Detailed Project Report (DPR) on restaurant & food plaza

 RESTAURANT & FOOD PLAZA
CODE NO. 5755


The catering industry's basic function is to supply what  is needed for the planning and execution of functions on given dates and  at specific locations where food is of prime  importance.  A Fast Food Parlour is defined as a public eating house situated at a specific location,. open for stated hours and has a variety  of items  on  the  menu,  which should  include  a  quick,  complete nutrituous  snack or whole some food, and  as soft drink to  gulp down  the  food with it. However a choice is always  given  which initeate partrons to make their choice and pay accordingly. As no reservation  is  generally  required the  patron  may  enter  the restaurant  any time during its open hours and expect food to  be served.

The  need for catering services outside the home is  brought about by the general increase in income, the economic growth, the large  number of working families and the limited  facilities  in small houses and apartments since few households are equipped  to Šserve  more than the immediate family, large  scale  entertaining may  have to be done outside the home such as in Food Parlours  , restaurants, banquet halls or public meeting rooms where food  is served.


COST ESTIMATION

Plant capacity                         300.00 MEALS/day          
Land & Building                      Existing
Plant & Machinery                  Rs. 11.35 Lacs
W.C. for 3 Months                  Rs. 7.71  Lacs
Total Capital Investment         Rs. 20.91 Lacs
Rate of Return                       188%
Break Even Point                   23%
 

1.   INTRODUCTION                                      
2.   CRITERIA FOR RECOGNITION OF RESTAURANT            
     BY THE DEPTT. OF TOURISM, GOVT OF INDIA  
3.   B.I.S.  SPECIFICATIONS                                                    
4.   MARKET SURVEY                                     
5.   TOURISM AT A GLANCE                              
6.   FACTORS AFFECTING DEMAND FOR RESTAURANT          
7.   FORMULATIONS  OF  DIFFEENT VEGETARIAN
     AND  NON-VEGETARIAN                              
8.   LIST OF MANUFACTURERS                             
9.   LIST OF MANUFACTURERS IN SMALL
     SCALE SECTOR (GUJRAT)                            
10.  LAY OUT  OF FAST FOOD PARLOUR                    
11.  PRINCIPLES OF PLANT LAYOUT                       
12.  SUPPLIERS OF EQUIPMENT & MACHINERY               
13.  COMPLETE PLANT & MACHINERY FOR ICE CREAM         
14.  SUPPLIERS OF RAW MATERIALS            

APPENDIX – A :

 1.      COST OF PLANT ECONOMICS      
 2.      LAND & BUILDING                                      
 3.      PLANT AND MACHINERY                                  
 4.      FIXED CAPITAL INVESTMENT                             
 5.      RAW MATERIAL                                         
 6.      SALARY AND WAGES                                     
 7.      UTILITIES AND OVERHEADS                              
 8.      TOTAL WORKING CAPITAL                                
 9.      COST OF PRODUCTION                                   
10.      PROFITABILITY ANALYSIS                               
11.      BREAK EVEN POINT                                     
12.      RESOURCES OF FINANCE                           
13.      INTEREST CHART                                       
14.      DEPRECIATION CHART                                   
15.      CASH FLOW STATEMENT                                   
16.      PROJECTED BALANCE SHEET