PLANNING AND OPERATING VARIOUS F & B OUTLETS ppt.pptx

food and beverage planning

1. PLANNING AND OPERATING VARIOUS F & B OUTLETS Although there is no defined way for planning and operating food and beverage outlets, there are guide lines which need to be followed. The following note briefly describes the different steps involved in establishing an outlet .

2. GENERAL POINTS OF PLANNING: The following points are applicable to the planning of all areas when viewing the layout from an overall approach. Ideally the kitchen, dining room, bars & ancillary areas should be located on the same floor so that the communications are easy to follow. If possible all these departments should be on the ground floor for easy movement of goods & other. The overall plan should aim at placing the restaurant next to the kitchen & the bar adjacent to the restaurant, so as to provide a competitive service to the customer

3. The physical layout should reflect The needs & demands of the customers. The policy of the firm The menu & its range of product The organization or the establishment

4. THE NEED & DEMAND OF CUSTOMER A clear identification of the customer’s requirement is vitally important, His economic status His purpose of visit whether for business or pleasure Changing nature of his needs. for e.g. Business lunch or dinner or for a relaxed atmosphere. It is clear that the environment & atmosphere are a part of the planning facilities, décor & layout must be flexible enough to cope up with the changing demands. Other factors are the number of customers expected to be accommodated, the time they can spend. The higher the prices the better the facilities have to be

5. THE POLICY OF THE FIRM The organization will lay both guidelines and structured framework within which consumer needs are to be met. This will include specific points that affect the planning of both food production & the food service areas. The guideline which influence planning are, The overall image of the organization which is generally featured in external & internal decoration. The expected number of customers as it affects requirements of space, interior layout & decor. Specific budgets for the various department of operation for purchase of equipments & furniture.

6. THE MENU The method of service plays a major role in planning & layout / taking the decision whether to offer Ala carte menu or table de Hotel menu some gueridon service which could relate in the requirement of space & equipments. So the menu should act as center point of the planning

7. THE ORGANISATION or THE ESTABLISHMENT The planning of a department further depends on the level of the occupancy & hours of operating ex : most restaurants close immediately after lunch & stay empty until evening due to limited demand for a full meal service through the afternoon. Each establishment has an image of its own which covers the purchase of the materials & the storage space requirements.

8. PLANNING TEAM The specialists required for planning are, The management team possibly consists of General Manager, F & B Manager, Chef and Restaurant Manager. The architect with the interior designer. The planning adviser who will be expert on equipment requirements. The information that comes from these joint discussions is the basis for the dreaming up of the plan by the planning adviser.

9. SEQUENCE OF PLANNING The sequence is common to all types of establishments, & should view it from a perspective that shows hour activity inter lacks to a single co-ordinate functional operation. The receipt of goods from suppliers. The correct storage & control of goods. The issue of goods. The pre-preparation area where a certain amount of processing is done. The production area. The distribution of prepared dishes to the service in the restaurant. The washing area for both kitchen & restaurant. The areas where utensils are kept The disposable area for rubbish & waste.

10. PLANNING METHODS In planning an establishment it is often advisable to work backwards starting not at the good’s delivery but at the customer’s entrance & dining room. The first place the customer sees & as it is also the main revenue producing department therefore, the most important one. The allocation of a total area allowed for a catering operation which will be a part of a hotel or large business complex, can be worked out mathematically by reference to the expected type of business. Volume of customers, time spent & number of staff employed. An explanation of these factors will show how important they are in the planning process.

