masala art ppt

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

Location

Located Towards The Left Corner Of The Lobby Adjacent To

‘Tea House Of The August Moon’

Extension Numbers3588 ; 3668

Opened The Doors for Public onOpened The Doors for Public on

0808thth February, 2002 February, 2002

Interesting Facts

Designed by the famous Designed by the famous designerdesigner

Hersch Bedner from U.S.A.Hersch Bedner from U.S.A.

Menu Designed byMenu Designed bySaanchi & SaanchiSaanchi & Saanchi

Mr. Rishi NeogeRestaurant Manager

Chef A.S. QureshiMaster Chef (Indian Cuisine)

Mr. Rishi NeogeRestaurant Manager

Mr. D. P. SinghGuest Service Officer

Mr Jagrit Bedi & Mr Vijay SinghGuest Service Supervisor

3 Guest Service Assistants

3 Guest Service Attendants

4 Fixed Term Contract Employees

Hostess

15 Employees

Break1000 Hrs to 1400 Hrs1100 Hrs to 1430 Hrs1200 Hrs to 1530 Hrs

And Report Back At 1830 Hrs

Afternoon 1500 Hrs to 2400 Hrs

Shift Allocation

Restaurant Timings

Lunch 12:30P.M. – 02:45P.M.

Dinner06:30P.M. – 11:45P.M.

Décor & LayoutA 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.

26

24 25

61

Restaurant Layout

Restaurant Layout

Station - I

Station - II

Restaurant Layout

Station - III

Restaurant Layout

Unique Selling Proposition

Interactive Kitchen Counters

Unique Selling Proposition

Phulka Trolley

Unique Selling Proposition

Sugarcane Juice

Unique Selling Proposition

Live Dal Trolley

Style Of Service

Pre-Plated Silver Service

MENU

Bookmark Menu

Promotional MenuRegular Menu

Menu

Beverage CardWine List

Opening The Place Starts With Issuing The Keys And Getting

The Area Cleaned

Touch Ups to be given like maintaining White Wash, Polishing,

Electrical Fitting etc.

Opening the Bar

Setting the table with various table appointments

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

Checking the reservation diary

Assigning the duties and making the daily Duty Roaster

Conducting Briefing

Checking that the Menu is Placed Outside The Entrance

Before Opening the Restaurant

Taking Reservations And Receiving The Guest

Seating the Guest and Offering him/her the Menu Card

Service of water

Service of the Complimentary Crispy

Taking the Food & beverage order

Raising The KOT Before Service of Any Food Or Beverage

Service of Beverage Order

Setting the cover for service of Food

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

Bringing the food on to the side Station

Food Should Be Served Using Proper Service Gear And At

Right Temperature

Supervisor should come once During The Meal To Meet The

Guest And Ask For His Food & Beverage Experience.

Guest IS Offered The Finger Bowl With Water

At Luke Warm Temperature

Clearance Should Be Done Out Of The View From The Guest

And Must Be Cleared By Covering It With Soiled Cloth

Dessert Should Be Offered And Served To The Guest

At Right Temperature

Tea / Coffee Should Be Offered To Every Guest

Mouth Freshener Should Be Presented In Front Of Guest After

He / She Has Finished With The Meal And Tea / Coffee

Bill Must Be Presented In A Neat And Clean Bill Folder And With

The Hotel Pen Along With It

Guest Should Be Given A Fond Farewell

In The End The Restaurant Is Closed In A proper Manner

Feather TouchFeather Touch

CrockeryCrockery

OneidaOneida

CutleryCutlery

Glassware

ArcorocArcoroc

CrysternaCrysterna

OceanOcean

Coffee Machine Black and White

Water BoilerBirko

Ice Cube MachineIce – O - Matic

Plate Warmer

Wine ChillerLeibherr Vinother

ChillerChiller

CustomerCustomer Learning And GrowthLearning And Growth Internal ProcessInternal Process FinanceFinance

Q Point Board

Kitchen Kitchen Stewarding Accounts / Controls Stores / Purchase Housekeeping

Auxiliary Departments

Revenue in Lac

Masala Art10%

Haveli8%

Kandhar4%

Bukhara38%

Dumpukht9%

Baluchi3%

Singh Sahib5%

Kebab Fact.8%

Caraw ay3%

Pakw an6%

Del.Ka Ang.6%

Market Comparison

Thank YouThank You