The document outlines guidelines for planning and operating food and beverage outlets, emphasizing the importance of layout, customer needs, and the organizational framework. Key factors include the strategic placement of kitchen and dining areas, menu planning, and the necessary design elements to create an inviting atmosphere. It also highlights the need for flexibility in space allocation and decor to accommodate various functions and customer preferences.

1. PLANNING AND OPERATING
VARIOUS F & B OUTLETS
Although there is no defined way for planning
and operating food and beverage outlets, there
are guide lines which need to be followed. The
following note briefly describes the different
steps involved in establishing an outlet.

2. GENERAL POINTS OF PLANNING:
• The following points are applicable to the planning of
all areas when viewing the layout from an overall
approach. Ideally the kitchen, dining room, bars &
ancillary areas should be located on the same floor so
that the communications are easy to follow. If possible
all these departments should be on the ground floor for
easy movement of goods & other.
• The overall plan should aim at placing the restaurant
next to the kitchen & the bar adjacent to the restaurant,
so as to provide a competitive service to the customer

3. The physical layout should reflect
• The needs & demands of the customers.
• The policy of the firm
• The menu & its range of product
• The organization or the establishment

4. THE NEED & DEMAND OF CUSTOMER
• A clear identification of the customer’s requirement is vitally
important,
• His economic status
• His purpose of visit whether for business or pleasure
• Changing nature of his needs. for e.g. Business lunch or dinner or
for a relaxed atmosphere.
• It is clear that the environment & atmosphere are a part of the
planning facilities, décor & layout must be flexible enough to
cope up with the changing demands. Other factors are the number
of customers expected to be accommodated, the time they can
spend. The higher the prices the better the facilities have to be

5. THE POLICY OF THE FIRM
• The organization will lay both guidelines and structured
framework within which consumer needs are to be met.
This will include specific points that affect the planning
of both food production & the food service areas. The
guideline which influence planning are,
– The overall image of the organization which is generally
featured in external & internal decoration.
– The expected number of customers as it affects requirements
of space, interior layout & decor.
– Specific budgets for the various department of operation for
purchase of equipments & furniture.

6. THE MENU
• The method of service plays a major role in
planning & layout / taking the decision
whether to offer Ala carte menu or table de
Hotel menu some gueridon service which
could relate in the requirement of space &
equipments. So the menu should act as center
point of the planning

7. THE ORGANISATION or THE
ESTABLISHMENT
• The planning of a department further depends
on the level of the occupancy & hours of
operating ex: most restaurants close
immediately after lunch & stay empty until
evening due to limited demand for a full meal
service through the afternoon. Each
establishment has an image of its own which
covers the purchase of the materials & the
storage space requirements.

8. PLANNING TEAM
• The specialists required for planning are,
• The management team possibly consists of General
Manager, F & B Manager, Chef and Restaurant
Manager.
• The architect with the interior designer.
• The planning adviser who will be expert on equipment
requirements.
• The information that comes from these joint
discussions is the basis for the dreaming up of the plan
by the planning adviser.

9. SEQUENCE OF PLANNING
• The sequence is common to all types of establishments, & should view
it from a perspective that shows hour activity inter lacks to a single co-
ordinate functional operation.
• The receipt of goods from suppliers.
• The correct storage & control of goods.
• The issue of goods.
• The pre-preparation area where a certain amount of processing is done.
• The production area.
• The distribution of prepared dishes to the service in the restaurant.
• The washing area for both kitchen & restaurant.
• The areas where utensils are kept
• The disposable area for rubbish & waste.

10. PLANNING METHODS
• In planning an establishment it is often advisable to work
backwards starting not at the good’s delivery but at the
customer’s entrance & dining room. The first place the
customer sees & as it is also the main revenue producing
department therefore, the most important one. The allocation
of a total area allowed for a catering operation which will be
a part of a hotel or large business complex, can be worked
out mathematically by reference to the expected type of
business. Volume of customers, time spent & number of staff
employed. An explanation of these factors will show how
important they are in the planning process.

