Many students, even me of Kohinoor IMI School of Hospitality Management dream of being able to run their own restaurant one day. But what very few of us know is, that through the restaurant & food service management bachelor’s degree, students get the opportunity to work in a group to plan an entire day of service from scratch. This is what we did by running a live restaurant, the “Solitaire” of Hotel Kohinoor Continental. We had planned themed for our food festival as “India Meets the World”. We had successfully operated the restaurant for 10 days.
During the initial planning stage, we divided ourselves in two main teams viz Food & Beverage Service Team and Food Production Team respectively. From there, the we have had also decided who is going to head the both teams. The representatives did had tasks like a Manager and Executive Chef has, and they were in charge of all of the following responsibilities, plus more:
Assigning students as staff: cooking, waiting, etc.
Preparing a menu from scratch (A la carte Menu)
Setting up the dining room to the set bench mark
Managing sanitation of the kitchen standards
Inviting guests to dine at restaurant during the assigned service day
During the operations: The food came out in a timely manner, and was as tasty as it was appealing to the eye. Each dish left in awe and eager for another bite for guests. Our wait staff was amazing and the guests invited were all respectful, as well as pleased with the service. We did had guest from various organizations who were the HOD’s, Training Managers, General Managers of respective organizations, we were so pleased to see that even they were so happy and delighted with our whole food festival concept and operations.
I have been working in Food and Beverage Team, and of all I had been assigned the role of Food & Beverage Controller. As a controller, I had to see on food expenses and restaurant sale. Coordinate with both departments for inventory, preparing daily outlet sales analysis and preparing a final cost report.
What I think after the food festival is “In order to be successful, you have to be given an opportunity and when most people are given an opportunity, they jump on it, and that’s what we had seen here every day”. This experience was no less than owning a restaurant for each of us. As we were the only one heading its operations. From entrepreneurship point of view, this was a great learning experience for all of us.
I would really like to thanks our Principal, Group Tutor and all Faculty members for trusting on us, guiding us and providing us with this extra ordinary opportunity.