A Module-5 Assignment Of SRM On Flavors Restaurant
Submitted To:
Mrs. Priyanka Patel
Submitted by:
Arpit Patel (117330592021) Ajay Patel (117330592021) Nirmal Bhavshar (117330592021)
MBA I SEMESTER 4
LSSGPIMS, DHARMAJ. MBA PROGRAMME Affiliated to Gujarat Technological University Ahmedabad 2013
8 PS OF RESTAURANT
Product: Price: for lunch : 125 rs = fixed dish 170 rs = unlimited dish for Dinner 150 Rs = fixed dish 200 Rs = unlimited dish Place: we choose place to set our restaurant in college chokdi, Petlad. because in petlad only one or two restaurant so in petlad good opportunity to open a restaurant. Promotion: Advertisement in Newspaper. Advertisement in pamphlet. Advertisement in Poster at Bandhni chokdi, Dharmaj chokdi, and some local places in petlad. Only vegetarian food provide. we provide product by brand name of Flavors and we provide bake shop item like cake etc in our restaurant.
People : 1 manager customers 2 Receptionist 5 cook 10 waiter( 2 Order taker, 5 food deliver, 3 claner)
Procees
Car Parking
welcome to customers
Order taking
food cooking
food delivery
billing
payment
Physical Evidence: in our restaurant we maximum try to create a good atmosphere by decorate furniture and slow music and lighting. for children we make a playground outside our restaurant. Productivity and Quality : We Provide good quality Product and our productivity is good. always we try to no waiting for customer. we arrange and manage maximum capacity of our restaurant.
Service processes in which criteria it falling? People processing
Attributes:
for a restaurant experience attributes suitable because in restaurant we cannot evaluate the result without experience.
Technology Used:
We adopt online ordering system so customer has no waiting for parcel food. mobile apps for order booking payment by cards. automatic machine for washing a dishes. we arrange web cam in restaurant so we see our employees provide a good service or not.
Pricing Strategy: Here We use value based pricing strategy for our restaurant business.
because we provide to customer core product as well as supply mentry product also.
Net value = (perceived benefit to customer) (all perceived outlays(money,
time, mental/physical effort ).
So, for value based pricing we can try to reduce uncertainty.
flower of service:
infrormation
Payment
consultation
Billing
core product
order taking
Exception
Hospitality
Safekeeping
Facilitating services 1.Information Elements direction to service site schedules prices documentation
Enhancing services 1.Consultation Elements: customized advice personal counseling
2.Order taking Element: application order entry reservation
2. Hospitality Element: Greetings food and beverages Toilets and washroom waiting facility security
3.Billing Element: machine display of amount due self billing
3. safe keeping Element: child care(play ground) car parking
4. Payment Element: credit card check cash handling
4.Exception Element: complaints suggestion
