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World University of Bangladesh

Assignment on
“Adda Restaurant”

Course Title: Food Production

Course Code: BTHM 406
Sumitted To:
Shahnawaz Kamal
Lecturer
Department of Tourism and Hospitality Mangement
World University of Bangladesh (WUB)

Sumitted by:
1. Imran Khan - WUB 15/15/05/107
2. Mahadi Hasan - WUB 15/15/05/114
3. Shuaib Hossain - WUB 15/14/03/119

Submission Date: 13 August, 2018

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Table of Contents
Introduction ............................................................................................................................................ 3
Background of The Study ....................................................................................................................... 4
Objective................................................................................................................................................. 4
Methodology .......................................................................................................................................... 4
Primary research ................................................................................................................................ 4
Secondary Research ........................................................................................................................... 4
kitchen staff (Brigade de Cuisine) .......................................................................................................... 4
Design Considerations ............................................................................................................................ 6
Layout of the kitchen ............................................................................................................................. 6
Food Production Equipment .................................................................................................................. 7
Fuels and Energy Used for Cooking ....................................................................................................... 7
Food Menu.............................................................................................................................................. 8
Conclusion .............................................................................................................................................. 8
References .............................................................................................................................................. 9
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“Adda Restaurant”

Introduction

Adda Restaurant is an exclusive Restaurant in Dhaka City located @ Dhanmondi

Road- 4. Specially for the South Zone's Foodie. Bengali is like to talk at the time
of eating. A bunch of young dream is working behind this restaurant. For that
they tried to decor it with their entire. They started their journey from October
2012. Adda Restaurant start to service the people with the Slogan" Gossiping
with Foods".
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Background of The Study

This study is will be talking about the hierarchy of kitchen staff (Brigade de
Cuisine) in Adda Restaurant, their team management, roles and
responsibilities, design and layout of this restaurant, their food service etc.

Objective
The objectives of making this report are to know their the back house system,
their kitchen staff (Brigade de Cuisine), employees roles and responsibilities,
their cuisines and food menu.

Methodology
Primary research
We have used primary research to gather information we wanted from them.
We went to Adda restaurant and talked with their staff, saw how they food
prepare and they serve it to the customers. As well as we also talked with
customers.

Secondary Research
We also used secondary research to collect data from various sources that are
already exists in that sources. We collected information about employees and
got some photos from there.

kitchen staff (Brigade de Cuisine)

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Executive
Chef

Grade Bakers and

Sous Chef Cook
Manager Pastry Cooks

Executive Chef: His name is Mohammad Sajol Shikh he leads his team in
kitchen.
Sous Chef: Deputy cook. Takes charge in the absence of Executive cook.
Cook: He cooks Dinner, Fry, Breakfast, Preparation of cook
Grade Manager: Prepares all cold savory food.
Bakers and Pastry Cooks: Pastry cook. Prepares cakes, breads, and pastries.
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Design Considerations
Adda restaurant has adequate Heating, ventilation, and air conditioning system
and has enough Storage, food production, cleaning, and service space.
Moreover, they also have great employee workflow to ensure better customer
services. They also ensure the safety and security of employees and their
comfortable workplace.
In addition, they also ensure proper Drainage and plumbing system and nice
restroom facilities for men and women.

They have kids zone, smoking zone, a nice place in a different room for
gossiping where customer can seat on the floor with their friends and family.
Most importantly, they kept enough space for car parking in front the
restaurant.

Layout of the kitchen

As we saw their layout, they design their kitchen and restaurant on the based
on Zonal layout where they divided kitchen space into various zones for various
activities.
Because of this Zonal Layout their staff communication and supervision are easy
as the central space is completely open.
They have vast space as Long Balcony, Party Center, Family and Kids Zone, Group
Zone, Couple lounge and The Exclusive Roof Top Dinner and Bar-B-Q lounge.
Where customers can take food at open air, dreamy light and fountain. Here
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customers can arrange Office meeting with lunch/dinner, Barbecue party, Group
party, Birthday party. we have also couple zone where you can take your dearest
one. They also give importance on family for what our family zone is like at your
home. prepared to serve for 200 people at a time.

Food Production Equipment

We have found several food production equipment’s in the Adda restaurant.
Most of equipment’s are common and convenient for restaurant kitchen.
Burners: They used it for used for cooking, boiling, and steaming. Their burner
operates on Liquid Petroleum Gas (LPG).
Cooking Ranges: Cooking range is the most versatile equipment operating on
either LPG or electricity. The name implies, it can perform a range of functions
such as cooking, frying, boiling, grilling, and baking. It comes in two basic
versions:
 Restaurant range – Less expensive, good for less food volume, and is
stand alone.
 Heavy duty range – Expensive, suits a large volume of food production,
and can be banked with other ranges using a battery.
Adda Restaurant use “Restaurant cooking range” for food production.

Ovens: As they are a small restaurant, Adda Restaurant use normal home oven
in their kitchen but they have three that kind of ovens.
Griddles: Adda restaurant use Gas operated Griddle.

Over of above, they use others common equipment’s of a commercial kitchen

and they were their dish and glass manually by hands.

Fuels and Energy Used for Cooking

They use two types of fuels and energy
1. Liquid Propane:
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It is nothing but LPG, a mixture of propane and butane gases that exist in
liquid state at room temperature. The LPG is highly inflammable and
burns with a blue flame without emitting smoke, and it can be controlled
precisely. Its calorific value is around 1000 Kcal/kg.
2. Electricity
Though electricity is considered as an alternative fuel under energy
power, it is the most commonly used heat energy for cooking. Most of
the commercial cooking appliances operate

Food Menu
Adda Restaurant offer “à la carte” menu to the customers, where customers
can choose individual items.

They offered Thai, Chinese, Indian, Pakistani, Seafood and Chef Special. There
are different drinks desert what is special of us. Customers can take food in here,
take parcel, give order and also have the catering in our restaurant. They have a
large dressy waiter team to serve customers.
A part of their menus is:

Conclusion
Adda Restaurant is one of the popular restaurant in Dhaka city, specially it’s
popular in Dhanmonddi since 2012. People come here with friends and family
and spend their quality time. Also corporate party also held there. As a
restaurant they follow and maintain good standard of their services to the
customers.
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References:
 https://addarestaurant.business.site/
 https://www.facebook.com/groups/addarestaurantdhk/
 http://harriken.com/restaurants/adda-dhanmondi-dhaka-2