Introduction

SREEANNAPOORNASREEGOWRISHANKAR
GROUP OF HOTELS

Sree Annapoorna is the first group of hotels in Coimbatore to introduce the culinary art and

flavours of traditional south Indian cuisine. Hailed as the most popular of the various Indian

culinary tradition, South Indian cuisine boasts of a variety unique cooking methods and rich

flavours.

The Originstation and History

The founder of Sree Gowrishankar Group of Hotels, late Shri. K. Damodarasamy Naidu, a

person of extraordinary cleverness, immigrated from the nearby village in 1960 to

Coimbatore city, which is known as the Manchester of South India, having salubrious

climatic conditions, with pure Kongu Tamil culture and housing huge textile mills and a

number of small-scale engineering Industries. With an idea of starting a small business he

opened a canteen in the Kennedy Theatre premises at [Link], with his brothers Shri.

[Link], Shri. K. Ramasamy and Shri. K. Lakshmanan, for supplying snacks and

coffee/ tea during the intermission to the on lookers of movie there in.

His dedication, untiring work, and sincerity in business, enabled him to take the contract of

running a canteen in the Central theatre, one of the best theatres of those days, along with

his three affectionate brothers. The special Kirai Vadai and tasteful coffee supplied by the

canteen attracted more number of people to enjoy the snacks and coffee rather than viewing

the movie in the theatre.

In 1968, the vision of creating a second outlet under the brand Sree Gowrishankar was

conceptualized. In the beginning they concentrated on limited menu with coffee, tea, snacks

and tiffin items. In that year they started a restaurant called SREE ANNAPOORNA & SREE

GOWRISHANKAR for the supply of good vegetarian food (meals) with the co-operation and
patronage of the general public. It will not be an exaggeration to mention that the blessings of

the GOD, SREE ANNAPOORANI, in the opening of a new vegetarian hotel for the supply of

good food, paved way to further acceleration to their hotel industry business. Subsequently

they opened a vegetarian restaurant in the name of SREE GOWRISHANKAR at

Gandhipuram, the present heart of the city. Step-by-step they started two more restaurants in

1974 and another two more branches in 1984-85, at the important centres within the city,

apart from a central kitchen at Mettupalayam road for the preparation of food, and tiffin items

by specialists in the line to enable them to provide quality foodstuff to the highest satisfaction

of the customers.

In the meanwhile, a three-star hotel with lodging facilities was started and run by them

efficiently and hygienically from 1983 onwards for the benefit of visiting general public /

tourists for a comfortable stay and to enjoy their visit.

Health and Hygienic Cuisine

Annapoornas cuisine is prepared to meet the highest hygienic standards and to offer a

carefully balanced diet. The dishes are prepared by highly qualified, cooks and served by the

restaurant staff, always on hand, to ensure that the stay is as homely and comfortable as

possible.

Annapoorna pledges to select only prime and healthy vegetarian ingredients and apply

advanced, technologies to provide consumers with food, products that are delightfully tasty,

healthy, and convenient. The management continuously strives to improve and to meet the

changing needs and expectations of their customers.

Annapoorna is very much concerned, about the health, fitness and nutrition of the community

it serves. All of Annapoornas menus reflect its commitment to a healthy approach towards

nutrition. Each day, they offer matchless selections, an extensive salad bar and fresh fruit.
They stir-fry vegetables and offer stir-fry entrees regularly. They plan their menus to

recognize and promote special nutritional awareness days. In addition, they highlight the

healthy menu items for each meal served to increase awareness of nutrition-wise choices.

Today they serve some traditional favourites like North Indian and Chinese Cuisines along

with chat items, desserts, sweets, and savouries. All their restaurants have an in-house

confectionary store selling Indian sweets and savouries. Now Sree Annapoorna Group of

hotels have 13 successful branches. They provide restaurant, sweets, outdoor catering,

lodging, and hotel services with the baseline of quality and customer satisfaction

Diversification
Consequent to the expertise gained by Late Shri. K. DAMODARASAMY NAIDU and three

brothers in the intricacies of food production and the utilities required, they started

fabrication of various types of kitchen equipments. Apart from meeting their own

requirements they also undertake fabrication and supply of stainless steel equipments/utensils

for the use in the Thirumala and Thirupathi Devastham Kitchens at Thirumala, which is a

famous shrine of LORD VENKATESWARA and stands number two in income among the

temples in the world at large.

