Advanced food and beverage service and controls, BHM 602 UNIT-1, Planning & operating various food and beverage outlets 1. 1 Physical layout of functional and ancillary areas Factors to be considered while planning Factors to be consider while planning a restaurant: Internal Factors: Available space Budget No. Of covers Type of outlet Type of service offered Flow pattern Type of menu offered Equipment layout External Factors: Market trends Target Market (Type of clientele) Psychological effects on the guest Competitors Government rules & regulations Additional Features: Cost of repair & maintenance Designer Future renovation scope Man power
80% guest area 20% kitchen area
60% guest area 40% kitchen area
70% guest area 30% kitchen area
75% guest area 25% kitchen area
9'x9' = 81 sq. feet
7'x7' = 49 sq. feet
5'x5' = 25 sq. feet
10'x10' = 100 sq. feet
Its a space between two Isle.
Its a space between two guest.
A passages left between work equipment, furniture or machines to allow free movement of people and material on the floor.
Its a passage between the cutleries, crockeries and glassware in a restaurant.
Possible turnover = Available service time / Expected covers
Possible turnover = Available service time / Average meal time
Possible turnover = Average meal time / Available service time
Possible turnover = Expected cover / Average meal time
Minimum cover = Expected cover / Average service time
Minimum cover = Expected cover / Average meal time
Minimum cover = Possible turnover / Expected cover
Minimum cover = Expected cover / Possible turnover
Here's an interesting quiz for you.