man behind the counter.
Over time, the restaurant went from being called Anandha Vilas to Thalappakatti
Biriyani. In Tamil, thalappa means the traditional turban. From 1957 to 2009,
Dindigul Thalappakatti had only one outlet in Dindigul itself. The family
experimented with a branch in Coimbatore, but it didn’t do as well.
Things changed after Nagasamy took over the business.
When he first suggested expanding the business beyond Dindigul in 2009, the
family was resistant. The mention of biriyani evokes images of a pot of aromatic
long-grain rice with strands of saffron, pieces of caramelised onion and tender
chunks of meat, all cooked to perfection. India has a wide variety of biriyanis.
The Lucknawi biriyani is known for its subtle flavours, the Hyderabadi biriyani
has its identity rooted in its spices, while the Kolkata biriyani incorporates boiled
eggs and potatoes. Most biriyanis originated in royal kitchens.
But Dindigul Thalappakatti offers a different kind of biriyani, one with a typical
rural flavour. And so, Nagasamy’s father was skeptical if a rural recipe would
appeal to the palate of Chennai’s urban palate.
Nagasamy too was unsure of whether he would be able to scale up and run the
business successfully, but he decided to go ahead anyway. What he was certain
about that the unique flavour would appeal to food lovers everywhere. He
convinced his father, who put up the necessary capital to set up their first branch
in Anna Nagar, one of Chennai’s prime residential areas.

THE SECRET OF SUCCESS

Is wealth creation the sole reason why entrepreneurs start a business, or is there
more to entrepreneurship than money? Nagasamy is clear that his vision was big
and money alone was never the focus.
To validate his instincts, Nagasamy approached the entrepreneurs behind two
other successful Chennai-based chain of restaurants, Saravana Bhavan and Adyar
Ananda Bhavan, who also helped him learn about scaling up.
Being inspired is one thing, but having a vision, actioning it, and being able to
successfully execute it is a completely different ball game. Most family
businesses tend to falter when it comes to scaling up as they find it tough to let
go and bring in outside talent.
Nagasamy, however, knew that the only way forward was with a good team
around him. He enlisted his paternal uncles, Subburaj Ramaswamy and Ravi, to
join the business as it grew.

LESSONS IN BRAND BUILDING

It seems almost unfair to compare the original ‘Thalapakatti’ Nagasamy Naidu
with Colonel Sanders, the creator of KFC. But the stories are similar. What started
as Anandha Vilas became so strongly associated with the white-turbaned man
behind the counter. He was the face of the biriyani he had made famous. It seemed
only natural to rename the restaurant to what had brought it so much fame. After
Nagasamy’s grandfather’s demise, that’s exactly what they did.
It is said that imitation is the sincerest compliment. The success of the
Thalappakatti brand soon spawned competitors with similar-sounding names
such as Thalappakaatu and Royal Thalapakattu, which could have, over time,
taken away from the brand equity of the original. Nagasamy decided to take the
legal route and won the rights to his brand name.
Differentiating the brand and product helped Dindigul Thalappakatti Biriyani
flourish, but timing was an equally crucial factor. What worked for the brand,
especially in a market like Chennai, was the fact that biriyani had by then become
extremely popular.
Dindigul Thalappakatti Biriyani’s core offering has always been mutton biriyani,
but to accommodate the demands of its growing clientele, the brand expanded its
offerings to include chicken and minced meat biriyani. Varieties like Chicken 65
Biriyani, Paneer Biriyani and Mushroom Biriyani,among other options, are also
available. The menu also has barbecues and other South Indian delicacies like
Mutton Sukka and Karandi Omelette.

OPERATIONS AND PLANS

Dindigul Thalappakatti Biriyani went from two to 40 branches in eight years.
They currently operate in Paris, Dubai, Kuala Lumpur and California, and are
eyeing the market in Sydney, Abu Dhabi and Muscat. In India, the plan is to
expand to tier-2 and tier-3 cities in Tamil Nadu and then spread to other cities.
The restaurant chain also has a foothold in the delivery model, with a focus on
delivery through their website, thalappakatti.com. Home deliveries help rake in
Rs 1.5-2 crore per month in Chennai alone.
The company, which operates via centralised kitchens in Chennai and Dindigul,
wants to open in 10 cities over the course of the next year.
If you haven’t yet tasted the finger-licking flavours of Dindigul Thalappakatti
Biriyani, fret not—if all goes according to plan, it may soon open at a location
near you as part of their plan to expand to cities like Bangalore, Mumbai and
Delhi in the near future. I, for one, can barely wait.

