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FOOD & BEVERAGE: FACILITIES LAYOUT AND SERVICE EQUIPMENT

FOOD & BEVERAGE: FACILITIES LAYOUT AND SERVICE EQUIPMENT. Lesson 4 – Chapter 5. I. Facilities Layout and Design. General considerations :. Market needs - Who are your customers and what are their needs/demands? Operational needs

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FOOD & BEVERAGE: FACILITIES LAYOUT AND SERVICE EQUIPMENT

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  1. FOOD & BEVERAGE: FACILITIES LAYOUT AND SERVICE EQUIPMENT Lesson 4 – Chapter 5

  2. I. Facilities Layout and Design

  3. General considerations: • Market needs - Who are your customers and what are their needs/demands? • Operational needs - What are the storage, production, service, and control methods to be used? - What is the dining arrangement?

  4. Space allocation and requirements - Based on the operational needs, what are the space requirements per cover in the dining room? • Hygiene, health and safety - Does the design of the facility at all stages reflects the need for safe and hygienic practices?

  5. 2 Categories of F&B service areas • Guest and staff use (Front of the house) - includes consumption areas (dining areas) and service areas (cafeteria, bars, and associated services. • Staff use only (Back of the house) - includes the wash-up, storage, and cellar areas

  6. General considerations for Front of the House • Appropriate sitting and logical layout of equipment • Ease of delivery access • Ease of service • Ease of cleaning

  7. Décor and lighting • Heating and ventilation • Noise • Size and shape of the areas • Sufficient space for service equipment and food item

  8. General considerations for Back of the House • Appropriate sitting and logical layout of equipment • Ease of delivery access • Ease of service • Ease of cleaning • Sufficient space for service equipment and food item

  9. II. Service Equipment

  10. General considerations: • Flexibility of use • Durability and stackability • Ease of maintenance • Costs and funds availability • Design and color • Rate of breakage and replacements

  11. Types of Equipment • Furniture - Chosen according to the needs of the establishment • Tables - Chosen according to the shape of the room and the style of service being offered

  12. Chairs - Consider the size, height, shape, and variety of seating required. • Trays - Chosen according to lightness and strength, resistance to slippage, stackability and ease of cleaning.

  13. Work station/Side boards - Consider the style of service, number of servers, number of tables, and amount of equipment it is expected to hold • Linen - Chosen according to class of establishment, type of guests, cost, and style of menu and service

  14. China (plates, soup bowls, underliners) - Chosen according to design patterns, length of life, size and shape, and the style of restaurant • Tableware: - Includes flatware ( all forms of spoon and fork), cutlery ( knives and other cutting implements), and hollow-ware ( any item made from silver, except flatware and cutlery)

  15. Glassware - Usually plain, and is chosen according to use, rate of breakage and size. • Disposables - Chosen according to necessity of situations (like outdoor catering and fast food) and cost considerations

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