1. INTRODUCTION

Title of The project: Scope of opening a Multi Cuisine Restaurant at BIT Mesra.

1.1. Research Objective

Doing an in-depth study on the possibility of opening of a multi cuisine restaurant in BIT. As there are students of different palate & preferences.

Meeting the needs of students and as well as faculties of different palate, taste & preferences residing at BIT campus.

To determine the Financial, marketing & catering policy for the restaurant.

1.2. Need for Study

Multi cuisine restaurant can be opened at BIT, Mesra.As in & around BIT campus there is lack of a good quality food outlet. And there is demand of a restaurant which serves food in minimal price as well as the hygienic condition & service standard should be good.

1.3. Problem Definition

As BIT is far from the main city & in working days students don’t get enough time to go to the city to satisfy their Palate. And there is lack of multi cuisine restaurant at BIT,Mesra.The students as well as faculties need a good quality of food outlet so that they can have the better food at minimal price & also the time can be saved.

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2. LITERATURE REVIEW

A restaurant prepares and serves food, drink and dessert to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models. Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or even in rare cases formal wear.

Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In finer restaurants there will be a host or hostess or even a maître d'hôtel to welcome customers and to seat them. Other staff waiting on customers includes busboys and sommeliers.

Restaurants often specialize in certain types of food or present a certain unifying, and often entertaining, theme. For example, there are seafood restaurants, vegetarian restaurants or ethnic restaurants. Generally speaking, restaurants selling food characteristic of the local culture are simply called restaurants, while restaurants selling food of foreign cultural origin are called accordingly, for example, a Chinese restaurant and a French restaurant.

About Multicuisine Restaurant

Multi cuisine generally means a variety of dishes from all over the world’s kitchen like continental, Indian, Chinese, Mexican etc.

A multi cuisine restaurant is that place which offers all the dishes from all the cuisine in its outlet. Sometimes, restaurants which do not cater exclusively to a particular cuisine may also be referred as Multi-Cuisine. Many restaurants cater to a variety of nationals and tourists present in its location. They normally employ specialist chefs for each cuisine and may sometime have separate well designed sections also. The ambience of multi cuisine restaurant should be design so that it reflects or represent each & every cuisine whose dishes are served in the outlet. Also the menu planning & designing plays an important part; it should be written in such a manner so it represents each cuisine differently as well as the service personnel’s uniform should add an attraction to the restaurant. Large luxury hotels set up a number of restaurants on their property specializing in serving different and often exotic dishes. These however do not qualify to be called Multi-Cuisine.

It is a common practice in many places for smaller restaurants to add this tag under their name in order to attract diners of all tastes. One may not find any authentic food in such places as they employ minimal number of chefs who are responsible for all the different foods.

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Business Plan

A business plan is essential for most new businesses seeking any kind of financing. It is absolutely imperative for a prospective restaurateur. By creating a restaurant business plan. One will learn about all the different parts of restauranting, as well as about the local competition and the local market.

A business plan is especially helpful to those who are new to the restaurant industry. As the research information for the restaurant business plan, one may encounter problems which have not been considered previously, such as licensing, health codes and tax laws.

Most business plans have the same general parts, but some sections of the plan should be geared specifically to the restaurant industry. Here is a breakdown of all the necessary parts of a restaurant business plan.

1. Executive Summary- Start out with an overview of your entire business plan. Think of it as an introduction. Make it interesting, to keep the reader’s attention. Here are some tips for writing an executive summary geared toward a restaurant business plan.

• It is needed to give the reader (a potential investor) the basics of the business idea. What is the style of a new restaurant, the name, the location?

• Explain why a particular person is well suited for this restaurant venture. Does the person is having cooking experience in restaurants? If not, does he have any experience in the restaurant business? If the answer is no, then one should need to tell about what a restaurant is all about? How one can make career or give a kick start in this business.

2. Company Description – This part of a business plan is sometimes referred to as a business analysis. It tells the reader the location, legal name and style of restaurant which a particular want to create. This is where one can give details and explain about the local competition, population base, and other information that he have gathered during research.