National Outlets
1. Parrys
New No.229, Old No.372,375,N.S.C. Bose Road,George Town,Chennai -
600001,Tamil Nadu India
2. Mount Road
87/3, Varna Towers,Anna Salai,Chennai - 600002,Tamil Nadu India
3. Nungambakkam
142, Ground Floor,Mahatma Gandhi Road,Nungambakkam,Chennai -
600012,Tamil Nadu India
[10:04 PM, 9/21/2022] Mukunthan MBA: 4. Anna Nagar
F-11, 2nd Main Road, Anna Nagar East, Near Valliammal College,Chennai -
600012,Tamil Nadu India
5. Perambur
Plot No. 55 Ground Floor, Jawahar Nagar, Chennai - 600082, Tamil Nadu,
India
6. T.Nagar
27, Venkatanarayana Road,T.Nagar,Chennai - 600017,Tamil Nadu India
7. Shanthi Colony
AJ-213, 4th Avenue,Shanthi Colony,Anna Nagar,Chennai - 600040,pTamil
Nadu India
8. Ashok Nagar
B-211, 11th Avenue,Ashok Nagar,Chennai -600083,Tamil Nadu India
9. Besant Nagar
No.36, II Main Road, No.35N,5th Avenue,Besant Nagar,Chennai -
600090,Tamil Nadu India
10. Mogappair West
3/701, 1st Ave, Main Road,Mogappair West,Chennai - 600037,Tamil Nadu
India
11. Guindy New No.2, Old No.1, Venu Reddy Street,Guindy,Chennai -
600032,Tamil Nadu India
12. Ramapuram
No. 55, Mount Poonamalle High Road,Ramapuram,Chennai - 600087,Tamil
Nadu India
13. DLF I.T Park
Block 5, Ground Floor,DLF IT Park,1/124, Mount Poonamallee Road,Shivaji
Garden,Manapakkam,Chennai - 600089,Tamil Nadu India
14. Velachery
38/1, 100 Feet by Pass Road,Velachery,Chennai - 600042,Tamil Nadu India
15. Porur
New No. 21A, Arcot Road,Porur,Chennai - 600116,Tamil Nadu India
16. Ambattur
Door No:12, MTH Road, opp. vivekananda school,Thirumulaivail,LVR
Towers, chennai-
600062
17. ECR
No.47, ECR High Road, Vettuvankeni,Chennai - 600115,Tamil Nadu India
18. Chennai International Airport - Arrival
Airport Terminal Link, Meenambakkam, Chennai, Tamil Nadu 600016
19. Chennai International Airport - Departure
Chennai International Airport, Meenambakkam, Meenambakkam, Chennai,
Tamil Nadu 600016
20. OMR
Plot No. 18,19 & 20, Vinayak Avenue,Okkiyam Thoraippakkam,OMR High
Road,Chennai -
600097,Tamil Nadu India
21. Chromepet
No.165, G.S.T Road,Chromepet,Chennai - 600044,Tamil Nadu India
22. Medavakkam
24, Velachery - Tambaram Main Road,Medavakkam,Chennai - 600100,Tamil
Nadu India
23. Poonamalee
No.479, Bengaluru High Way,Nazarathpet,Poonamalee,Chennai -
600123,Tamil Nadu India
24. Selaiyur
No.208, Velachery Main Road,Selaiyur Junction,Selaiyur,Chennai -
600073,Tamil Nadu India
25. Tambaram
Old No. 104, New No. 26,Kadaperi,Tambaram,Chennai - 600045,Tamil Nadu
India
26. Navalur
No. 3 & 4, OMR,Opp. OMR Food Street,Navalur,Chennai - 603103,Tamil
Nadu India
27. Vandalur
Plot 2&3 Bharathidasan Street, Kelambakkam Village, Vandalur,Chennai - 600
048, Tamil Nadu,
India
28. Kanchipuram
No.610 &610A, JJ Nagar,Bangalore - Chennai National Highway,Enathur
Village,Kanchipuram -
631561,Tamil Nadu India
[10:04 PM, 9/21/2022] Mukunthan MBA: 29. Pondicherry
D.No.108, Kamaraj Salai (Near Balaji Theatre), Puducherry - 60501 India
30. Kattukuppam, Pondicherry
Kattukuppam, Puducherry - 607402 India
31. Ambur
5, Govindapuram, MC Road, Ambur,Vellore District, Tamil Nadu, India
32. Ulundurpet
33. Bengaluru - Indranagar 1st Floor, No 2021, 100 Feet Road, HAL 2nd Stage,
Indranagar,Bengaluru - 560008 India
34. Bengaluru - HSR Layout
HSR Layout No 1, Third Floor, Sector 7, 14th Main Road, Near BDA Complex,
Bengaluru 560102 Karnataka
35. Trichy
Near Ravi Mini Hall, Chatram Bus Stand, Karur Road,Trichy - 620002,Tamil
Nadu India
36. Namakkal
235/2B 1B, Main Road, Keerambur,Near Toll Gate,Namakkal - 637207, Tamil
Nadu, India
37. Karur
New No.174 & 176, Kovai Road,Karur - 639001,Tamil Nadu India
38. Tiruppur
5E, Municipal Office Street,near valarmathi bus stop,Tiruppur 641604,Tamil
Nadu India
39. Dindigul Collector Office
No.643/2A, Near Anjali Roundana,Thadikombu Road,Palaniappa
Nagar,Dindigul - 624001,Tamil
Nadu India
40. Bathalagundu
Meenakshi Nursery Garden,Kodaikanal Road,Bathalagundu - 624202,Tamil
Nadu India