11. PLANNING METHODS
• The type of business can range from an individual’s owned
seasonal tea shop to a large hotel having many different
outlets like restaurant, bars, several kitchen & banquet
facilities.
• The volume of business, number of seating, the average
occupancy, the number of times each seat will be used
during a meal period & the total receipts from the sale of
food & drink.
• The hours of business open to customers, staff required
split duties late shifts number of staff employed for the
whole operation

12. ALLOCATION OF SPACE
• A restaurant should be planned to accommodate the
number of customers that can be catered by the
kitchen & vice versa, based on one to two sitting
according to the type of clienteles expected & the
menu. Within a given area the manager must be able
to draw plans showing various ways of furnishing it
to seat various numbers, leaving sufficient circulatory
space. Flexibility is sometimes asset in that it allows
the room to be used for different functions according
to need allocation of space for various styles of serve

13. ALLOCATION OF SPACE
• Service from trolley of table (Gueridon) -
1.5 sqm.
• From silver dish to customer plate -
1.2 sqm
• Pre-plated service (American) - 1.0 sqm
• Banquet Service - 1.5 sqm
• Cafeteria - 0.8 sqm

14. ALLOCATION OF SPACE
• With the exception of cafeteria the allowances include side tables,
circulatory space & gangways. The decision regarding type of
tables to be used in respect of covers like two, four or six. The
allocation on allowance must be made for storage of furniture &
equipment in emergency use & that held in reserve. In case of
dispense bar a functional area sited actually in the restaurant
would be appreciated. It will carry all the stock as dictated by the
wine list & the equipment for service. The space for cellar will
depend on the size of the establishment, volume of business & by
the policy regarding purchasing. The percentage of space allocated
therefore can vary considerably & is more usually taken from the
overall area denoted to the F &B operation.

15. PLANNING & DESINNING
• The dining area or Restaurant is the place where the customer
usually first come into contact with the establishment. So it is
important that initial impact to be given with the intended
outcome. Basically the layout, atmosphere is resulting from
the type of service offered in relation to the customer’s status.
The atmosphere includes the following aspects.
• Visual – consisting of color, form, texture, illumination & the
interaction of all these with the external environment
• Thermal – consisting of temperature, relative humidity & air
movement.
• Auditory – consisting of acoustics, music sound.

16. LIGHTING
• The lighting of a dining room plays a considerable part in
catering atmosphere & if looked at from a marketing point of
view it should appear inviting & tempting, causing customer
to want come in & once in to make them look their best.
Natural light must be adequate for safety, for ability to read
the menu & to create the desired atmosphere, to make a
dining room look inviting & comfortable many combinations
are possible, such as indirect lighting above dados & behind
drapes, a chandelier projecting light on to the ceiling, lamps
on dining tables, spotlights. Necessary provision should be
made to dimmer or to brighter the lights.

17. THERMAL ENVIRONMENT:
• It is necessary to maintain a fairly even
temperature in the restaurant all the year
despite the weather outside. Constantly at 20°
C is generally acceptable. Relative humidity
should be 50-
• Ventilation, air-conditioning is necessary.

18. AUDITORY ENVIRONMENT:
• Noise is a cause of stress & can make the customer to be
irritated. A completely silent restaurant is also not desirable.
Background music to be featured & it should be maintained at a
constant level f 40-50 decibels & in case of a live music during
dinner it is acceptable at 60-70 decibels. Make sure the chosen
music should suit the clientele waiting as possible & the noise
of the kitchen activities must not disturb even those customers
near the service entrance.
• The décor & furnishing of the dining room will play a
prominent role, which may be done by an interior designer. All
the decorations should be chosen to create a mood rather than to
overwhelm the whole effect.

19. There are different kinds of dining room which are all included in the following three categories.
– Conventional type of Restaurant
– The steak bar type using cafeteria method.
• Soft service type canteens

20. ANCILLARY AREAS
• Even though it does not require many support
service, cupboard for clean linens, baskets for
dirty linens & a small store room for extra
tables & chairs, crockery & cutleries.

21. SPACE CALCULATION FOR VARIOUS FOOD AND BEVERAGE
OUTLETS

22. ALLOCATION OF SPACE FOR CUSTOMER AMENITIES:
• A good restaurant should offer other facilities
other than the room where meals are taken.
• An entrance hall or lounge, reception area,
cloakrooms for men & women, etc.

23. RECEPTION & BARS
• The reception & lounge should be designed to
accommodate walk-in customers. The
furnishing & furniture need to be relaxing &
comfortable in keeping with the general décor
of the dining room. A lounge bar may also act
as a place of waiting.

24. CLOAK ROOM
• Under primary & public health act, cloak room
facilities to be provided for men & women
were customers hang up their own apparel too,
the facilities provided with an attender.