3. Market Analysis- This part of restaurant business plan is sometimes referred to a marketing strategy. The goal of a market analysis is to determine the attractiveness of a market and to understand its evolving opportunities and threats as they relate to the strengths and weaknesses of the firm. David A. Aaker outlined the following dimensions of a market analysis:

Market size (current and future). Market growth rate. Market profitability.

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Industry cost structure. Distribution channels. Market trends. Key success factors.

2.1. Market Size

The size of the market can be evaluated based on present sales and on potential sales if the use of the product were expanded. The following are some information sources for determining market size:

government data trade associations financial data from major players customer surveys

2.2. Market Growth Rate

A simple means of forecasting the market growth rate is to extrapolate historical data into the future. While this method may provide a first-order estimate, it does not predict important turning points. A better method is to study growth drivers such as demographic information and sales growth in complementary products. Such drivers serve as leading indicators that are more accurate than simply extrapolating historical data. Important inflection points in the market growth rate sometimes can be predicted by constructing a product diffusion curve. The shape of the curve can be estimated by studying the characteristics of the adoption rate of a similar product in the past.

Ultimately, the maturity and decline stages of the product life cycle will be reached. Some leading indicators of the decline phase include price pressure caused by competition, a decrease in brand loyalty, and the emergence of substitute products, market saturation, and the lack of growth drivers.

Market Profitability

While different firms in a market will have different levels of profitability, the average profit potential for a market can be used as a guideline for knowing how difficult it is to make money in the market. Michael Porter devised a useful framework for evaluating the attractiveness of an industry or market. This framework, known as Porter's five forces, identifies five factors that influence the market profitability:

Buyer power Supplier power Barriers to entry Threat of substitute products Rivalry among firms in the industry

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Industry Cost Structure

The cost structure is important for identifying key factors for success. To this end, Porter's value chain model is useful for determining where value is added and for isolating the costs.

The cost structure also is helpful for formulating strategies to develop a competitive advantage. For example, in some environments the experience curve effect can be used to develop a cost advantage over competitors.

Distribution Channels

The following aspects of the distribution system are useful in a market analysis:

Existing distribution channels - can be described by how direct they are to the customer. Trends and emerging channels - new channels can offer the opportunity to develop a

competitive advantage. Channel power structure - for example, in the case of a product having little brand equity,

retailers have negotiating power over manufacturers and can capture more margins.

2.3. Market Trends

Changes in the market are important because they often are the source of new opportunities and threats. The relevant trends are industry-dependent, but some examples include changes in price sensitivity, demand for variety, and level of emphasis on service and support. Regional trends also may be relevant.

Key Success Factors

The key success factors are those elements that are necessary in order for the firm to achieve its marketing objectives. A few examples of such factors include:

Access to essential unique resources Ability to achieve economies of scale Access to distribution channels Technological progress

It is important to consider that key success factors may change over time, especially as the product progresses through its life cycle.

• Industry- Who is going to be serving? Is the restaurant going to cater to the older folks at lunch time? Single professionals at dinner? Families with young children? Explain about customer base and why they are going to flock to the new restaurant, not the competitors.

• Competition- Who will be the competition? Many people opening a new restaurant assume everyone will prefer their new establishment to the existing competition. Don’t underestimate the

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other outlets. They already have a loyal customer base, and luring customers from that base is not always easy. Find out as much as one can find about your competition, including their menu, hours and prices. Then explain in a paragraph or two how one will compete with the already established businesses.

• Marketing- What methods one should use to promote the restaurant? How he is going to target the core audience? Perhaps he will offer students eat free night, or free lunch delivery to faculties. What is going to set him apart from the competition?

2.4. WHAT IS MARKETING?

Marketing may be narrowly defined as a process by which goods and services are exchanged and the values determined in terms of money prices. That means marketing includes all those activities carried on to transfer the goods from the manufacturers or producers to the consumers. The scope of marketing can be understood in terms of functions that an entrepreneur has to perform. These include the following:A. Functions of exchange: which include buying and assembling and selling?B. Functions of physical supply: include transportation, storage and warehousing.C. Functions of facilitation: Product Planning and Development, Marketing research, Standardizations, Grading, Packaging, Branding, Sales Promotion, and Financing.

