A STUDY ON CATERING SERVICE AT NAVEEN CATERINGS

IN PEELAMEDU

Project report submitted by

SARAN.M

1U14CH069

BATCH-2014-2017

Under the guidance of

MR. CECIL WILIAM R. M.SC., MBA.,M.PHIL,

RATHNAVEL SUBRAMANIAMCOLEGE OF ARTS AND SCIENCE

DEPARTMENT OF CATERIN SCIENCE AND HOTEL MANAGEMENT

CERTIFICATE

CERTIFICATE

RATHINAVEL SUBRAMANIAM OF ARTS AND SCIENCE

DEPARTMENT OF CATERING SCIENCE AND HOTEL MANAGEMENT

A STUDY ON CATERING SERVICE AT NAVEEN CATERINGS IN PEELAMEDU

Bonafide Record of work done by

SARAN.M

1U14CH069

BATCH -2014-2017

(SIGNATURE OF GUIDE)

(SIGNATURE OF HOD)

Submitted for the viva-voice examination held on

(EXTERNAL EXAMINAR)

(INTERNAL EXAMINAR)

DECLARATION

DECLARATION
We hereby declare that this project work titled A STUDY ON NAVEEN CATERING
SERVICE IN PEELAMEDU. Submitted to RATHANAEL SUBRAMANIAM COLLEGE
OF ARTS AND SCIENCE COIMBATORE, Partial fulfilment of requirement of The award
of the degree of B.SC. catering science and hotel management is record of original Project
work done by us during the academic year 2010-2015 under the supervision and Guidance of
MR. CECIL WILLIAM R. M.SC.,MBA,. M.PHIL Associate Professor , Department of
catering science and hotel management

(SIGNATURE OF GUIDE)

(SIGNATURE OF STUDENTS)

SARAN.M

1U14CH069

BATCH 2014-2017

ACKNOWLEDGEMENT

ACKNOWLEDGEMENT

At the outset we record our profound thanks to our principal DR.P.

THIRUNAVUKKARASU M.A M.PHIL,. PH.D,.DIP.ED of RATHINAVEL
SUBRAMANIAM college of arts and science Sulur Coimbatore For Giving the
opportunity to conduct this research study.
We are deeply indebted to MS. G JEYALAKSHMI (CT&HM), MTM, Head
of the department , for her meticulous guidance. We consider it is a great
privilege to express our sincere thanks for her help to record this research.
We express our deep gratitude to our internal guide MR. CECIL WILLIAM
B.sc, M.sc, M.PHIL. Assistant professor for guiding us to the project and
providing us much of needed practical insights guidance and suggestions to
complete the project.
Last but not least, we would like to express our thanks to all our friends, And
almighty who were directly and indirectly helpful in the completion Of this
project successfully.

CONTENTS

CONTENTS

S.NO

TITLE

PAGE.NO

INTRODUCTION

OBJECTIVES OF STUDY

SYNOPSIS

LIMITATIONS

RESEARCH METHODOLOGY

10

REVIEW OF LITERATURE

12

CHAPTER-1

16

CHAPTER-2

29

CHAPTER-3

36

10

CHAPTER-4

41

11

43

12

FINDINGS
SUGGESTIONS AND
RECOMMENDATIONS

13

CONCLUSION

47

14

BIBLIOGRAPHY

49

15

APPENDIX

51

45

INTRODUCTION

INTRODUCTION

The NAVEEN caterings was established on 2012. When the caterings started there was food
Production, food and beverages, and banquet hall setting, lightings. The procedure was done
By taking order from the people.

Before 2012 the work was done in the venue area. The ingredients Will be purchased by the
Function people. The cooking and setting will be done by NAVEEN CATERING. Today the
NAVEEN catering haschanged the menu to today tastes, Peoples choices. There are
25employess for the total services.

OBJECTIVES OF STUDY

OBJECTIVES OF STUDY

To know the various set up in NAVEEN catering.

To know about the various foods served in NAVEEN catering.

To study about the various types of wedding arrangement in NAVEEN catering.

To know about the vessels & machineries used at NAVEEN catering.

SYNOPSIS

SYNOPSIS

This project explains about the types of wedding arrangement done at NAVEEN
catering.

This project reveals about the vessels & machineries used in NAVEEN catering.

To know about the hall set up in NAVEEN catering.

This explain about the foods given at NAVEEN catering per leaf.

LIMITATIONS

LIMITATIONS

I founded very difficult to collect the details because the

Establishment was busy.