11. PLANNING METHODS The type of business can range from an individual’s owned seasonal tea shop to a large hotel having many different outlets like restaurant, bars, several kitchen & banquet facilities. The volume of business, number of seating, the average occupancy, the number of times each seat will be used during a meal period & the total receipts from the sale of food & drink. The hours of business open to customers, staff required split duties late shifts number of staff employed for the whole operation

12. ALLOCATION OF SPACE A restaurant should be planned to accommodate the number of customers that can be catered by the kitchen & vice versa, based on one to two sitting according to the type of clienteles expected & the menu. Within a given area the manager must be able to draw plans showing various ways of furnishing it to seat various numbers, leaving sufficient circulatory space. Flexibility is sometimes asset in that it allows the room to be used for different functions according to need allocation of space for various styles of serve

13. ALLOCATION OF SPACE Service from trolley of table ( Gueridon ) - 1.5 sqm . From silver dish to customer plate - 1.2 sqm Pre-plated service (American) - 1.0 sqm Banquet Service - 1.5 sqm Cafeteria - 0.8 sqm

14. ALLOCATION OF SPACE With the exception of cafeteria the allowances include side tables, circulatory space & gangways. The decision regarding type of tables to be used in respect of covers like two, four or six. The allocation on allowance must be made for storage of furniture & equipment in emergency use & that held in reserve. In case of dispense bar a functional area sited actually in the restaurant would be appreciated. It will carry all the stock as dictated by the wine list & the equipment for service. The space for cellar will depend on the size of the establishment, volume of business & by the policy regarding purchasing. The percentage of space allocated therefore can vary considerably & is more usually taken from the overall area denoted to the F &B operation.

15. PLANNING & DESINNING The dining area or Restaurant is the place where the customer usually first come into contact with the establishment. So it is important that initial impact to be given with the intended outcome. Basically the layout, atmosphere is resulting from the type of service offered in relation to the customer’s status. The atmosphere includes the following aspects. Visual – consisting of color, form, texture, illumination & the interaction of all these with the external environment Thermal – consisting of temperature, relative humidity & air movement. Auditory – consisting of acoustics, music sound.

16. LIGHTING The lighting of a dining room plays a considerable part in catering atmosphere & if looked at from a marketing point of view it should appear inviting & tempting, causing customer to want come in & once in to make them look their best. Natural light must be adequate for safety, for ability to read the menu & to create the desired atmosphere, to make a dining room look inviting & comfortable many combinations are possible, such as indirect lighting above dados & behind drapes, a chandelier projecting light on to the ceiling, lamps on dining tables, spotlights. Necessary provision should be made to dimmer or to brighter the lights.

17. THERMAL ENVIRONMENT: It is necessary to maintain a fairly even temperature in the restaurant all the year despite the weather outside. Constantly at 20° C is generally acceptable. Relative humidity should be 50- Ventilation, air-conditioning is necessary.

18. AUDITORY ENVIRONMENT: Noise is a cause of stress & can make the customer to be irritated. A completely silent restaurant is also not desirable. Background music to be featured & it should be maintained at a constant level f 40-50 decibels & in case of a live music during dinner it is acceptable at 60-70 decibels. Make sure the chosen music should suit the clientele waiting as possible & the noise of the kitchen activities must not disturb even those customers near the service entrance. The décor & furnishing of the dining room will play a prominent role, which may be done by an interior designer. All the decorations should be chosen to create a mood rather than to overwhelm the whole effect.

19. T here are different kinds of dining room which are all included in the following three categories . Conventional type of Restaurant The steak bar type using cafeteria method. Soft service type canteens

20. ANCILLARY AREAS Even though it does not require many support service, cupboard for clean linens, baskets for dirty linens & a small store room for extra tables & chairs, crockery & cutleries.

21. SPACE CALCULATION FOR VARIOUS FOOD AND BEVERAGE OUTLETS

22. ALLOCATION OF SPACE FOR CUSTOMER AMENITIES: A good restaurant should offer other facilities other than the room where meals are taken. An entrance hall or lounge, reception area, cloakrooms for men & women, etc.

23. RECEPTION & BARS The reception & lounge should be designed to accommodate walk-in customers. The furnishing & furniture need to be relaxing & comfortable in keeping with the general décor of the dining room. A lounge bar may also act as a place of waiting.

24. CLOAK ROOM Under primary & public health act, cloak room facilities to be provided for men & women were customers hang up their own apparel too, the facilities provided with an attender .

25. ENTRANCE & EXITS The entry to a dinning room is better when it is via an entrance hall or lounge. If it is direct from the street, some form of lobby is necessary. Form the kitchen it is usually by means of double serving doors that prevent any noise or smell reaching the dining room. Fire exit must be indicated & kept clean in case of emergency.

