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 planningFactors 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 Seat turn over Personal preference of owner Division of zone (Smoking area) Hygiene & safety Layout of IRD:Layout of Room Service:The Room Service is often situated: adjoining the main kitchen close to the service elevator with sufficient storage space along with a service pantry and dispense bar/ service barIn this way hot& cold preparations can be served as fast as possibleInside room service, the following are found: Working station Toaster Sink Coffee / tea machine Products shelves (cereals, sugar. . . ) Tray shelf Refrigerator Order taking office / desk Cashier desk Calculate space requirement: The space required for an F&B outlet is calculated based on the seating capacity, arrangement, and type of operations. In general guest area should be 70 % and 30% should be the supporting area of the total outlet space. The capacity of an outlet can be calculated with a simple formula based on three factors: Expected guest flow/ potential covers – by doing the market survey Available service time – operation hours Average meal time – based on the type of operations & menu offered Available
9'x9' = 81 sq. feet
7'x7' = 49 sq. feet
5'x5' = 25 sq. feet
10'x10' = 100 sq. feet
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80% guest area 20% kitchen area
60% guest area 40% kitchen area
70% guest area 30% kitchen area
75% guest area 25% kitchen area
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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.
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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
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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
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