2.4. THE MARKETING CONCEPT

The marketing concept holds that the key to achieving organizational goals consists in determining the needs and wants of target markets and delivering the desired satisfactions more effectively and efficiently than competitors Under marketing concept, the emphasis is on selling satisfaction and not merely on the selling a product. The objective of marketing is not the maximization of profitable sales volume, but profits through the satisfaction of customers. The consumer is the pivot point and all marketing activities operate around this central point. It is, therefore, essential that the entrepreneurs identify the customers, establish a rapport with them, identify their needs and deliver the goods and services that would meet their requirements.

The components of marketing concept are as under:

A. Satisfaction of Customers: In the modern era, the customer is the focus of the organization. The organization should aim at producing those goods and services, which will lead to satisfaction of customers.B. Integrated marketing: The functions of production, finance and marketing should be integrated to satisfy the needs and expectations of customers.C. Profitable sales volume: Marketing is successful only when it is capable of maximizing profitable sales and achieves long-run customer satisfaction.

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2.5. MARKETING VERSUS SELLING

The basic difference between marketing and selling lies in the attitude towards business. The selling concept takes an inside-out perspective. It starts with the factory, focuses on the company’s existing products, and calls for heavy selling and promoting to produce profitable sales. The marketing concept takes an outside-in perspective2. It starts with a well defined market, focuses on customer needs, coordinates all the activities that will affect customers, and produces profits through creating customer satisfaction.

2.6. IMPORTANCE OF MARKETING

Since marketing is consumer oriented, it has a positive impact on the business firms. It enables the entrepreneurs to improve the quality of their goods and services. Marketing helps in improving the standard of living of the people by offering a wide variety of goods and services with freedom of choice, and by treating the customer as the most important person. Marketing generates employment both in production and in distribution areas. Since a business firm generates revenue and earns profits by carrying out marketing functions, it will engage in exploiting more and more economic resources of the country to earn more profits.

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2.7. Marketing information can be collected from the following sources:-

2.8. MARKETING MIX

In order to cater to the requirements of identified market segment, an entrepreneur has to develop an appropriate marketing mix. Marketing mix is a systematic and balanced combination of the four inputs which constitute the core of a company’s marketing system – the product, the price structure, the promotional activities and the place or distribution system”. These are popularly known as “Four P’s” of marketing.

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Primary Sources1. Customers: Consumers being the final users of products or services can be an invaluable source of primary data. Arepresentative sample of consumers may be selected and information obtained from them regarding the quality, design, package, price, etc. of the firm’s products.2. Dealers: The dealers can provideinformation about the marketing policies of the competitors.3. Salesman: Salesmen remain in personal contact with the customers. They can, therefore, supply data to the marketingmanager relating to the buying habits and preferences of customers.

Secondary Sources1. Press: Newspapers like the EconomicTimes and Magazines like Business Today and trade directories regularly publish data about various industries.2. Government Publications: Bulletins,periodicals, journals and magazines ofdifferent ministries and departments of the Central and State Government.3. Publications of financial institutions:Publications of Reserve Bank of India,public financial institutions andcommercial banks.4. Foreign governments and international agencies: Publications of agencies like the United Nations, the World Bank, the ILO, UNCTAD and the IMF.5. Publications of trade associations:Trade associations and Chambers ofCommerce collects and publishes useful data for the benefit of their members.6. Private concerns and researchinstitutions: Business data published byresearch institutes like National Council of Applied Economic Research, IndianInstitute of Foreign Trade, etc

An appropriate combination of these four variables will help to influence demand. The problem facing small firms is that they sometimes do not feel themselves capable of controlling each of the four variables in order to influence the demand.