26. FURNITURE These are purchased in standard sizes with various table tops depends on the policy of the firm. Normally the chairs & side boards should be in keeping with the decor. The chairs must be comfortable, should combine looking good and long life. Sideboard should be made to the feature of the restaurant which holds the equipment needed to facilitate the service.

27. FURNISHINGS The meal experience at its most basic interpretation means impact or impression created by the mixture of food, drink, atmosphere offered in an establishment. Certainly the furnishings & fittings play a large part in the creation of atmosphere in a restaurant. It must be chosen form the view of the customer making him like it & feel comfortable. Every single item of furnishing & equipment must be chosen with care & must be in keeping with the particular type of an operation.  

28. CUTLERY: When choosing cutlers for a restaurant it is not just a matter of deciding whether to select stainless steel or against plated silver, it is a master of comfortable to use & cases to keep clean silver plated cutlers is usually made in the traditional design & the silver polish makes it possible to keep it clean for a comfortable time. Stainless steel cutlers of average quality is cheap but tough & is labour saving as because it tends to get stained to some extend by acids such as lemon vinegar. It will not rust but it is difficult to keep it looking like new. It is often made with handless of bronzes, wood, iron & celluloid. There are wide ranges or items from asparagus tangs to ice cream spades & the menu of an establishment, will decide that needs to be purchased.

29. CROCKERY: When purchasing crockery the size & shape of all items. Should be chosen with a view to limiting the number of different pieces by selecting those that will serve several purposes. An elegant functional shape that will withstand being washed up several times each day & that stacks firmly so as to take up little storage space is or importance. Handless or cups, rambles plates, saucers that keep the cup in the center, ease of cleaning are all the thing to be considered. If a crockery is to the bagged with the emblem or the establishment.    

30. GLASWARE: Soda lime or soda glass in the ordinary type of glass ware, it is better to buy bull lead crystal glass. Adding lead when making glass result in a softer glass that gives a high light refraction & makes it easer to cut giving a brilliant effect. It is possible to have the emblem on to glasses where the jets of abrasive sand compressed air the directed through a stencil which acts away at the glass leaving the pattern on it. Each kind of drink seems to require a different shape or glass & although it is not possible to have just two or three general purpose glasses, there is no need to have too many different ones, especially if full lead crystal is chosen.

31. LINEN WARE: Linen is the general term given to all the different kinds of tablecloths & napkins & the choices governed by the standard of establishment & by the frequency of laundering. Linen is undoubtedly the best material & it s snowy white double damask appearance is if unequaled even by the blends of linen & other fibers. Stains are easy to remove. Cotton is also good &is available in a much wider range of colours than linen. Linen & cotton blend can be further improved by the application of non iron & stain resistant process. Table mats have their use on sun mica top tables where they can add color & a wooden table of cork, plastic etc. in present day use Irish linen, cotton & synthetic qualities of linen in present day use as well as nylon & viscose also.

32. INTERIOR DECORATION: The interior of a bar or restaurants is one of the first physical aspects of a catering operating that customers will came into contact with this first impression of a bar or a restaurant is very important. A potential customer passing by may like the look of the establishment & decide to come & drink or eat in the bar or restaurant & likes what he sees when he enters will feel pleased with his choice of bar or restaurant. The interior decoration of a bar or restaurant or composed of many different aspects the sizes & shape of the room the furniture & fittings, the colors scheme lighting etc. The interior decoration of a bar or restaurants contributes greatly to the creation of its image tables are further apart & may be separated from one another in booths or by partitions & the chairs are so designed that the customer may sit in them for several hours without feeling uncomfortable.

