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Management of Indian Restaurant

Paper Type: Free Essay Subject: Business
Wordcount: 2539 words Published: 13th Sep 2017

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Shivani restaurant is an Indian restaurant. It is operated by an Indian family.  It has 2 branches in Auckland. One is located in Papatoetoe, Auckland and other is in mount roskil, Auckland. The staff of the restaurant is very friendly and experienced. This information is collected to facilitate the overall performance of the restaurant.


The purpose of this information is to facilitate the functioning of management of the restaurant. Although the restaurant is running very good, still management wants to look into any loop where they can improve the service. This information will help the management to work in better way and more positivity in the job. Less the mistakes better the quality of the product.


The main scope of this information report will be:

  • Management
  • Supervisors
  • Subordinates


The whole organization structure will come under this information. All the departments will get benefit from this information. Here is the flow chart will explain the structure of the organization.


General Manager

Assitant Manager

Kitchen Manager ( Chief Chef)


Delivery boy

Line cook

Dishwasher, pantry

Resources available

  • Restaurant building
  • Parking area
  • Heating and cooling system
  • Event hall
  • Security system    
  • Sitting arrangement for customers like tables and chairs
  • Sign board of the restaurants
  • Kitchen utensils which includes microwave, oven, refrigerators, chillers and other stuff
  • Disposable glasses, plates
  • Cash counter

Budget Resource requirements

The financial requirement of Shivani restaurant is around $60000 per month. It includes all the bills, expanses and salary of the staff.

Electricity, internet and all other bills – $2000 per month

Salary to staff members – around $35000 per month

Lease payment for the building – $15000 per month

Miscellaneous expanses – $5000 – $15000 per month

Authorization, circulation, filing and archiving

In the restaurant the information is under full security. There are only management is authorized to check the information about the business.  To store information company has:

  • E-book
  • Excel sheets
  • Drop box
  • Hard copy

Due to the policy of the company, only staff members can access to the departments like kitchen, cash counter. The customers are not allowed to enter into these areas unless it is necessary for some exceptions. For this they need to get permission from management and sign into book for records.

The access to different department is also limited for the workers. They have to do their own job. They are not allowed to enter into other department due to work and safety. For example: the drivers who works for delivery, are not allowed to enter into kitchen.

To circulate any information circulars, notices, emails and files are used in the restaurant. Filling system is not much required in the restaurant but we use word document, excel sheets, power point to archive the information.

Security, integrity and confidentiality

The security of the restaurant is very necessary for the management and workers. The organization never gives any information about company or workers to any person. Management follows the privacy act 1993. In the restaurant we have:

  • Security system
  • CC TV cameras
  • Scanning system
  • Passwords to access information
  • The business is loyal and legal in every aspect. Management is very concern about:
  • Pay tax
  • Good wage to employees
  • Always pay on time
  • Work under the law
  • Hygienic material

All the information about the company, employees, customers keep confidential. It is never being disclosed to anyone.


Although the restaurant has reached to a higher level but the management still want to work more on the progress of the restaurant.  Milestones are one of the most important step in the business. It sets the plan into practical, concrete terms, with real budgets, deadlines, and management responsibilities. It helps you focus as you are writing your business plan, and then, the Milestones table and plan-vs.-actual management analysis helps you implement your plan as you grow your business. There are 3 stages on achieving the millstones:

  • Planning stage
  • Building Stage
  • Completion stage

Management want to promote the business. They are working hard to open more branches at other locations in Auckland

External sources

The external sources are very helpful for the growth of the company. These sources play an important role to achieve the goals of the company. To run a business the external links are very important. These include the shareholders and other companies. Shivani restaurant has very good relations with other companies which are helping the management to get quality products. For example the buy mil from the Fonterra which is leading milk suppliers of NZ. Restaurant management has very warm relationships with Fonterra.  All the suppliers, dealers, investors are comes under the external sources of the company.

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Industry sources: industries are the basic pieces of any business. Industries provide grounds for the business as instruments, tools used in various business are produced in the industries. Industries supply the raw material to the business. Industry sources help us to move with the era by meeting the level of desires from their clients. Shivani restaurant also has good relationships with industries like farming.

Information system:  information system helps the business to gather data about the current peak and low points in the business sector. If the management has more contacts in the market, the business will develop more rapidly. Restaurant has a very good information system. Management have specialist to discuss about the trends in the market.

Inner data sources inside of the restaurant: the Shivani restaurant has some certain data sources to keep an eye on every moment that occurs in the organization. Management installed the cameras in the restaurant which are connected to mobiles, pc of the higher management. This helps the management to know what is happening in the restaurant even when they are not present in the restaurant.

