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.


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


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


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


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.


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


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


SAMPLE SCHEMATIC PLAN

OF A

FOOD PRODUCTION AREA


The Basic Plan … existing


The Final Plan … Modified


The new Professional look … Kitchen


The Food Receiving Area …Delivery Quay


The Receiving & Stores … the support


The Main Kitchen …the prop


The Wash up … Hygienically controlled


The Wash up … Hygienically controlled


The Gas Bank … Fuel reserve


Waste Water Exit … Drainage Plan


Disposing Garbage … hygienically


The Modification …professionally


Fire Extinguishers … positions


Electrical power … its layout


Exhaust system … keeping kitchen cool


Equipment placements …the Total Plan


Proposal

No. of visits : 5 (five)

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


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


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


Welcome

to a new beginning

an

anish banerjeeinitiative

Business

Proposal ppt