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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 banerjee
initiative