Internal sources

There are some internal sources of the restaurant on which the success of the organization is depends. These are:

  • Investment
  • Surplus cash
  • Surplus assets
  • Operating efficiency
  • Cash flow efficiency
  • Operating assets
  • Employees hard work


We would appreciate you taking the time to complete

the following feedback form. Please circle selections.

Name of Venue: _________________________________


Portion size

Too small To Large Just right


Needs Improvement Average Good Excellent


Needs Improvement Average Good Excellent

Value for money

Needs Improvement Average Good Excellent


Needs Improvement Average Good Excellent


Needs Improvement Average Good Excellent



Needs Improvement Average Good Excellent


Needs Improvement Average Good Excellent

Explanation of menu

Needs Improvement Average Good Excellent

Time taken to be served

Needs Improvement Average Good Excellent

Account settlement

Needs Improvement Average Good Excellent



Needs Improvement Average Good Excellent

Cleanliness of Venue

Needs Improvement Average Good Excellent

Staff presentation

Needs Improvement Average Good Excellent

Other comments:







Your name: ……………………………………………………………

Contact Phone No: …………………………………………………


We use customer feedback form to get feedback from the customers. Most of the customers are satisfied from the overall performance of the restaurant. In the feedback Form Company use 3 portions:




Food: in food there are 6 attributes in which presentation, food portion size is excellent. Customer feels the food is value for the money. The freshness needs to improve as customers gives good for this.

Services: the service needs special attention as the customers said that it is good not excellent. Time, explanation about menu and professionalism in service is good.

Venue: venue is excellent according the customer. Customers are very happy about the environment of the restaurant.

Interpretation: overall performance of the restaurant is good. The venue of the restaurant is 100% excellent. Around 60% of customers says good about the Service and food and 40% customers says it is excellent.

Recommendation:  Food freshness is very important for a restaurant. In Shivani we used fresh food always still customer did not give excellent. Thus management needs to look into this area. Presentation of food also needs to be improved. Time taken too served is good. Management need to organize a training workshop to improve the skills of the staff member.

Kitchen hygiene

Company is aware about the hygiene of the food. Thus company has checklist for the kitchen hygiene. Kitchen of the restaurant is cleaned and tidy. Management has checklist for cleaning the kitchen. They divided it into 3 parts.

  • Daily or after use cleaning
  • Weekly cleaning
  • Monthly cleaning

Daily or after use cleaning: all the dishes, freezer, small equipments are cleaned daily. This helps to improve hygiene in the food.

Weekly cleaning: dishwasher, shelves, other storage equipments, ovens and floors under the sinks are to be cleaned on weekly basis. Employees clean all these items on regular basis

Monthly cleaning: big machines, equipments like ice cream machine, fans are cleaned every month. Pest control also done every month. Baseboards, exhaust vents are cleaned every month.  Drain covers also cleaned every month.

Interpretation: kitchen of the restaurant is clean and tidy. Food is very hygiene.

Recommendation: there is no fix turn for the employees to clean the kitchen.  Some of the employees are not interested to cleaning. Management should hire a special cleaner for the restaurant. They can hire a person on part time.


Food premises grade

Auckland council gave A grading to Shivani restaurant for food premises grade. Inspection was done at 15/09/2017.

                                                                                                        (auckland council, 2017)

The grading was given on the basis of:

  • The standard of the food premises
  • Maintenance of the restaurant
  • Cleaning of the place
  • Staff behavior and qualification, training
  • Rubbish removal system

                                                                                                              (auckland council, 2017)

Interpretations:  Shivani restaurant is best in all these aspect. Management is very much concerned about the hygiene of the restaurant. Cleaning is always performed on regular basis.  This is the reason council gave grade A.

Recommendation: To maintain the grade for future, management needs to work hard. They need to keep all these aspects best. Management need to concentrate on the food hygiene in order to keep grade A for future.

(n.d.). Retrieved 03 17, 2017, from http://business.basscoast.vic.gov.au/uploads/FEEDBACK%20FORM_restaurant.pdf

(n.d.). Retrieved 03 17, 2017, from http://www.djj.state.ga.us/Policies/DJJPolicies/Chapter09/Attachments/DJJ9.3AttachmentC.pdf

auckland council. (2017). Retrieved 03 18, 2017, from http://www.aucklandcouncil.govt.nz: http://www.aucklandcouncil.govt.nz/en/licencesregulations/foodregulationsafety/foodpremisesgradings/pages/auckland%20city.aspx

auckland council. (2017). Retrieved 03 18, 2017, from http://www.aucklandcouncil.govt.nz: http://www.aucklandcouncil.govt.nz/EN/licencesregulations/FoodRegulationSafety/foodpremisesgradings/Documents/papatoetoefoodpremisesgrades.pdf

Shivani Restaurant. (2017). Retrieved 03 16, 2017, from www.shivani.co.nz: http://www.shivani.co.nz/about-us/


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