Food and Beverage Management
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Food and Beverage Management Facility Design, Layout and Equipment
description
Food and Beverage Management. Facility Design, Layout and Equipment. Planning Process Goals. Negotiations for best prices Facility appeal Maximum ROI Efficient flow of people and product Safe Contribute to Food Safety and regulations Contribute to employee efficiency - PowerPoint PPT Presentation
Transcript of Food and Beverage Management
Food and Beverage Management
Facility Design, Layout and Equipment
Planning Process Goals Negotiations for best prices Facility appeal Maximum ROI Efficient flow of people and product Safe Contribute to Food Safety and regulations Contribute to employee efficiency Contribute to low maintenance costs Facility design can make supervision easier
Planning TeamHave a Plan!Design Team Members-
GM/Owner, Chef, architect, FOH managersDevelop ConceptsDetermine Equipment and space needs
Work stationsRedesign goals
Building code and DBPRBlueprints and specifications
Redesigning the KitchenPhysical Fatigue
Reduce distances employees walkHeights of work tablesEmployee break and restroom facilities
NoiseLightingTemperatureGovernment Safety Codes
Design FactorsCost
Defer project Value Engineer Borrow or invest more Cancel
Menu Convenience foods
Food Quantity Space
Food Quality Batch prep.
Design FactorsEquipmentUtilitiesSpaceSanitation and SafetyType of ServiceBanquet
LayoutsEstablish Work FlowL Shaped LayoutStraight Line LayoutU Shape LayoutParallel Layout
Other AreasReceiving and StorageDining Areas
Server Supply / Bus StationsCashier work Stations
TelephonePayment Card TerminalsRetail ItemsMenusDining room sketch with station layout
Bars & LoungesServers should not have to transverse Kitchen
work areas to get drinksGuests should not have to go through lounge to
get to dining room3 Types of bars
ServicePublic Combination
Bar DesignWork EfficiencyBartender should be able to perform related
tasks in one placeSufficient lighting and counters Doorways and path throughs should be wide
enoughShould accommodate employees
Green Restaurant Solar reflective roofing materials Rainwater reuse systems Smart Irrigation Energy Management Systems LED lighting Variable speed demand based ventilation hoods Energy efficient windows and glazes Water aerators on sink faucets Digital Demand Contollers
Food and Beverage Equipment
FactorsCostSanitation and SafetyDesign and performanceOperating EfficiencyCapacityConstructionOther
EquipmentCost
Watch financing chargesUtility costs
Sanitation and SafetyNSFOSHAUL & AGA
Equipment Design and Performance
Purchase multipurpose equipmentOperating Efficiency
Energy Star ratingsMaintenance
Ease of maintenanceAvailability of parts and service
EquipmentCapacityConstruction
Commercial GradeOther
Appearance Custom or stock
Types of EquipmentRefrigeratorsRangesOvensTilting Braising PansSteam Cooking EquipmentBroilersDeep FryersOther and Specialty Equipment
Beverage EquipmentBecome more advanced –Beverage Control Units
Glass sensor Guest Check sensor
Empty bottle sensorDelivery Network
Sodas – most familiar Wine – inert gas delivery systems Liquor – house brand systems Beer -draft