41. Dindigul R.S. Road

D.No.11&12,St.Joseph Church Campus,Dindigul - 624001,Tamil Nadu India

42. Ottanchathiram D.No.1025C, 1/4, V.S.R Building,Society

Colony,Ottanchathiram,Dindigul - 624619,Tamil Nadu India.
43. Dharapuram
No 23-F, Bypass Road,Dharapuram,

44. Palani
South Anna Nagar, Palani,Tamil Nadu,

45. Madurai
1, Melur Main Road, Vinayagar Nagar,KK Nagar,Madurai - 625020,Tamil
Nadu India

46. Madurai-Kalavasal
No:22-A,Jayasakthi Hotel,Bypass Road,Kalavasal,Madurai - 625016,

47. Coimbatore
7th Cross Cut Road, Gandhipuram,Coimbatore - 641012, Tamil Nadu, India

48. Theni
345E, Nehruji Road, Allinagaram,Near Aravind Eye Hospital,Theni - 625531,
Tamil Nadu, India
49. Nagercoil
No. 14A, K.P Road,Nagercoil - 629 001,

International Outlets
1. Sri Lanka
No. 8, De Fonseka Place, Bambala Pitty, Colombo - 4, Sri Lanka
2. Kuala Lumpur, Malaysia
130, Jalan Tun Sambanthan, Brickfields,50470 Kuala Lumpur,Wilayah
Persekutuan Kuala
Lumpur,Kuala Lumpur,Malaysia
3. Malaysia
No.59, Leboh Ampang, City Center, Kuala Lumpur - 50100, Malaysia
4. Singapore
195, Kitchener Road, Singapore - 208535, Singapore
5. Dubai
Shop No.9, Al Sherouq Building,20 B Street,AL Karama,Dubai,UAE
6. Paris
#176, Rue Du Faubourg,Saint Denis,Paris - 75010,France
7. California, USA
McCarthy Ranch Plaza, 252, Ranch Drive, Milpitas, California- 95035, USA

ONLINE TIE-UPS
They have tied up with International Food delivery Platforms like SWIGGY,
ZOMATO, UBEREATS,
FOOD PANDA, GO GRAB.
This Table clearly indicates the amount of Biriyani orders delivered Via
International Food Tie ups
ORGANIZATIONAL CHART
HUMAN RESOURCE DEPARTMENT

Restaurants are fast-paced businesses. They need the support of HR to manage

functions such as recruitment, performance management and staying in
compliance with employment and food-handling regulations. HR's role and
responsibilities range from the moment an applicant expresses an interest in
working for the company to the employee's last day on the job. HR staff
expertise, knowledge of industry practices and experience create a recipe for
restaurant success.
Why Is HR in the Restaurant Industry Important?
You know by now that HR wears many hats, and HR in the restaurant industry
is no exception.
Safety
In this industry, safety for customers and employees is critical for HR
to implement. From non-slip shoe requirements for employees to avoid injuries
in the kitchen to food safety guidelines for customers, safety is of all-
encompassing importance for HR to stay on top of in the restaurant industry.
Training
Restaurant training is extensive and ongoing. Not only is every
employee required to obtain a food handler’s permit, but if alcohol is being
served, they need a TIPS certification as well. Facilitating these trainings and
staying on top of expiration dates assisting your employees to run a smooth
evening dinner rush is yet another critical role for HR in this industry.
Morale
Keeping employees encouraged is critical, especially when their
income depends mostly on their attitude and service to their customers. As HR,
you should focus your attention on boosting morale and excitement through
your managers, if you’re not directly at the location, or in person if you are.
Culture
With the transient dynamic that follows this industry, maintaining a
restaurant culture is an important aspect for HR to focus on. Establishing and
fostering culture is vital for this industry and can set one location apart from the
others.

ROLES AND RESPONSIBILITIES OF HR

Payroll and Benefits
Although checks may be smaller due to tips being the primary source of income
for servers, you still have the kitchen staff, hosts, managers, etc. that all need to
be paid. Similarly, ensuring that your servers are claiming their tips
appropriately for tax purposes falls under the payroll aspect of HR in the
restaurant industry. Although most benefits are up to your company’s discretion,
if you have 50 or more full-time or full-time equivalent employees, your
organization likely falls under the Affordable Care Act and must provide health
insurance.

