The project report includes Present Market Position and Expected Future Demand, Market Size, Statistics, Trends, SWOT Analysis and Forecasts. Report provides a comprehensive analysis from industry covering detailed reporting and evaluates the position of the industry by providing insights to the SWOT analysis of the industry.
We can prepare PROJECT REPORT as per your INVESTMENT PLAN for BANK LOAN REQUIREMENT and INDUSTRY ANALYSIS. All reports are prepared by highly qualified consultants and verified by a panel of experts.
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.
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
| Plant Capacity | 300.00 MEALS/day |
|---|---|
| Land & Building | Existing |
| Plant and Machineries | Rs. 11.35 Lacs |
| Working Capital for 3 Months | Rs. 7.71 Lacs |
| Total Capital Investment | Rs. 20.91 Lacs |
| Rate of Return | 188% |
| Break Even Point | 23% |
