H.

R MODEL

1 MASTER CHEF(1) 4 CHEF(2) 2 SWEEPER / CLEANER(1) 2 CASHIER(2)

Employess MASTER CHEF Diploma in hotel management Experience 2 years Salary Rs. 12000 PM

Chef Cashier

Knowledge of cooking Salary Rs. 8000 PM Graduate Knowledge about Tally Good communication skills Salary Rs. 9000 PM No Qualification

Sweeper / cleaner

Cooks The most important factor to consider when hiring a cook is experience. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks dont need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Executive Chef This is the head chef.

He is the guy (or girl) who creates the specials, orders the foods, and works as the general manager of the kitchen. He probably does the scheduling, the hiring and the firing of kitchen staff, as well. This position is normally filled by someone with several years cooking experience and restaurant management experience.

ExpeditorThis is a non-cooking role on the kitchen line.

An expediter is the person in charge of organizing orders by table, and garnishing the dishes before the server takes them out to the dining room. An expeditor is only needed when it is really busy. The person who acts as an expeditor should be very familiar with the menu, and know what the dishes should look like before being served to guests.

Suppliers
Best Price Modern Wholesale Store,Jalandhar Khasra No. 191-195Adjoining Indian Oil petrol Pump,Near Victoria GardenVillage Paragpur, G.T. RoadJ... Big Bazaar: Jalandar-Viva Collage Mall Address: Viva Collage Mall, Paragpur Village , Opposite Lilly Resort, Delhi Jalandhar Road, Jalandhar, Punjab: 144005 Contact Number: 0181 3047100/ 3047101 easyday Market,Jalandhar Easy Day Market, Vasal Towers, Near Police Lines, Opp President Hotel, Jalandhar 144002. wers, Near Police Lines, Opp President Hotel, Jalandhar -144002

Jurassic park All around only grasss and big tree Table s are in cntral of trees Sound and visual effect looks like ur in park Walls posters shows the park Dinaosours model around the table mouth of diansours used as a table tails are used as a chair Customers feels that they sit in a amozon forst

Mummies
entrance is like pyaramid Siiting are decorated as they are mummies

Aliens

Robots

Dark forest

Ghost palace

Legal formalities Project approval from the vendor department of LPU. Food Safety and Standard Licensing from The Civil Hospital, Kapoorthala

Affidavit against child labour

Vat registration Agreement with LPU Food Safety License Approval / Re-Approval of Restaurants

Playing of Music in restaurants License NOC from Fire Department

Business hour

Chef

9:00 AM TO 8:00 PM
CASHIER 10: 00 AM 9:00 PM CLEANER 10:00 TO 9:00 PM

LOCATION

Lovely mall (STUDENT UNI-CENTRE) 6TH FLOOR SPACE REQUIRED 2000 SQFEET NEAR TO ELECILATOR , STAIRS

BUSINESS HOUR ELECTRICITY UTILISED

LIGHTING EFFECT AUDIO AND VISUAL EFFECT POS SYSTEM

INVENTORY MANAGEMENT
USED INVENTORY STOCK MANGER TO RECORD OUR STOCK POS SYSTEM USED

Start a new inventory report in your accounting software. 2. Print an inventory count sheet (see example below). 3. Take a physical inventory and write down the amounts of all food and supplies on your count sheet. 4. Enter your counts into your accounting software. 5. Run variance reports to find any discrepancies between theoretical and actual usage.

Manual or Limited Integration This type of inventory management refers to the process of physically counting each item every week to get restaurant expenses. It is more suited to smaller, independentlyowned operators who purchase fewer items and maintain simpler accounting records. When all counting is completed, then data can then be transferred to the restaurant's accounting system. The inventory is complete if there are no mistakes. But the entire inventory process must start again to find the mistakes in case there are errors.

Mixed P.O.S. Mixed Point of Sale (POS) or partial integration, combines the restaurants POS system with manual inventory procedures. As for point of sale, it refers to the computer system used to order food and drinks as well as settling all checks. Thus, each time an item is ordered through the POS it is removed from the current inventory. But when the items are counted during inventory, the on-hand stock should match the inventory listed by the POS. And if there are discrepancies between the two lists, another physical count of the inventory must begin. However, this is more effectual method than the limited system, and when combined with strong loss-prevention procedures can result in large cost reductions per month.

This kind of inventory management system fulfills three different elements into its system. Fully-Integrated management system combines the restaurant POS system with an Ordering/Shipping system as well as an electronic physical inventory system. Moreover, this is the most sophisticated and accurate of the three systems and results in the least amount of monthly and overall loss of product and profits. But some restaurant suppliers will provide their more important restaurants with an online ordering system. It is integrated with the restaurant's POS and can accurately predict what is in on-hand inventory, as well as forecasting the size of the next supply order. All data is automatically sent to both the supplier and the restaurant. With the help of this type of system you will save your money and help you run a more streamlined and efficient restaurant business.