Marketing MixProduct Price Place PromotionFeatures List Prices Location AdvertisingDesigns Allowances Transport Personal sellingVariety Discounts Coverage Sales PromotionQuality Payment period Channels Publicity

Product Decisions

The term "product" refers to tangible, physical products as well as services. Here are some examples of the product decisions to be made:

Brand name Functionality Styling Quality Safety Packaging Repairs and Support Warranty Accessories and services

Price Decisions

Some examples of pricing decisions to be made include:

Pricing strategy (skim, penetration, etc.) Suggested retail price Volume discounts and wholesale pricing Cash and early payment discounts Seasonal pricing Bundling Price flexibility Price discrimination

Distribution (Place) Decisions

Distribution is about getting the products to the customer. Some examples of distribution decisions include:

Distribution channels Market coverage (inclusive, selective, or exclusive distribution)

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Specific channel members Inventory management Warehousing Distribution centers Order processing Transportation Reverse logistics

Promotion Decisions

In the context of the marketing mix, promotion represents the various aspects of marketing communication, that is, the communication of information about the product with the goal of generating a positive customer response. Marketing communication decisions include:

Promotional strategy (push, pull, etc.) Advertising Personal selling & sales force Sales promotions Public relations & publicity Marketing communications budget

2.9. Market Segmentation

Market segmentation is the identification of portions of the market that are different from one another. Segmentation allows the firm to better satisfy the needs of its potential customers.

The Need for Market Segmentation

The marketing concept calls for understanding customers and satisfying their needs better than the competition. But different customers have different needs, and it rarely is possible to satisfy all customers by treating them alike. Mass marketing refers to treatment of the market as a homogenous group and offering the same marketing mix to all customers. Mass marketing allows economies of scale to be realized through mass production, mass distribution, and mass communication. The drawback of mass marketing is that customer needs and preferences differ and the same offering is unlikely to be viewed as optimal by all customers. If firms ignored the differing customer needs, another firm likely would enter the market with a product that serves a specific group, and the incumbent firms would lose those customers. Target marketing on the other hand recognizes the diversity of customers and does not try to please all of them with the same offering. The first step in target marketing is to identify different market segments and their needs.

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2.10. Bases for Segmentation in Consumer Markets

Consumer markets can be segmented on the following customer characteristics.

Geographic Demographic Psychographic Behavioralistic

Geographic Segmentation

The following are some examples of geographic variables often used in segmentation.

Region: by continent, country, state, or even neighborhood Size of metropolitan area: segmented according to size of population Population density: often classified as urban, suburban, or rural Climate: according to weather patterns common to certain geographic regions

Demographic Segmentation

Some demographic segmentation variables include:

Age Gender Family size Income Occupation Education Ethnicity Nationality Religion Social class

Many of these variables have standard categories for their values. For example, family lifecycle often is expressed as bachelor, married with no children.

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Psychographic Segmentation

Psychographic segmentation groups customers according to their lifestyle. Activities, interests, and opinions (AIO) surveys are one tool for measuring lifestyle. Some psychographic variables include:

Activities Interests Opinions Attitudes Values

Behavioralistic Segmentation

Behavioral segmentation is based on actual customer behavior toward products. Some behavioralistic variables include:

Benefits sought Usage rate Brand loyalty User status: potential, first-time, regular, etc. Readiness to buy Occasions: holidays and events that stimulate purchases

Behavioral segmentation has the advantage of using variables that are closely related to the product itself. It is a fairly direct starting point for market segmentation

2.11. The Target Market

The market for BIT covers a large area of diverse and densely populated groups. Although it will be located in an out of city, it is an area where students and faculties reside in the campus and one that is also frequently visited by guardians. It is also an area known for and catering to the group we are targeting.

Market Location & Customers

The customer base in BIT, Mesra will come from 3 major segments;

Local population -- the localities that stay in and outside BIT. Major Customers – Students and faculties will cover this segment. Guardians who come to meet their wards.

The food concept and product image of this restaurant will attract 3 different customer profiles;

The student -- more and more young people have developed healthy eating habits. Some also go through a "health food phase" while in college.

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The health conscious person of any age or sex -- this includes anyone on a restricted or prescribed diet or those who have committed to a healthy diet.

Curious and open-minded -- "if you try it, you will like it." Through marketing, publicity, and word-of-mouth, people will seek out a new experience and learn that nutritious food can be tasty, fun, convenient, and inexpensive.

Market Trends & the Future

The population and demographics of BIT have remained steady for the last many years. Students have increased and are predicted to keep growing. Local businesses are increasing yearly.

