1. MOHD SHARAFIE BIN ZULKIFLI 225328 MALIS NOKDA 224252 ZHENGHAOTE 228903
NASREEN RESTAURANT
MOHD SHARAFIE BIN ZULKIFLI
MALIS NOKDA
ZHENGHAOTE

2. ACKNOWLEDGEMENT
We would like to express and gratitude the deepest appreciation to our lecturer of GHOP3023 Restaurant Management, Mr Muharis Bin Mohamed who has shown the attitude and the substance of a genius.
Besides, we would like to thank for our parents which continuously giving support in financial aspect so each individual of us can manage to finish this task.
In addition, a thank you to the hospitality lecturers who always have when we confront with them regarding about this assignment.

3. 1.0 INTRODUCTION
Restaurant means a place where people pay to sit and eat meals that are cooked and served on the premises. Restaurant is one of the industry where it is growing very fast in the world .
Thus, the purpose of this subject ( Restaurant Management) is to know what is factor of success restaurant. How the owner of the restaurant put their price of their product, the process of food and beverage item, and how the sanitation in restaurant.
Our group are choose Nasreen Restaurant. The restaurant is located near Universiti Utara Malaysia (UUM). The interview was held on 14 November

4. 2.0 BACKGROUND OF RESTAURANT
Nasreen Restaurant was own by a married couple Mr Muhammad Shukri Bin Hj Abdullah and Madam Fatimah Binti Yacob.
Nasreen Restaurants have state of the Thai Food in their premises, where food items are prepared, following a fixed menu to serve the customers.
Since he is working in government sector before he retired, he spent most of the time working outside far from his hometown or even when he first started to open restaurant he still work away from his hometown.

5. 2.1 Type and Concept of Restaurant
2.2 Menu
2.1 Type and Concept of Restaurant

6. 2.3 Location
Mr Shukri choose to open Nasreen Restaurant in Kedah which is in Changlun.

7. 3.0 RESTAURANT’S ORGANIZATIONAL CHART

8. 4.0 SUCCESS FACTOR OF RESTAURANT
The success of the Nasreen Restaurant in this report was measured in term of customer’s satisfaction and financial reward.
Schumpeter defines the meaning of entrepreneur in term of capitalism.
They think of how to reach the customer’s mild and make they come back, improve the quality of services and so on.

9. 4.1 Accessibility, parking and surroundings.
4.2 Reception
4.3 Kitchen cleanliness and utensils
4.4 Safety measures
4.5 Service

10. 5.0 PRICING STRATEGY
The restaurant customers expect prices which reflect the level of service .
Fixing a balanced prices that meets customers’ expectations can lead to a successful restaurant and profit.
Nasreen Restaurants feature a " good, better, best" pricing strategy .

11. 6.0 FOOD AND BEVERAGE ITEM PROCESS
The restaurant food and beverage items processing mainly follow a basic operation input, processing, output model.
The theme of the restaurant is Thai seafood.
The restaurant is mainly production meets quality standards of food and beverage.

12. 7.0 SANITATION IN RESTAURANT
Hygiene is important in everyone’s lives, but it is especially important to practice good hygiene in any food business.
All employees wash their hands regularly and properly, tables are properly sanitized, the work areas are properly cleaned and sanitized.
Mr Shukri always remind their staff about cleanliness with put a note as reminder.

13. 8.0 SWOT ANALYSIS
Menu
Customer
Location

14.   8.1 WEAKNESSES
Attire
Pollution
Service
8.2 OPPORTUNITY
8.3 THREAT

15. 9.0 CONCLUSION AND RECOMMENDATION
For the conclusion, in our opinion Nasreen Restaurant is an ethnic restaurant which they offer table side service, non-disposable dishes, while still keeping the menu moderately priced.
There are certain characteristics that distinguish a good restaurant from an average one.
We are happy and satisfy with this task because Nasreen Restaurant is one of restaurant that our friend recommend to go and it give an good expression and experience for us to come and observe by ourselves.

16. THANK YOU