Masala art ppt

2. •Location
•Human Resource
•Shift Hours & Allocation Of Job
•Operations
•Auxiliary Departments
•Equipments Used

3. Location
Located Towards The Left Corner Of
The Lobby Adjacent To
‘Tea House Of The August Moon’
Extension Numbers
3588 ; 3668

4. Opened The Doors for Public Opened The Doors for Public
onon
0808
thth
February, 2002 February, 2002
Interesting Facts

5. Designed by the famous Designed by the famous
designerdesigner
Hersch Bedner from U.S.A.Hersch Bedner from U.S.A.

6. Menu Designed byMenu Designed by
Saanchi & SaanchiSaanchi & Saanchi

7. Mr. Rishi Neoge
Restaurant Manager
Chef A.S. Qureshi
Master Chef (Indian Cuisine)

8. Mr. Rishi Neoge
Restaurant Manager
Mr. D. P. Singh
Guest Service Officer
Mr Jagrit Bedi & Mr Vijay Singh
Guest Service Supervisor
3 Guest Service Assistants
3 Guest Service Attendants
4 Fixed Term Contract Employees
Hostess
15
Employee
s

9. Break 1000 Hrs to 1400 Hrs
1100 Hrs to 1430 Hrs
1200 Hrs to 1530 Hrs
And Report Back At 1830 Hrs
Afternoon 1500 Hrs to 2400
Hrs
Shift Allocation

10. Restaurant Timings
Lunch 12:30P.M. –
02:45P.M.
Dinner06:30P.M. –
11:45P.M.

11. Décor & Layout
A Contemporary Indian Cuisine
Based Restaurant With A
Different Presentation & Service
Style . Paintings Of Partha
Shaw And Sidhartha Along
With ‘Spirit Of Life’
Statue Of Adam & Eve By
Dr. Radhakrishnan At
Masala Art Makes It
Tempera-mentally Indian,
At The Same Time Give It
A Modern Look.
104 Covers With An
Area Of 2800 Sq. Ft.

12. 26
24 25
61
Restaurant Layout

13. Restaurant Layout
Station - I

14. Station - II
Restaurant Layout

15. Station - III
Restaurant Layout

16. Unique Selling Proposition
Interactive Kitchen Counters

17. Unique Selling Proposition
Phulka Trolley

18. Unique Selling Proposition
Sugarcane Juice

19. Unique Selling Proposition
Live Dal Trolley

20. Style Of Service
Pre-Plated Silver Service

21. MENU
Bookmark
Menu
Promotional
Menu
Regular Menu
Menu
Beverage CardWine List

22. Opening The Place Starts With Issuing The Keys And Getting
The Area Cleaned

23. Touch Ups to be given like maintaining White Wash, Polishing,
Electrical Fitting etc.

24. Opening the Bar

25. Setting the table with various table appointments

26. Checking the place and final pre-setting before the Restaurant Opens

27. Checking the reservation diary

28. Assigning the duties and making the daily Duty Roaster

29. Conducting Briefing

30. Checking that the Menu is Placed Outside The Entrance
Before Opening the Restaurant

31. Taking Reservations And Receiving The Guest

32. Seating the Guest and Offering him/her the Menu Card

33. Service of water

34. Service of the Complimentary Crispy

35. Taking the Food & beverage order

36. Raising The KOT Before Service of Any Food Or Beverage

37. Service of Beverage Order

38. Setting the cover for service of Food

39. The Food Is To Be Picked Up Only After Checking The KOT

40. Bringing the food on to the side Station

41. Food Should Be Served Using Proper Service Gear And At
Right Temperature

42. Supervisor should come once During The Meal To Meet The
Guest And Ask For His Food & Beverage Experience.

43. Guest IS Offered The Finger Bowl With Water
At Luke Warm Temperature

44. Clearance Should Be Done Out Of The View From The Guest
And Must Be Cleared By Covering It With Soiled Cloth

45. Dessert Should Be Offered And Served To The Guest
At Right Temperature

46. Tea / Coffee Should Be Offered To Every Guest

47. Mouth Freshener Should Be Presented In Front Of Guest After
He / She Has Finished With The Meal And Tea / Coffee

48. Bill Must Be Presented In A Neat And Clean Bill Folder And With
The Hotel Pen Along With It

49. Guest Should Be Given A Fond Farewell

50. In The End The Restaurant Is Closed In A proper Manner

51. Feather TouchFeather Touch
CrockeryCrockery

52. OneidaOneida
CutleryCutlery

53. Glassware
ArcorocArcoroc
CrysternaCrysterna
OceanOcean

54. Coffee Machine
Black and White
Water Boiler
Birko
Ice Cube Machine
Ice – O - Matic
Plate Warmer

55. Wine Chiller
Leibherr Vinother
ChillerChiller

56. CustomerCustomer Learning And GrowthLearning And Growth Internal ProcessInternal Process FinanceFinance
Q Point Board

57. Kitchen
Kitchen Stewarding
Accounts / Controls
Stores / Purchase
Housekeeping
Auxiliary Departments

58. Revenue in Lac
Masala Art
10%
Haveli
8%
Kandhar
4%
Bukhara
38%
Dumpukht
9%
Baluchi
3%
Singh Sahib
5%
Kebab Fact.
8%
Caraw ay
3%
Pakw an
6%
Del.Ka Ang.
6%
Market Comparison

59. Thank YouThank You