Analyzing a Business Plan with the Help of

Management Process
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Principles of Management
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The Decided Business Plan is a Restaurant.

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Reasons for Choosing a Restaurant

Food Industry is a rapidly growing sector. Low Investments, High Returns. Low compitition in the area chosen. Profit margins are higher.
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It is better than any other

Managing the Restaurant

Manpower Machinery Materials Method Money Market

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Man Power

Kitchen Staff (Chefs and Cooks) Service Staff (Waiters and Stewards) Billing Staff Managerial Staff

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Machinery

Stove and Fittings Cooling System (Air conditioners & Fans) Cold Storage ( Fridge & Deep Freezers) IT Department ( Computers & Printers)
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Materials

Furniture & Dcor. Linen & Fabrics. Own premises to start the business. Cutlery & Crockery. Maintenance (Lightings & Fittings) Fuel. Stationary.

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Methods

Opening & Reporting time is fixed. Proper hygiene. Proper Uniform. Order is taken and swiped at the micros, while one bill goes to the kitchen the other goes to the cashier. Minimal wastage and proper 3/28/13

Money

Own Funds 71% Owned Funds 29% (@ 15% p.a to be repaid within a period of 5 years)

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Market

Demand for better food joint in the locality. Profit margins are higher. Easy availability of raw materials in the viscinity.

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Essential Elements of Management Process.

Planning Organizing Controlling Motivating

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Planning

How to achieve the maximum profit. Menus should be planned well and as per the taste and likes of all age groups such as the children, teenagers and the old people. How to provide the best taste to the customers. How to provide the best service.
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Organizing

Surveying the market and implementing it in the business to achieve the desired goals and profits. Updating the menu from time to time. Appointing efficient waiting staff for timely execution of orders. Appointing the best cooks to achieve the best taste in the town.

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Controlling

Monitering the ongoing activities and making changes for its betterment. Supervision for effective functioning. Inspecting premises and processes for compliance with hygienic and other requirements of standards and regulations; Protecting public health by reducing the risk of foodborne illness.

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Motivating Motivating the staff with monetary and nonmonetary factors. Promoting them. Praising them for their work. 3/28/13 Giving recognition to their

Names of the students

Faiza Kazi (38) Asha Varma (33) Chirag Shetty (44)

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