The details were very less about the NAVEEN caterings.

RESEARCH METHODOLOGY

RESEARCH METHODOLOGY

The research methodology used here is interview method. First we

prepare a questionnaire about the NAVEEN catering services provided at PEELAMEDU.

There are two types in collecting data

Primary

Primary data are those which are collected for the first time and are always given in the form
of raw materials and originals in character. These types of data need the application of
statistics.
Methods for the purpose of analysis and interpretation

Directly personal investigation

Indirect personal investigation
Investigation thought questionnaire

Secondary
Books
Publications
Websites

10

REVIEW OF LITERATURE

11

REVIEW OF LITERATURE

TO STUDY ABOUT THE NAVEEN CATERING ARRANGEMENT.

TO STUDY ABOUT THE FOODS SERVED AT NAVEEN CATERING.

TO STUDY ABOUT THE FUNCTION SET UP DONE AT NAVEEN CATERING.

TO STUDY ABOUT THE STAFF PRESENCE IN NAVEEN CATERING.

TO STUDY ABOUT THE UTENSILS AND FOOD EQUIPMENT USED AT

NAVEEN CATERING.

10

HISTORY OF CATERING

A brief look back in time shows that Heriot follows a long tradition. And we dont mean the
Family tradition which goes back some 170 years. Were talking the hospitality trade
Which stretches back to 4000 BC. Which is quite a stretch.

13

The origins of catering are to be found in China. The first inns and places where you could
Eat were there. It was a start of a tradition of hospitality which basically means being

Kindto strangers. And it has continued.

The next dominant civilization which picked up on this was Egypt. Now here we have a bit of
A dilemma. One can obviously identify the catering requirements for those building the
Pyramids. But as we understand it most of the back-breaking stuff was done by slave labour.
So the need to feed would have been there but with very little emphasis on quality cuisine.
However this is an early example of mass catering.

At the same time Egypt saw a kind of early cafe society where great minds and
Government ministers met, ate and thought big thoughts. Because food always helps to
Stimulate the minds.

At the same time we have the rise of conquest. As armies, such as the Egyptians, wanted to
Extend their territory. So troops on the march need feeding. Again the development of mass
Catering came from this operation. Moving on through the years the Romans had
To feed armies in the hundreds of thousands. And once their empire spread and the troops
Who remained to protect their gains built fortresses to do so Caterers would be both on
The move and some would stay put to provide a more established function for the garrisons.

As the Roman Empire spread so did the rise of places of hospitality. People on the move need
Refreshing. So for the commercially astute they would build early fast food places where
Mosttravellers would pass.
14

The real idea of hospitality in Europe had to wait for the early middle Ages and the rise of
Pilgrimages. Christians making long journeys to places of worship in the Middle East had to
Go through many countries. Often they were on foot and so in need of food and rest. So

Manyplaces were established on the more popular routes guaranteed a large number of
Guests.

Meanwhile in the great castles of Northern Europe the main diet of meat, often caught in
The summer hunting months had to be cooked in the winter. So a bit of catering imagination
Was required of the chef to be creative with wild boar, and venison. The rise of cuisine
Comesfrom there. By the 14th century you have major trade networks moving fruit,
Vegetables,and spices from the East being introduced to remote northern countries such as
England. Thisgave the chef a huge opportunity to really go for it.

The great banquets which became the hallmark of special occasions, and later Hollywood
Movies, showed course after course of meat dishes. Many of these dishes we dont do now
But the animal providing it was cooked simply because it had moved.

Meanwhile in the Inns the less exalted people could enjoy a bit of specialty cooking and
Drink.Chaucers Canterbury Tales has his pilgrims eating and drinking before each embarks
Ontheir own story. So hospitality produced conviviality.

As you can see the feeding of many is at the heart of the hospitality industry. And as our
Reports show we are part of that long tradition.

15

CHAPATER -1

FOODS SERVED AT NAVEEN CATERING

STARTERS

Starters is the first course of a meal

A small portion of a food or drink served before or at the beginning of meal to

Stimulate the desire to eat.

PANEER TIKKA WITH MINT CHUTNEY

`Paneer tikka is made from chunks paneer marinated in spices and grilled tandoor. And mint
Chutney is best accompaniment in paneer tikka.

17
CHILLI GOBI

A chilli gobi is truly delicious Indian snack and hit among vegetarian, is made of cauliflower
AP flour and corn flour ginger garlic paste and chili powder to prepare a batter. And deep fry
To fry it.

