Planning Layouts for F&B Outlets

UNIT 1 - PLANNING & OPERATING VARIOUS F&B OUTLET
A. Physical layout of functional and ancillary areas

A layout is the first step towards putting plans into action. The term “Layout” means positioning
of the work centres which include the main operational areas or ancillary areas. These areas are
arranged with respect to the equipment used in a particular area and the flow of operations.
However while designing a layout one must keep the architectural and infrastructural difficulties
in mind for example services such as drainage and fuel supply lines.
The food & Beverage area can be divided into 2 categories

i. Public Areas / Front of the house areas – commonly known as restaurant, coffee shop etc.
ii. Back of the house areas – commonly known as Service Room, Ancillary Area, Pantry
etc.
ANCILLARY AREAS
In general, especially in large operations, five main back-of-the-house service areas can be
identified:
1. PANTRY - A pantry is an ancillary department which helps in the smooth functioning of a
restaurant. This is area that is attached to the restaurant and is essential for smooth operations in
the restaurant during the service. These units provide the necessary support to a restaurant and
called the nerve centre or heart of food & beverage operations because of its nature of function
and different areas it controls. It also acts as a meeting place for the staff of various departments
In short it can be said that the Pantry is the BACKBONE of Restaurant and hence it is very
essential that pantry should be well equipped with all necessary equipment, machines, cutlery,
crockery, glassware for the menu that is being served into that restaurant.
Location of Pantry - between the kitchen and the restaurant
Purpose of Pantry –
 It stores items such as hollowware, special service equipment, glassware, linen,
condiments, disposables, etc. that are not stored is sideboards or hotplate.
 The servers can collect coffee, open wine, prepare trays, wipe the edge of dishes,
prepare bread baskets, collect water, etc. in the pantry.
 This area is used for getting ‘ready to serve’ or ‘organizing for service’ which
usually cannot be done in the small area of the sideboard.
Entry Exit doors in Pantry –
 Two swing doors - One is to enter the restaurant and the other to return to the
pantry. They are normally fitted with glass to see the other side of the door and a
metal strip minimum 6” high id attached to the bottom of the door to withstand
the kicking of waiters while opening the door.
 1 Separate access to the Kitchen from pantry
 1 Separate access for staff to enter into the pantry
Equipments in Pantry – The equipment required in the pantry depends on its location like for a
restaurant situated on ground level, one does not need an exhaustive list of equipment as it is
located closer to the main kitchen, still room, and wash – up area.
Sem 5 Food & Beverage Service Page 1 of 34

Module Material – Handout – Full Syllabus November 2020
List of equipments for a pantry of a restaurant located far from
still room, main kitchen, and wash up:
• Cupboards- for glassware, • Bread Slicer
condiments, disposables, • Blender/Juicer
special service equipment, • Rotator Toaster
linen • Microwave Oven
• Work Tables SS • Sink for washing service
• Linen box- for soiled linen equipment
• Plate warmer • Sink for hand wash
• Bain-marie • Dish washer
• Gas Range / Induction plate
for making coffee /tea
• Water cooler
• Refrigerator
Some hotels or restaurants may have less or more equipment than what has been listed
depending on menu items on offer, service styles and location of kitchen and service area.
Area required for a Pantry - The size & layout of each section depends on the volume of
activities and its work flow. Thumb Rule - One sixth of dining area with Rectangular shape
preferred
Sub sections of a Pantry –
i. Wash up Area - The wash up is the most important service area and must be sighted
correctly so that the team can work speedily and efficiently when passing from the food
service areas to the kitchens. The wash-up service area should be the first section the
waiter enters from the food service area. Here he deposits all dirty plates, stacking them
correctly and placing all the tableware in a special wire basket or container in readiness
for washing. The waiter must place the debris into the bin provided. All used paper
napkins, doilies etc. should be placed in a separate bin. Before that, the waiter should
stack trays of dirties correctly at the side board with all the correct sized plates together
and table wares stacked on one of the plates. All glass wares should be stacked on a
separate tray and taken to a wash up point.
Following are the considerations kept in mind while designing the wash area:
 It should be located as close to the POS as possible.
 It should be spacious & well ventilated befitting the volume of soiled plates &
dishes.
 The Design should be so as to allow free movement, while the wash up is in
operation.
 Equipment & supporting infrastructure should be according to the volume of
soiled articles generated. There should be ample of trolleys, large washing sinks &
dishwashers.
ii. Silver room or plate room- The silver room has the complete stock of silver/ service
ware required for the service of meals, with a surplus stock for emergencies. There
should be ample shelves for easy storage. The shelves should be labeled properly so that
it is organized and items are easy to locate. The large and heavy items should be kept in

