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It is our intention to run various Indian
restaurant outlet in our esteem organisation, we will
try our best to update the food court into a high
quality food & beverage outlet that will be unique
for its concept, food and service the report
summarizes broadly the concept that is intended to
be developed, the kind or the food that will be
served and the back up facility that will make it a
world class products. The success of any food
service business largely depend on the following
broad parameters:
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• Concept
• Quality of food
• Service standards
• Location
• Marketing
• Hygience and other back stage
elements |
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This report. Therefore. Emphasizes on these aspects
and elaborates as to how we intend handle them
effectively.
CONCEPT
We intend to develop Indian food courtas , one of
the best food & beverage complex offering diverse
food and ambience to cater a broad spectrum of
demands. Following facilities are proposed in the
complex:
• Bar. Casual, dining restaurant similar in concept
to a coffee shop in an international hotel.
• Fine dining specialty restaurant serving various
kind of Indian food.
• Conference/meeting room facilities.
• Banquet facility.
A part from the local people the facilities in the
complex will primarily target the multinational for
conference facilities. The complex will also target
various companies and corporate houses for catering
to their official functions & seminars.
We plan to offer said below cusine for Indian food
court.
SALADS COUNTER
In the middle ages, after a long winter of salted
and pickled vegetables, people would be “salt-sick”
and starving for spring greens. A pregnant wife’s
yearing for rapunzel growing in the garden next door
inspired the fairy tale of Rapunzel. Popular history
asserts that peasants ate more salads than lords,
and were the healthier for it, but in fact salads,
cooked and raw, included many ingredients that would
be “gourmet” today.
SHORBA COUNTER
We present the new concept of soup counter with the
soup being finished in front with your own choice of
vegetarian/non vegetarian accompaniments and the
choice of stock as per your own taste.
CHAAT COUNTER
Originally a roadside treat, Chaat is today much
more than a between-meals nibble. It is a versatile
delicacy, with many variations and can be eaten as a
snack, an appetizer, a salad or even a meal. Hot or
cold, Chaat is mouth-watering and a perennial
favourite across the subcontinent, particularly with
women. Moreover, Chaat is the perfect
fix-yourself-a-quick-bite delight and you can spice
it to taste.
PAKORA COUNTER
A snack of vegetable fritters Pakora is made in some
shape or size across the length and breadth of the
Sub-continent. It is generally believed that the
Multanis are the best purveyors of the art of making
pakora. They owe this reputation, we suspect, to the
use of mustard oil. That it is not uncommon to make
a meal of it (with phulka or bread) merely
underlines its popularity. So versatile is its
batter that you can make fritters of almost
anything. Other than vegetables, Paneer is a popular
Pakora ingredient. The compulsive non-vegetarian has
confounded the pedominantly vegetarian Indian by
‘creating’ chicken and egg Pakora.
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