The idea of a health consciousness through nutritional awareness and dietary change has been slowly building for the last many years. The extensive studies have given everyone a new definition of a balanced, healthy diet. This is not a fad but a true dietary trend.

Products & Related Services

Multi cuisine Restaurant will be offering a menu of food and beverages with a distinctive image. There will be three ways to purchase these products; table service at the restaurant, take-out from the restaurant, and delivery to home or hostel.

The Menu

The menu is moderate sized, and moderate-low priced offering a collection of Chinese, Mexican, Indian items with a common theme -- healthy (low-fat, low cholesterol, natural ingredients), flavorful, and familiar. Our goal is to create the image of light satisfying and still nutritious food.

There has been an increased awareness of nutritional and health concerns in recent years and a growing market of people who now eat this style of cooking regularly.

ProductionFood production and assembly will take place in the kitchen of the restaurant. Fresh vegetables, meat and dairy products will be used to crate most of the dishes from scratch. The chef will exercise strict standards of sanitation, quality production, and presentation or packaging over the kitchen and service staff.

Service There will be three ways a customer can purchase food. They may sit down in the dining room and get full service from a waitperson. A separate take-out counter will service those who wish to pick up their food. Most take-out food will be prepared to order with orders coming from either the telephone or fax. Delivery (an indirect form of take-out) will be available at certain times and to a limited area.

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Industry Analysis

Although the restaurant industry is very competitive, the lifestyle changes created by modern living continue to fuel its steady growth. More and more people have less time, resources, and ability to cook for themselves. Trends are very important and restaurant is well positioned for the current interest in lighter, healthier foods at moderate to low prices.

2.12. Operations

The restaurant at BIT, Mesra is a multi cuisine restaurant. The licenses and codes' issues are all in order. New equipment and dining room furnishings will be purchased and installed by the local suppliers.

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.

Systems & 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. Food will be made mostly to order and stored in large coolers in the basement.

Delivery & Catering :- Food for delivery may be similar to take-out (prepared to order) or it may be prepared earlier and stocked. Catering will be treated as deliveries.

4. Business Operation- Sometimes referred to as Products and Services. This is where one can tell investors about the hours and how many employees he planned to hire. Here is where he explains the benefits of his establishment for customers, such as its convenient downtown location, or its close proximity to the local interstate exit. This is also a good place to mention any close ties he has to local restaurant vendors, such as food supply companies or local farms that will give him a competitive edge.

5. Management & Ownership- Who is going to run the outlet? Is there any particular person is going to own it or group of people? If so, how he is going to do it all? Many new restaurant owners either hire a general dining room manager or a kitchen manager (but usually not both). Explain who is going to do what, including any potential employees whom one feel will be a great benefit to the new restaurant.

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6. Finance:- Trading account:- This records the money in (revenue) and out (costs) of the business as a result of the business’ ‘trading’ i.e. buying and selling. This might be buying raw materials and selling finished goods; it might be buying goods wholesale and selling them retail. The figure at the end of this section is the Gross Profit.Income Statement :- Income statement (also referred as profit and loss statement (P&L), statement of financial performance, earnings statement, operating statement or statement of operations) is a company's financial statement that indicates how the revenue (money received from the sale of products and services before expenses are taken out, also known as the "top line") is transformed into the net income (the result after all revenues and expenses have been accounted for, also known as the "bottom line"). AssetsAny valuable item owned by the organization or company which can be converted into cash is termed as Assets. Examples of assets are account receivables, stocks, machines & equipments etc.

Assets are of 2 types:-1.Current Assets:-These are the assets which can be easily converted into cash for day-to-day activities current assets are used within a financial year.eg.-cash,account receivables etc.2. Fixed Assets:-These are the assets which cannot be easily converted into cash. It is a long-term tangible piece of property that a firm owns and uses in the production of its income and is not expected to be consumed or converted into cash any sooner than at least one year's time.eg:-building & material, machines.

Liability:- In financial accounting, a liability is defined as an obligation of an entity arising from past transactions or events, the settlement of which may result in the transfer or use of assets, provision of services or other yielding of economic benefits in the future.eg:-salary payable, interest payable bank loan etc.

