The document discusses the key factors for a successful food and beverage operation, including menu, staffing, supplies, equipment, layout, and management. It outlines the 6 M's that are important: menu, manpower, material, machinery, layout, and management. It then provides details on proper layout of a food production area, including receiving, storage, production sections, fuel, service counters, dining, washing, and waste disposal. Diagrams are included showing a sample schematic plan for a food production area, highlighting areas like the kitchen, receiving, stores, wash up, gas bank, and drainage.

1. Hospitality Consultancy
Redefining Hospitality

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

10. Hospitality redefined
SAMPLE SCHEMATIC PLAN
OF A
FOOD PRODUCTION AREA

11. Hospitality redefined
The Basic Plan … existing

12. Hospitality redefined
The Final Plan … Modified

13. Hospitality redefined
The new Professional look … Kitchen

14. Hospitality redefined
The Food Receiving Area …Delivery Quay

15. Hospitality redefined
The Receiving & Stores … the support

16. Hospitality redefined
The Main Kitchen …the prop

17. Hospitality redefined
The Wash up … Hygienically controlled

18. Hospitality redefined
The Wash up … Hygienically controlled

19. Hospitality redefined
The Gas Bank … Fuel reserve

20. Hospitality redefined
Waste Water Exit … Drainage Plan

21. Hospitality redefined
Disposing Garbage … hygienically

22. Hospitality redefined
The Modification …professionally

23. Hospitality redefined
Fire Extinguishers … positions

24. Hospitality redefined
Electrical power … its layout

25. Hospitality redefined
Exhaust system … keeping kitchen cool

26. Hospitality redefined
Equipment placements …the Total Plan

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

30. Hospitality redefined
Welcome
to a new beginning
an
anish banerjee
initiative