25. ENTRANCE & EXITS
• The entry to a dinning room is better when it is
via an entrance hall or lounge. If it is direct
from the street, some form of lobby is
necessary. Form the kitchen it is usually by
means of double serving doors that prevent
any noise or smell reaching the dining room.
Fire exit must be indicated & kept clean in
case of emergency.

26. FURNITURE
• These are purchased in standard sizes with
various table tops depends on the policy of the
firm. Normally the chairs & side boards should
be in keeping with the decor. The chairs must
be comfortable, should combine looking good
and long life. Sideboard should be made to the
feature of the restaurant which holds the
equipment needed to facilitate the service.

27. FURNISHINGS
• The meal experience at its most basic interpretation
means impact or impression created by the mixture of
food, drink, atmosphere offered in an establishment.
Certainly the furnishings & fittings play a large part in
the creation of atmosphere in a restaurant. It must be
chosen form the view of the customer making him like
it & feel comfortable. Every single item of furnishing
& equipment must be chosen with care & must be in
keeping with the particular type of an operation.
•

28. CUTLERY:
• When choosing cutlers for a restaurant it is not just a matter of
deciding whether to select stainless steel or against plated silver, it is
a master of comfortable to use & cases to keep clean silver plated
cutlers is usually made in the traditional design & the silver polish
makes it possible to keep it clean for a comfortable time. Stainless
steel cutlers of average quality is cheap but tough & is labour saving
as because it tends to get stained to some extend by acids such as
lemon
vinegar. It will not rust but it is difficult to keep it looking like new.It
is often made with handless of bronzes, wood, iron & celluloid.
• There are wide ranges or items from asparagus tangs to ice cream
spades & the menu of an establishment, will decide that needs to be
purchased.

29. CROCKERY:
• When purchasing crockery the size & shape of all items.
Should be chosen with a view to limiting the number of
different pieces by selecting those that will serve several
purposes. An elegant functional shape that will withstand being
washed up several times each day & that stacks firmly so as to
take up little storage space is or importance. Handless or cups,
rambles plates, saucers that keep the cup in the center, ease of
cleaning are all the thing to be considered. If a crockery is to
the bagged with the emblem or the establishment.
•
•

30. GLASWARE:
• Soda lime or soda glass in the ordinary type of glass ware,
it is better to buy bull lead crystal glass. Adding lead when
making glass result in a softer glass that gives a high light
refraction & makes it easer to cut giving a brilliant effect. It
is possible to have the emblem on to glasses where the jets
of abrasive sand compressed air the directed through a
stencil which acts away at the glass leaving the pattern on
it. Each kind of drink seems to require a different shape or
glass & although it is not possible to have just two or three
general purpose glasses, there is no need to have too many
different ones, especially if full lead crystal is chosen.

31. LINEN WARE:
• Linen is the general term given to all the different kinds of
tablecloths & napkins & the choices governed by the standard of
establishment & by the frequency of laundering. Linen is
undoubtedly the best material & it s snowy white double damask
appearance is if unequaled even by the blends of linen & other
fibers. Stains are easy to remove. Cotton is also good &is available
in a much wider range of colours than linen. Linen & cotton blend
can be further improved by the application of non iron & stain
resistant process. Table mats have their use on sun mica top tables
where they can add color & a wooden table of cork, plastic etc. in
present day use Irish linen, cotton & synthetic qualities of linen in
present day use as well as nylon & viscose also.

32. INTERIOR DECORATION:
• The interior of a bar or restaurants is one of the first physical aspects of a
catering operating that customers will came into contact with this first
impression of a bar or a restaurant is very important. A potential
customer passing by may like the look of the establishment & decide to
come & drink or eat in the bar or restaurant & likes what he sees when
he enters will feel pleased with his choice of bar or restaurant.
• The interior decoration of a bar or restaurant or composed of many
different aspects the sizes & shape of the room the furniture & fittings,
the colors scheme lighting etc. The interior decoration of a bar or
restaurants contributes greatly to the creation of its image tables are
further apart & may be separated from one another in booths or by
partitions & the chairs are so designed that the customer may sit in them
for several hours without feeling uncomfortable.

