Overall Serving and Operational Capacity

For the proposed project, it is assumed that on an average 320 events will be
catered to during a year with an average of 500 guests per event. However, the
proposed complex can serve up to a maximum of 800 guests per event.
Capacity utilization during year one is worked out at 60% with a 05% increase in
subsequent years up to the maximum capacity utilization of 90%.