INTERNSHIP REPORT

A report submitted in partial fulfillment of the requirements for the Award of Degree of

BACHELOR OF ARTS
in

HISTORY AND ECONOMICS

by

PRASHANT M HULLUR
Regd.No: U03PD21A0033
Under the Supervision of
Mr. Kumar, Manager
JUBILANT FoodWork pvt. Ltd,
Andrahalli, Bengaluru.
(Duration: 8th May, 2024 to 7th June, 2024)

DEPARTMENT OF ECONOMICS
HOSABELAKU FIRST GRADE COLLEGE
Affiliated to Bengaluru University,
Recognized by Govt. of Karnataka.
BENGALURU KARNATAKA.
 DEPARTMENT OF ECONOMICS
HOSABELAKU FIRST GRADE COLLEGE

Certificate
This is to certify that the "Internship report" submitted by PRASHANT M HULLUR (Regd.
No.U03PD21A0033) is work done by him and submitted during the 2021 2024 academic
year, in partial fulfillment of the requirements for the award of the degree of BACHELOR OF
ARTS in HISTORY AND ECONOMICS, at JUBILANT FOODWORKS pvt.Ltd, ANDRAHALLI,
BENGALURU.

College internship coordinator Department of internship coordinator

 ACKNOWLEDGEMENT
It is a great pleasure and privilege for me to present the report
entitled
“A REPORT ON RESTAURANT BUSINESSES AND ITS OPERATIONAL
PROCESS’’.
First, I would like to thank Mr. Kumar, Manager, of Domino’s Pizza
(Jubilant FoodWorks Pvt, Ltd.) Bengaluru. for allowing me to do an
internship within the organization.
I also would like all the people who worked with me at DOMINO’S
PIZZA (Jubilant FoodWorks Pvt, Ltd), Bengaluru, with their patience
and openness they created an enjoyable working environment.
It is indeed with a great sense of pleasure and immense sense of
gratitude that I acknowledge the help of these individuals.
I am highly indebted to Director Prof.V.V. Nageswara Rao and
Principal Dr. K. B. MadhuSahu, for the facilities provided to
accomplish this internship
I would like to thank my Head of the Department Dr. G.S.N.Murthy
for his constructive criticism throughout my internship.
I would like to thank Dr. B. Rajesh, College internship coordinator
Sri.L.V Satyanarayana internship coordinator Department of CSE for
their support and advices to get and complete internship in above
said organization.
I am extremely great full to my department staff members and
friends who helped me in successful completion of this internship.

Prashant M Hullur
(U03PD21A0033)
 Declaration

I PRASHANT M HULLUR Regd.No.:U03PD21A0033, student of

HOSABELAKU FIRST GRADE COLLEGE, Bengaluru hereby declare that
the report on “A REPORT ON RESTAURANT BUSINESSES AND ITS
OPERATIONAL PROCESS, is an original and authenticated work done
by me. I further declare that it has not been submitted elsewhere by
any other person in any of the Universities for the Award of any
degree or diploma.

Date: Prashant M Hullur

(U03PD21A0033)
 Learning Objectives/Internship Objectives

➤ Internships are generally thought of to be reserved for college

students looking to gain experience in a particular field. However, a
wide array of people can benefit from Training Internships in order to
receive real world experience and develop their skills.
➤ An objective for this position should emphasize the skills you
already possess in the area and your interest in learning more
➤ Internships are utilized in a number of different career fields,
including architecture, engineering, healthcare, economics,
advertising, food industries and many more.
➤ Some internship is used to allow individuals to perform scientific
research while others are specifically designed to allow people to
gain first-hand experience working.
➤ Utilizing internships is a great way to build your resume and
develop skills that can be emphasized in your resume for future jobs.
When you are applying for a Training Internship, make sure to
highlight any special skills or talents that can make you stand apart
from the rest of the applicants so that you have an improved chance
of landing the position.
 INDEX
S.NO Contents
1. Welcome to The Team
a. Introduction
b. Values/Strategy Story
2. Getting Started
a. My role as a team member
b. My Attendance
3. Training & Growth
a. Career Pathway
4. Key Policies to Follow by Every Team Member
5. Basic Knowledge
a. Acronyms
6. Operation methods of the restaurant (As per my
knowledge)
a. Acknowledgment
b. Cashiering policy
c. Uniform Policy
d. 30-Day checklist
e. Cleaning & Sanitation Guide
f. Probationary Performance Review
 Welcome to the
team
 Introduction