33. • Physical layout of functional and ancillary areas
• Objective of a good layout
•
Steps in planning
• Factors to be considered while planning
• Calculating space requirement
• Various set ups for seating
• Planning staff requirement
•

34. MENU PLANNING
• POINTS TO BE CONSIDERED WHILE
PLANNING A MENU.
• A menu card is a document that is used as a
selling tool. Planning a menu is a complex
managerial task. Great care must be taken as
Cost, profit margin and gastronomic criteria
have to taken into consideration while
planning a menu

35. 1.TYPE OF INSTITUTION
• The type of Institution is first considered while
compiling the menu. Each kind of operation
has a different menu pattern because each
serves the needs of different clientele.
• Hotels (b) Hospitals (c) Schools (d) Fast food
outlets (e) Institution catering(f) Flight
catering (g) Cruise liners (h) Full service
restaurants (i) Out door catering.(ODC)

36. 2. TYPE OF SERVICE:
• Menu should be planned according to the type
of service offered. eg. Seated service or
cafeteria
– kind of meal
– Type of occasion.
•

37. 3. TYPE OF GUEST:
• Menu must be planned for the people eating
the foods. It should be planned according to the
• Age & sex
• Nationality
• Life style of guest
• Economic status
• Guest preferences
• Community / Religion.

38. 4. AVAILABILITY:
– Use food as per seasonal supplies.
– Use food in which are locally available
•
Note: seasonal foods are fresh and less
expensive
•

39. 5.0PTIMUM UTILISATIONOF FOOD
• Total utilisations of food ingredients play a vital role in the food cost control.
• Left over food.
• Plan in such a way to cook exactly the requirement. Handling food twice is more
expensive than handling it once.
• Use of edible trimmings
• Plan the menu and compile in such a way that all parts of the ingredients are sensibly
used.
• eg: After removing the flesh of chicken, the bones can be used for stocks. Bread
trimming can be used for croutons and bread crumbs.
• Use of spoiling
• eg: curdled milk can be used as panneer, over cooked potatoes for mashed potato /
puree, over cooked tomatoes can be used for making a puree, soups etc.
• Eliminate or minimum use of perishable ingredients .Change the recipe to eliminate
the minimum used ingredients. Eliminate the item from the menu and substitute the
ingredients with any other ingredients.

40. 6. FACILITIES:
• The facilities such as equipment, space available will also influence
the menu planning.
• The capacities in terms of quantity production to be assessed.
• The menu must be spread over to have an evenly spread of workload
among the equipment.
• The space available should be measured for quantity cooking.
• The availability of sophisticated equipment and tools determines the
variety of food that can be prepared.
• Storage facilities for the dry and fresh fruit items.
• Availability of service equipment
• Availability of Restaurant space.
•

41. 7. POLICY OF THE ESTABLISHMENT:
• The policy of the establishment must be kept in
mind while menu planning.
• eg. Some establishment does not use pork, beef and
some are purely vegetarian.
• COST:
• The cost of the food ingredients should be known.
• The cost of labour and fuel to be used.
• The budget of the guest

42. 9. NUTRITIONAL VALUE:
• Nutritional and dietary requirements of the guest
must be kept in mind while planning the menu.
• A variety of food should be there.
• Avoid too much fat, saturated fats and cholesterol
• Avoid too much sugar and sodium
• Use limited alcohol.
• Food should have adequate starch
• Food with minerals and vitamins.

43. 10. MENU BALANCE:
• Variety: Provide enough variety in usage of food
ingredients.
• Flavour: Have different flavours for different
items.
• Texture: A texture should be different in the menus.
• Appearance: Finish the food with variety of colour
& shape and ingredients with a pleasing eye
appeal.
•

44. 11. MENU ACCURACY & MENU
PRESENTATION
• Write menu legibly either all in French or all in English and be easily
understood by the guests
• Use internationally accepted menu terms
• The menu card must be designed to go well with the decor, concept of
the food.
• Do not give misleading names in the menu.
• Use correct spelling, correct terms and correct sequence within the
courses..
• Avoid over loading of items for one particular item.
• Give time for garnishing, re-heating, portioning and food arrangement.
• Plan in such a way that the Staff can handle the food efficiently.

45. 12. PERSONNEL
• Skill and number of employees must be
considered.
• Do a time and motion study.