Policies and Compliance

Not only are there state, federal, and local regulations to follow, but HR is also
responsible for facilitating and writing policies to roll out to the floor. Items
such as menu changes, dress code changes, seasonal items, promotions, etc. are
all coordinated at some level by HR. Coordination can mean encouraging
managers to ensure each of their team members are properly briefed on the new
items or sending out an email from corporate about a change, but maintaining
compliance inevitably falls back to HR. Follow-up and accurate assistance when
needed is critical.
Hiring and Retention
As with most HR positions, hiring is part of the role and takes up a good portion
of your day. From writing, updating, and posting job descriptions to interviews
and onboarding, hiring is a vital role of HR in this industry. Marketing your
restaurant to servers will be critical in this aspect of your HR role. While
retention is a vital part of any HR role, specific to this industry some customers
become “regulars” and prefer a specific server or get attached to one over
Training
Both new hire and ongoing trainings fall under the role of HR. In order to
maintain compliance, HR needs to ensure that the employees are fully prepared
with all the trainings and certifications required. New menu items may require
some additional training for your kitchen staff that happens during non-open
hours. You may have to schedule a before-work training session—paid of
course—to set your kitchen staff up for success with the changes. If a new
promotion is rolling out to customers, the same may need to be done with your
servers or front-of-house employees to ensure they are able to provide your
customers with accurate information for the promotion. These tasks can at times
be delegated to managers, but typically, HR has a major hand in all trainings in
the restaurant industry.

Employee Relations
In the restaurant industry, employee relations are handled by the HR person on
staff. You should handle each situation with respect, trust, and tact as you
evaluate how to move forward for the betterment of the employees involved and
the company overall.

Creating and Maintaining Culture

HR is responsible for maintaining a solid company culture, and this is no
different in the restaurant industry. Encouraging employees, managers, and
team members alike to mirror the desires of the organization for their customers
is a key aspect in any HR position in the restaurant industry.
FUNCTIONS OF HR

Recruitment and Selection

HR's integral role and responsibilities in the recruitment and selection process
involve creating job descriptions, advertising job vacancies, conducting
preliminary interviews and processing new hire paperwork. Recruiters often
belong to industry-specific professional associations and networks to improve
the restaurant's visibility and the chances of recruiting the best candidates.

Certifications
Restaurants in most states that serve alcoholic beverages must have TIPS-
certified employees. TIPS certification means employees serve alcoholic
beverages responsibly and are capable of determining when customers reach
consumption limits that expose the restaurant to liability. In addition, restaurant
employees often need to be tested for communicable diseases and trained for
proper food handling. HR coordinates training and verifies health- and food-
related certification.
On-Boarding
HR develops appropriate orientation and on-boarding programs for new
employees. HR staff deliver orientation training for new workers that covers
workplace policies as well as service standards. Service standards include
restaurant-specific guidelines, such as timing for customer service, preparation
guidelines and plate presentation.

HR Training
Restaurant managers are responsible for managing work force issues; therefore,
HR trains managers on how best to handle HR matters that can be resolved
without the assistance of the HR department. HR's responsibility includes
training restaurant floor managers on resolvable performance issues and
employee relations matters, such as addressing employee suggestions and
concerns.

Compensation and Benefits

Surveying and setting competitive wages, as well as payroll processing are
functions HR staff handle for restaurants. For employers that provide employee
benefits, HR negotiates rates for group health plans and monitors the
administration of retirement savings programs. In addition, HR monitors open
enrollment for company benefits, a task few restaurateurs want to deal with.

Compliance
HR staff maintains the restaurant's compliance with employment regulations
such as the Fair Labor Standards Act, a federal law that governs minimum wage
and overtime pay. Some restaurants may be especially prone to FLSA violations
because of the long hours and low wages for restaurant workers. HR also ensures
the restaurant complies with other federal and state fair employment practices.

Challenges of HR in the Restaurant Industry

While HR in the restaurant industry may have similarities to most HR

professions, let’s look at the challenges specific to this industry.

Employee Benefits Can Be Inconsistent

As discussed above, the Affordable Care Act may apply to your company and
can form a scheduling challenge. When the restaurant is slow, you typically send
servers home to avoid overstaffing. But when your employees are required to
hit a minimum-hour requirement in order to maintain ACA benefits, HR may
need to communicate to managers accordingly in order to ensure employees
don’t fall short. This presents a problem because servers also make most of their
money on tips, so staying on duty when the restaurant is slow and they aren’t
making those bigger dollars can be challenging to navigate.
Acquired Talent Lack Necessary Training
It’s common to encounter candidates who believe they have what it takes to
work in this industry without any experience. While training can take place, this
typically leaves your restaurant with a shortage of skills. Balancing many plates
on a large tray without spilling hot soup on a customer is a skill learned through

continual training Finding and retaining those employees is extremely difficult

for a restaurant when most of your employees use these positions as a bridge to
something else or as a way to make quick cash to save up for something, etc.
Talent acquisition and retention can be one of the most difficult challenges of
the restaurant industry.

Skewed Markets Make It Hard to Recruit To understand how this works, let’s
look at an example. Abby Olson, VP of training at Crumbl Cookies HQ, explains
why some Crumbl franchises have a harder time recruiting than others.

