• The restaurant businesses in Karachi are very competitive, as many

restaurants are opened in the city with different variety,

atmosphere, taste, price and services. Different people prefer
different combinations of these.

• Food and beverages plays a good profitable business in Karachi. At

lunch hour’s people usually prefers to have the fast food rather
other food but at night’s people love to go out with friends and
family to their own spicy traditional food.
• Started by Haji Suleman, head of the Omerson family in
1997.
• Lal Qila combines the legendary splendor of the Mughal
Era with the culinary articulateness of modern times.
• Lal Qila has revolutionized the concept of dining by
altering the perception of freshness and quality of cuisine.
They offer ‘Ala Carte’ quality food in a buffet setting.
• “To ensure complete gourmet gratification, exotic
food and superb service are combined with
unique, serene and balmy environment to turn the
customers dinning into a momentous and
enjoyable experience for the mind, body and
soul.”
• At Lal Qila, our guest is the focus of all our
activities. To keep our guest satisfied and happy,
we will continue to improve in FOOD, SERVICE,
and VARIETY of DISHES, VALUE and
ENVIRONMENT
• Open to Sky
Fresh Air, Lively Environment.
• Mughlai Hall
Jharoka, Mughlai Artistry.
• Bara – Dari
Most elevated sitting area
• Dewan - e- Khas

• River
• Requisition for supply of food items
• Supplier selection and evaluation
• Selection of supplier panel
• Placing the purchase orders
• Formulation of inspection criteria
• Receiving of supply
• Inspection of received supply
ITEMS REQUISITION SLIP
Date: _____________ Time________________
Department_______________
S. No. ITEMS Unit QTY Demand QTY Issued Remarks
1          
2          
3          
4          
5          
6          
7          
8          

Issued by _________________

Received by _______________
Vendor: _____________________________ Date:
_______________
Period: ______________________________
Always Usually Seldom Never
6 5 4 3 2 1 0
Delivers quality materials
Has competitive prices
Delivers on schedule
Is sincere in desire to serve

Anticipates our
requirements
Will stock special items
Supplies product
information/data
Is helpful in emergencies
Supplies quotations
promptly
Has 24 hours availability
Handles rejections promptly
Keeps promises
Deliver as per instructions
Has adequate delivery service

Maintains good records

Closes order quantity accurately

Packages properly
Invoices correctly
Total number of checks
Number of Checks X Points
value
Total Score _____________
Instructions:
1. Evaluate vendor on each question and check answer.
2. Count the number of checks in each column.
3. Multiply number of checks by the column value.
4. Add the point to obtain total score.
Vendors Name Items Supplied
Aamir Chicken Centre
Rahim Poultry Products
Chicken
Chicken Supplier
Hanif Gulab Jamon Gulab Jamon
Ice Burg (Abid Kulfi)
M.Ayub
Kulfi
Khajoor Halwa
Panel
Ziauddin Mutton / Beef / Fat
Shabaz Poultry Products Quails
Canady Cold Drinks Syrups
Amin Dry Fruits Spices & Dry Fruits
Abdul Ghani Paan
Saleem Mutton & Beef Shop Mutton / Beef / Fat
Rajput Dairy Curd / Cream
New Omega Dairy Cream / Butter
Muhammad Saleem Kiryana Spices & Dry Fruits
Choudhry Liaqat Vegetable Vegetables
Shamsul Haq Fish / Sea Foods
M. Usman Vegetables Vegetables
Madina Milk Shop Curd
Zareen Ahmed & Sons Mutton / Beef / Fat
Patel Enterprises Ice Cream
Wahab Traders Oil / Banaspati Ghee
Kosar Kiryana Store
Mehran Bottlers
Spicies & Dry Fruits
Cold Drinks
Supplier
Taj Ice
Indus Food
Ice
Curd / Paneer Panel
Venus Distributors Mineral Water / Ice Cubes / Orange Juice / Milk / Cream / Tissues.
Euro Industries Sausages
Stylish Printers Printing Items / Stationaries
Consumer Marketing Ketchup / Jelly / Custured / Chicken Powder / Chocolate syrup
Super Line Marketing Chemicals
Premium Foods Chilli Sauce / Soya Sauce / Achar / Jams
Haji Qasim Samoon Prawn / Sea Foods.
Tymsa Industries Syrups
Nadeem Sea Food Prawn / Sea Foods.

Limiton Innovative System Attendance Card

Johan Private Limited Mineral Water
Jamil Farms & Hatchery Quails
Zubair -ur -Rehman Eggs
Supplier
Premier Distributors
Unique Towels
Achar / Jams / sauces
Dusters Panel
Malik Brothers Oil / Banaspati Ghee
M. Shafi Chilli Sauce

N.P.D. Frozen Foods Ice Cream

Patel Enterprises Ice Cream
Zainul Abideen Prawn / Fish / Sea Foods.

