Proposal ppt

Hospitality Consultancy

Redefining Hospitality

Hospitality redefined

6 M’s of a successful F&B Operation

Menu – the blueprint Manpower – the strength of operation Material – availability and seasonal influence Machinery – Production capability Make-over – the layout for proper functioning Management – combination of the above 5

criteria, the success story.

Hospitality redefined

Time & space management - Production Work Flow

The Receiving Area The Stores The Production Area The Fuel Bank The Service Counters The Dining Room The Wash Section The Back Area – Garbage Disposal

Hospitality redefined

Factors considered … F & B layout Production sections with cost effective systems Storing Raw Food stuff including dry, vegetables, dairy products & meat Cooked Food stuff Storing of non food items

Hygiene in accordance to HACCP guidelines Personal Work Place Wash up area

Waste Disposal and Environment Management in accordance with safety regulations

Hospitality redefined

Proper storing of Raw Ingredients to avoid wastage Segregation of items to avoid cross contamination -

Chicken, Meat, Fish, Diary products and vegetables to be stored separately.

Groceries well stored in racks away from pests General Stores and Chemicals to be stored away from

food Cooked Food to be stored correctly to prevent spoilage

Stores … from Purchase to Plate

Hospitality redefined

Production sections … the division

Broadly divided into 2 sections Cold section Basic Preparatory area (Veg Prep & Butchery) Salads & Sandwiches Ice-creams & Desserts

Hot Range Bulk Cooking A la carte dishes

18 Glorious Years in Kitchen Designing

Hygiene … Food or Poison?

Personal – Individual attitude

Work Place – to be designed for easy cleaning and proper maintenance.

Wash up – the most important section relating to hygiene and food safety.

Hospitality redefined

Waste Management … a parameter

Segregation of waste materials in designated bins Use of disposable garbage bags Proper disposal of food waste Proper Drainage system Use of Insect repellents / Air curtains at entry points

Hospitality redefined

Environment Management … a necessity

Use of proper environment friendly fuel Proper use of fuel Efficient and hygienic exhaust system Maintaining safety measures for food production

personnel Abiding by the Food Safety regulations

Hospitality redefined

SAMPLE SCHEMATIC PLAN

OF A

FOOD PRODUCTION AREA

Hospitality redefined

The Basic Plan … existing

Hospitality redefined

The Final Plan … Modified

Hospitality redefined

The new Professional look … Kitchen

Hospitality redefined

The Food Receiving Area …Delivery Quay

Hospitality redefined

The Receiving & Stores … the support

Hospitality redefined

The Main Kitchen …the prop

Hospitality redefined

The Wash up … Hygienically controlled

Hospitality redefined

The Wash up … Hygienically controlled

Hospitality redefined

The Gas Bank … Fuel reserve

Hospitality redefined

Waste Water Exit … Drainage Plan

Hospitality redefined

Disposing Garbage … hygienically

Hospitality redefined

The Modification …professionally

Hospitality redefined

Fire Extinguishers … positions

Hospitality redefined

Electrical power … its layout

Hospitality redefined

Exhaust system … keeping kitchen cool

Hospitality redefined

Equipment placements …the Total Plan

Hospitality redefined

Proposal

No. of visits : 5 (five)

During Schematic Drawing During civil work Completion of civil work Equipment installation Set up and operation

Hospitality redefined

Scope of work

Schematic diagram of kitchen and dining Schematic diagram of stores Equipment placement of the entire area Electrical layout for the equipments Hot air and fresh air ventilation Gas Bank and manifold layout Fire Extinguisher placement in the layout Equipment Specifications

Hospitality redefined

Other Assistances

Preparing Tender documents Supplier Selection Training of Food Production personnel Training of Service personnel Training of Kitchen Stewarding personnel Menu Planning Costing and Pricing of the menu

Hospitality redefined

Welcome

to a new beginning

an

anish banerjeeinitiative