POTATO CUTLET

17
Potato cutlet is made of mashed potato and dip into egg white and bread crumbs.

VEG SPRING ROLL WITH TOMATO KITCHUP

Veg spring roll is deep fried starter is very popular to south ASIA and parts. It made potato
And stuffing a vegetables. Tomato ketchup is best accompaniment in veg spring roll.

VEGETABLE SALAD

18
Salad is any of a wide variety of dishes. The salad made of all the vegetables mix and
Dressings to serve it.

BEVERAGES
A beverages is any type of drink. It`s something you might offer a guest in your
House it.
It`s also the favorite moniker of companies that manufacture the both soda and juice.

Lemon juice

Lemon juice is used to make lemonade soft drinks and cocktails. It is made by
Squeezing of the fresh fruit.

19
ORANGE JUICE

Orange juice refers to the juice of oranges. It is made by squeezing the fresh fruit.

Coconut water is the liquid inside young green coconuts. It is a delicious drink and made with
Coconut water and honey and mint leaves.

20
Hot beverages

BADHAM MILK

Badham milk is hot drink. It`s delicately flavored with cardamom and garnish with saffron.

COFFEE

Coffee is a brewed drink prepared from roasted beans which are the seeds of berries
From the coffee plant.
21

TEA

Tea is a aromatic beverage. Made with milk, sugar and tea powder.

22
LIVE COUNTER

DOSA VARIETIES
MASALA DOSA

A masala dosa is a south Indian delicacy made by stuffing a dosa with lightly cooked filling
of potatoes, fried onions and spices accompaniment is coconut chutney and spicy chutney.

ONION DOSA

23
Onion dosa is made of rice batter, and fried onion.

GHEE DOSA

Most of indian peoples like a ghee roast made with rice batter and ghee.

RAWA DOSA

Rawa dosa is a one of the speciaized dosa variety made with rice batter add with sooji rawa
dosa special accompaniment is peanut chutney.
24
NAVEEN CATERING SERVICE
M.MANOKAR =NO-9843575006
BUFFET DINNER MENU

SWEETS

SPECIAL LIVE FOODS

APPLE JANGERI

KARAIKUDI APPAM

CHOCOLATE KANDARI

KADALAI CURRY

MILK SANDWICH

STARTERS

DOSA COUNTER

VEG SALAD

MASALA ROAST

PANEER TIKKA

RAWA ROAST

CHILLI GOBI

CORAINDER CHUTNEY

VEG SPRING ROLL

PEANUT CHUTNEY

ORDINARY ROAST
MAIN COURSE
KUSHBOO IDLIDESSERTS
COCONUT CHUTNEY
SAMBAR

ICE CREAM
FRUIT SALAD

MINI PARATHA
KALAN GRAVY
NAAN ROTI
PANEER PATTER MASALA
VEG PULAVO
CURD PACHADI
MILLET CURD RICE
PIKKLE
25
NAVEEN CATERING SERVICE
M.MANOKAR= NO-9843575006
LEAF BREAKFAT MENU

BHEEDA

IDLI
SAMBAR
CHUTNEY
PONGAL
VADAI
KITCHADI
VEG BIRYANI
POORI
POORI KA ALU
UTHAPPAM
SOOJI HULWA
MYSORE PAK

26
NON VEGETARIAN MENU IN NAVEEN CATERING

CHICKEN TIKKA
MUTTON BALLS
TANDOORI CHICKEN
MUTTON BIRYANI
CHICKEN VARUVAL
MUTTON SUKKA
EGG CURRY MASALA
THALA CURRY VARUVAL
RICE
SAMBAR
RASAM

EGG SPECIAL
OMELETTE
KARANDI OMELETTE
EGG FOOGATH

DESSERT
RASA MALAI
MALPUA
ICE CREAM
FRUIT SALAD

27
NAVEEN CATERING SERVICE DETAILS

NAME OF THE OWNER: M.MANOKAR

S/0:
NATIVE PLACE : GOBISETTIPALAYAM
EXPERIENCE : 15 YEARS
START BUSINESS DATE: 15/05/2012

NOTES:
MR.MANOKAR is first worked was ERODE karpagam hotel after he was joint
In TIRUPUR KATHIRAVAN private school work and after he is work in lots people then
After 20years above he was 2012 he was start a NAVEEN CATERING SERVICE.
Then he was success to run the business. So he was lots function to take the order success to
Finish the order. After he was get good chef certificate in S.M VELUSAMMY to give.
Nowadays he is very popular catering servicer in TIRUPUR CITY. The NAVEEN catering
Service all the equipment is own equipment.