Pineapple Tidbit/Pineapple Juice/Orange Juice/Cake Tray/Almunium

Foil/ Peach Slice/ Pear Slice/ Lychee Slice/Tomato
Bilal Brothers Paste/Mushrooms/Comell
Imran Zaheer Sausages

Clean Ways Chemicals Chemicals

 Receive ____
Ordering Date:______ Date
Delivery
Date:___________
Purchase order - placement Bill No. ____

Order To : M/s.            

Quantity Quantity Sample Quantity

S.No. Description of Goods Unit Remarks
Order Received Size Inspected

 
1                  

 
2                  

 
3                  

 
4                  

Store Manager Chief Executive

 Inspection criteria
Procedure No: STR/3/001 Issue No: 02 Replaced by S. No:

ACCEPTANCE CRITERIA FOR INSPECTION

Written By Store Manager

Dated

Reviewed By Quality Management Representative

Dated

Approved By Chief Executive

Dated
Supplier selection criteria Activity Analysis worksheet
Steps in Activity Responsibility Decision/ Rules Opportunity for
Improvement
Activity perform Activity must be performed inventory can also
Physically check by Clerk as soon as inventory be automated
inventory level of level reaches minimum by software
materials level
Storing in
charge is
Check the quality of primary
the material responsible
Prepare a Requisition
sheet of
materials
required to
maintain
required
inventory level
Send Requisition to Reserving must be done by
purchasing taking signature of
department purchaser
 Importance of Raw Material
Vegetables
• Beet Root: Fresh, not big in size, not dark green in
color, with any spot.
• Cabbage: Fresh, medium in size, not too soft from
outer side, with any spot.
• Chili Big: Fresh, not blackish in color, medium in size,
green in color.
• Chili Small: Fresh, good looking, not too small, green
in color
• Cucumber: Fresh, medium size, not yellowish, not
very soft and tendered.
 Importance of Raw Material
Vegetables
• Loky: Light green in color, fresh, long in size, not in
round shape. One-piece maximum weight is 250gm to
450gm.
• Lemon: Fresh, yellow in color, good in size, not too soft
from outer side.
• Mint: Fresh, not in bundle, dark green in color, good
smell.
• Onion: Fresh, big in size, shinny golden big in color, one
piece, neat & clean with out soil.
 Cont…
Fruits
• Grapes: Fresh, sunder khani, long (conical Shape),
sweet, green, not over ripe, don’t accept with stuck.
• Apple: Fresh, not to be stained or rotten, dark red in
color, not damaged.
• Banana: Fresh, yellow in color, big in color neat &
clean, not soft and tendered, not soil on it, not too much
shed.
• Chicko: Fresh, not too hard from outer side, not too
much soft, spot less, good in smell.
 Fruits
• Mango: Fresh, sweet, not too soft from outer side, not
too much small in size, types accepted saluri, sindhri,
chaunsa.
• Orange: Fresh, medium size, not too soft from outer side,
not too stained.
• Strawberry: Fresh, sweet, soft from outer side, not too
much sour, good in taste and look.
• Water Melon: Check the cut piece, not too much small
shape, red in color, sweet.
 Cont…
Meat Items
• Mutton: Fresh and Halal, Full Ghoat with Tail and Organs, red
in Color, maximum weight is in between8 to 10 kg, should not
be over age, packaging in Plastic bags.
• Beef: Muqadam and Undercut Beef should be fresh and Halal,
neat & clean, not over age, not too much red, should differentiate
between cow meat and bull meat, without fat, cut in large pieces,
red in Color.
• Chicken: Fresh and Halal, without fat, cut in 4, and 24 pieces,
not over age, with out neck.
 Meat Items
• Quails: Fresh, male, minimum weight 70gm, maximum weight
80gm, no smell, some cases frozen accepted.
• Prawn: Fresh, smell less, medium in size. With tail, pates quality,
salt free, white color, no brown and black spot.
• Fish Pomfret: Fresh, smell less, in small pieces, odder less not in
small in shape, not trawler catch, should be nine pieces in one Kg.
• Fish Surmai: Fresh, smell less, in small pieces, with skins
• Mutton Brain: Fresh, not broken, smell less, size as per nature.
• Mutton Paya: Fresh, not broken, with out hairs, with out khur.
 Cont…
Dry Fruit
Ajwain: Fresh, Shinny, firm with out soil.
Aloo Bukhara (Dry Plump): Fresh, brown & golden, neat & clean, good in flavor.
Almond: From America, good in size, crispy, fresh.
Baking Powder: From Holiday, packaging 4.5 kg, check expiry date.
Black Pepper Powder: Fresh, good flavor, good-looking, dark black in color.
Beson: Fresh, neat & clean, with out other particles, good in smell.
Food Color: From Bush and Rainbow, check expiry date.
 Dry Fruit
• Ginger Powder: From Holiday, packaging 50gm, or lose
check expiry date.
• Garlic Powder: Yellow in color, smell & taste like
ginger.
• Haldi Powder: Fresh, A grade, good in color.
• Imli: Fresh, neat & clean, good in taste and dark brown in
color.
• Jelly Banana: From Rafhan, packaging 2kg, check
expiry date.
 Cont…
Fresh Items
• Achar: From Kohenoor, packaging 10kg, check expiry date.
• Butter: Fresh, smell less, good in taste, packaging 400gm.
• Cheese: From Adam’s or Deen’s, packaging 2kg block, check
expiry date.
• Coffee: From Nestle, packaging 500gm, check expires.
• Condensed Milk: From Comel, packaging 397gm & 72gm
checks expiry date.
 Fresh Items
• Cream: From Nestle, packaging 1 liter, 200ml check
expiry date.
• Chili Sauce: From Kings, Key Company, packaging 5lit.
• Curd: Fresh, not sour, sweet in taste, from approved
vendor.
• Eggs: Nature product must be in crate.
• Gulab Gaman: Fresh, soft, with out any hard ness inside,
from approved vendor.
 Policies – Standard of
Operations