Our Company
There are currently more than 10.000
corporate and franchised stores in 70
countries, including all 50 US states. to
develop and operate the Domino's Pizza
brand in India, Sri Lanka, Bangladesh, and
Nepal. In India, it has a strong and
extensive network of 1,995 Domino's stores
across 421 cities. The Company also has
exclusive rights to develop and operate
Popeyes restaurants in India, Bangladesh,
Nepal, and Bhutan and Dunkin' restaurants
in India. The Company currently operates
42 Popeyes
restaurants in 15 cities and 31 Dunkin'
restaurants across 10 cities. 'Hong's
Kitchen' is the first ownedrestaurant brand
of the Company operating in the Chinese
cuisine segment which now has 28
restaurants across 6 cities
Our history
Domino's Pizza is an international fast food
pizza delivery corporatiot. It was founded
by Tom Monaghan. It was the second-
largest pizza chain behind Pizza Hut in the
United States In 1967, the first Domino's
Pizza franchise store opened in Ypsilanti
Domino's continued to grow and in 1978
opened its 200th store.

Domino's Pizza brand in India

Jubilant FoodWorks Limited (NSE, BSE:
JUBLFOOD) is India's largest foodservice
company and is part of the Jubilant Bhartia
Group. Incorporated in 1995, the Company
holds the exclusive master franchise rights
from Domino's Pizza Inc.
Domino's Pizza Mission
Domino's Pizza's mission is "To be our
customers' favourite place and way to eat"
o Sell more pizza
o Have more fun
Domino's Pizza Vision
Domino's vision is focused on " Exceptional
people on a mission to be the best pizza
delivery company in the world!".
o Number on in pizza
o Number in people
 Concepts that Guide us at Domino's Pizza

QSC& V is the foundation that built

Domino's Pizza's success. At Domino's
Pizza, we focus on providing 100% total
customer satisfaction and the way to
achieve this goal in our restaurant
operation is a long-standing commitment to
Quality, Service, Cleanliness, and Value.
 Domino's Pizza Values

Domino's Pizza Secrets of Success

We believe in the Domino's Pizza System.
We place the customer Experience at the core of all we do.
We are Committed to our people.
We grow our business Profitably.
We operate our business Ethically
We give back to our communities.
We Strive continually to improve

