Cost Control in Darbar Indian Restaurant: An Interview with the Head Chef

FOOD AND BEVERAGE
MANAGEMENT
Hospitality enterprise

THE HOSPITALITY INDUSTRY
 The Latin word “hospitare” means to receive guests.
 The service industry
 The industry includes restaurants, hotels, food
services, tourism and event planning
 The industry refers to the connection and the process
of the relationship among the hosts and the guests
 Includes the organization or the companies that
provide food and drink to the people who are far away

DARBAR INDIAN RESTAURANT
 Darbar Indian Restaurant is located in
139/24 Lonsdale Street, Braddon ACT
 Its name Darbar Means king’s place,
traditionally a courtyard or meeting
place for royals to dine
 It is known for serving authentic and
traditional delicacies from the diverse
Indian Cuisine along with dishes that
include their personal innovative twists.
It is known for its use of original and
authentic Indian spices in their dishes
Source: (Darbar
2019)

THE INTERVIEWEE
 The head chef of Restaurant - Chef Vinay
 Makes the best use of locally present Indian
ingredients and provides the customers with
traditional Indian food
 Buy the spices used from the shops of Mode3 building
in London streets newest Indian Establishments to
prove the extent of its authenticity
 Conduction of the interview process included relevant
questions regrading the industry and the costs of the
operations

WHICH TYPE OF HOSPITALITY ENTERPRISE
DOES THE INTERVIEWEE MANAGE?
Source: (Lynn and McCall 2008)

INTERVIEW QUESTIONS
1. Which type of the hospitality enterprise do you
manage?
2. How do you maintain the cost of the operations?
3. How do you manage the cost control of the front of
house operations?
4. How do you manage the cost control of the back of
house operations?
5. Which of the financial control methods do you use in
the daily business operations?