Scribd
Upload
111 views16 pages

Assignment Restaurant

The document outlines plans for a new restaurant called Mughal-e-Azam serving Mughlai cuisine from North India and Central Asia. It will be located in Kondhwa, Pune and have a royal Mughal theme with blue colors and designs. The menu will feature classic Mughlai dishes like biryani and kebabs. Staff roles and uniforms, equipment, licenses, and record keeping are also discussed to prepare for the new restaurant's opening.

Uploaded by

Shahalam Ansari
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
111 views16 pages

Assignment Restaurant

The document outlines plans for a new restaurant called Mughal-e-Azam serving Mughlai cuisine from North India and Central Asia. It will be located in Kondhwa, Pune and have a royal Mughal theme with blue colors and designs. The menu will feature classic Mughlai dishes like biryani and kebabs. Staff roles and uniforms, equipment, licenses, and record keeping are also discussed to prepare for the new restaurant's opening.

Uploaded by

Shahalam Ansari
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 16

RESTAURANT PLANNING

ASSIGNMENT

BSCHS 3RD YEAR

-SAYAALAM ANSARI

MUGHAL – E -AZAM

TYPE OF RESTAURANT
The Restaurant that portrays a mix of culinary
styles and recipes of North India and Central
Asia is highly influenced by the cuisines of
Central Asia that has a rich history of rule of
the Turco-Mongol Mughal empires
The cuisine that portrays a mix of culinary
styles and recipes of North India and Central
Asia is highly influenced by the cuisines of
Central Asia that has a rich history of rule of
the Turco-Mongol Mughal empires

Concept
To introduce the people of pune
to uniqueness and history of real
taste of Mughlai cuisine. Mughlai
cuisine has a profound influence
on the culinary styles and
regional cuisines of present day
India, Bangladesh and Pakistan
and its cooking style is applied in
traditional North Indian cuisines,
particularly in Delhi and Uttar
Pradesh as also in the South
Indian city of Hyderabad in
Telengana.

Theme
The theme and colour scheme of the
restaurant would be rich blue colours and
and beautiful designs from the Mughal era
the lights would be accordingly with big
jhoomers and lights

Location
Kondhwa budruk tilekar chowk pune

Opening and closing time


Monday-Friday
1 pm to 12 am
Saturday – Sunday
1 pm to 1 am
(currently only takeaway )
1 pm – 6 pm

Layout
Staffing
Restaurant Manager
Assistant Restaurant Manager
Food and beverage service
Captain -3
Service – 6
Commie – 2
Kitchen
Head chef -1
Indian chef – 3
Dessert – 1
Commie – 2
Housekeeping
3
KST – 2

UNIFORM
Food and beverage
Blue shirt with black pant.
-
Kitchen
Kitchen uniform
-
Housekeeping
Black shirt with black pant
Managers
Blazzers

DUTY ROTA
Each one will get a day off in the week .
Changing every week
F&b
Name m t w t f s su
1 p 0 p p p p p
2 p p 0 p p p p
3 p p p 0 p p p
4 p p p p 0 p p
5 p p p p p 0 p
6 0 p p p p p p
7 p p p p p p 0

Equipments used
Every service plate is going to be wooden
with biryani and such items served through
eartgen pot containers specially prepared

Cutlery special brought in old style


Big platters made of wood to carry dirty
plates and glasses.
Tables with live grilling equipments specially
made
Regrigerators ovens Bhatti grillers
And fire suppression units for emergency

INTERIORS
A grand jhoomer in the center accompanied
by 2small jhoomers
Controllable lights emitting soothing lights to
eyes
The colour contrast is especially teal and red
which is considered rich with the furnitures
mainly polished to copy and stimulate the
olden era with the modern touch.

License
o FSSAI License
o Eating house license
o Health/Trade license
o GST Registration
o Environmental clearance license
o Fire safety license
o Signage license
o Music license
o Shop and establishment license
o Insurane
Records maintained

Supplier/vendor Invoices
Bill of lading from vendor or distributor
Packing slips
Organic certificates for each supplier,
certified distributor, producer,
manufacturer, co-packer, or commisary
kitchen that provides products labeled
as organic
Production logs for processed,
repackaged, or prepared organic
products
Records of organic products lost due to
spoilage, shrinkage, etc.
Records of organic products
transferred to other departments
Cashier scanning logs
Computerized sales summaries
MENU

Shorba
1 dhaniya murgh shorba
2 nargil shorba
3Mulligatawany
4 zaffarani soup
5 mughlai soup

Starter
1 hara bhara kebab
2 mughlai kebab
3 paneer khurchan
4 afghani kebab
Main course
1 methi murg malai
2 keema ghotala
3 mughlai biryani
4 hyderabadi biryani
5 murgh Musallam

Desserts
Sahi tukda
Shermaal
Lavanglatta
HIERARCHY OF RESTAURANT

OWNER
F&B MANAGER
ASSISTANT F&B MANAGER
CHEF HEAD
CAPTAINS
CHEFS
COMMIS
HOUSEKEEPING STAFF

USP
The cuisine is well known but the way it
will be presented is going to be unique
newly invented methods with the
desserts nnot easily available and
unique and new concepts to
Maharashtra .

You might also like