Ayam Penyet Nusantara

8/11/2019 Ayam Penyet Nusantara

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Group members :

Che Normaizatulakma Che Daud

Che Ku Umi Thuwaibah Che Ku Aris

Nuraslinda Abu Bakar

Siti Nabilah Zahari

AYAM PENYET

NUSANTARA


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INTRODUCTION

Restaurant Ayam Penyet Nusantara

It is located at a commercial area

Seksyen 7, Shah Alam. It is an ethnic restaurant- Indonesian

Operation hour - 10 a.m to 10 p.m daily


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The restaurant is chosen

because of:

Its popularity

receives constant visit from the guest

Its operation independence


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Hiring an experienced foodserviceconsultant is very helpful to assist owner

to design foodservice facilities.

Menu has the greatest effect of all.

In fact, the table turnover rate can be

used to determine the effectiveness and

efficiency of a restaurant business afterit has been operated.


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EVALUATION CRITERIA

MENU

-In any restaurant business, the menu has

tremendous influence

on the design and the success of a food

establishment.-From a design layout perspective, there are some

factor that

determined by the menu, which is:

1. Amount of space required.

-required to have more space to ensure the

workers are able


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2. Service area size and the design.

-more area is required for service if the menu that

offers of oneestablishment have a greater the number of the menu

item.

-size area of the arrangement of the facilities such as

chair and tableshould, arranged efficiently and must be suitable with

the size of

restaurant

3.Number of employee

-The restaurant should have more employee that ableto work

systematically to ensure that the operation of that


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4.Washing area size.

area of washing capacity should begreater because during peak hour, the

capacity of customer come are higher,

so the area are too small for customerand it can lead to accident.

enlarge the space of washing area to

make their customer are able to use

the facilities that provided with

comfortable


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FLOW OF SERVICE

The flow employee from back of the house to in front ofthe house.

the traffic flow in that dining area look congested

the service provided by the restaurant is slow probablydue to lack of employee.

service might be very limited. It is because only a pickupstation in the kitchen and a server station that is availablein this restaurant.

service in this restaurant can be improve while during the

peak hour, the employee are divided in several jobsaccording to their competence

The movement of service in a restaurant must be givenpriority that starting from beginning which is duringcustomer entrance until the ending.


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CAPACITY OF DINING AREA

WHETHER TOO SMALL OR TOO

LARGE?

The design of a restaurant should be a

balance between a welcoming ambience and

maximum seating capacity and assign the

space for wait station.

during peak hour, the dining room capacity

becomes too small to support the massivecustomers

The wait station at counter is about 4 to 5 feet

only.


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not enough capacity during peak hour is dueto delay of service.

the kitchen may be too small to take the large

number of orders from customers during peakhour.

they offered menu items which used the same

cooking method.

the problem occurred due to lack of number ofwait staff to entertain the customers and clear

tables after customers done eating.


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To prove the assumption, during our visit wehave to wait each time until we got our food.

Our suggestion to this restaurant, the owner

should improve the service. On the other hand, allocating space for wait

stations can be a good decision.

The wait station can be at a corner with a

small table to put magazines or newspapers.

Typically, a small wait station needs about 6 to

10 square feet, while a larger station may

require 20 to 40 square feet.


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SWOT analysis

The strength of this restaurant is it place on

the strategic area which near to university.

The weakness is about the service that offers

to customer.

The opportunities that will achieve from this

restaurant is will get many numbers of

customer. The threat that the restaurant need to face is

the new competitor and economic crisis.


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Conclusion

The task of designing foodservice facilities is

not easy.

The coordination of two restaurant sectionsare very important because it has an effect to

each other.

Therefore, preliminary study should be done

before deciding upon establishing arestaurant.

Ayam Penyet Nusantara

Documents

Transcript of Ayam Penyet Nusantara