2. 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.
3. 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
4. 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
5. 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
6. 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
7. 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.
8. 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
9. 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
27. Hospitality redefined
Proposal
No. of visits : 5 (five)
During Schematic Drawing
During civil work
Completion of civil work
Equipment installation
Set up and operation
28. 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
29. 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
