A Study on Increase in Employee Turnover Comprehensive Project Report

We hereby declare that the Comprehensive Project Report titled “A study on increase in Employee Turnover at Big Bite The Food Court” is a result of our own work and our indebtedness to other work publications, references, if any, have been duly acknowledged. If we are found guilty of copying from any other report or published information and showing it as our original work, or extending plagiarism limit, we understand that we shall be liable and punishable by the university, which may include being declared ‘Fail’ in the examination or any other punishment which the university may decide.

Comments of External Examiner:

This report is for the partial fulfillment of the requirement of the award of the degree of Master of Business Administration offered by Gujarat Technological University.

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When we are standing on the threshold of 21st century proficiency is getting on every body’s nerves quickly. Trying to cope up with this pace, educational institutions rendering professional degree courses are growing out like mushrooms.

In today’s era practical knowledge is essential and practical knowledge can make everlasting effect. Practical knowledge is important in order to gain better experience and also to get in touch with real management and business operations. Only by reading, one cannot be practical about how management takes place. Thus practical education gives the clear idea about it.

Education can built the power of knowledge but to win the competitive world one must be practical. As student of MBA we are assigned to prepare a report on one of the topic of human resource for research. In this research report we have selected Big Bite The Food Court.

Without the help of friendly guidance and co-operation, no serious and lasting achievements of success one can achieve. We find no words to express our gratitude towards those who were constantly involved throughout our work.

We express our gratitude to Mr. Jitendra P. Khoyani and Mr. Manish P. Khoyani (Owners) for providing us the opportunity for making this report by blessing us in our ambitious venture and honorable coordinator of Shree H.N. Shukla College of management studies, Rajkot for giving opportunity to work on this project.

We would like to thank our mentor and project guide Assistant Professor Charmi Liya of Shree H.N. Shukla College of management studies, Rajkot for guiding and helping when and ever required. Her guidance broadened our knowledge and perspective.

The present report on Big Bite The Food Court could not be possible without cooperation, response and guidance of members of the restaurant specially Mr. Jitendra P. Khoyani. So we specially express our gratitude to him and the staff.

This research study at Big Bite The food court is about the increasing Employee Turnover rate noticeable every year. After analyzing the company data and having one on one conversation with few employees it is marked that the organization faces problem of employee turnover issue at high and frequent rate.

After getting response from the employees through the questionnaire we come to know about their opinion regarding the satisfaction and relationship with the organization is not good enough to hold them up with the firm for longer period.

Through research work and topic study there are few related suggestions presented for reducing the Employee Turnover rate.

Owners can apply the suggested solutions for a better working organization that encourages healthy work place with a motto of achieving happy employees’ and sound workplace.

Basic Overview of Industry

Restaurants are found in both rural and urban regions and are consistently a popular start-up idea. When we talk about “restaurants” we mean a business that prepares and serves food and drinks to customers, the food can be eaten on site, taken out or delivered.

Some of the types of restaurants found are: full service establishments, coffee shops, cafeterias, short order cafes, and sandwich stands they can also be independently owned and operated or part of a chain.

Competition between restaurants tends to be intense. And while there are few dominant players in this industry, no single company can corner the market. Virtually every restaurant location must compete not only against other publicly traded chains, but also various types of small, local establishments.

Competitors include everything from cafes and pizzerias to fine-dining restaurants. And it is sensibly easy to go for prepared foods, instead in the favor of home cooking, which is usually a less expensive option. So we can say that restaurant meals are unavoidable purchases, and so the industry tends to be highly cyclical.

Labor is the major cost for service-oriented restaurants. Here the workers earn modest salaries, often at or just slightly above government-mandated minimum wages. Employees that fall into this category are usually fast-food workers, dishwashers and delivery boys. Servers, who make a little money through tips, are usually paid even less.

Overview of World Market

The global food service market size was worth US$ 3.4 Trillion in 2018 and is expected to reach a value of US$ 4.2 Trillion by 2024, registering a CAGR of 3.6% during 2019-2024.

Growing demand for customization and innovation in food menu options is the key factors driving the global foodservice market. Consumers are provided with a wide variety of alternatives to customize their meals according to their taste, dietary and budget choices. Millennial and working professionals are the key target consumers for the market owing to their increasing preference for hassle-free, nutritious and hygienic food that is readily available.

Food ordering services, the importance of social media particularly Instagram and other online restaurant review sites have taken the already intensely competitive restaurant space to the next level. Globally, with the exception of France, dine-in visits are in the minority being replaced by delivery and takeout options, and this trend is expected to continue.

Technology has changed how customers order, pay, and are served on a global level. The use of mobile apps and self-order kiosks offer customers ease of ordering. So, restaurant chains are increasingly adopting these options to drive sales growth and these prove to be beneficial to many parties.

Overview of Indian Market

· While India has always been a food-loving country with each region having its own special cuisine, Indians had never been very big on eating out. But all this has changed now. The restaurant industry in India has been growing at a rapid pace over the last decade or so and the growth seems to continue for the next upcoming future.