“[Franchisees] who have a difficult time recruiting bakers are usually ones who
have a skewed market … meaning, if every other like-minded business has their
own starting wage and there’s no consistency, it makes it hard for Crumbl
franchises to seem relevant.

Morale Can Suffer Due to Unhappy Customers

As with any HR position, morale and employee engagement can be difficult to
manage. To encourage employees to be engaged while being constantly devalued
by disgruntled customers whose satisfaction directly translates to the money they
are bringing home to their families presents a challenge specific to the restaurant
industry. Encouraging all employees to approach each new customer positively—
even if they sent their food back to the kitchen three times and the cook is
overwhelmed, the server is frustrated, and the manager is doing all they can is a
common HR challenge in this industry.

FINANCE DEPARTMENT FUNCTIONS

➢ Ensure that the guests have best possible experience by trouble-shooting and
resolving all billing-related disputes.
➢ Represents the finance department on the daily department heads meeting with
the general manager.
➢ Manage all phases of Accounts Payable, Receivable and department budget.
➢ Calculate and distribute wages and salaries.
➢ Prepare regular reports and summaries of accounting activities.
➢ Prepare financial statements and debtors' listings.
➢ Verify recorded transactions and report irregularities to management.
➢ Providing direction to the night audit team so as to ensure proper revenue
reporting.
➢ Reviewing all ledger details guest ledger, city ledger and deposit ledgers to
validate proper payment and revenue posting.
➢ If any imbalance or difference found on the ledger then co-ordinate with the
PMS team to resolving the same.
➢ Review the postings, payments, revenue and guest balance reports on a daily
basis.
➢ Ensure correct taxation are applied on all billing software like Property
Management systems (PMS), Point of Sale (POS) and SPA software's.
➢ Ensure that all statutory details (PAN, TAX NO, Company Registration no.
Etc.) are displayed on the guest invoices and bills.
➢ Bills A/R accounts daily and send the same to guest along with the supporting
bills and statements.
➢ Follows up on any accounts within 3 days to ensure customer has received the
invoice and does not have any questions.
➢ Review the Accounts Receivable (A/R) Ageing reports on a daily basis.
➢ Follow up 30 days after the initial billing if payment has not been received.
➢ Check customers credit ratings and Flag accounts as 'Black listed' for long
outstanding or defaulter accounts.
➢ Enters invoices into accounts payable system weekly after verifying a
purchase order was received from ordering department head and obtaining
General Manager's approval.
➢ Forecasting cash payments and anticipating challenges arising from limited
cash flow.
➢ Ensuring that cash flows are adequate to allow business units to operate
effectively.
➢ Maintain banking relationships and negotiating loans and merchant services
for business units.
➢ Maintains files of all contracts, insurance policies, tax reports, expenses,
payroll, etc.
➢ Maintaining and transferring money between bank accounts as required.
➢ Performing numerical analysis of data and formulating conclusions and/or
solutions.
➢ Approving all Travel Agent commissions and releasing payments after
verification.
➢ Preparing financial reports and submissions to relevant government entities.
➢ Ensures all new hire paperwork, benefits, performance appraisals, disciplinary
action forms and other pertinent personnel documents are filed appropriately
and maintained in accordance with the company HR practices.
➢ Monitors and contains all property inventories to ensure proper levels without
causing burdens on property cash flows.
➢ Preparing and presenting financial reports for meetings and investors.
➢ Working with executives and business heads to prepare budgets and track
profit / loss performance by business unit.
➢ Providing direction and training to hotel operational team in areas related to
finance, financial reports, internal controls, labour management, payroll, etc.
➢ Effectively manage the accounting team through respectful communication,
clear expectations, relevant training, productive coaching, regular meetings,
and appropriate performance management.
➢ Recommend and maintain a system of policies and procedures that impose an
adequate level of control over Finance Department activities.

UNDERSTANDING THE BASICS OF FOOD QUALITY CONTROL

Food safety is vital and even though food is produced in many locations and
various environments, food quality standards are similar throughout the globe.
There are many procedures that a company should follow to ensure their products
are up to consistently acceptable standards and to keep consumers safe.

It is critically important that food manufacturers adhere to an efficient quality

management system. Quality control is a process that identifies and rectifies any
defects in finished products before they are shipped. It can be achieved by
identifying and eliminating sources of quality problems during production to
ensure customers’ requirements are continually met.

The importance of food quality control

Food quality control is incredibly important to ensure consumers are eating and
handling safe food items. It can protect customers from dangers such as
contaminated foods while also ensuring they receive the weight and quality of
food they have paid for.

Quality control in food industry can also help protect a business from unreliable
suppliers, any damage to equipment, and false quality accusations from
customers or suppliers. Lastly, it can also ensure that food laws are being met and
regulations are complied with.

Quality control is used to manage the quality of processed food, testing the
quality, and finding a buyer for that batch of food. Therefore, quality
specifications should be written and agreed by the suppliers or sellers and any
control issues need to be identified during the inspection process.