the lower shelves Lighter items which are not used frequently should be placed in the
upper shelves. All the cutlery, flatware etc. should be kept in drawers, lined with baize
cloth. This helps in reducing noise level and prevents scratches on expensive equipment
The silver room in-charge is responsible for up-keeping of all the equipment stored in
this room. He/she makes sure that the items are cleaned and burnished regularly
iii. Still room- A Still room is a room which provides items of food and beverages required
for the service of a meal and not catered by the other major departments in a hotel such as
kitchen, larder and pastry.
The items generally dispensed from a still room are:-
• Beverages such as tea, coffee, hot chocolate, Horlicks and other food drinks
• Fruit juices- e.g. orange, pineapple, watermelon, litchi, apple, grapefruit etc.
• Milk and cream
• Sugar sachets / cubes – White, Demerara or sugar free
• Preserves such as jam, jelly, marmalade, honey.
• Butter- curled roundels
• Sliced white and brown breads and breakfast rolls
• Cream crackers with cheese, sweet biscuits served with teas and coffee
• Assorted breakfast cereals
• Pastries, gateaux and sandwiches
• Porridge and boiled eggs are provided by still room in small establishments.
The in-charge of the still room is known as a still room supervisor and is responsible for
a. Preparing requisitions as per demand
b. Receiving the goods against the invoice
c. Maintaining the stock register and par stock level
d. Ensuring pre-preparation, preparation & sourcing all the F & B items to be
dispensed from here
e. Segregating & exchanging damaged / chipped crockery
f. Administering all still room activities
g. Preparing duty rotas
h. Coordinate with – kitchen, store, dispense bar
The equipments commonly found in a still room

• Work Tables • Salamanders- for preparation of
• Bread Slicer breakfast or melba toast
• Blender/Juicer • Coffee and Tea Making machine
• Sugar Grinder • Water Boiler
• Rotator Toaster • Water cooler
• Microwave Oven • Coffee grinding machine
• Hot cabinet - for plates, tea cups • Cooking Range
etc., for plates a plate warmer can • Refrigerators- - for storing milk, cream,
also be used butter, and fruit juices etc.
• Butter padding Machine- for
• Cupboards and racks for Storage - for
potion control purpose
dry goods like doilies, paper napkins
• Ice cube Maker
etc. and for storing small equipments
like chinaware, glassware etc.
iv. Foods pickup area / hot plate – It is the meeting point between the service staff and the
kitchen. The hot plate area is well stacked with all types of silver and chinaware required

for serving food to the guest. The hotplate is usually electrically operated and should be
switched on well in advance of the service to ensure all the necessary china and silver is
sufficiently heated.
v. Linen store - A store area in the pantry with linen cupboard which stores adequate fresh
linen required during operations. Linen is exchanged daily from the Housekeeping Linen
Room on a ‘Clean for Dirty Basis’. In this area one also keeps a small Hamper / wooden
box- for collecting dirty Linen. At the end of the day all soiled linen is sorted, bundled,
recorded in linen log book and exchanged for fresh linen in the linen room. Linen
collected must be stored properly in the linen cupboard
2. DISPENSE BAR - Serves alcoholic beverages to the guests – banquets / restaurants and is not
accessible to guest, the service staff collect the drinks against BOT and serve to the guests. It
functions as ancillary section in a stand-alone restaurant serving alcoholic drinks
3. RESTROOMS - The size of the restroom will depend on the seating capacity of the restaurant.
The restroom should be located away from the dining areas but easily accessible to diners. The
interiors are done up keeping the theme of the restaurant in mind to make them look like
extensions of the restaurant itself, with tiled surfaces making them easy to clean and maintain
It must be remembered while planning the physical layout of functional and ancillary areas in
any establishment that a client’s first impression on entering the dining room is of great
importance. The creation of atmosphere by the careful selection of items in terms of shape,
design and color enhances the overall décor or theme and contributes to the total harmony. Good
planning and physical layout are important keys to success in the food and beverage industry. An
effectively planned and well-run restaurant is a highly lucrative business. If the nerve centres of
the restaurant are not properly planned, it can result in chaos and inefficient service.
B. Objective of a good layout
1. To make maximum use of the available area keeping the equipment in an orderly way
thus effectively managing the space and thus reducing capital investment.
2. More effective utilization of the floor space for e.g. a good layout will provide
maximum moving space to the staff and the guests. Guest flow path and staff flow
path or traffic lanes should not cross each other.
3. To allocate washing and storing areas properly.
4. Reduce work delays & stoppages and ensure that they is no undue delay in service
time.
5. Elimination of congestion points so as to ensure smoother flow of operations.
6. Reduces the work in process to the minimum and minimizes unnecessary movement
of the staff and equipment.
7. To give comfortable working conditions to the staff.
8. To give comfortable and lavish look to the guests creating a good ambience.
9. To ensure safe environment, less accidents thus increasing employee safety
10. To ensure clean and hygienic environment.
11. Reduces production cost
12. Better quality product & service to the customer
13. Minimizes material handling and loss
14. Better work methods and utilization of labor
15. Improves control and supervision
16. Easier maintenance
17. Better utilization of equipment and facilities

