This is our activities table, we used 35 days to proposed a new layout & complete this report for submission

to CEO.

*First is group a team member

*Activities B&C is discussing which f&b restaurant is suitable for us as our benchmark company.

*Then, we decide Burger King as our benchmark company. *Distribute task

*Visit benchmark company layout *Discuss about what layout our company should adopt

*After that, we done all the information research, and then review & revised by Mr Low Waileong.

At the same time, Mr Tan Haolang responsible to do the research for company location.

*After Proposed new layout, we come out recommendation and then review, revised recommendation.

*Complete the report and submit

here is the the Gantt chart look like

Now we will discuss the layout decision for benchmark company and also for our new company.

First, utilization of space for equipment.

 First finding is Burger King utilise the available space on kitchen equipment

The food counter is detached but connected to kitchen. The staff in-charged at the front counter will collect the food here after
the chef prepare the food at the back of the kitchen and also easy for the staff to prepare the side food here, and also the drink &
dessert as well
This layout provides convenience for staff to prepare the food after receiving the orders from customers in order to serve the
customer as fast as possible.

 Second finding is utilise the space of stainless steel table.

the stainless steel table provided an empty space for staff to put the packaging bag, paper bag and plastic bag
On top of the food warmer, they place the utensils for staff to pick-up for customers such as tissue paper, sauces, and plastic
spoon.
Under the stainless steel table actually also as a freezer for them to place the ice cube.
So, this equipment fully utilise and provide more function for company.

 third finding is utilises the space of food tray.

Burger King provides tray liner which can help them to advertised in order help them to save the promotion cost and at the
same time also can prevent the food tray become dirty.

 Last, spaces are occupied with a variety of chairs and tables:

In front of the counter, it consists of 2 tables for couple seats and also 2 tables that can occupy up to 4 persons.
Besides, it also set up one of the long tables which can occupy up to 8 persons.
Individual seat are available for the customers who are having their meals alone.

At the left corner, it consists of 7 sets of tables with sofa which able to occupy up to 4 to 5 persons.
And at the back also fully utilise the space with more seat.
For our own restaurant layout, I will recommend that we also can have a similar kitchen layout with benchmark company, tray
liner & different type of table & chair provided.

***And the additional suggestion is having two self-ordering kiosks in order to assort with the technology trend.
It will able to utilise the space for equipment and people, whereby more spaces will be available to put tables and chairs for
customers to sit since they may no longer need to order at the ordering counter in future.
This also able to reduce the labour costs.

***Moreover, we will design 2 types of counters, one is only for taking orders and another counter is for collecting the order.
This layout not only helps in utilising of spaces, it also easier for customers to take orders and pick-up their food.
This can help the customer to differentiate which line for que up

***Furthermore, we can reserve the place and make it flexible to big place for holding events such as celebrating the birthdays
and glee feast if there is any request from customers.
Moreover, we also have more place available for customer to do their personal work, discussion, and general meeting.
We believe that this will attract more people to come and support us since we can provide the place they desire.
Besides, we will also provide outdoor area for customers who felling cool or want to smoke.