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 banerjee

initiative