Strategy story
Getting Started
 Roles and Responsibilities as a Team
Member
My Role
To learn the process of Domino's Pizza that goes into making
the right quality product, quick service delivering great
experiences, and creating value for money to our customers
which will enable them to keep coming back to the
restaurants
My Responsibilities
The team member's role is to deliver Domino's Pizza's
promise of Quality. Service and Cleanliness to our customers
to achieve the store business results. In addition to the
following Domino's Pizza policies and procedures, your
responsibilities include, but are not limited to:
 Follows procedure according to Domino's Pizza SOC and
O&T standards
 Works as a team member
 Adheres to McDonald's appearance policies
 Adheres to McDonald's safety and security policies
 Is punctual and reliable for all shifts
Post completion of your every week you will be undergoing
PPR- Probationary Performance Review.
 My Schedule, Attendance
 Attendance is measured through a Bio-metric device
wherein you will be registered basis of my employee ID
(943041) from the day
 The 4 commands that will used to record your
attendance are:
o F1-login as your shift starts
o F2-Log out when your shift is over
o F3- Log in as your break starts
o F4- Log out as your break is over
Training & Growth
 Training
Our People's promise 'We value you, your growth and your
contribution'. At every stage, we ensure that your development is
nurtured.
Training is considered as an important part of Domino's Pizza's
system as this forms one of our values. Domino's Pizza has a history
of being a first job for many and we believe Domino's Pizza is a place
where young people develop skills that they will use for the rest of
their lives.
I will be provided with a new joinee training plan which will cover
either 2, 3.4, or 5 areas (stations) in 30 days. The training will be a
combination of both off-floor and on-floor. Off the floor, i will be
going through an e-learning module e-CDP, and on the floor, a trainer
will demonstrate to me the process of the area (station) through a
PPTF method (Prepare, present, try-out, and follow up).
The on-floor training and verification will happen in 2 stages through
the station observation checklist- SOC. This checklist has a detailed
process on which you will be trained through e-CDP and by the
trainer, which will be announced and unannounced.
Job Rotation
Domino's Pizza believes in the practice of job rotation. This means
that I will not work at only one station but will work at all the stations
gradually.
Trainee to Team Member:
1. The trainee member is to be verified on 3 test papers in the first 5
days post-joining.
2. Trainee crew to be verified on Hygiene and anyone SOC.
3. PPR will be conducted by the Restaurant Manager.
 What's in it for me?
At Domino's Pizza, we believe I gain skills for life.
As I gain skills and consistently demonstrate knowledge and ability at
the station or area, I will be recognized for my relevant skills.
What this means is that I now 'role model' the desired skill for that
area, and can buddy an employee of the given station.
As I complete and gain all skills, I can apply for a Crew Trainer
position.
Key Policies to Follow
by Every Team
Member
 Key Policies
Zero Tolerance Policies
Food Safety Policy
Domino's Pizza has earned a reputation for serving safe and high-
quality food. We are committed to food safety. It is your
responsibility to maintain and enforce all safety and standard
procedures in the restaurant. Any violations of procedures would be
dealt with accordingly.
Anti-Sexual Harassment Policy
Domino's Pizza prohibits sexual harassment of any type. It is
prohibited because it is intimidating an abuse of power and is
inconsistent with Domino's Pizza policies,
Cash Handling Policy
You would be handling cash when you work on the front counter. We
will also understand that mistakes happen. This is a serious matter.
You will trained on how to handle cash prior to working the counter.
If these problems repeat itself, you may be transferred to another
work area or face disciplinary action depending on the seriousness of
the situation.
Attendance Policy
Punctuality
You need to make sure that you come to work on time. You coming
late could result in someone else going home late.
Absenteeism
You need to inform the manager if you cannot come to work 1 day in
advance so he/she can plan to call someone else. If you do not
inform the manager it would lead to disciplinary action.
Punch In for Work
Whenever you come to work you need to register in the Biometric
device - F1 in full uniform. If you are scheduled for a 10.00 am 7.00
pm shift you need to be at the designated area by 10.00 am sharp
and not enter the restaurant at 10 am.
Be Well Dressed
This means that you need to come to work every day smartly
dressed. Uniform ironed, hair short, have a bath daily, shoes polished
and clean shaven.
No Solicitation Policy
This means that you should not communicate to anyone outside the
organization anything about Domino's Pizza be it sales, profits, etc.
nor distribute any business literature to them.
Employee Recourse
This means that any employee who feels subjected to discrimination
or harassment should immediately report it to management. Such
reports will be investigated thoroughly and action will be taken
against the offender.
Restaurant Transfers
Our company is growing and you would get transferred to another
restaurant according to the business need. The transfers are done
taking your residence into consideration to prevent any hardship for
you.
Leave of Absence
If you find that you must temporarily leave active employment at
Domino's Pizza because of obligation of studies you may request the
management for a leave of absence.
All requests must be made 15 days in advance to the scheduling
manager and must be approved by the Restaurant Manager.
No Loitering Policy
Due to our stores being busy, we would ask for your co-operation
that after duty you should not loiter inside the store. Employees who
resigned / dismissed should not enter the area of restricted access to
employees of the store. They can come in as customers.
Non-fraternization
Domino's Pizza encourages a friendly atmosphere amongst all
employees. However, managers are strongly discouraged from dating
or other social contact with the crew who report to them. Problems
we wish to avoid are claims of favoritism, double standards, or
harassment.
Discipline
Rules and regulations are necessary so that all employees know what
is expected of them and what the consequences are if any rules are
broken.
Before a decision on disciplinary action, an employee will be
informed that he or she has failed to meet Domino's Pizza required
standards of conduct or violated a policy/ procedure. The employee
will be given an opportunity to state his or her case
Poor performance or misconduct that does not result in summary
dismissal can result in the following disciplinary procedure being
invoked. The exact disciplinary steps to be taken will be determined
based on the circumstances or any violation,
A) Formal verbal Warning
 A formal verbal warning will be given. This will be confirmed in
writing and a copy will be kept in the employee's personnel file and
the same will be given to the employee as well.
B) Final written warning
For more serious or repeated violations or misconduct, or continuing
poor performance, the employee will be given a final written
warning. This will state that if any misconduct occurs again or poor
performance continues. suspension or dismissal may result. A copy of
such warning will be kept in the employee's personal file.
C) Suspension
D) Dismissal
For serious or repeated violations or for poor performance the
employee may be dismissed, with appropriated notice.
Domino's Pizza will not dismiss any employees from employment (as
long as they have not committed any serious breach of policies or
have serious performance problems) who are under medical
treatment or recuperating due to a work-related accident, illness, or
injury, under medical treatment in a hospital, or six months pregnant
in a more or on maternity leave.