There were nearly 22 lakh hotels and restaurants establishments in India in 2002. The food service or restaurant industry was worth a whopping Rs. 43,000 crores in 2010 and grew at a healthy rate of 15-20 percent annually.

The growth of the restaurant industry coincided with the growth of the great Indian middle class, which was the result of liberalization. Rapid urbanization, growing awareness of Western lifestyles, more women joining the workforce, and higher disposable income were some of the factors that contributed to the growth of the restaurant industry.

But the real game changer was the entry of American fast food chain McDonalds into India in the year 1996. Indians, who had limited exposure to American food until then, opened up to it and gave rise to a huge fame in the quick service restaurant (QSR) industry. The following years saw the establishment of many international fast food chains such as Dominos, Pizza Hut, KFC, etc.

The restaurant industry went through a technological revolution of sorts in the last few years with the emergence of the online food ordering service. The trend gave rise to many entrepreneurs who began food ordering startups like TastyKhana, TinyOwl, Swiggy and Food Panda. Ordering good food was now possible with the press of a button and the Indian consumer couldn’t be happier.

While the restaurant industry in India faces many challenges like high taxes and food cost inflation, it remains a major engine of growth for the country’s economy contributing significantly to its GDP, paying crores of rupees in taxes, and providing employment to millions of people. The future looks promising for the Indian food service industry.

• Food varieties & state wise specialties

One of the most interesting things about Indian food is that it is as varied as the country’s culture, geography, and demography. The cooking style varies a great deal as you travel from the North to South or the East to West.

While most restaurants box Indian cuisine into region-specific categories like Gujarati, South Indian, Punjabi, Bengali, etc., it’s worth noting that each Indian state has its own local specialty.

Here’s a list of few of state-wise specialties:

Delhi: The capital of India is also the origin of the hugely popular Mughlai cuisine. This is the style of cooking that came into existence during the Mughal era and is defined by the use of whole and ground spices. Some of the signature and appreciated Mughlai dishes include kebabs, koftas, and biryani. Delhi is also famous for its street food which includes parathas, chaat, and kulfi.

Andhra Pradesh: Spicy and tangy taste describes the cuisine of the Southern Indian states. The use of tamarind and red chilies in vegetarian and non-vegetarian dishes is commonly practiced. Rice is the staple food of this state and it is eaten with lentil preparations like daal, sambhar as well as curries. Pickles and chutneys are also known as the essential part of their cuisine. Seafood is pretty common in the coastal part of this state.

Gujarat: This is one of the few primarily vegetarian states in India. The cuisine of this state has gained popularity by the famous Gujarati thali that consists of dishes like daal, kadhi, sabzi, sweets, papad, and chaas (buttermilk) served with rice and roti. Things that differentiate Gujarati dishes from others is the adequate use of sweet, salty, and spicy flavors.

Fast Food vs. Casual Dining

Restaurants can be differentiated into two broad categories:

1. Fast food
2. Casual sit-down

Sit-down restaurants tend to be more expensive making them even more sensitive to consumer budgets and the concept of the economy.

Fast-food restaurants are less dependent on macroeconomic conditions and are better defensive investment plays. In certain regions their availability and value make them more appealing for diners looking for inexpensive meals or for those who cannot afford the casual-dining establishments.

Convenience is a major part of the fast-food business model, so a vast network of stores is essential to success. In addition to expansive pizza chains, there are a number of large players that focus on niches, such as sandwiches and burgers.

A well-known brand name provides a huge opportunity when expanding overseas, which is one reason why fast-food makers dominate the international arena.

Major Players

The Grand Thakkar

Located in a prime area The Grand Thakkar is situated close to Hospital Chowk in Rajkot. Consisting of a perfect blend of luxury, comfort, and modern amenities, The Grand Thakar is a plush property that caters to both corporate as well as leisure guests.

The restaurant holds a place in heart for true gujarati thali preferences. It has excelled over years in serving delightful other cuisines as well. The major controlling factor they hold is the benefit of quality food at good affordable rates.

Temptations Restaurant

Temptations multi cuisine restaurants is known for its variety and authentic food that targets a limited group of customers. It is situated in a well commercially developed region and hence attracts the good mass of customer.

The restaurant has also been in constant change and innovation cycle by extending their restaurant space and menu items.

Flavours Restaurant

Flavours restaurant known for its ambience since many years had gained lots of popularity in its initial stage and still thrives for staying in the market as a good competitor to upcoming restaurants.

A place where family and friends prefer to dine for a peaceful experience, while enjoying their delightful food options.

Sankalp Restaurant

The Sankalp group is a franchise restaurant in India. The restaurant chain focuses on authentic south Indian cuisine and ethnic décor.

Its authentic taste of South Indian cuisine is popular among Rajkot public. Sankalp is probably the best choice to have South Indian food in Rajkot and is situated in the heart of the city at Race course

Jassi De Parathe

Jassi De Parathe specializes in North Indian cuisines with handpicked spices and homely preparation of food. The restaurant has few branches widespread in the city.

People of Rajkot seem to enjoy the north Indian cuisine in a special way and this restaurant offers the best service and experience.

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