Chapter:Operation plan: Procurement of required raw material will be done from local vendors.

Groceries will be purchased from the Park n shop; they have been in wholesome business for over two decades and very reliable. Fresh vegetables and fruits will be purchased from local market vendors. Meat will be purchased from fresh Meat House in Lakeside. Layout Design:

Human Resource Planning: Human resource requirement and salary to be paid per month : Designation Chef Cook Waiter Cashier Bar Tender Manager Dish Washer Life guard Total Number 1 3 5 1 1 1 2 1 Salary(per month) 25000 15000 7000 7500 8500 15000 6500 7000 Total 25000 45000 35000 7500 8500 15000 6500 7000 149000

Table: Human Resource Planning As a service business credible Human recource plays the key role in achieving success for any organization. There will be total of 15 staff for the first 3 years and more extra employee will be hired as per necessary.

Cost Per Show Band Rs.5000

Number of Shows Annual Cost Per Month 3 15000

Table: Payment Strusture of Band We will be using live band on Friday for the requirement of the guest. We will sign three month contract with the band member. Organization Structure:

Owners

Manager

Chef

Cook

Account

Other staff Stakeholder

Job Description: Manager: Task and responsibility Supervise cashier,waiters,guards and sweeper Coordinate serving area and cooking area Ensure smooth operation within the restaurant Handle queries and complaints of customers Create financial reports for top management Communicate and coordinate with band members Keep track of others external member and fewa conservation Area. Communicate and coordinate with suppliers Keep track if restaurant financial position Take reservation Skills competencies: Education: M.B.A, with at least 2 years of work experience. Ability to lead and delegate tasks. Ability to dissolve conflict Good communication skill

 Ability to project friendly and approachable personality 1. Cook: Task and Responsibilities: Cook and package batches of food Maintain sanitation, health and safety standards in kitchen Supervise helper and dish washer Operate cooking equipments Work on several orders simultaneously Verify that prepared food meets requirements for quality and quantity Keep track of inventory level and inform manager when supplies get low Skills and Competencies: Education: B.H.M, with at least 3 years of experience Ability to lead and delegate task. 2. Cashier: Task and Responsibilities Prepare bills for customers Receive payment for customers Sort, count and wrap currency and coins Pay company bills Record and maintain all transaction in regards to restaurants. Skills and Competencies Education: B.B.A or equivalent At least one year of ecperience Ability to communicate with associates and customers General knowledge of accounts Location: Lakeside, Pokhara being one of the most famous places in Nepal will be foundation for the restaurant business attractiveness. With its novelty and uniqueness, the Fewa Lake Palace will definitely be an eye-catching product for everyone. In additional being the tourist hub of Nepal and high standard people in this area will increase the number of my target market.

Inventory Plan Inventory / Buying & Control: An inventory of between Rs.20000 and Rs. 50000 will be carried. The inventory turnover in the restaurant is high due to the need for fresh produce and meats. The projection has allowed for an inventory of Rs.32000. Fewa lake Palace will utilize suppliers of the existing operation with the potential for volume discounts and future savings on supplies and inventory. No

amount has been budgeted for potential discounts. The following are the expected suppliers and their terms of payment: Park n shop; 7 days Wholesale (Vegetables) 7 days Quality Meat House (Meat) 15 days Procurement Plan: Food/items are manufactured through proper recipes followed by experienced chefs and inventory/raw food stored as per standard processes of storage at own area which is behind the restaurant. The quantities of stocks to be held in the direction of chefs a handsome quantities of raw stocks are available every time which is for 150 people in storage area as per our Menu to serve customers which cannot be exceed to 20% of 200 people at year end) Systems, Storage & Controls: A big emphasis is being placed on extensive research into the quality and integrity of our products. They will constantly be tested for our own high standards of freshness and purity. Food costs and inventory control will be handled by our computer system and checked daily by management. Food Production: Most food will be prepared on the premises. The kitchen will be designed for high standards of sanitary efficiency and cleaned daily.

Process Plan:

Menu delivery Process

Wait for order

Take order

Available
?

No

Menu being served

Food processing

Kitchen

Beverage & Bar Menu

Accounts

Hours of Operation The restaurant will be open for lunch and dinner 7 days a week. Service will begin at 11:00 AM and end at 11:00 PM. Employee Training & Education Employees will be trained not only in their specific operational duties but in the philosophy and applications of our concept. They will receive extensive information from the chef and be kept informed of the latest information on healthy eating.

Capacity: The actual capacity of the restaurant is 60 people at a time. The restaurant will be opened for customer from 11 A.M- 11 P.M. So per day capacity of restaurant will be 360 customers. As the research data, daily 1000-1500 customer visit restaurant at lakeside. In first year restaurant have estimated at least 180 customers will visit the caf each day on average of 50% of the actual capacity will be occupied and vise versa. Year 1 2 3 4 5 6 Number of Customer 180 198 218 250 300 330 Table: Capacity Forecast Capacity Utilized 50% 55% 60.55% 69.5% 83.33% 91%

Quality Management: Quality is one of the major element that fewa lake palace will keenly focus on. Following are the quality parameters that will be used. Responsivness: Customers feedback and complaints will be given high priority and necessary action will be taken promptly. Change in customers preference will be monitored and new product and services will ba addad as per the demand. Timeliness: We will value customers time, and provide them with prompt service. Depending on the type of product, they will be delivered to the customers within 10-15 minutes. Courtesy: Each staff member will be strictly directed to maintain courtesy towards each and every coustomer they need to greet customer during arrival and when they are leaving. Talk with in polite and friendly manner.

 Access: Our restaurant is situated at prime location, the place is easily accessible as there is pleanty of public transportation available. Cleanliness: Special attention will be given towards the cleanliness of the resturant, not only of the areas visible to customers but also areas not visible to the customers. Staffs responsible for cleaning particular area will time again check the cleanliness of the area and clean the areas, manager and chef will monitor the cleanliness of the restaurant. Special attention will be given to the cleanliness of the waiter and their clothing too. Aesthetics: Aesthetics plays a very important role in how consumers will look at restaurant or position ii in their mind, so special attention will be given to the sign boards, furniture, interior ambience, decorative items etc.