46. 13. COURSES AND ARRANGEMENT
• Arrange the course in sequence
•
In buffet service the food should be arranged in sequence and
more presentable manner
• Check whether it can be kept at a particular temperature for a
long time.
• Innovation and creativity in displaying dishes.
• Use new methods of production
• New variation and combination in the menu.
• Include items which are not there in a competitors menu.
b)Menu Engineering

47. SAMPLE MENUS
South Indian vegetarian and Non-vegetarian lunch menu.
South Indian Vegetarian menu-1
• Veg. Mulligatawny soup/ Cucumber salad
• Boiled rice
• Brinjal sambar/ Vatha kulambu/ more kulambu
Malabar Avial
• Bitter guard fry/ Yam fry Papad/ pickle
• Moong Dhal payasam

48. South Indian Vegetarian menu-2
• Cream of tomato soup Cuchumber salad
• Ven pongal / coconut chutney /sambar
• Choice of Lemon rice / Coconut rice /
Tamarind rice / tomato rice / Curry leaf rice
Mint chutney / Corriander chutney /
• Papad, Choice of pickles – lime / mango /
garlic Semiya payasam
• Beeda

49. South Indian Vegetarian menu-3
• Vegetable Kanji Boiled rice
• Paruppu urundai kulambu Snake-guard porrial
Potato varuval
• Choice of Rasam- Tomato / Pine apple / garlic
•
Curd / ginger pickle Kesari

50. South Indian Non-Vegetarian menu-1
• Curry rasam Onion salad Boiled rice
• Chettinad chicken curry Fish fry (Tawa)
• Rasam
• Kolukattai payasam

51. South Indian Non-Vegetarian menu-2
• Lamb leg soup, Cuchumber salad, Boiled rice
Malabar fish curry, Masala fish fry ,Kootu
• Curd / Rasam Dhal payasam Banana & Beeda

52. Table d’Hote menu -Indian
• Choice of salads
•
(green salad, onion salad, cuchumbera0 Choice of Indian breads
• (Roti, Naan, Parata, Kulcha, Romali roti)
• Choice of vegetarians
• (Aloo gopbi, Aloo mutter, Palak pannier)
• Choice of Non-vegetarians
• (Chiken masala/ Mutton Roganjosh/ Kadai chicken)
• Choice of Rice dishes
• (Peas pulao / Jeera pulao /Kashmiri pulao)
• Choice of Raithas
• ( Onion raitha / Boondhi raitha / pine apple raitha) Papad / Sweet mango pickle
• Choice of Indian desserts
• Ras malai / Rasa gulla / Gulab jamun) Sweet paan

53. Table d’Hote menu -Continental
• Choice of Hors-d’oeuvre
• (Caviar/ Shrimp cocktail / Russian salad)
• Choice of soups
• (Minestrone / French onion soup / hot consommé /
Gaspacho)
• Choice of main courses
• (Roast chicken / Pepper steak / Pork chops) Choice of
Desserts
• Crème caramel / Coffee mousse / Apple pie) Hot black
coffee

54. Table d’Hote menu -Oriental
• Choice of soups
• (Sweet corn chicken / hot & sour vegetable / Bamboo shoot
soup)
• Choice of Rice dishes
• (Chicken fried rice / Egg fried rice / Veg. fried rice)
• Choice of Noodles
• (Chicken Haka noodles / Veg. noodles / Egg noodles)
•
Choice of gravy items
• Chicken Manchurian /Prawns in hot garlic sauce) Green tea

55. A La Carte menu- Continental
• Hors-d’ oeuvre Pate foie gras Melon frappe Smoked salmons
•
• Potage
• Consomme Julienne Potage Parmantier Cerme crecy
•
Crab bisque
•
• Ouef
• Ouefs en cocotte Mushroom omelette Spanish omelette
•
• Farineaux or Pastas Spaghetti Nepolitaine Spaghetti Bolognaise Spaghetti Milanaise Spaghetti Marinara Spaghetti Carbonara
•
• Poissons Sole Colbert
• Grilled herrings
•
• Entrees
• Beef Stroganoff Chicken Chasseur Chicken a la King
•
• Releves Roast Lamb Beef Steak
•
• Roti ( Game birds) Turkey
• Chicken Duck Pheasant, Quail
•
• Legumes
•
Asparagus Artichoke
• Corn on the cob
•
• Entremets ( SWEET) Crepe suzette
• Peach Melba Soufflés
• Ice creams
•
• Fromages (CHEESE) Cheddar
• Edam Gouda Gorgonzola
• Desserts (FRESH FRUITS & NUTS) Fresh fruits and nuts
• Cafe
• Café noir ( black coffee)/ TEA Diet lunch:
•

56. SPACE CALCULATION FOR VARIOUS FOODANDBEVERAGE OUTLETS
• The space required for any food and beverage
outlet is calculated
Based
ontheseatingcapacity,arrangement,andtypeofop
erations.Ageneralguidelineisthat,theguestareas
houldbe70%ofthetotaloutletspace.Therest30%
canbeforthesupportingareas.Thispercentagema
ydifferfrom