C. Factors to be considered while planning
a. Location – Location plays a major role in deciding the operations and affects
profitability. Operations of an outlet located at a tourist spot or in a resort area are
different from those of an outlet located in urban areas Similarly there are some
outlets located in residential areas while others in commercial areas and both of them
have a lot of difference in terms of profitability. Central urban locations offer a
concentrated market for both office delivery and take-out. If an outlet is in a business
location with a lot of offices food & beverage service is generally required during the
business week, leaving weekend periods free to service social business while in
locations near museums, concert halls, and historical sites etc. have more potential on
weekends or holidays. Population density also affects the volume of anticipated
catering business. Restaurants situated in rural areas with low population density
cannot expect immediate high volumes of catering business. Areas of high-density
population yield a variety of catering opportunities that steadily increase in volume
through referrals and reputation. The location of the physical restaurant building plays
a role in the type of catering services to be offered. Storage facilities, expansion
possibilities, and access to major transportation routes are factors important to
catering service production.
b. Customer Profile - Recognizing a market segment and understanding the preferences
is very important to be able to cater to a targeted market. Normally restaurants have
the advantage of a built-in customer pool to whom they can market in-house and off-
premise catering services. In addition, the attraction of being associated with a
restaurant’s reputation will help to expand the possible market to include new
business and social clients. The market profile should classify customers as business
or social catering clients, designated by income bracket. In addition the range of
activities for which each customer pool will need catering services should be
researched as thoroughly as possible. This will help in developing package programs
along with potential menu programs and accompanying pricing concepts.
c. Business Potency – i.e. knowing the potential of a particular market segment or
location is essential to start an outlet because the business comes from potential guest
and not from the population of the market.
d. Budget – will constitute of the funds available and how they are allocated to the
various aspects of the business including operational costs.
e. Space Availability – After selecting the location comes the procurement of space for
the establishment wherein sufficient space would be available to accommodate the
restaurant guest area as well as the ancillary areas for smooth service.
f. Facilities – Restaurants facilities are a major factor in providing on-premise catering
for example the provision for Private dining areas, Flexible table layouts with
movable furniture so that large parties can be accommodated, availability of parking
space, specially-abled friendly facilitates etc.
g. The Style, Concept/ Theme & Type of Service - The style, concept, and/or theme of
the restaurant should be taken into consideration when planning potential catering
services. Off-premise catering services do not necessarily have to blend with the
facilities offered by the restaurant. On premise catering services should, however, be
designed to function within the restaurant facilities.
h. Availability of Skilled Manpower – Skilled staff are required for providing quality
service as well as specialized service like Gueridon Service. Success of any operation

depends on the quality of services offered. Another factor to be kept in mind is the
remuneration offered for skilled manpower will be high.
i. Local Influence – like religious and communal restrictions , culture, life style and
eating habits of a particular locality will greatly impact the kind of service & menu of
the restaurant
j. Competitor –While planning an outlet it is necessary to identify & study the
competitors. A detailed analysis of competitors helps in introducing new concepts and
services in an outlet.
k. Legal Aspects - This is important and generally ignored aspect of outlet planning.
Finding and completing all legal formalities is essential. It is always advised to adhere
to local laws.
D. Steps in planning
Planning is the first and the most important factor to be considered while establishing an
outlet. Proper planning reduces project time and labour cost. Planning includes
• Deciding on the location and the type of operation.
• Space allocation.
• Planning the functional and supporting areas.
• Equipment selection.
• Style of service required.
• Type of clientele.
• The budget available.
There are three major steps involved in planning

