Planning and operation various food and beverage outlet Service

7/27/2019 Planning and operation various food and beverage outlet Service

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Unit 1 Planning and Operating Various Food & Beverage Outlet

Planning Layout of Functional Areas:

A restaurant is among the most profitable areas of any hotel operation- but it is

also among the most neglected. A well designed facility contributes in a big way to

the profitability of the organization in more ways than one, although the architect

and other designers make a facility unique with their imagination and creativity.

Guidelines and Design Considerations:

Following are the basic principles and guidelines which should not be ignored while

making a restaurant:-

There should be maximum return on investment.

There should be an efficient flow of people and products within the facility

and equipment should be well placed.

The facility must provide safe working space for employees and public access

space to guests.

Design and layout must take sanitation issues into accounts.

The facility should lend itself to employees work efficiency so that fewer

employees are needed to meet quality standards and labour costs are

lowered.

Equipment should be energy efficient for making facility maintenance costs

low.

Facility design should render employee supervision and other management

activity easy.

Restaurateurs like to think every seat is the best, of course. When designing the

dining area, a well-planned scheme carefully shapes the customers perception with

these components:

a) Table shapes, sizes, and positionsb) Number of seats at each tablec) Multiple floors, steps, or elevated areas of seatingd) Paintings, posters, or muralse) Type and intensity of lightingf) Planters, partitions, or screensg)Attention to sight lines, to block any undesirable view (restroom, kitchen, service

areas)

h) Muffling of distracting noises (clattering dishes, outside traffic, or construction)i) Placement of service areas (coffee stations, dirty dish bins, etc.)
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Ancillary Areas of F & B Outlets:

In general, especially in large operations, five main back-of-the-house service areas

can be identified:

1. Still room/ Pantry

2. Kitchen stewarding

3. Hot plate/ food pick up area

4. Linen room

5. Store

RESTROOMS

The size of restroom depends on the seating capacity of the restaurant. Restroom

locations are most likely a function of where plumbing lines are, and these are

usually near the bar and/or kitchen. Minimum restroom space requirements arebased on the number of guests in restaurant at any one time. The requirements

include the number of water closets (the common legal name for toilets in stalls),

urinals for mens rooms, and lavatories (washbasins) for hand washing.

Ratio of restroom facilities per guest

Fixture Male Guest Female Guest

Toilet 1 for every 100 2 for every 100

Urinal 1 for every 25 ---

Wash basin 1 for every toiletOr 1 for every 5 urinals

1 for every toilet

PANTRY

The pantry or service room is located between the kitchen and the restaurant. It

stores items such as hollowware, special service equipment, glassware, linen,

condiments, disposables, etc. that are not stored is sideboards or hotplate. The

servers can collect coffee, open wine, prepare trays, wipe the edge of dishes, prepare

bread baskets, collect water, etc. in the pantry. This area is used for getting readyto serve or organizing for service which usually cannot be done in the small area of

the sideboard.

Two swing doors connect the pantry to the service area. One is to enter the

restaurant and the other to return to the pantry.


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The equipment required in the pantry depends on its location. For a restaurant

situated on ground level, one does not need an exhaustive list of equipment as it is

located closer to the main kitchen, still room, and wash up area. Given is a list for

pantry of a restaurant located far from still room, main kitchen, and wash up:

Cupboards-for glassware, condiments, disposables, special service equipment, linen

Linen box-for soiled linen

Stainless steel work table

Plate warmer

Bain-marie

Range for making coffee /tea

Water cooler

Refrigerator

Sink for washing service equipment

Sink for hand wash

Some hotels or restaurants may have less or more equipment than what has been

listed depending on menu items on offer, service styles and location of kitchen andservice area.

The following are examples of some activities carried out by waiters in the pantry:

Waiters come in with soiled linen, throw it in the soiled linen box located near the

swing door.

Pick up fresh and clean ones from the linen cupboard, go to the restaurant to

prepare the table.

Waiters coming into the pantry with dirty crockery, cutlery, and glassware deposit

them on the landing table near the wash, properly stacked for washing. Cutlery is

placed in cutlery box and food waste is pushed into trash. The washed crockery,

cutlery, glassware are air dried/wiped and stored in the appropriate area. (Imagine

the situation if waiters are to carry all these soiled ware to centralized wash area

at ground level)

Waiters pick up food from bain-marie and serve.

They collect dishes from kitchen/pantry, pick up the plate from warmer, and

proceed to the restaurant for service.

Coffee, tea, etc. may be prepared by pantry staff and tray for beverage is prepared

on the work table.(Imagine the situation if waiters are to collect coffee from thestill room)

Water is collected from the cooled during service.

Finger bowls, lemon pieces, and warm water are collected from the pantry and

made at sideboards just before the end of a meal.


