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Friday, August 31, 2012
Feasibility Report on DOLPHIN SEA FOOD RESTAURANT
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Feasibility Report on DOLPHIN SEA FOOD RESTAURANT

Contents
Abstract
1. PROJECT PROFILE
1.1 Project Brief
1.2Rationale for investment
1.3 Legal status of the company
1.4 Project investment
1.5 Construction Cost
1.6 Dining and Office Furniture
1.7 Equipment and Machinery
1.8 Advance Rent
1.9 Working Capital
1.10 Utilities
1.11 Salaries
1.12 Land and Building Requirement
2. Business Operations
2.1 Organization Chart
2.2 Proposed Management
2.3 Manager / Owner
2.4 Chefs and cooks
2.5 Servers
2.6 Receptionist
2.7 Telephone Operator
2.8 Delivery Boy
3. Current market scenario and trends
3.1 Market prospects
3.2 Competition Analysis
3.3 Consumer Appeal
3.4 The Future of the Industry
4. Marketing Plan
4.1 Pricing strategy
4.3 Procurement of inventory
4.4 Unique selling proposition
4.5 Advertising and sales promotion
5. Policies, Laws and Regulatory Environment in the industry
6. SWOT Analysis
6.1 Strengths
6.2 Weaknesses
6.3 Opportunities
6.4 Threats
7. Financial Feasibility
7.1 Depreciation on Building & Equipment
7.2 Account Receivables
7.3 Miscellaneous Outlet Expenses
7.4 Financial Charges
7.5 Taxation
7.6 Cost of Capital
7.7 Owner’s Withdrawal
7.8 Income Statement Projections
7.9 Balance Sheet Projections
7.10 Cash Flow Projections
8. Key Assumptions
9. Project Parameters
10. MENU
Bibliography

Abstract
This project appraisal report is developed to exploit potential investment opportunity in setting up and operating a medium sized Sea food restaurant offering a variety of sea food items to the general public. This pre-feasibility gives an insight into various aspects of planning, setting up and operating a Sea food restaurant for the general populace. The document is designed to provide relevant details (including technical, financial and marketing) to facilitate in making the decision

Bibliography: H van Heerden, A. N. (2000). Factors That Determine the corporate Image of South African Sea Food Restaurants.Johansburg: SAJEMS NS. Narul, M. s. (2010). Thai Food in Malaysia: Diagnosing Restaurant Operators ' and PatronsAcceptance Levels. International Jouranal of Business and management, 08. SMEDA.(2006). Pre-Feasibility Study sea Food Restaurant. Lahore: SMEDA. Wan Zawiyah Wan Halim, A. B. (2005). Consumer Purchase Intention At Traditional Restaurant and Sea Food Restaurants. ANZMAC, (p. 06). Perth. wikipedia. (2010, July Saturday).Barbecue. Retrieved July 10, 2010, from Wikipedia: http://en.wikipedia.org/wiki/Barbecue http://www.forbes.com http;//www.google.com www.restaurant.org/research.html. Feasibility  Report on DOLPHIN SEA FOOD RESTAURANT, Sea Port Karachi