The Following Misconduct Will Lead to Disciplinary Action

a) Wilful insubordination or disobedience, whether or not in
combination with another, of any lawful and reasonable order
of superior,
b) Going on an illegal strike or abetting, inciting, instigating, or
action furtherance.
c) Willful slowing down in performance of work, or abetment or
instigation thereof
d) Theft, fraud, or dishonesty in connection with the employer's
business/property /property of another workman within the
premises of the establishment or dishonesty in connection with
leave.
e) Taking or giving bribes or any illegal gratification.
f) Habitual absence without leaves, or absence without leave for
more than ten consecutive days, or overstaying the sanctioned
leave without sufficient grounds or proper or satisfactory
explanation.
g) Late attendance on not less than four occasions within a month.
h) Habitual breach of any Standing Order or any law applicable to
the establishment or any rules made thereunder.
i) Collection without the permission of the Manager of any
money within the premises of the establishment except as
sanctioned by any law for the time being in force.
j) Engaging in personal trade within the premises of the
establishment.
k) Drunkenness, riotous, disorderly, or indecent behavior on the
premises of the establishment.
l) Habitual neglect of work, or gross or habitual negligence.
m)Habitual breach of any rules or instruction for the maintenance
and running of any department or the maintenance of the
cleanliness of any portion of the establishment.
n) Commission of any act subversive of discipline or good behavior
on the premises of the establishment.
o) Habitual commission of any act or omission for which a fine
may be imposed under the Payment of Wage Act, 1936.
p) Canvassing for union membership, or the collection of union
dues within the premises of the establishment except in
accordance with any law or with the permission of the
Manager.
q) Willful damage to work in process or to anybody or any
property of the establishment.
 r) Holding meetings inside the premises of the establishment
without the previous permission of the manager or except in
accordance with the provisions of any law for the time being.
s) Disclosing to any unauthorized person any information in regard
to the process of the establishment which may come into the
possession of the workman in the course of his work.
t) Gambling within the premises of the establishment.
u) Smoking or spitting on the premises of the establishment where
it is prohibited.
v) Failure to observe safety instructions notified by the
management or interference with any safety device or
equipment installed within the establishment.
w) Distributing or exhibiting within the premises of the
establishment hand-bills, pamphlets, posters, and such other
things or causing to be displayed by means of signs or writing or
other visible representation on any matter without previous
sanction by management.
x) Refusal to accept a charge-sheet order or other communication
served in accordance with these Standing Orders.
y) Unauthorised possession of any lethal weapon, drugs, or
alcohol in the establishment.
Note: The above-mentioned is not an exhaustive list.
Basic
Knowledge