When food quality control be done

Whether you grow food, are a packer, processor, distributor or a buyer of bulk
food, or supplements or any food products that are for human consumption, you
must ensure your company has integrity and safety of all your food products
starting with the source and continuing throughout the entire food supply and
production chains.

Assurance can be given if growing, processing, procuring, and shipping processes

are regularly monitored and tested by a specialized third-party company and this
should be carried out at each and every stage of both the supply chain and the
production processes.

How do we maintain high food standards?

There are various food safety requirements and several food safety and food
quality control regulations that have been set by law and large retailers or chains
operating within the food industry. The most common quality standard is
the FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA (FSSAI). which was
created to address the safety of food through analysis and control of biological
chemicals or physical hazards throughout the food supply chain.

Other common food quality standards for exporting companies

include:
• British Retail Consortium (BRC) which includes trade associating for UK
retailing
• International Featured Standards (IFS) which is a recognised standard
when it comes to food auditing
• Global Food Safety Initiative (GFSI) which helps to ensure international
food safety standards are being met and reduce the need for multiple
supplier audits
• European Food Safety Inspection Service (EFSIS) which can act as a
steppingstone to achieving the requirements of the full BRC Standard
Maintenance in the Food Manufacturing Industry

In food manufacturing, maintenance supports various key objectives, a number

of which are unique to food production. Among the roles that maintenance plays
in food manufacturing are the following.

Keep production going

Like any other industry, one of the key roles of maintenance in food production
is to keep processes going without unplanned downtime. The better that food and
beverage manufacturers keep up on their equipment upkeep, the lower the
chances will be that their processes are interrupted by a breakdown.

Food safety

Most industries need to make sure their products are safe to use, but for the food
industry, product safety is an even higher priority. Given that people eat and drink
the items that leave their facilities, food manufacturers need to be absolutely
certain that everything they produce is completely unspoiled and free of harmful
contaminants.

Keeping production line equipment in good condition helps prevent

contamination while making sure foodstuffs come off their line properly prepared
for consumption.

Reduce lost products

Whenever equipment breaks down in a food manufacturing facility, it puts the

product itself at risk. The longer food is left to sit out, the higher the chances they
will have to be discarded, due to spoils. For products that have strict temperature
control requirements, the likelihood of food going bad increases. In a facility that
produces thousands of pounds of product every day, that can result in massive
losses in addition to the reduced production time.

Naturally, preventing breakdowns with preventive maintenance can all but

eliminate these losses.
Maintain regulatory compliance

Given the fact that people ingest the products that come out of food factories,
there are many strict regulations that manufacturers in this industry must comply
with. Failing to comply with those standards results in hefty fines, as well as a
lost reputation as a manufacturer.

Maintenance work helps keep machines in a state that complies with federal
standards, such as the FDA’s Current Good Manufacturing Practices (CGMPs).
Common Maintenance Challenges in Food Manufacturing

Food manufacturing faces a number of challenges that most other industries don’t
have to deal with, at least to the same extent. These challenges include the
following.

Strict regulations to follow

Like other industries, food manufacturers have to comply with standards, such as
those set forth by the Occupational Safety & Health Administration (OSHA) and
the Environmental Protection Agency (EPA). However, they also have a number
of other regulations to keep up with, including standards from the Food and Drug
Administration (FDA) and the US Department of Agriculture (USDA).

Inspections can happen at any time, so the facility needs to always be kept in strict
compliance. In addition, these standards can change from time to time, with the
level of scrutiny and strictness generally increasing as time progresses.

Cleanliness standards and wet environments

To keep up with federal regulations and prevent contamination, food factories

need to be kept spotlessly clean. Everything from random debris to flakes of rust
and paint need to be kept clear from foodstuffs, in order to make sure the product
is completely safe for consumption, so frequent cleaning is vital to a food
manufacturer’s operations.
However, as hard as this may be on its own, it can also introduce additional
difficulty by creating a wet environment. Equipment must be designed and built
to withstand these environments, such as by using only food-grade stainless steel,
but the issues don’t stop there. High-pressure washers used to clean
equipment can strip coatings on machines and cause injuries to employees, and
the wet environment itself often poses a slip-and-fall hazard.

Complex equipment

Aside from the challenges of keeping equipment clean, they also need to be
working at all times. The machines used in continuous food manufacturing
processes are often highly complex, and there’s very often a need for specialized
training to diagnose problems with each individual piece of equipment.

For instance, one machine may have programmable internal logic while another
might be hardwired. When something goes wrong, knowing which type of logic
a machine uses is just as important as being familiar with its moving parts, but
that’s only useful if a technician has had dedicated training with that specific
piece of equipment.
Given how many machines are used in these production lines, that can result in
fairly high personnel costs. Alternatively, condition monitoring and predictive
maintenance can reduce those expenses, but those have their own upfront costs
as well.