Step 1–
Doing a market survey and gathering information. Choosing the location. Actually
developing the blueprints and putting plans into practice.
Step 2 –
Procuring - Funds, Licenses, Required area/space/building, Equipment and Resources.
Setting standards and Recruiting staff.
Step 3 –
Listing out policies & procedures, Setting goals and targets (to be achieved in a
particular time frame), defining service standards & focusing on operations to bring
more profits.
NOTE - Decisions to be taken prior to the actual plan are:

i. The objectives of the organization must be clearly defined and interpreted.
ii. A program must be prepared to describe the needs. Location and some of the
architectural features known.
iii. A flow plan developed compatible with the known desires and finance available.
Most organizations thus go in for a Feasibility Study first. A feasibility study is an advanced
assessment of whether making an investment will be a feasible option or not and this is done
before any funds are committed. It helps in guiding the planning team, owner and architects
of the project as well as the operations staff and the owner. This study can be carried out by
the planning team or can be outsourced to an external agency
Most feasibility studies address the following:
• Evaluation of the market and future trends – in terms of the Demographic information
on future customers ( Age, Sex, Marital status, Family Income, Employment Details

etc. ) , The Market Segments ( Housewives, Students , Business Persons etc.) and
The Trends (Social , demographic or economic )
• Evaluation of the proposed site – Customer base in that area, Accessibility, Visibility ,
Availability of parking space
• Analyzing the competition – Competitor Location, Type of Restaurant & service ,
Number of seats , Type of entertainment, Value for money, Volume of business,
Average check, Clientele, Customer satisfaction levels & History
• Operational data – Days & Hours of Operation, Menu Prices, Promotional Efforts,
Type of ownership ,Chain Affiliation, Level of management expertise
• Estimate demand and prepare projected financial statements based on the survey
keeping in mind the type & Volume of Demand and the
Strengths/Limitations/Opportunities of the Proposed Site
E. Calculating space requirement

Space requirement calculation in restaurant per cover
• Casual Dinning 20 to 22 sq. ft.
• Fine Dine 25 to 27 sq. ft.
• Modern seating 22 sq. ft.
• Cafeteria service 12 to 16 sq. ft.
• Restaurant Buffet 20 sq. ft. including buffet spread
Space requirement for an outlet depends on Expected Guest Flow, Operating Hours or
Available Service Time and Average Meal Time. 70 % of the area is used for outlet space
and the remaining 30% houses the Kitchen & ancillary areas.
Space requirements for only
• Space for a chair - 1½ ft. /18" for guest from edge of table to chair back.( Arm and
oversized chairs may require more space)
• Table Spacing - Allow 3½ ft. or 42" between squared tables - allow chair back to back
- leaves 6" to push out.
• Allow 5 ft. or 60" between squared tables - allow chair back to back - leaves 26"
service aisle.
• Allow 2 ft. or 24" between corners of diagonal tables - customer access - no aisle.
• Allow 30" between corners of diagonal tables - customer access - narrow aisle.
Diagonal seating saves floor space
• Minimum aisle dimension is 3 ft. or 36" in perimeter areas and 3½ ft. 42" is preferred
between rows.
• Round Table sizes –
o 36" Seats 4 People
o 42"- 48” Seats 5 People
• Rectangle Tables
o 30" x 72" Seats 6 People
o 30" x 96" Seats 8 People
• NOTE - The more exclusive the restaurant, the more space to be allocated to the
guests
• NOTE – if using trolleys the Aisle space will be more