a)
 Acronyms
1. CAYG-Clean as you go
2. QSC&V-Quality, service cleanliness and value
3. AMH- Anti microbial handwash
4. SDP- Safe Delivery Person
5. PEP- People Equipment and Product
6. SOC-Station observation checklist
7. DPSC-Daily Product safety checklist
8. QIP- Quality Inspection Program
9. MFY- Made for you
10. GDM-Guest Delight Manager
11. DPS- Dual Point Service
12. KVS- Kitchen Video System
13. RAM- Restaurant Assistant Manager
14. TET-Total experience time
15. AS/C- Area Supervisor/Consultant
16. QRG- Quality reference guide
17. TLC-Temperature level condition
18. ZCD- Zero Contact Delivery
19. TLC-Temperature level condition
20. ROX- Received-Opened-Expired
21. GROIP-Global restaurant operation improvement process
22. KSF- Key success factor
23. ATQC-Across the counter quality checks
24. BTQC-Behind the counter quality checks
25. PPM-Parts per million
26. Psi-Pound per square inch
27. BA-Brand affordability
28. BCV-Brand core value
29. MUST DO- Mirrors, Urinals, Sink/Soap, Tiles, Dispense & odour
free
30. GCPMH- Guest count per man hour
31. CSO- Customer satisfaction opportunity
32. SOI-Store operating income
33. FP&D-Food paper and distribution
34. PAC-Profit after controllable
35. UPT- Unit per thousand count
36. AUSPD- Average unit sold per day
37. QBP-Quarterly business plan
38. SMART-Specific, Measurable, Attainable, Realistic, Time bound
39. RJP-Realist job preview
40. WIIFM- What's in it for me
41. MDP-Management development program
42. e-CDP-electronic crew development program
43. e-CTDP-Electronic crew trainer development program
44. O&T-Operation and training manual
45. ILI-I m lovin it
46. MIHY-May I help you
47. PM-Preventive Maintenance
48. RO- Reverse Osmosis
49. FAF-Fast Friendly and accurate
50. PRP- Pre Rush-Preparation
51. CAR WASH-Carbon, Water, Air, Salt, Heat & Detergent
52. 4R’s- Reduce crossover, Reduce steps, Reece mistakes, Reduce
clutter
53. AOT- Answer On Time
54. OTD- On Time Delivery
55. LT- Load Time
56. LTO-Limited Lime Offer
57. COS-Crew Opinion Survey
58. 3C-Communication, Corporation and Coordination
59. GC-Guest Count
60. AC-Average Check
Operation methods of
the restaurant
 Acknowledgment
I have received and reviewed a copy of the Domino's Pizza Crew
Workbook. I undertake to abide by the rules and regulations outlined
in the same. I agree to read the orientation materials carefully and
become familiar with their contents.
I understand that the Crew Workbook, Crew Handbook, and other
Crew Orientation materials are not an employment contract and do
not create any contractual rights.
I understand the process of disciplinary action mentioned in this
book which will be triggered if any policy aforesaid is violated by me.
I understand that failing to follow Zero Tolerance Policies i.e., Food
Safety / Anti Sexual Harassment policy / Cashiering policy would lead
to immediate disciplinary action.
I also understand that Jubilant FoodWorks Pvt. Ltd. may change the
policies, rules, and regulations from time to time, with or without
prior notice.
I further understand that Jubilant FoodWorks Pvt. Ltd. retains the
right to determine proper discipline in every situation on a case-by-
case basis.
Employee Name:
Restaurant Name / Code:

Date:
Signature
 Crew Cashiering Policy
CASH FLOAT
While taking your drawer make sure you count the drawer and
ensure that it is ₹1000/- (or matching with the draw slip total present
in the drawer). Any discrepancy should be informed to the cashier
immediately. Fresh float is to be provided by the cashier at all times
WORKING ON COUNTER
a) Skims to be performed pre-rush and whenever required, ensure
the actual Skim Amount matches with the computed Skim Value.
Skimming means removing excess cash (high-value notes) from the
drawer of an assigned Manager. This generally happens when a lot of
cash is accumulated much before the
actual draw change
Draw change is conducted when the cashier/order taker is logged out
from the POS towards the end of the shift or station repositioning.
It checks the difference between Actual Cash and the Computed
Cash.
b) Refunds and T-reds will need to be handled by a manager only.
Refund means when cash is returned to the Customer for any order
cancellation. (Manager Approval is a must)
Total Reductions (T-Reds) or part cancellations, Before/After an order
is totalled and then reduced to a smaller amount by changing the
order.
c) All Refunds are to be signed by the respective Crew and Manager.
A Refund can occur when the transaction has been tendered and the
order has been served off the screen.
d) The responsibility of handling Promo coupons lies with the
Counter Crew person
only. Coupons presented by Customers for Offers/promotions by
Domino's Pizza.
e) Receiving Payment against Order
a) Announce the total audibly to the customer.
b) Always count the change back.
c) Put the high-value notes in the drawer only after you have given
the change back. iv. Look for the quality of Notes. If in doubt
consult a manager.
d) Ensures that bill is provided to each and every customer who
purchases food at the store.
DRAW CHANGE
While taking your draw change report please make sure you check
the following
a) Refunds they should be 0 or less than 5% of sales. T-Reds - they
should be 0 or less than 3% of sales before and 1% of sales after.
b) TR (Ticket Restaurant) coupons should tally with the draw change
report
c) Gift Coupons sold and redeemed should tally with the draw change
report
I have been trained on the above by a manager before I handle the
Cash Register.
Acknowledgment Form
the undersigned have read and clearly understood the Cashiering
Policy and will abide by it. I do understand that failure to abide by the
Cashiering Policy will cause disciplinary action to be taken against me
as prescribed in the handbook. This could also lead to an immediate
termination of my services.
Employee Name:
Restaurant Name / Code:

Date:
Signature:
NOTE: A signed copy of the above Cashiering policy is to be maintained in the
respective Crew Files.
 Uniform Policy
You will be given a uniform at the store on the day of joining.
Under the policy,
o I will get two sets of uniforms on the day of joining as per
entitlement.
o If you lose the uniform, you will have to pay for the purchase of
a new uniform during the initial six months.
o Maintenance of the uniform will be your responsibility.
Declaration by the employee:
I have received two sets of Uniforms, as per the above policy.
have understood the above policy and agree to abide by the
conditions laid I down.
• 2 Shirts
• 2 Trousers
• 1 Cap
Employee Name:
Restaurant Name / Code:

Date:
Signature
 30 Days checklist

Monday:
10 am to 12 pm- I attended an orientation class, in the session they
and my responsibilities of mine, also they taught me how to deal
with customers explained to me a brief idea of the rules and
regulations of the store and also, they instructed me to handle food
in a hygienic manner.
12 pm to 1 pm- during this session they introduced me to different
departments such as the kitchen, delivery, and cleaning department,
and completed a tour of the restaurant.

Tuesday:
9 am to 1 pm- Greeting customers, Welcoming customers, and taking
orders.

Wednesday:
9 am to 1 pm- The cleaning department and I have some orders for
customers.
Thursday:
9 am to 1 pm- I have delivered some orders.

Friday: a week off.

Saturday and Sunday:

9 am to 1 pm- Learning some kitchen work and inside work in a
restaurant.

Monday:
9 am to 1 pm- Today I worked in the delivery department due to a lot
of orders

Tuesday:
9 am to 1 pm- I have served some orders to customers in dine-in and
also worked as a delight crew member.

Wednesday:
9 am to 12 pm- Worked in the cleaning department as well as I got a
chance to attend the cleaning orientation class in that session I
learned about hygiene in food industries.
12 pm to 1 pm- After the session I served some orders to customers.

Thursday:
9 am to 1 pm- I have some experience in dealing with customers so
the store manager assigned me to the counter-order department.

Friday: Week off.

Saturday:
9 am to 1 pm- I got a chance to attend a kitchen orientation session
I learned about how to handle food items and they taught us how to
make pizza.

Sunday:
9 am to 1 pm- Full day I worked as a pizza maker.

Monday: Week off.

Tuesday:
9 am to 1 pm- Managing and preparing kitchen orders.
Wednesday:
9 am to 1 pm- Worked in the Cleaning department and I have served
some orders in dine-in.

Thursday:
9 am to 1 pm- Order taking at in counter and interaction with
customers.

Friday:
9 am to 1 pm- Help in pizza making in the kitchen.

Saturday and Sunday:

9 am to 1 pm- I worked in the delivery department (Due to a lot of
orders).

Monday:
9 am to 1 pm- Help in pizza making in the kitchen.
Tuesday:
9 am to 1 pm- Managing and preparing kitchen orders.
Wednesday:
9 am to 1 pm- Worked in the Cleaning department and I have served
some orders in dine-in.
Thursday:
9 am to 1 pm- Order taking at in counter and interaction with
customers.

Friday: Week off.

Saturday and Sunday:

9 am to 1 pm- I worked in the delivery department (Due to many
orders).
 Conclusion
Domino’s Pizza has successfully established its market because of:
o Their best services
o Employee’s behavior
o Localizing the menu
o Delivery system
o Recruitment policy
o Benefits to employee
 Biblography
The following books and web links are referred to during the analysis
and execution phase of the report.
Books:
 Handbook of domino ’s-by-Domino’s Pizza’s.
 Handbook of team members by Domino’s Pizza.
 Annual report of Jubilant FoodWorks Pvt, Ltd.

Weblinks:
https://www.jubilantfoodworks.com - Covering all the most
important information.
https://www.dominos.co.in - Covering all information about
restaurant operation info.