28
CHAPTER-2

TYPES OF WEDDING MAHAL SETUPS DONE BY NAVEEN CATERING

STAGE ARRANGEMENTS EQUIPMENTS AND THINGS

PLAT FORM
CARPET
THREADS
SATIN
ARCH
BOUQUET STAND
TEA POY
CANDLE STAND
OIL LAMP
BOUUET FLOWERS
LIGHTINGS
PLANTS
CHAIRS

29

OASIS
TRAY
TROLEY
THERMOCOAL
MEASURING TAPE
BULENTIN PINS

FLOWERS USED FOR THE SETUPS

JEBERA
MILKY WHITE
BLUE DAISY
ASPARAS
GOLDEN
CYBRUS
HIBISCUS
CHENDU MALI

30
WEDDING HALL ENTRANCE SETUPS

31

TYPES OF WEDDING SET UPS DONE AT NAVEEN CATERINGS

WEEDING RITUALS IN AN HINDU MARRIAGE
VAR MALA:
This means the groom is taken to the scaffold where he showered with flowers from
The bride side, and the grooms family saves him with their shield this this a kind of
traditional, then the bride goes around the groom circling the groom four times. As soon as
the groom and bride exchange garlands or VAR MALA signifying their acceptance of each
other as husband and wife. The grooms, mother puts kajal and performance art to ward off
evil spirits to complete the ceremony, this custom denotes the originality of the main weeding
ceremony. The grooms dhoti or kurta is then tied to the brides saree denoting that they are in
sacred wedlock. The groom and the bride then seven circles called PHERE taking seven
vows to show that they have entered in matrimony.

PHERE:
The bride and the groom then take seven circles of the haven taking seven vows, which are:

With god as our guide and take the first step to live with honour and respect.
Let us be happy and enjoy life and walk together so we grow together strength.
Let us share joys and pains together and walk together so we wealth.
Let us not forget parents and elders. And walk together so we get happiness by

sharing our joys and sorrows.

Let us observe all acts of charity and walk together so we have family.
Let us live a long and peaceful life and walk together so we have joy.
Let us be friends with love and sacrifice and walk together so we have friendship.

KANYA DAAN:Father of the bride then hands his daughter over to the groom, as a tradition
the groom recites vedic hymns to kama the god of love and blessings.

32
VIDAAI: The bride bids a tearful farewell to all her elders and parents, as she leaves for the
grooms house, all the elders in the family shower the couple with good memories and
blessings.

BUFFET SET UPS DONE BY NAVEEN CATERING

FLAT TOP FURNITURE
FEEDS THE GATHERING
MINIMUM STAFFS
AN OVERVIEW
BUFFET STYLES AND CONCEPTS
TYPES OF BUFFET
BUFFET THEMS

BUFFET SETUPS
BUFFET EQUIPMENT
PLANNING THE BUFFET MENU
BUFFET PRESENTATION
COST ANALYSIS AND MANAGEMENT

33
BUFFET HALL SETUP AT NAVEEN CATERINGS

34

35
CHAPTER
MARRIAGE SETUPS DONE AT NAVEEN CATERINGS
Marriage is a celebration in our Indian family. Indian weddings are usually extravagant and
splendid events. The enjoyment, fun and feel of celebration are common in every Indian
wedding. Weddings are the most awaited event and occasion in the family , we at
ALANKARAN ensure to make your wedding blissful and most memorable. It is the time to
reunite with entire family.
In the current wedding scenario in India, wedding has become a glamorous affair with rich
look, picturesque wedding venues. We at ALANKARAN ensure to meet all your expectations
by considering your budget. Here at ALANKARAN our wedding planners keep detailed note
of each thing by providing the most over-whelming hospitality and assistance to its clientele.
At Alankaran a team of efficient, trained and dedicated professionals work most meticulously
to make your wedding a success. Our wedding planner keeps inventing new ways and ideas

for providing a unique wedding experience to all our clients giving foremost importance to
their inputs and desires.
Wedding celebration is an event of a lifetime for all Indians. Everybody wants to make his or
her wedding ceremony special. Weddings with a theme are the most modern way of
celebration the illustrious event. According to your interest and liking a perfect theme
wedding, fairytale theme, outdoor wedding theme, beach wedding theme, country wedding
theme or any color specific theme shall give a unique approach to your wedding.

