English Documentry Project

ACKNOWLEDGMENT
I would like to thank God for

helping me finish this project. I
sincerely thank our Principal Mrs.
Sujatha Rajagopal for giving me the
opportunity to do this project. I
thank my English teacher Mrs.
Sandeepa for providing us her
guidance and non-stop support.
Finally, I thank my friends and
family for always staying by my
side and providing valuable words
of support.
AIM
To learn about what happens
behind the scenes at the most
popular restaurant and a popular
Sarbath shop at Kozhikode.
ACTION PLAN
• Get in touch with the HR Manager

of the Paragon restaurant,
Kozhikode.
• Request permission from the HR
Manager to arrange an interview
with a chef.
• Research about the history of the
Paragon restaurant and
Bhaskarettante Sarbath Shop.
• Make a questionnaire for the
interview.
• Visit the Paragon restaurant and
Bhaskarettante Sarbath Shop.
• Interview the chef and take video
recording.
• Edit the video
DATA COLLECTED
• The Best dish at Paragon is the
Biriyani. The restaurant was
Ranked as 5th most iconic
restaurant in the world in a recent
survey by tasteatlas.
• There are about 30 to 40 dishes
currently available in the menu
and new dishes are being added.
• Developing a new dish takes time
and effort. When making a new
dish, they make sure that it is
different from the already
available dishes. The new dishes
are served to the workers and
their regular customers and
feedback is taken.
• The restaurant opens at 6am and
stays open till 12am. There are
four dining areas in the
restaurant and home delivery is
also available.
• The workers at Paragon are ready
to work as a team and are not
afraid to face any challenges. The
usual challenges are tourist buses
which visit the restaurant without
prior notice.
• The recipes of the dishes are
unique to Paragon and are made
from scratch. Traditional recipes
are used but are modified by
using new ingredients like spices.
• Customer feedback is always
taken positively. If the customer
is not happy, they’re ready to
prepare the dish once again for
them. They will never argue with
the customer.
• The restaurant is maintained at
the hygiene standards and food &
safety standards are kept.
• Ingredients are bought first hand
from the market without
compromising quality.
• During the pandemic, due to
lockdown foods were parcelled.
• A new branch of Paragon is
planned to be opened at the
Kozhikode beach.
• Right next to Paragon is the
famous Bhaskarettante Sarbath
Shop, serving authentic local
drinks to quench your thirst.
DATA INFERENCE
AND CONCLUSION
Paragon is positioned as a leading
restaurant with a strong emphasis on
quality, customer satisfaction, and
culinary innovation. The combination of a
globally recognized signature dish, a
diverse menu, a dedicated team, and high
hygiene standards creates a compelling
dining experience. The restaurant's
adaptability during the pandemic and its
plans for expansion suggest a proactive
approach to business, indicating a bright
future ahead. Overall, Paragon's
commitment to excellence in both food
and service has established it as a
beloved culinary destination.
Bhaskarettante Sarbath shop, continues
to thrive by serving its signature Sarbath
in a bustling, unstructured environment
while prioritizing hygiene.
NEW INSIGHTS GAINED
1. Signature Dish: The globally
recognized Biriyani serves as a strong
draw for customers.
2. Menu Innovation: Continuous

development of unique dishes keeps
customer interest high.
3. Customer Feedback: Involving

staff and regulars in feedback fosters
loyalty and improves offerings.
4. Operational Flexibility: Extended

hours and multiple dining areas
accommodate diverse customer
needs.
5. Teamwork: A collaborative staff
culture helps manage unexpected
challenges effectively.
6. Quality Standards: Unique recipes

and high-quality, hygienic ingredients
build customer trust.
7. Customer Service: A commitment

to resolving dissatisfaction enhances
the dining experience.
8. Growth Potential: Plans for a new

branch at Kozhikode beach indicate a
focus on expansion and visibility.
Overall, Paragon emphasizes quality,

customer satisfaction, innovation, and
adaptability in a competitive market.
QUESTIONNAIRE
1. What are some of the signature

dishes at Paragon, and what makes
them special?
2. Can you walk us through the
process of developing a new dish
for the menu?
3. What is a typical day like in the
kitchen at Paragon?
4. What are some of the biggest
challenges you face as a chef?
5. Do you use old traditional
recipes or bring new innovations to
them?
6. How do you handle customer
feedback, positive or negative?
7. Can you talk about the culture
and working environment at
Paragon?
8. Where do you source your
ingredients from?
9. How did the pandemic affect
the restaurant and how did you
adapt?
10. Are there any upcoming
projects or expansions you're
excited about?
BIBLIOGRAPHY
• www.google.com
• www.en.wikipedia.org
• www.tasteatlas.com
TEAM MEMBERS
Sriram Ramesh Chayampurath

Ankith Shajesh
Ashwin Shajil
Dhyan R Sankar
Ryan Biju
Raunak Krishn

English Documentry Project

Uploaded by

Copyright:

Available Formats

English Documentry Project

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

English Documentry Project

Uploaded by

Copyright:

Available Formats

ACKNOWLEDGMENT

I would like to thank God for

• Get in touch with the HR Manager

2. Menu Innovation: Continuous

3. Customer Feedback: Involving

4. Operational Flexibility: Extended

6. Quality Standards: Unique recipes

7. Customer Service: A commitment

8. Growth Potential: Plans for a new

Overall, Paragon emphasizes quality,

1. What are some of the signature

Sriram Ramesh Chayampurath

You might also like