Continuous processes

The difficulty of maintaining food production equipment is only compounded by

the fact that it is often used as part of a continuous process. Finding the right time
to perform inspections or routine maintenance might be difficult when different
tasks have their own schedules. Again, condition monitoring can help here, but
the actual work of maintenance still needs to be done when machines are offline.
Naturally, careful maintenance planning and strict LOTO procedures are crucial.
Additionally, the more machines that are added to a production line, the higher
the odds of a breakdown, thus causing the whole line to halt.
Perishable products

Along with the downtime caused by breakdowns, the product itself is at risk if
the equipment goes offline. Some machines need to be serviced quickly, in order
to prevent as much losses as possible, but at times, that may not be possible.

As such, routine maintenance often needs to be planned for times when the
equipment is not running, so that foodstuffs aren’t left to spoil. Additionally,
maintenance processes shouldn’t put the product at risk for contamination.

Stringent quality control

Quality control is key when it comes to food production. In addition to making

sure food products are safe for consumption, QC issues such as making sure it
has the right flavor, avoiding damage to the packaging, and so forth are all vital.

Given how many machines are used in these processes, the amount of QC needed
tends to be very high. Even something as simple as adding packaging machines
to the end of the production line can massively increase the number of failsafes
and controls needed in the process.

Transportation and Logistics Considerations for the Food

Industry

The food and dairy industry depends on the smooth and timely supply of raw
materials. Since the ingredients required by food industries come from many
different geographical locations, sometimes halfway around the world,
transportation and logistics play an important role in ensuring the success of the
industry. Because of the short term nature of raw materials and finished products,
the food and dairy industry faces many unique challenges that are not found in
any other industries.

• Speedy Delivery to Avoid Deterioration: Many of the raw materials go

bad quickly. For example, vegetables like tomatoes and cucumber and
fruits like bananas and grapes do not last long even if stored in climate
controlled facilities. Therefore, they need to be delivered quickly. The
 same applies to finished products. Most processed foods have an expiry
date after which they cannot be consumed. Especially susceptible to rotting
and putrefaction are foods like pizza, bread and milk products that can go
bad within a few days.

• Preservation of Quality: Of all the industries, food and dairy industry is

one that can never compromise on quality because when a product is
substandard, no one needs to be told by an expert that it is substandard.
While the quality of the food depends upon the manufacturer/producer,
logistics has an equally important role in preserving that quality. Foods and
dairy products need to be stored in certain climactic conditions when
transporting and can quickly deteriorate in quality if those standards are
not met.

• Risk of Contamination: Since foods are a magnet for all like of life forms,
including bacteria and fungi, they can be quickly become contaminated.
Since food contamination is a serious health hazard that can even lead
death of the consumer, ensuring high standards of hygiene and cleanliness
is one of the chief transportation and logistics consideration of the food
industry. Businesses must follows best safety practices and hire staff
trained in food safety. Without such a consideration, the industry can
quickly lose customers and go out of business.

• Risk of Breakages and Damages: Because of their soft and delicate

nature, food and dairy products have a high risk of breakages and damages
during transportation. For example, eggs and ice-cream cones can break on
slight impact, making them completely useless. Breakages and damages
during transportation results in huge losses to food industries every year.
Therefore, special care must be given during packaging, loading, unloading
and transporting to ensure that no damages and breakages occur.

• Climate Controlled Facilities: Since both raw and prepared foods can go
bad quickly in the outdoor environment, they need to be stored in climate
controlled facilities before, during and after transportation. In order to
preserve freshness, avoid contamination and maintain quality, each food
product must be stored at an optimum temperature. Most foods do quite
well from 34o – 40oF (1.11oC – 4.44oC), but deteriorate rapidly above 40oF
 (4.44oC). Ensuring proper climate controlled facilities is an integral part of
transportation and logistics consideration of the food and dairy industry.

MARKET AND SALES DEPARTMAENT

Product Mix Development

Marketing starts with the “Four P’s,” which consist of creating a product, setting
a price, determining where you’ll sell and how you’ll promote the business. As a
restaurant marketer, you’ll need to be able to help a restaurant develop its target
customer base, discuss with a chef and understand his unique menu concept, help
set the prices that fit your target audience, and promote the restaurant using a
variety of general and specific communications. Addressing all of these areas will
help you create a brand for a restaurant. To do this, you’ll need to work with the
owner and executive chef to create a consistent product and message in all areas
of the business.

Brand Management

Once you’ve addressed product, price, place and promotion, you must be able to
maintain the brand you’ve created. This means knowing when to sacrifice
revenue opportunities that can damage your image. For example, if you’re an
Italian restaurant and add Tex-Mex items to attract the growing Hispanic
demographic in your area, you might drive away your core customers who want
an authentic Italian dining experience. Offering two-for-one coupons when
you’re an upscale, fine-dining establishment can cheapen your image.

Sales and Business Development

A restaurant marketing and sales professional must be able to create a variety of

ongoing promotional activities to increase revenues. These can include daily
specials, coupons, discounts, a loyalty club that encourages repeat dining, and
training wait staff to upsell appetizers, desserts and drinks. In addition to these
types of promotional activities, you should be able to develop larger business
opportunities, such as group sales, offsite catering, a proprietary, private-label
sauce, delivery service and corporate events.

