Survey Report On Resta

Questions Findings

1. Where is it located? What kind of customers do they intend to The restaurant is located near Women's college , serve? people of all age groups, specially the tenagers.

They first make the customers sit comfortably a 2. Do they serve you while you are standing or do they first make you sit? How big is their sitting capacity?

the order. Incase if any customer do not want to they are asked to come after some time or wait

the restaurant is big enough to accomadate 35- 4 They take the orders in a first come first serve 3. How do they take orders ? there for one table at a time. After 10-15 mints from entering the restaurant 4. What is the process of communicating your orders to the others comes to serve water and to take the order. The working in the outlet so that you can be served.

to the waiter. The initial part of the various items arev prepa

5. Are the items prepared after taking your order or are they already mixture etc and the rest portion is completed prepared? they can serve the order on time without much d Customization in order is not entertained so m

the standard order like more spicy food less 6. Do they take customization in order or is it one standard order?

restaurant. Other than that maximum part of th

available and are served as it is. 7. Do they take large orders for say parties?

Yes they do take such orders but for that they mu

8. What part of processes are visible to you?

The process of food preparation is not visible b displayed in the showcasse.

9. How do they handle any quality issues which might crop up?

They handle quality issues with much importa customer is satisfied by the way they are handlin

Yes the employees are skilled. The jobs alloca 10. Are employees doing skilled work? What kind of job allocation is visible to you?

water, taking orders, serving the food , cleaning t They have automated doughing machine, 11. what is the extent of automation? What work is done refregirated showcase for cakes and pastries, re mannually? system

12. After completing your meals what is the process of clearing the They clean the table after the customer leave th table? What could be the motivation behind designing such a that the customers do not have any dirty feeling process?

Survey Report On Restaurant Pizzaria.

Findings Recommendations

e restaurant is located near Women's college ,Agartala. It intends to serve the ople of all age groups, specially the tenagers.

ey first make the customers sit comfortably and then serve the food as per Sine the sitting capacity is large, we have suggested the manager to order. Incase if any customer do not want to have the food in the restaurant provide sitting place for the people who do not want to have the

y are asked to come after some time or wait out side . The sitting capacity of

restaurant is big enough to accomadate 35- 40 people at a time. food in the restaurant so that they can wait for their order. ey take the orders in a first come first serve basis where one waiter will be

re for one table at a time. er 10-15 mints from entering the restaurant the waiter alloted for the table In this case we have suggested that the waiter should not delay for 15 minutes at the beginning rather they should take the order as soon as the customer takes their seat. If the custoer is in hurry he

mes to serve water and to take the order. The order is communicated verbally

he waiter. will be unwilling to wait for 15 mins & may leave the place. e initial part of the various items arev prepared earlier like rice, dal, flour

xture etc and the rest portion is completed after getting the order so that

y can serve the order on time without much delay. stomization in order is not entertained so much but small differences from Some of the food items given in the menu are not available everytime and after ordering they say it is not available everytime. standard order like more spicy food less oily etc are fulfilled by the So we have suggested to keep those items in the menu which are made regularly and the items those are made on special days should

taurant. Other than that maximum part of the items given in the menu are be displayed in the restaurant. But the items which are not prepared at all should be outlisted as it creates a negative impression in the customers mind.

ilable and are served as it is. they do take such orders but for that they must be informed earlier.

In this case we have suggested that the food preparation process should be made visible for the customers as they are very health

e process of food preparation is not visible but some cakes and pastries are conscious. The process should be made visible infront of the played in the showcasse. customers through electronic displays so that they can have their food in a doubt free mind.

ey handle quality issues with much importance and makesv sure that the tomer is satisfied by the way they are handling the issue. the employees are skilled. The jobs allocated to the waiters are serving We suggested that the restaurant shoud hire some local skilled employees as most of the recent employees are hired from outside

ter, taking orders, serving the food , cleaning the table , providing bill. and do not know local language. ey have automated doughing machine, mixture grinder, microwave, regirated showcase for cakes and pastries, refrigerators and lastly the billing tem

ey clean the table after the customer leave the place. Motivation behind it is t the customers do not have any dirty feeling .

ommendations

large, we have suggested the manager to

he people who do not want to have the

hat they can wait for their order.

ested that the waiter should not delay for

ing rather they should take the order as

es their seat. If the custoer is in hurry he

r 15 mins & may leave the place.

s given in the menu are not available

ing they say it is not available everytime. keep those items in the menu which are

ms those are made on special days should

ant. But the items which are not prepared

as it creates a negative impression in the

gested that the food preparation process

or the customers as they are very health

should be made visible infront of the

onic displays so that they can have their

restaurant shoud hire some local skilled recent employees are hired from outside

guage.