food and beverage notes

1. Physical Layout of Functional and
Ancillary Areas
Ensuring Workflow, Hygiene, Safety &
Comfort

2. Purpose of Good Layout Design
• Ensures smooth workflow of staff, food, and
customers
• Maintains hygiene and safety standards
• Enhances customer dining comfort and
experience

3. Functional Areas
• Kitchen – Food preparation and cooking area
• Dining Area – Guest seating and service space
• Bar – Beverage preparation and guest service
• Cashier’s Desk – Billing and exit payments
• Service Area – Transfer of food from kitchen to
dining

4. Ancillary Areas
• Store Room – For storing dry goods,
equipment, utensils
• Staff Changing Rooms – For staff to change
and store items
• Restrooms – For customers and staff
sanitation needs
• Manager’s Office – For administration and
supervision

5. Conclusion
• Well-planned layout enhances efficiency
• Maintains hygiene and safety
• Improves overall guest experience