Marketing Communications

Restaurant marketers create advertising, public relations, promotions and social

media campaigns. This includes creating ads and researching the best media in
which to place them. It will require you to use social media to generate
testimonials and referrals. You will need to manage the restaurant’s reputation by
learning what’s on website review sites and countering negative posts. If you can
get restaurant critics into your location, you can showcase your eatery for free.
As part of public relations, you might provide websites and print publications
with free articles on cooking or dining. Some restaurants partner with suppliers
to promote their liquors, desserts or condiments, getting a reduced price on
supplies in exchange for tabletop cards that promote the supplier's product.

LEARNINGS
HR DEPARTMENT
Screening
• As the task which was concentrated on hiring, there were many
learning’s with respect to the whole process from sourcing a candidate
to his/her on boarding. To war ds the end, I also worked on the job
portal OLX, APNA, etc. to create a pipeline for some of the open
positions.
• WHO IS IN helps to check the attendance.
• Attrition helps to know the reason of leaving by the data manning process.

Being efficient and strategic – HR There has been a lot of research

and talk going on about becoming obsolete because of technology and how
it will impact the HR department. Throughout the internship, it was an
opportunity to dig deep into the use and impact of the lightning fast
technological advancements especially in the HR statutory sector. The FSSAI
has been a great impact for proving the qualified food to the customers. The
technology has changed the face of HR and will completely augment the
HR functions in the future. It will not make the HR obsolete but enable
the department into becoming more efficient and strategic territory.

SKILLS DEVELOPED
1. TEAM WORK
In the internship experience is unlike our college project where one person
did all the work and the grades were shared among the rest. Here, it is
more professional and each one in a team needs to work together to finish
the task. In an internship, it’ s been pleasure to work as a team without
focusing entirely on myself. The situations used to develop patience
whenever there is any disagreement with another member of the team.
2. COMMUNICATION
It’s one of the top listed skills that recruiters loo k for in a CV and
something that can get you from bottom to top. Communicating well is a
gem of a skill which we can learn during our internship where we get live
experiences with the candidates. For interacting with real candidates we
need more profession al like communication skills and patience to listen
them until the end of the interview. By interacting with real candidates we
can develop our communication skills, accent, confidence, as well as
negotiation skills.
3.CRITICAL THINKING
It refers to your ability to analyze and evaluate a situation or issue and
form a judgment. The tendency to think critically can be demonstrated by
a willingness to ask questions in order to understand an issue from all
possible angles, and to pose creative solution s to challenges. During the
internship there are been much situations and been crossed across which helped
to develop our critical thinking skills.
4.ADAPTABILITY
It plays a vital role in the organization. Employees who are all adapting
to the climate and culture of the organization stay safe within the
organization. As an intern we need to learn the adaptability skills during
the internship which became practice af terwards in our day to activities.
Adaptability makes us better worker friendly person in the organization.
SUGGESTIONS
• Company Branding Initiatives and improvising the existing
communication channels which will help the organization to emphasis
continuously on their support initiatives and impart the same on the minds
of Employees not only in abroad countries in India too.
• The Company may continue to work closely with the employees and
provide support wherever required. Constant communication is also
necessary.
• The organization must get to know their competitors inside out.
• The company should be more confidential in dealing with the statutory
functions especially compliance.
• Transparency isn't just positive for employees. The effects of a transparent
company culture impact the entire organization and produces highly
engaged employees
• Keep staff members engaged and satisfied when pursuing performance
goals
CONCLUSION
It was a great opportunity to be the part of the HR intern in THALAPPAKATTI
PVT LTD Company. Being it was a very short span of time but the level of
learning’s helps us to provide wide variety of knowledge about various roles and
responsibilities of an HR in the real-time. It was an absolute wonderful experience
working with THALAPPAKATTI PVT LTD. The friendly welcoming teams
with friendly employees and the space they have created for a trainee/intern
allowed me with ample opportunities to learn and know myself as a worker. This
virtual experience brought out my strength and also the areas I needed to
improvise. It added more confidence to my professional approach, built a stronger
positive attitude and taught me how to work in team as a player in a professional
way. I am grateful to the entire team of HRD of the organization for their full
support to make my working experience truly rewarding. Especially working in
this department made me realize my competencies and level of understanding
regarding the human resources.
As an intern, though I had a limited space to work, I still managed to
grab plentiful of experiences. I made the best of every opportunity I was
given and made the utmost use of my abilities and knowledge to fulfill all
my responsibilities. Hence, I can sum up by saying that my internship
experience was a milestone to my academic and professional experience. I
thoroughly enjoyed the challenges that came along each and every day. I
could also bring some minor improvisations during my internship which
wer e able to leave their marks. These lessons that I have learned will be
an important one for my future undertakings also.