To commemorate the Golden Jubilee year of Indian Independence and to extend their

continued service to the people, they opened, yet another branch near Government Arts

College named Peoples Park which is fully Air-conditioned, exhibiting therein the wall-

mounted photo placards of those martyrs who sacrificed their lives for the independence,

which attracts a number of visitors / customers.

We are quite sure that there will be no one in the city, who have not tasted the preparations of

SREE ANNAPOORNA SREE GOWRISHANKAR, such as Soft Idly, Sweet Sambar, Hot

Vada, Masala Dosa etc. Above everything else, the crowning glory of Annapoorna is the
name and fame it has earned for its coffee. Annapoorna coffee enjoys the rare distinction of

50,000 cups of consumption per day, (the highest in Asia for a restaurant). In fact the floating

population of Coimbatore takes it as a prestige issue in dinning at SREE ANNAPOORNA

HOTELS.

Considering the changing trend and the expectation of the customers, the management has

made numerous improvements in the preparation of new varieties of sweets and savouries

and market them, duly packed most hygienically, in colourful boxes. They have also laid a

policy to bring in new sweet items every year.

It may not be out of place to mention here that late Shri. K. DAMODHARASAMY NAIDU,

the ex-chairman of this group is not a self-centred leader, by the very fact that he himself had

opened many other hotels within the city, without any reservation whatsoever.

With his unstinted efforts, guidance and marvellous ideas, no doubt, SREE ANNAPOORNA

SREE GOWRISHANKAR has raised to a greater height in serving the people to their best

satisfaction.

About 5,000 customers, on an average, visit Annapoorna group of hotels per day and taste the

preparations. The total turnover per day in a branch exceeds Rs. two lakhs.

Employee Welfare
Currently Annapoorna Group of Hotels has 3,000 employees and the management takes care

of all the expenses like medical facilities, uniforms, stay, and food. Their wages / salary

commensurate as per the existing market conditions with PF and ESI facilities, and bonus for

Diwali (two months salary for those who have completed one year of service). Apart from

this the management extends many employee welfare schemes like, Rs.25,000 bond for those

who have served for more than 25 years, and monetary and kind assistance at the time of

employees or their childrens marriage to meet out the expenses without much difficulty,
and if the employee wishes, the management supplies food at a reasonable price during the

marriage celebration.

Corporate Social Responsibility

The management envision an environmentally conscious community and strives to practice

social responsibility in all their activities by supporting local community development

projects viz. energy savings, waste management, environmental protection etc.

Shri. K. Rangasamy Naidu is the present Chairman of Annapoorna group of hotels. Under his

guidance and direction Annapoorna group of hotels is touching greater heights.

LOCATION OF BRANCHES
1. Sree Annapoorna Mettupalayam

Road, Coimbatore

2. Sree Annapoorna Sree Gowrishankar

Peoples Park, Coimbatore

3. Sree Annapoorna Sree Gowrishankar Cross

Cut Road, Gandhipuram, Coimbatore

4. Sree Annapoorna Sree Gowrishankar Central

Bus stand, Gandhipuram, Coimbatore

5. Sree Annaporrna Sree Gowrishankar Lakshmi

Complex, Gandhipuram, Coimbatore

6. Sree Annapoorna Sree Gowrishankar

Arts College Road, Coimbatore

7. Sree Annapoorna Sree Gowrishankar

Ramakrishna Hospital, Coimbatore

8. Sree Annapoorna Peoples Park

Saibaba Colony, Coimbatore.

9. Sree Annapoorna Mettupalayam

Road, Coimbatore

10. Sree Annapoorna Sree Gowrishankar

Peoples Park, Coimbatore

11. Sree Annapoorna Sree Gowrishankar Cross

Cut Road, Gandhipuram, Coimbatore

12. Sree Annapoorna Sree Gowrishankar Central

Bus stand, Gandhipuram, Coimbatore

13. Sree Annaporrna Sree Gowrishankar Lakshmi

Complex, Gandhipuram, Coimbatore

14. Sree Annapoorna Sree Gowrishankar

Arts College Road, Coimbatore

15. Sree Annapoorna Sree Gowrishankar

Ramakrishna Hospital, Coimbatore

16. Sree Annapoorna Peoples Park

Saibaba Colony, Coimbatore.