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Layout of Pantry

Objective of Good Layout

The main objectives of plant layout are to optimizing the process of production

process within the plant. Such an optimizing results in :

1. Productivity of activities

2. Reduction of cost regarding to:

a) Moneyb) Time

c) Labour

d) Land

e) Psychological

3. Smooth flow of:

a) Job

b) Materials

c) Labour force

Above overall objectives could be mentioned in details as follow:

To provide enough production capacity

To reduce the cost of material handling

To minimize the accidents and hazards to personnel

To reduce the congestion and to utilize the space efficiently and effectively

To utilize the labor efficiently and to improve the morale of the employees
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To achieve the easy supervision

To make the maintenance process easier as well as to achieve high degree of

machine/equipment utilization

To improve productivity

STEPS IN PLANNING

Effective planning takes time and generally requires the specialized knowledge of

people such as contractors, food service suppliers and interior designers.

Preliminary Considerations: There are a many steps and people involved in the

planning process of an F&B outlet. The commitment of capital fund is likely to be

substantial; the amount of planning to help ensure that project goals are met

without surprises also involves a substantial time commitment. Efficient planning

comprises the following sequence of actions.

Day 1 6 months Year 1 18 months

--Concept development

--Tentative site selection

--Market analysis

--Competition analysis

--Financial

feasibility

analysis

--Pro froma

financial

statements

--Tentative

financial

statements

--Licenses and

approvals sought

--Architectural

Proceedings

--Corrections

--Working blueprints

Contracts list

for bid

--Contract list

--Construction

--Furnishing and

equipment contract

--Employment of key

personnel

--Selection and training

of key personnel

Opening Day

Fig: Steps in planning a restaurant

Factors to be considered while planning

1. Themes of the outletIn the phase of concept development, restaurateurs must understand that food

choices in an affluent society are highly personal, based on ones family background,

income level, work environment, living conditions, and the particular social occasion.

Therefore, the application of marketing principles to ensure a satisfactory meal

experience cant be escaped. Ultimately, however, they chose the place because it

suited their mood, their dress, their time frame, and so on.


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2. BrandingBranding is the combination of the advertising and design elements used to

familiarize consumers with a concepteverything from the logo and colors selected

for signage, to a slogan, the menu, business cards, advertising, uniforms, catchy

names for signature dishes or drinks, and so on. Brand enables to decide how to

market it to the public, differentiating it from competitors as well as strengthening

the promise and emotional benefits. Branding also gives business some legal

protection from competitors and copycats.

3. Studying The MarketIn determining the potential success of concept, the restaurateurs have to see if it

will: work in the particular location they have chosen; generate sufficient sales to

realize a profit; have a certain amount of staying power no matter what the

economy does. Any potential investor will most definitely want to see the proof that

have been thought through these items thoroughly and put them in writing. The

written document is called feasibility study, the research have been done to justifythe implementation of concept.

There are two basic types of feasibility studies: AMarket Feasibility study defines

the target customer, analyzes the competition, and also looks closely at the trade

area around the restaurant. A Financial Feasibility study covers the money

mattersincome versus outgoplus the costs of getting started.

4. Selecting a Site

There are two important designations in site selection: Concept of convenience

oriented or Concept of destination oriented. A convenience-oriented restaurant, like

a fast-food franchise, depends primarily on a nearby base of customers to be drop-

ins, generally for unplanned visits. Destination-oriented restaurants attract guests

often because of their unique concepts. Customer visits in this case are planned

ahead of time, and may involve a long drive, depending on the attractiveness and

availability of the concept. A destination restaurant is more likely to be the choice

for a special occasion or fancier meal.

Factors affecting for site selection

a) The type of customerb) Construction or remodeling costsc) Investment requirements by lending institutionsd) Local ordinances, state and federal lawse)Availability of workersf) The option to sell alcoholic beverages


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g) Parking availability and accessibilityh) Occupancy costs: rent, taxes, insurance, and so oni) Utility requirements

j) Speed of traffick) Proximity to workforcel) Previous Ownership.m)Visibility & Accessibilityn)

Restaurant Cluster.

o) Guests, both Regular and Infrequent.Staff Requirements Calculation

The number of staff required for a function is determined by many factors such as

Number of people to attend

Type of function

Types of food service

Number of dishes offered

In a formal banquet, one food server is for every 10 covers. One wine waiter for every 15 covers, if beverages are served on cash basis: for

every 25 covers, if drinks are inclusive and limited.

One waiter for 30 covers for buffet service, in general however, it cannot becalculated by applying this norm as it depends on the number of food stations

and other counters to be manned, number of dishes to be served by the waiters,

etc

One supervisor for every 30 covers for a formal function and 75 covers for abuffet.

