Research ppt MBA Marketing & Business ideas

Business Strategy

1. RESEARCH PROJECT PRESENTED BY NURALAM KHAN SANJAY VERMA PRASHIK RAMTEKE

2. TOPIC STUDY OF OPERATIONAL PROCEDURE OF RESTAURANT POST COVID-19 IN NAGPUR CITY.

3. AIM TO STUDY THE CHANGES IN WORKING OF RESTAURANTS POST COVID-19 IN NAGPUR CITY.

4. INTRODUCTION This research investigates the impacts of the novel coronavirus disease, also referred to as COVID-19 pandemic, on the food and beverages industry. It examines both short-term and medium-to-long-term impacts of the pandemic and outline strategies to reduce the potential consequences of those impacts. To this end, we use a qualitative, multiple-case-study methodology, collecting data from eight sample companies and fourteen respondents in the food and beverages industry in Bangladesh. The finding show that the short-term impacts of this pandemic, such as product expiry, shortage of working capital, and limited operations of distributors, are severe, while the medium-to-long-term impacts promise to be complex are certain. In the longer term, various performance metrics, such as return on investment by the firms, the contribution of the firms to the gross domestic product (GDP), and employee size, are all expected to decrease. Moreover, firms may need to restructure their supply chain and build relationship with new distributors and trade partners. The study proposes several strategies that managers in this sector can adopt to improve resiliency in the changing environment during and after the COVID-19 era. While this research is novel and contributes to both theory and practice, it does not consider small and medium-sized companies in the food and beverages industry. Therefore, the impacts and strategies we identify may not apply to smaller companies.

5. OBJECTIVE To describe the potential impacts of COVID 19 pandemic in the restaurant service during and after the pandemic. To write down the some potential strategies for dealing with the impacts of COVID-19 pandemic and for improving the service changes in the restaurant. To differentiate the working changes in the restaurant before and after pandemic COVID-19. To apply the new working changes in the restaurant for the better way to deal with the pandemic COVID-19 for the safety of guest.

6. PURPOSE OF STUDY To find out the operational procedure of restaurant post pandemic in Nagpur city. To make the significance working changes in the working system of restaurant post COVID for the safety of guest and staff. To get the food and beverages industry boom back to work with the new working changes as new normal. Greater emphasis on Food Safety Scoring and Cleaning Standard.

7. LIMITATIONS Time and Money. Limited only in the restaurant service changes post covid-19. Study is limited only in the service changes of the restaurant in the Nagpur.

8. RESEARCH METHODOLOGY TITLE OF RESEARCH: TO STUDY WHAT ARE THE CHANGES IN THE WORKING OF RESTAURANT POST COVID IN THE NAGPUR. PLACE OF STUDY:   NAGPUR CITY

9. SIZE OF SAMPLE: Sample size was 40. Random sampling technique was used for sample and samples taken from all the direction of a particular area. RESTAURENTS

10. RESULTS AND CONCLUSION

11. CONCLUSION We did the survey for the reopening of the restaurants and working changes on it, about 40 people give the response in this survey we found that most of the people from Hotel staff about 80% including waiter, Managers chefs and some of them are students and other people , we ask a question about. Do you think it is too early to reopen the restaurants response is like that form the audience 34% people said never and 28% rarely 22% sometimes 14% often. Next thing is how comfortable the guest are with this reopening so results is almost about 57% audience is comfortable with this reopening and they feel safe to eat there we ask about have you visited any other restaurants in between so audience said maximum people sometimes and after that we ask something about the norms and guideline that should be followed as per given parameters like wearing gloves and masks, Disinfecting the table and seats after each customer leaves Café putting transparent barriers between tables etc most of the people respond strongly agree about this norms. And in the last we did the feedback questions from the guest side if they think we need to do to make you feel safer.

12. RECOMMENDATION & SUGGESTIONS The Nagpur’s consumer essentially remains diverse in choice and dynamic in nature, demanding never, better, and more innovative F&B options spanning more variety, delightful taste, superior quality, and better value every day. It is this consumer that drives the growth of the business more than anything else and it is in exceeding the expectations of this vibrant consumer that foodservice operators will find their true calling. The restaurant industry in the Nagpur City and worldwide is still battling the COVID-19 pandemic. The Times of India reports that industry analysts expect that as many as 75% of independent restaurants could end up closing as a result of the coronavirus diseases (COVID-19) pandemic and the ensuring lockdowns that have restricted in-store dining across the nation. Even though restrictions are being lifted in some areas, it’s a grim picture for many, and it has left restaurants scrambling for ways to stay afloat without any idea of what tomorrow might bring. But there are clear steps that restaurants operator can take today to lay the foundation or at least the hope for staying open long enough to see the other side of the crisis.  

13. Set up and expand delivery and takeout options. Get creative. Enforce rigorous food safety practices. Be conscientious about staff wellness. Take advantages of the CARES act.

14. Make sure that all the norms should be followed as per the given guidelines. Employee should be maintain their hygiene and manners with the guest. Social distancing, wearing mask and regular use sanitizer. We use lot of disaffecting element’s like sanitizer and so on. Improve services without contact of the guest. Table should be 5 th distance from another one, Make your restaurant sanitized all the time, keep food hygiene. Increase in safety. Take necessary precautions Sanitizing on welcome guests. Just take care and put precautions material like sanitizer, mask etc.