• Administration Procedures
• Store procedures
• Reservation Procedures
 Policies – Standard of Operations
Title  

Section Administration

Approved by  

Administration Procedures

Rev. Date Responsible Description

Person of Change

01 15/07/08 Directors Objective Dates is revised

and also New
 Store procedures
Title  

Section Store

Approved by  

Change Record
Rev. Date Responsible Description
Person of Change
 Distribution List
• Chief Executive Officer
• Director Marketing
• Director F & B Services
• Director F & B Food
• Director Maintenance
• Director Administration
 Distribution List
• Quality Management Representative
• ISO Coordinator
• Data and Documentation Controller
• Store In charge
• Purchase Manager
 Purpose
• The purpose of store procedure is:
• To manage proper control in receiving and issuing of
store items.
• To manage fresh supplies of food items.
• To manage shelf life of all perishable items
 Policies
• Kitchen In charge must submit the demand sheet to Store In
charge by 8.00 p.m. for the next day, except for the emergency
items under unavoidable circumstances.
• All the items are issued on the basis of First in First out (FIFO).
• Shelf life of items should be maintained by store.
• In case of urgent need or rejection of supplied food items,
emergency cash purchase of quality products can be made from
approved alternate suppliers. Store In charge and Kitchen In
charge would inspect such items prior to use.
 Policies
• Physical Stock taking or verification of stores would be
carried out on monthly basis.
• Store In charge would fumigate store at weekly basis.
• Responsible to receive all goods coming in including mail
parcels (not documents parcels), cold drinks, food stuff,
all stationery, promotional materials (not Khas Mehman
permanent card), new letter heads, bills, etc
 Activities and Responsibilities
• Store In charge monitors and maintains the temperature of chiller
and freezer. Also ensures cleanliness of these equipment’s.
• Assistant Store In charge should dispose all leftover cooked items
at the time of closing.
 Responsibility
• Store In charge
Action
• Items to be ordered by Store In charge
• Daily Demand Sheet
• Stock Registers
• Inventory Control
• Receiving Inspection
• Materials Issue
• Return Stock
 Multiple / Single Sourcing

• Lal Qila. Focuses on using multiple sourcing against single

sourcing for the sole reason that with the extent of its operations
depending on only one supplier for its raw material it would be
very risky.
• Raw material is needed every day and in bulk, and if the
supplier does not provide it on time and of good quality the end
product or food item will not be ready on time and the end
consumer will not be satisfied.
• Thus, Lal Qila implies multiple sourcing as it benefits its
procedures for the following reasons:
• Assurance of suppliers
• Security of supply
• Eliminates dependency / back up
• Creates competition among suppliers
• Assures on time delivery
• Assures quality in raw material
• Negotiable in quotations or rates
 Make or Buy sourcing
• As the nature of the end product involves a lot of variations in
the processing of it, it is very difficult to make or process all the
food items by ourselves
• Producing every thing in house will not only raise the cost very
high but also it would be impossible to control and manage the
whole process.
• Thus, Lal Qila has a bandwidth of suppliers from whom
it out sources all the raw material supply
• Though it has to continuously monitor the quality and
pricing standards to ensure good quality of product