Liabilities are of 2 types:-1.Current Liability:- current liabilities are often understood as all liabilities of the business that are to be settled in cash within the fiscal year or the operating cycle of a given firm, whichever period is longer. A more complete definition is that current liabilities are obligations that will be settled by current assets or by the creation of new current liabilities.2. Long Term Liability:- Long-term liabilities are liabilities with a future benefit over one year, such as notes payable that mature longer than one year. In accounting, the long-term liabilities are shown on the right wing of the balance-sheet representing the sources of funds, which are generally bounded in form of capital assets.

Balance SheetIn financial accounting, a balance sheet or statement of financial position is a summary of the financial balances of a sole proprietorship, a business partnership or a company. Assets, liabilities and ownership equity are listed as of a specific date, such as the end of its financial year. A balance sheet is often described as a "snapshot of a company's financial condition" the balance sheet is the only statement which applies to a single point in time of a business' calendar year. It is the MIRROR of the company’s financial position.

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3. Methodology

Research Design :-My research design in initial stage was exploratory. I have collected primary data and secondary data.

Source of data : - Primary data was collected from hostels and staff quarter.Secondary data was collected from different books, journals, websites and so forth.

Sample size : - 10 students from each hostel and 25 staff members who are residing at campus. There are 13 hostels inside the campus and that is why my sample size will be (130 students + 25 staffs) = 155.

Data collection: - A structured & unstructured questionnaire with a formal list of pre-arranged questions was used for the people. The questionnaires consist of objective type of questions.

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4. Analysis of Data

5.1. Are you satisfied with the BIT canteen’s Food?

2%

3%5%

90%

FullyPartially upto some extentNot satisfied

Fig. 5.1 shows that 90% of people are not satisfied with BIT canteen’s food.

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5.2. Are you satisfied with BIT canteen’s hygiene?

5%4%

5%

86%

FullyPartiallyUpto some extentNot satisfied

Fig. 5.2 shows that 86% of people are not satisfied with the canteens’ hygiene.

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5.3. Is there lack of good quality food outlet in & around BIT campus?

Yes No0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

Fig. 5.3 shows that 90% of people agree that there is lack of any good quality food outlet in & around BIT campus.

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5.4. What is your average monthly spending power (in context of food)?

50%

20%

20%

10%

Rs. 500-800Rs. 800-1200Rs. 1200-1600 More than Rs.1600

Fig. 5.4 shows that 50% of peoples’ average spending power on food is between 500-800 whereas 20% of people spend 800-1200, 15% spends 1200-1600 & 10% spend More than

1600.

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5.5 Are you satisfied with the standard of Ranchi towns’ restaurant?

60%20%

15%

5%

FullyPartiallyupto some extentNot satisfied

Fig. 5.5 shows that 60% of people are satisfied with the standard of Ranchi town’s restaurant, whereas 5% of people are not satisfied with it.

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5.6 Are you aware of a Multicuisine restaurant?

YES No0%

10%

20%

30%

40%

50%

60%

70%

80%

Fig.5.6 shows that 80% of people are aware of Multicuisine restaurant.

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5.7 Are you in favor of opening a multi cuisine restaurant in BIT Mesra?

YES NO0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%0.98

2%

Fig. 5.7 shows that 98% of people are in favor of opening a Multicuisine Restaurant in BIT Mesra.

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5.8 Which type of meal to would like to have at this type of restaurant?

30%

35%

35%

BreakfastLunchDinner

Fig.5.9 shows that 35 % of people prefer Lunch & Dinner at this type of restaurant & 30% people prefer to have breakfast.

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5. DATA COLLECTION

The data was collected by interacting with both students & faculties. Questionnaire was distributed to all & asked to fill with their own choice. The value of time of students as well faculties was taken into consideration & all the questions were prepared close ended so that they do not found any difficulties, hesitation while filling the questionnaire.

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6. CONCLUSION

As the feedback obtained & data analyzed it shows that most of the people are not satisfied with the BIT canteens’ food, hygiene & service standard. The people of BIT are ready to pay a handsome amount of money on food but even they don’t’ get value for their money in & around BIT campus’s food outlet that’s why they visit Ranchi towns’ restaurant to have a good quality of food outlet & satisfy their palate.