One head wine waiter for every four to five wine waiters.The banqueting in-charge must ensure that the duty allocation is done properly in

such a way that everyone is distributed with adequate tasks and no waiter remains

ideal. The wine waiter engaged for the service may assist in the mise-en-place and

in food service. Briefing the staff on the service procedure is the most essential part

for the successful service which should be done just before the function.


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Guidelines for Space Allocation for Seating in Various types of F&B

outlets

Type of Establishment Space Allowance per Cover

(in Square feet)

Restaurant luxury

Medium restaurant

Coffee shop

Bar and lounge

Staff CanteenFormal service

Counter service

Table service (Club)

Cafeteria (commercial)

Cocktail parties and reception

Banqueting rounds

Banqueting sprigs

Theatre seating

Desk seating arrangement

18

12-14

10-12

6-8

610-12

6-10

14-16

6-8

4-6

12

10

8

16

Note: The above allowances take into account the area within dining rooms used or

service and seating. These, however, do not include toilet, wash room, and any

other customer facilities.

Suggested Minimum Aisle Dimensions

Area Customer Access

Aisles (in Inches)

Service Aisles

(in Inches)

Main Aisles

(in Inches)

Institution Banquets 18 24 48

Lunch room cafeteria 18 30 48

Fine dining 18 36 54

Checklist for Effective Design

Properly designed dining areas necessitate a complex planning process to ensure

the following:

1. The completed dining area has the proper appeal and ambience.2.A minimal investment for dining service is made.3.A maximum return on the investment in space is made.4. There is a practical layout to ensure an efficient flow of guests, employees, food

products, and equipment within dining areas.


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5. Simplified procedures for performing required task is possible.6. Dining areas provide safe work space for employees and public access space for

guests.

7. Dining areas adhere to the high sanitation standard which the propertyrequires.

8. Dining areas lend themselves to efficient employees work.9. Dining areas lend themselves to low maintenance costs.10.

Dining areas are energy efficient.

11.The design makes the supervision of dining service employees and othermanagement activities easy.

12.The design provides guests with the comfort zone they desire.Designing tips:

Avoid too much distance from the service counter and guest.

Too vast a menu causes delays on the part of customer in selecting their dishes.

Ensure proper size and positioning of service stations.

Lighting that falls on the ceiling makes space look larger.Use of glass panels, mirrors, paintings with a deep perspective or sceneries on

walls which suggest to the viewer something distant.

A lighted wall panel gives a feeling of spaciousness.

Use cool and light colours on walls, floors, and ceilings of the restaurant.

Clear plastic or glass tops of tables through which floors are visible make them

appear larger instead of being cut into small segments wit piece of furniture.

If floor coverings are continued over parts of walls, this also gives an impression

of larger spaces because of continuity of floorings.

Use proper degree of illumination in different parts of an area.


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Space and sizing guidelines:

Floor plan guide


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It should be pointed out that no rule of square feet per person can be exact, because too

many variables exist. The space consumed by entry and kitchen door aisles, for example, is

almost equal in a room of 800 square feet, but the percentage of the room used is less in the

latter. Seating capacity can be determined only by a final layout, but the approximate

capacity of a room can be determined by this rough guide:

Banquet or institutional seating: 10-12 square feet per person

Cafeteria or lunchroom seating: 12-14 square feet per personFine dining : 14-16 square feet per person

Suggested Table size:

Banquet Lunchroom Fine Dining

Institutional Cafeteria

2 persons 24x24 24x30 24x 30

30x 36

4 persons 30x 30 30x 30 36x 36

42x 42

6 persons 30x 72 30x 72 48 diameter

8 persons 30x 96 or 60 diam. 30x 96 60/72 diameter

10 persons 72 diameter 30x 120 60/72 diameter

Typical seating layouts:

As rough rules of thumb, remember that tables laid out diagonally will increase seating

capacity and a smaller quality of tables with greater seating per table increases seating

capacity but reduce flexibility.


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Specimen layout of a restaurant cum bar :


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Bar and Back bar Dimensions

A. 100-128:Overall width required for customer, bar and

back bar counter

B. 18- 24Average space required for seated or

standing customer

C. 28-38Average depth of bar top plus equipment

D. 30-36Average aisle between front bar equipment

and back bar

E. 24-30Back bar

F. 42-45Height to bar top

G. 11- 12Distance from front of bar to edge of stool

H. 6- 9Distance from bar front to center of foot rail.

I. 7-9Height to center of foot rail

J. 18-26Average depth of bar equipment

K. 30Height of bar equipment

L. 36- 42Height of back bar counter


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Drink Rails and Bar Dimensions


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Dining/Service/Walk away Dimensions


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Booth Seating


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Seating for a Lounge


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Floor Plan of a Bar with Elevated Dining Area


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Bar in the centre of the Floor Plan


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A Typical Lounge/Dining Arrangement

Documents

Planning and operation various food and beverage outlet Service