Food and Beverage – Lesson 5

Lesson—5

General Layout of F&B Outlets

Appropriate architecture of F&B outlet makes it prepare, present, and serve in optimum way and increase productivity. These are few basic considerations for various sections of F&B outlets −

Kitchen: It is farthest from the busy restaurant and banquets.

Store: It has large fridges, cupboards with multiple shelves, and lockers. It is attached to the particular F&B Outlet.

Pantry: It is being the area where food or beverage is prepared ready to serve, it is located between the restaurant and the kitchen.

Restrooms: There are two different thought for location of restrooms − some experts consider that the restrooms must be near the entrance and some think that it should be isolated from entrance or dining area.

 

General Considerations for F&B Services Layout

While designing an F&B outlet, one needs to consider every factor that contributes to the smooth running of operations right from food preparation, cooking, dish presentation, serving, and all allied tasks.

While designing commercial F&B outlets, the following points are important −

  • Target customer segment (Youth/Men/Women/All).
  • Type of food (Light Food/Fast Food/Fine Dining).
  • Manner of food production (Cooking/Grilling/Boiling/Baking/Steaming).
  • Type of food distribution (On/Off Premise).
  • Availability of carpet area.
  • Number of staff required.

The kitchen is designed not to be directly visible. The chef cannot directly communicate to the guests. The guest tables and chairs are placed away from kitchen.

Rules to be observe for laying a table:

    1. See that the table and chair are perfectly clean
    2. See that the table and chair are wobbling or not
    3. Table on which tablecloth should be placed must be cover with a thick cloth called “Baize”.

Why Baize is used?

i. to protect the guest’s wrists and elbows from the tables sharp edges

ii. to keep the table cloth firmly in place.

iii. To prevent the rattling noise of crockery and cutlery.

iv. To absorb moisture in case liquid spills on the table.

    1. The table should be 30” in height and around be 18 ½” in height
    2. The tablecloth should fall 9” below from the edges of the table.
    3. Bud vase is used as a central decorative piece.  It should not be very tall and heavily scented flower should be avoided.
    4. Each cover should be well balanced.  A cover is the space allotted on the table for the cutlery, crockery, glassware and linen for one person to have a meal.  Each cover requires 24”* 18” of space.
    5. Cutlery should always be laid from the outside to inside sequence
    6. The knife & soup spoon should be placed at the right hand side of the cover with cutting edge of all knives should face to the left.  While forks should be placed on the left hand side of the cover.  Dessertspoons and forks should be placed on top of the cover.  The side knife should be placed on a quarter plates and kept on the left side of the cover.
    7. Water tumbler should be kept to the right of the cover, at the tip of the large knife.
    8. Napkin should be placed in the center of the cover, in between the cutlery.
    9. Cruet set, a butter dish, an ashtray, meal accompaniments and bud as should be placed in between the covers at the center of the table.
    10. Crockery and cutlery should be spotless clean and the glassware well polished, chipped or cracked equipment should not be used.

All cutlery crockery, should be placed about ½” from the edge of the table

 

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