36
MARRIAGE CELEBRATIONS

Engagement event
Mehandi
Sangeeth
Marriage event
Reception

ENGAGEMENT EVENT
INVITATION
VENUE SELECTION
DCOR
LIGHTS & SOUND
BRIDE & GRUP MAKE UP
CATERING SERVICE
GIFTS

 PHOTO & VIDEOGRAPHY

TRANSPORATION

VENUE SELECTION
BUDGET CLASS
OPEN GARDEN
BIG HALL
AIRCONTAINER FUNCTION HAL

37
LIGHTING AND SOUND

LIGHTING ARRANGEMENT
DJ ARRANGEMENT
HIGH LIGHTS
CANDLE LIGHTING & INSTRUMENTAL MUSIC
LANTERN LIGHTING & INSTRUMENTAL MUSIC
DARK NIGHT THEME LIGHTING

MAKE UP

BRIDE MAKE UP
GROOM MAKE UP
GUESTS OR PARENTS MAKE UP
CATERING SERVICE
SPECIAL CATERING SERVICES
SPECIFIC CATERING SERVICES
PREMIMUM CATERING SERVICES
CALSSIC CATERING SERVICE
BUDGET CATERING SERVICE

38

VIDEO & PHOTOGRAPHY

Glossy photo album

Ultra photo album
Filmy photo album
Sleek photo album
Simple photos

Food given at NAVEEN caterings in per plate

The kala caterings will be provide a food cost is cheap and best
VEGETARIAN FOODS

Per plate in vegetarian in breakfast RS.100

Per pate in vegetarian in lunch
-RS.135
Per plate in vegetarian in dinner
-RS.120

NON VEGETARIAN FOODS

Per plate in non-vegetarian lunch - RS.190

Per plate in non-vegetarian dinner - RS.220

39

CHAPTER-
SERVICE SETUP EQUIPMENTS & THINGS

CHAFFING DISH
CANOPY
TABLE
FRILLERS
CUTLRIES
CROCKERIES
CHAIR
CHAIR COVER
CHAIR BOW
CARPET
JUGS
GLASS BOWL
FLOWER ARRANGEMENT
BALOON DECORATION
PLACARDS
MENU STAND
LADDLES
PLATTERS
CHINA WARE

40

VESSELS & MACHINARIES USED AT NAVEEN CATERING

URULLI SMALL/BIG/MEDIUM
COPPER VESSELS/POTS/PANS
VARPPE.BRONZE POTS AND VESSELS
PERFORATED LADDLE
CHINESE WOK\
STRAINER
RICE STEAMER
GRINDER
POTATO PEELING MACHINE
ONION SLICING & CHOPPING MACHINE
GRATING MACHINE
MIXXI
BAIN MARF
FREEZER
FIRE STOVE
DEEP FAT FRYERS
OVEN
MICROWAVE OVEN
WEIGHT IFTING TROLEY
SAUCE PAN\
KADDAI
NON STICK PAN
COOKING RANGE
REFIGERATOR
FANS

41

FINDINGS

42

FINDINGS

43

The setup of naveen catering has to be well furnished.

The settings of the buffet setup of the naveen catering has to be renewed.

SUGGESTINS & RECOMMENDATIONS

44

SUGGESTION AND RECOMMENDATION

The government should help the catering establishments for licensing.
The other catering establishments must do a tie up, so if any problem comes it can be
easily handled.

45

CONCLUSION

46

CONCLUSION

In our study I found that the seating arrangement setup has to be done well without disturbing
Any guests. naveen catering staffs are very energetic and they do hospitality service to the
Guest. The staff must co-ordinate with guests when the function is busy. In earlier days the
Function hall setup was done only buffet set ups. But nowadays the there are different types
Of seating arrangements & outdoors setups where the guests can the nature and have food
Which the guest will get a good seating comfortable. For the improvement of naveen
CATERING establishment the managers has to conduct training classes for the take care
Of the articles like money, purse, tablets. The vehicle service of the naveen catering has to be
Speedy also the number of the vehicles has to be increased.

47

BIBLIOGRAPHY

48

BIBLIOGRAPHY

REFERENCES
I have referred the data from the following websites

WEBSITES
WWW.BANQUET SETUP. SLIDE SHARE.COM

49

ANNEXURE

50

ANNEUXURE

51