NUMERICAL DONE IN CLASS
a- Calculate the number of covers for a restaurant where the expected covers sold in one
meal is 200 and the restaurant opens between 12pm to 2 pm for Lunch and between 8
to 10 pm for Dinner. The average meal time is half an hour.
• Expected Covers – 200
• Service time available – 2 hrs or 120 min
• Average meal time – 30 min
• Turnover possible = Total Time / Av Meal time = 120/30 = 4
• Covers = Expected covers/ Turnovers = 200 /4 = 50 to 52 covers
b- Calculate the amount of space required to set up the same restaurant.
• Assuming we use only Square Table of 3 ft. by 3 ft. with a seating for 4
pax on each
• Chair space on each side – 1½ ft.
• Aisle space - 2 ft. or 1 ft. on each side
• Table space – Approx. 8 ft. by 8 ft. or 64 sq. ft.
• Space per cover = 64 / 4 = 16 sq. ft.
• For 52 cover restaurant space required = 16 * 52 = 832 sq. ft.
• Add 25 % for side boards etc. hence area required = 1040 sq. ft.
• Hence Per cover area = 1040 / 52 = 20sq ft.
• 70 % restaurant area is 1040 sq. ft.
If 70 % is 1040
Then 100% is 1040* 100 / 70 = 1486 sq. ft.
• Hence now calculate kitchen and ancillary area i.e.30%
= 1486 – 1040 = 446 sq. ft.
• Hence total area required for a restaurant of 52 covers = 1486 sq. ft.
F. Various set ups for seating

Having a successful restaurant seating layout is crucial for the success of any F & B outlet.
The seating layout can influence every aspect of the restaurant, from profitability to the
overall customer experience. Depending upon the type of outlet i.e. Specialty restaurant,
coffee shop, fast food, pub, discotheque etc. the appropriate set up for seating is used. The
more exclusive the outlet, the more space is to be provided to the guests. The seating
arrangement also depends upon the type of guests and the amount of time they are expected
to spend in the outlet. Different types of seating arrangements not only enhance the ambience
or give a better look to an outlet but also provide different comfort levels to the guests. While
planning the seating arrangements proper research is essential.
There are different seating areas concentrations like
 Indoor Table Spacing – with private booths as well as seating all over
 Bar - It might also be a good idea to have a few dedicated tables that are only
associated with the bar. That way, if you have groups of people and individuals have a
hard time reaching the counter, you can direct them to the table.
 Outdoor Seating - differs from indoor seating since we can’t control the weather as
we can for indoor seating. Outdoor table seating should have areas designated that are
covered for rain and heat, and also areas for people looking to soak up the sun.
Outdoor seating that is too close together can also cause more stress for customers.

The décor for outdoor eating will also differ and offer a casual experience to the
guest.
The main objective of seating arrangement is to provide maximum comfort to the guest
and give enough space for staff and guest movement. It helps create a good ambience and
allows for effective utilization of space. Hence proper planning for seating arrangements
is required and for this we draw a floor plan. (A floor plan is a diagram usually drawn to
scale which show the exact layout of everything in the room like furniture , fixtures as
well as the architectural elements like pillars , windows etc. .)
Points to consider for effective seating plans

 Use tables of different sizes to add variety keeping in mind the restaurant size.
 Offer choices in seating spaces – for example some people may prefer privacy by
sitting at a booth or private table, while others may want to drink and eat with a busy
crowd at the bar. The idea is to create an environment that every customer can enjoy.
 More moving space can be achieved by placing the tables diagonal to the walls
 Flexible furniture can be used to be able to accommodate a larger group by joining the
tables.
 Leave Adequate Space Between tables
 Using Room Dividers, glass partitions , screens between 2 adjacent tables give an
intimate private space to the guest , as well as save a lot of space
 Restaurant Side Station should be accessible to staff but invisible to guest. Avoid
having side stations in the centre of the restaurant unless there are pillars
 Consider portable Side stations which can be moved as per need.
 Arrangement of sofa and individual chairs can give a choice to the guest
 Use few large tables or round tables for groups an families
 Create wider aisles to accommodate wheelchairs.
 Elevated seating sections in large restaurants add more value to the ambience
 Fine dining restaurants need to allow adequate room for gueridon trolley for tableside
service.
How to Optimize Your Restaurant Seating Arrangements

1. Measure the entire restaurant in square feet or inches
2. Give Guests a Little Space - Now that we have a total amount of usable square
footage, the next step is estimating how many guests can be seated comfortably.
3. Blaze a Path- The third step is to configure pathways and aisles. When creating
restaurant seating arrangements, map out paths servers will take from tables to serving
stations, the bar, and the kitchen. It should be direct as possible. Most importantly,
keep a clear pathway for all fire exits.
4. Invest in Moveable Seating to optimise restaurant seating. When purchasing tables,
one can consider buying small square tables that can seat 2pax, 4pax, or be linked
together for restaurant seating arrangements that accommodate large parties.
5. Map it Out - Now that the spacing & furniture is done sketch out the restaurant
seating arrangements to scale.
6. Set the Mood: Social and Exciting or Intimate and Chill according to the target
audience. In a fine dine restaurant guests expect a calmer, quiet atmosphere hence
using decorative partitions or screens to add privacy and drown out conversations
from the next table is preferred whereas in a QSR we can have tables closer to each
other.
7. Mix it Up or add variety using different sizes and shapes of tables.
8. Minimize the “Undesirable” Areas