33. Physical layout of functional and ancillary areas Objective of a good layout Steps in planning Factors to be considered while planning Calculating space requirement Various set ups for seating Planning staff requirement  

34. MENU PLANNING POINTS TO BE CONSIDERED WHILE PLANNING A MENU. A menu card is a document that is used as a selling tool. Planning a menu is a complex managerial task. Great care must be taken as Cost, profit margin and gastronomic criteria have to taken into consideration while planning a menu

35. 1.TYPE OF INSTITUTION The type of Institution is first considered while compiling the menu. Each kind of operation has a different menu pattern because each serves the needs of different clientele. Hotels (b) Hospitals (c) Schools (d) Fast food outlets (e) Institution catering (f) Flight catering (g) Cruise liners (h) Full service restaurants ( i ) Out door catering.(ODC)

36. 2. TYPE OF SERVICE: Menu should be planned according to the type of service offered. eg . Seated service or cafeteria kind of meal Type of occasion.  

37. 3. TYPE OF GUEST: Menu must be planned for the people eating the foods. It should be planned according to the Age & sex Nationality Life style of guest Economic status Guest preferences Community / Religion.

38. 4. AVAILABILITY: Use food as per seasonal supplies. Use food in which are locally available Note: seasonal foods are fresh and less expensive  

39. 5.0PTIMUM UTILISATIONOF FOOD Total utilisations of food ingredients play a vital role in the food cost control. Left over food. Plan in such a way to cook exactly the requirement. Handling food twice is more expensive than handling it once. Use of edible trimmings Plan the menu and compile in such a way that all parts of the ingredients are sensibly used. eg : After removing the flesh of chicken, the bones can be used for stocks. Bread trimming can be used for croutons and bread crumbs. Use of spoiling eg : curdled milk can be used as panneer , over cooked potatoes for mashed potato / puree, over cooked tomatoes can be used for making a puree, soups etc. Eliminate or minimum use of perishable ingredients .Change the recipe to eliminate the minimum used ingredients. Eliminate the item from the menu and substitute the ingredients with any other ingredients.

40. 6. FACILITIES: The facilities such as equipment, space available will also influence the menu planning. The capacities in terms of quantity production to be assessed. The menu must be spread over to have an evenly spread of workload among the equipment. The space available should be measured for quantity cooking. The availability of sophisticated equipment and tools determines the variety of food that can be prepared. Storage facilities for the dry and fresh fruit items. Availability of service equipment Availability of Restaurant space.  

41. 7. POLICY OF THE ESTABLISHMENT : The policy of the establishment must be kept in mind while menu planning. eg . Some establishment does not use pork, beef and some are purely vegetarian.   COST: The cost of the food ingredients should be known. The cost of labour and fuel to be used. The budget of the guest

42. 9. NUTRITIONAL VALUE: Nutritional and dietary requirements of the guest must be kept in mind while planning the menu. A variety of food should be there. Avoid too much fat, saturated fats and cholesterol Avoid too much sugar and sodium Use limited alcohol. Food should have adequate starch Food with minerals and vitamins.  

43. 10. MENU BALANCE: Variety: Provide enough variety in usage of food ingredients. Flavour : Have different flavours for different items. Texture: A texture should be different in the menus. Appearance: Finish the food with variety of colour & shape and ingredients with a pleasing eye appeal.  

44. 11. MENU ACCURACY & MENU PRESENTATION Write menu legibly either all in French or all in English and be easily understood by the guests Use internationally accepted menu terms The menu card must be designed to go well with the decor, concept of the food. Do not give misleading names in the menu. Use correct spelling, correct terms and correct sequence within the courses.. Avoid over loading of items for one particular item. Give time for garnishing, re-heating, portioning and food arrangement. Plan in such a way that the Staff can handle the food efficiently.  

45. 12 . PERSONNEL Skill and number of employees must be considered. Do a time and motion study.