17. Sree Annapoorna Sree Gowrishankar

Townhall Branch, Coimbatore

18. Sree Annapoorna Sree Gowrishankar

Raja Street Branch, Coimbatore

19. Administrative office

20. Sree Annapoorna Sree Gowrishankar Group of Hotels
21. No : 418, Mettupalayam Road (Central Kitchen)
22. Coimbatore 641 043. Tamil Nadu. India
FROM SREE ANNAPOORNA SREE GOWRISHANKARS KITCHEN:
When you hire a food service, you are looking for a number of important things, namely,

exceptional food, honest accounting, and professional operations. At Annapoorna they

provide all the three. They are the most cost-effective and honest food service organisation in

the market today.

Their systems ensure that their kitchens are run professionally and in full compliance with all

the guidelines for safe food preparation. Their systems also allow them to merchandise and

display their daily selection.

Annapoorna has a full range of vegetarian recipes, from appetizers to desserts and they

always have some blackboard specials from which to choose. Their menus which are of a

balanced combination of Chinese, International and local cuisine, are changed periodically to

cater for everyones taste. Special menus are prepared for holidays and exceptional events.

Retail Audit
Purpose and Objective:
The goal of the audit is to gain knowledge of the types and quantities of meat products found
in a retail store, grocery or meat market, and the types of meat items found on a restaurants
menu.

Complete the audits at a local grocery store or meat market and a restaurant in your
community. Before you visit the establishments ask the manager for permission to conduct
the audit. Explain to them the purpose and objectives of the audit as well as make an
appointment to interview the manager. You will note there are questions to ask management.
You are required to have them answer them in detail. Always make an appointment in
advance; do not just show up.
While in the store conducting the audit be mindful of customers, always yielding to them. If
you plan on taking pictures inform management to obtain permission at the time you make
the appointment.
Introduction

Retailing is an important business activity that contributes to Europes economy

through its turnover, employment opportunities and by enhancing the quality of

life of citizens. The turnover of the retailing sector is a major contributor to the

gross domestic product, GDP, in developed countries and is a driver of

economic growth in developing nations. The employment opportunities

provided by retailers cover a wide range of job types but particularly significant

are the numbers of people the sector employs from high unemployment groups

such as young adults and those with few formal qualifications. The sector is

able to enhance the quality of life of the general public by providing convenient

access to goods and services and also information on these items.

The success of retailers is dependent on a range of factors, not least the market

niche they serve, the marketing mix employed and the ability to control costs.

A major factor that affects retail success, which cuts across market sector and

format type, is the effective management of store operations. The reason the

store is so important is that this is where consumers interact with the

organisation and where a majority of costs are incurred. These points of

interaction between an organisation and its customers have been termed

Moments of Truth in recognition that these interactions provide retailers with

the opportunity to satisfy or disappoint their customers. Effective management

of store operations means continually maintaining standards as unmanaged,

service and financial performance regresses to mediocrity. This means that

retailers need constant control over their operations, which means that store

operations require daily maintenance.

The ECR Europe shrinkage working group commissioned Cranfield School of

Management to investigate store operations with the aim of developing a

technique for retailers to employ that would help maintain standards. The remit

of this work extended beyond the conventional boundaries for research into

shrinkage. The reason for this broad look at the topic stemmed from prior

work1 that suggested an inverse relationship between the maintenance of store

standards and levels of shrinkage, that is higher standards of store operations

result in lower shrinkage. The prior research also identified checklists

technique that could be used in stores to identify areas of poor performance and

highlight where management attention is required to maintain standards. This

project aimed to explore this issue further.

Research methodology

The approach used to understand retailing success factors, store operations and

checklists began with a literature review to gain an understanding of existing

knowledge. Having concluded the desk research, the next step in the work was

to examine these topics in the field. This work studied seven stores in three

retailers using a structured questionnaire to interview the store manager and by

spending time in the store to observe and document the mechanisms used to

maintain performance.

The interviews were transcribed and observations written up and fed-back to the

informants to check for factual accuracy. The findings from stores in the same

retail chain were brought together to produce a SWOT analysis for the

company. A cross case analysis was then conducted to identify good and poor

practice across the three retailers.