As per the above study there is a large scope of opening a Multicuisine restaurant at BIT MESRA.

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7. SUMMARY

I did my Research work on “SCOPE OF OPENING A MULTICUISINE RESTAURANT AT BIT MESRA” with an objective to satisfy the palate of the students as well faculties & also provide them the value for money for their food. Also to provide a nutritional & healthy food to the people. And the budget was kept in mind as the major target market was student. The result obtained was satisfactory & I hope my research work will help in future references for the related topics.

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8. REFERENCES

www.wikipedia.com (Date:-25.08.2010) http://en.wikipedia.org/wiki/Asset http://en.wikipedia.org/wiki/Liabilities

www.netmba.com (Date:-29.8.2010)

http://www.netmba.com/marketing/market/segmentation http://www.netmba.com/marketing/market/analysis/

www.du.ac.in (Date:-5.09.2010)

http://web2.du.ac.in/index.php?id=856

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9. ANNEXURE

9.1 SYNOPSIS

Title of The project: Scope of opening a Multi Cuisine Restaurant at BIT Mesra.

Problem Definition :- As BIT is far from the main city & in working days students don’t get enough time to go to the city to satisfy their Palate. And there is lack of multi cuisine restaurant at BIT Mesra.

Research Objective:

Doing an in-depth study on the possibility of opening of a multi cuisine restaurant in BIT. As there are students of different palate & preferences.

Meeting the needs of students and as well as faculties of different palate, taste & preferences residing at BIT campus.

To determine the Financial, marketing & catering policy for the restaurant.

Hypothesis: - Multi cuisine restaurant can be opened at BIT, Mesra.

METHODOLOGY:-

Research Design:-My research design in initial stage will be exploratory. I will collect primary data and secondary data which will help in later stages.

Source of data: -

Primary data will be collected from hostels and staff quarter.

Secondary data will be collected from different books, journals, websites and so forth.

Sample size: - 10 students from each hostel and 25 staff members who are residing at campus. There are 13 hostels inside the campus and that is why my sample size will be (130 students + 25 staffs) = 155.

Data collection: - A structured & unstructured questionnaire with a formal list of pre arranged questions will be used for the people. The questionnaire will consist of objective type of questions.

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9.2. Questionnaire

Scope of Opening a Multicuisine restaurant at BIT Mesra

(Please read the questions below & choose the one most appropriate option from the given.)

1. NAME:-

2. GENDER:- MALE FEMALE

3. DEPARTMENT(only for faculties):-

4. HOSTEL NO.(for students):-

1. Are you satisfied with the BIT canteen’s food?

Fully Partially Upto some extent Not satisfied

2. Are you satisfied with the BIT canteen’s hygiene?

Fully Partially Upto some extent Not satisfied

3. Are you satisfied with the BIT canteen’s service standard?

Fully Partially Upto some extent Not satisfied

4. Is there lack of good quality food outlet in & around BIT campus?

Yes No

5. What is your monthly average spending power (in context of food)?

500-800 800-1200 1200-1600 More than 1600

6. How often do you visit Ranchi town’s restaurant?

Once in a week Twice in a month Monthly Occasionally

7. Are you satisfied with the standard of Ranchi town’s restaurant?

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Fully Partially Upto some extent Not satisfied

8. Are you aware of a Multicuisine Restaurant?

Yes No

9. Are you in favor of opening of a Multicuisine restaurant in BIT MESRA?

Yes No

10. What would be your preference for location?

Near Inner canteen Near Outer canteen Near H. 11 Near

communication point

11. What should be the timing of that restaurant in weekdays?

12. What should be the timing of that restaurant in weekends?

13. Would you like to prefer home delivery?

Yes No

14. If there will be any reservation facility, would you like to go for it?

Yes No

15. Which meal you would like to have at this type of restaurant?

Breakfast Lunch Dinner

16. How much time you would like to spend in the restaurant?

30-45 min. 45-60 min. 60-90 min. More than 90 min.

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