Proposal ppt
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Transcript of Proposal ppt
Hospitality Consultancy
Redefining Hospitality
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.
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
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
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
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
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.
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
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
Hospitality redefined
SAMPLE SCHEMATIC PLAN
OF A
FOOD PRODUCTION AREA
Hospitality redefined
The Basic Plan … existing
Hospitality redefined
The Final Plan … Modified
Hospitality redefined
The new Professional look … Kitchen
Hospitality redefined
The Food Receiving Area …Delivery Quay
Hospitality redefined
The Receiving & Stores … the support
Hospitality redefined
The Main Kitchen …the prop
Hospitality redefined
The Wash up … Hygienically controlled
Hospitality redefined
The Wash up … Hygienically controlled
Hospitality redefined
The Gas Bank … Fuel reserve
Hospitality redefined
Waste Water Exit … Drainage Plan
Hospitality redefined
Disposing Garbage … hygienically
Hospitality redefined
The Modification …professionally
Hospitality redefined
Fire Extinguishers … positions
Hospitality redefined
Electrical power … its layout
Hospitality redefined
Exhaust system … keeping kitchen cool
Hospitality redefined
Equipment placements …the Total Plan
Hospitality redefined
Proposal
No. of visits : 5 (five)
During Schematic Drawing During civil work Completion of civil work Equipment installation Set up and operation
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
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
Hospitality redefined
Welcome
to a new beginning
an
anish banerjeeinitiative