46. 13. COURSES AND ARRANGEMENT Arrange the course in sequence In buffet service the food should be arranged in sequence and more presentable manner Check whether it can be kept at a particular temperature for a long time. Innovation and creativity in displaying dishes. Use new methods of production New variation and combination in the menu. Include items which are not there in a competitors menu. b)Menu Engineering

47. SAMPLE MENUS South Indian vegetarian and Non-vegetarian lunch menu. South Indian Vegetarian menu-1 Veg. Mulligatawny soup/ Cucumber salad Boiled rice Brinjal sambar / Vatha kulambu / more kulambu Malabar Avial Bitter guard fry/ Yam fry Papad / pickle Moong Dhal payasam

48. South Indian Vegetarian menu-2 Cream of tomato soup Cuchumber salad Ven pongal / coconut chutney / sambar Choice of Lemon rice / Coconut rice / Tamarind rice / tomato rice / Curry leaf rice Mint chutney / Corriander chutney / Papad , Choice of pickles – lime / mango / garlic Semiya payasam Beeda

49. South Indian Vegetarian menu-3 Vegetable Kanji Boiled rice Paruppu urundai kulambu Snake-guard porrial Potato varuval Choice of Rasam - Tomato / Pine apple / garlic Curd / ginger pickle Kesari

50. South Indian Non-Vegetarian menu-1 Curry rasam Onion salad Boiled rice Chettinad chicken curry Fish fry ( Tawa ) Rasam Kolukattai payasam

51. South Indian Non-Vegetarian menu-2 Lamb leg soup, Cuchumber salad, Boiled rice Malabar fish curry, Masala fish fry , Kootu Curd / Rasam Dhal payasam Banana & Beeda

52. Table d’Hote menu -Indian Choice of salads (green salad, onion salad, cuchumbera0 Choice of Indian breads ( Roti , Naan , Parata , Kulcha , Romali roti ) Choice of vegetarians ( Aloo gopbi , Aloo mutter, Palak pannier) Choice of Non-vegetarians ( Chiken masala / Mutton Roganjosh / Kadai chicken) Choice of Rice dishes (Peas pulao / Jeera pulao /Kashmiri pulao ) Choice of Raithas ( Onion raitha / Boondhi raitha / pine apple raitha ) Papad / Sweet mango pickle Choice of Indian desserts Ras malai / Rasa gulla / Gulab jamun ) Sweet paan

53. Table d’Hote menu -Continental Choice of Hors-d’oeuvre (Caviar/ Shrimp cocktail / Russian salad) Choice of soups (Minestrone / French onion soup / hot consommé / Gaspacho ) Choice of main courses (Roast chicken / Pepper steak / Pork chops) Choice of Desserts Crème caramel / Coffee mousse / Apple pie) Hot black coffee

54. Table d’Hote menu -Oriental Choice of soups (Sweet corn chicken / hot & sour vegetable / Bamboo shoot soup) Choice of Rice dishes (Chicken fried rice / Egg fried rice / Veg. fried rice) Choice of Noodles (Chicken Haka noodles / Veg. noodles / Egg noodles) Choice of gravy items Chicken Manchurian /Prawns in hot garlic sauce) Green tea

55. A La Carte menu- Continental Hors-d’ oeuvre Pate foie gras Melon frappe Smoked salmons   Potage Consomme Julienne Potage Parmantier Cerme crecy Crab bisque   Ouef Ouefs en cocotte Mushroom omelette Spanish omelette   Farineaux or Pastas Spaghetti Nepolitaine Spaghetti Bolognaise Spaghetti Milanaise Spaghetti Marinara Spaghetti Carbonara   Poissons Sole Colbert Grilled herrings   Entrees Beef Stroganoff Chicken Chasseur Chicken a la King   Releves Roast Lamb Beef Steak   Roti ( Game birds) Turkey Chicken Duck Pheasant, Quail   Legumes Asparagus Artichoke Corn on the cob   Entremets ( SWEET) Crepe suzette Peach Melba Soufflés Ice creams   Fromages (CHEESE) Cheddar Edam Gouda Gorgonzola Desserts (FRESH FRUITS & NUTS) Fresh fruits and nuts Cafe Café noir ( black coffee)/ TEA Diet lunch:  

56. SPACE CALCULATION FOR VARIOUS FOODANDBEVERAGE OUTLETS   The space required for any food and beverage outlet is calculated Based ontheseatingcapacity,arrangement,andtypeofoperations.Ageneralguidelineisthat,theguestareashouldbe70%ofthetotaloutletspace.Therest30%canbeforthesupportingareas.Thispercentagemaydifferfrom