Restaurant Operations Restaurant Operations ManagementManagement

MO – 3163MO – 3163

Is it a Compulsory module?Is it a Compulsory module?• YesYes

Is it only in term 6 ?

NO, it will continue in nextsemester also – double module, Double credit

What do we do in this What do we do in this module?module?• Is it project management?Is it project management?• Is it restaurant operations?Is it restaurant operations?• Is it regarding menu planning and Is it regarding menu planning and

production?production?• Is it regarding merchandising?Is it regarding merchandising?• Is it regarding entrepreneurship?Is it regarding entrepreneurship?• is it just team work and fun?is it just team work and fun?

ALL OF THESE

What do you want us to do?What do you want us to do?

Students should just have Students should just have fun, learning is assuredfun, learning is assured

Form pairs in week one and teams by

week two, conduct market survey by

week three and finalize your event

theme by the end of week three. Each

team member has a role and you

continue to meet with your mentors to

finish your master plan by week 10,

first draft to your mentors by the end of

week 10 and final submission week 12

Where do we start ?Where do we start ?

What kind of project are we What kind of project are we doing?doing?

It is a ‘theme-based event’ for 60 paxIt is a ‘theme-based event’ for 60 pax Objectives of the event are:Objectives of the event are:• High customer satisfactionHigh customer satisfaction• Good staff moraleGood staff morale• 40% operational profit40% operational profit• Maximum 35% food cost and 50% Maximum 35% food cost and 50%

beverage costbeverage cost• Positive image for schoolPositive image for school

Where do we organize this Where do we organize this event?event?

• South City Club, GurgaonSouth City Club, Gurgaon• Lunch event preferably on SaturdaysLunch event preferably on Saturdays

How many members in a team How many members in a team and what are their and what are their responsibilities?responsibilities?• 5 to 6 members in a group5 to 6 members in a group• Marketing ManagerMarketing Manager• Restaurant ManagerRestaurant Manager• Food Production ManagerFood Production Manager• Finance ManagerFinance Manager• Human ResourcesHuman Resources• Project CoordinatorProject Coordinator

What do we do in term 6?What do we do in term 6?In term 6 you prepare a In term 6 you prepare a

• Project Master PlanProject Master Plan• It has 50% weight age of the total It has 50% weight age of the total

evaluationevaluation• You start preparing your Master Plan You start preparing your Master Plan

from week ONE, you cannot complete from week ONE, you cannot complete your work if you DON’T start NOWyour work if you DON’T start NOW

How do we prepare P.M.PHow do we prepare P.M.P• You attend lectures and workshops once a You attend lectures and workshops once a

weekweek• Have group meetings minimum once a weekHave group meetings minimum once a week• Have meetings with your mentors once a Have meetings with your mentors once a

weekweek• Work on individual task allocated in week Work on individual task allocated in week

two two • You are required to invest 15 hours per week You are required to invest 15 hours per week

to achieve the desired results by week 12to achieve the desired results by week 12

Do we record our meetings?Do we record our meetings?• YesYes• Minutes of each meetings are Minutes of each meetings are

maintained in a separate file.maintained in a separate file.• Minutes are signed by all members Minutes are signed by all members

present and all those who were not present and all those who were not present (shown as absent)present (shown as absent)

• Minutes are countersigned by the Minutes are countersigned by the mentorsmentors

How many meetings are How many meetings are required?required?• Minimum 12 structured meetings with Minimum 12 structured meetings with

prior agenda distributed by Project prior agenda distributed by Project Coordinator/designated member Coordinator/designated member

• Preferably meetings should be in the Preferably meetings should be in the institute, mentors can observe the institute, mentors can observe the same, if they choose tosame, if they choose to

• Minimum 8 meetings with Project Minimum 8 meetings with Project Mentors are mandatoryMentors are mandatory

What if one group member What if one group member does not co-operatedoes not co-operate

• Record it in your minutesRecord it in your minutes• Report to your mentor/module leaderReport to your mentor/module leader• If all group members agree in their peer If all group members agree in their peer

assessment forms and is also recorded assessment forms and is also recorded in the minutes, members of the group in the minutes, members of the group can be assessed on uneven distribution can be assessed on uneven distribution of marks or even fail this moduleof marks or even fail this module

• There is no resit in case of failure, such There is no resit in case of failure, such students can retake this module when-students can retake this module when-ever offeredever offered

Where do we get staff for our Where do we get staff for our event?event?

• Whole class will be divided in TWO Whole class will be divided in TWO workshop groupsworkshop groups

• Each workshop group will have FOUR Each workshop group will have FOUR teams and hence FOUR Eventsteams and hence FOUR Events

• In each event, out of these four teamsIn each event, out of these four teams– One will be Management TeamOne will be Management Team– One will be Food Production teamOne will be Food Production team– One will be F & B Service teamOne will be F & B Service team– One will be Review teamOne will be Review team

Marketing SectionMarketing Section• A market research – primary research A market research – primary research

and secondary dataand secondary data• Sound argument to justify your Sound argument to justify your

selection of a particular themeselection of a particular theme• Physical menu, colour, design along Physical menu, colour, design along

with merchandising details to promote with merchandising details to promote salessales

• Your promotional campaign with Your promotional campaign with samples of posters, banners, email etcsamples of posters, banners, email etc

• Customer satisfaction questionnaireCustomer satisfaction questionnaire• Sales planSales plan

Human resources sectionHuman resources section• Staffing needs with breakup of each Staffing needs with breakup of each

sectionsection• Job descriptions with specific skills Job descriptions with specific skills

neededneeded• Job specificationsJob specifications• Staff manual/safety manualStaff manual/safety manual• Training and briefing Training and briefing • MotivationMotivation• Staff satisfaction questionnaireStaff satisfaction questionnaire

Restaurant operations Restaurant operations sectionsection• Anticipated restaurant floor plan and Anticipated restaurant floor plan and

detailed table setup with photosdetailed table setup with photos• Equipment requisition with exact Equipment requisition with exact

numbersnumbers• Service method/styleService method/style• Décor, lighting and entertainment detailsDécor, lighting and entertainment details• Detailed time planDetailed time plan• Event’s reservation scheduleEvent’s reservation schedule• Quality control, opening and closing Quality control, opening and closing

schedules and checklistsschedules and checklists

Kitchen operations sectionKitchen operations section• Description of menu with matching Description of menu with matching

drinks and justificationdrinks and justification• Final recipes with photosFinal recipes with photos• Preparation procedure with Quality Preparation procedure with Quality

control points and Critical control pointscontrol points and Critical control points• Employee meal detailsEmployee meal details• Time planTime plan• Food pickup procedureFood pickup procedure• Opening and closing checklistsOpening and closing checklists• Requisitions Requisitions

Finance sectionFinance section• Recipe costingRecipe costing• Forecasted F&B costForecasted F&B cost• Other forecasted costs, sales forecastsOther forecasted costs, sales forecasts• Break-even analysis Break-even analysis • Forecasted profit and loss statementForecasted profit and loss statement• Billing procedureBilling procedure• Deposit managementDeposit management

Miscellaneous Miscellaneous • Team formation justification/ team contractTeam formation justification/ team contract• Mission statementMission statement• Task breakdown Task breakdown • Responsibility matrixResponsibility matrix• Gantt chartsGantt charts• Overall controlOverall control• Meeting scheduling and minutesMeeting scheduling and minutes• Monitoring and controlMonitoring and control

What do we do in Semester What do we do in Semester 66

• Teams will organize events and Teams will organize events and implement their plansimplement their plans