9. Expand Space for Restaurant Seating Arrangements by using the outdoors,
rooftops, terrace.
10. Turn Tables Faster
The best restaurant seating arrangements take careful planning. But the end result is worth it
when every guest feels like they scored the best seat in the house.
NOTE –
SEAT TURN OVER is calculated on the basis of the number of meals served in the day
divided by the capacity of the restaurant.
If a coffee shop serves 400 meals per day and has a capacity of 80 covers then seat turnover =
400/80 = 5
Typical hourly turnover rates in F & B outlets (per hour)
Commercial Cafeteria 1.5 to 2.5 times turnover

Industrial Canteens 2 to 3 times turnover
Counter Service 2 to 3.5 time’s turnover
Table Service 1.5 to 2.5 times turnover
Leisurely Table Service 0.5 to 1.0 times turnover
G. Planning staff requirement

It is necessary to plan staff requirement so that adequate staff is available for service and
quality of service can be maintained. This will in turn also help in
• Managing Labour cost by maintaining just adequate staff and by avoiding over
staffing
• Maintaining quality service by ensuring adequate manpower is available and there is
no shortage
• Minimizing staff turnover by providing better work areas
The number of staff required for an outlet is determined by many factors such as
• Number of people to attend or size of outlet
• Type of restaurant
• Types of food service and standards
• Number of dishes offered
• Kitchen efficiency
• Equipment & modern techniques used
Staffing is however normally done as a relation to the number of covers to be served. This is
also known as the “staff ratio” or “manning ratio”
DESIGNATION MANNING RATIO

Restaurant manager 1/outlet
Senior captain 1/outlet / shift /day
Reception head waiter / host / hostess 1/outlet / shift /day
Bar tender 1/bar counter / shift /day (length of bar
counter less than 7 ft.)
Station waiter 1/station/outlet / shift /day with 25 to 30

covers or 4 to 5 tables
Steward Silver service – 1 : 12 covers
Pre-plated service – 1: 25
Self-service – 1/ counter / 100 pax
Wine waiter 1: 50 covers
Asst Steward / Wine waiter Silver service – 1 : 25 covers
Pre-plated service – 1: 50
Self-service – 1/ counter / 100 pax
Cashier 1/outlet / shift /day
FOR BANQUETING
DESIGNATION MANNING RATIO
Banquet Manager 1
Toast Master 1/ Function / Banquet
Banquet Head Waiter 1/ Hall
Waiter – Pre plated Service 1:25 Covers / Hall
Waiter – Silver Service 1: 10 to 12 Covers/ Hall
Waiter – Buffet Service 1: 50 Covers / Hall but the ratio
can be less depending on the number of
food stations and other counters to be
manned, number of dishes to be served by
the waiters, etc.
Asst Waiter – Pre plated Service 1: 50 Covers / Hall
Asst Waiter – Silver Service 1: 25 Covers / Hall
Asst Waiter – Buffet Service 1: 100 Covers / Hall
Banquet Bar Man 1/ Hall
Wine waiter 1: 25 to 30 Covers / Hall but 1:15
if beverages are on cash basis
Asst Wine Waiter 1: 60 Covers / Hall
Supervisor for formal functions 1supervisor for 30 covers and 1
head wine waiter for every 4 to 5
waiters.
The staff requirement for an existing outlet can be calculated by the formula
Number of staff required = Total covers forecast per shift / Average productivity
per shift
Average productivity per shift = Total covers served in a shift/Number of waiters
per shift
Total Covers forecasted can be achieved by analyzing the past sales

•
records or guest flow reports. This is just an approximation though hence
one should also consider the present trend. With a little experience and
practice a manager would be able to predict very close to the actual figure
• Average productivity – is derived by reaching a calculated figure by doing
a time and motion study or can be measured by analyzing sales per
steward over a given time/ shift without delays.
For a new outlet the calculations are done based on the staff ratio.
H. Menu Planning
A menu is a French word meaning a detailed list or referred to as Bill of Fare in English. This
is because it informs the diners about the choice of food & beverage items, their prices &
serving size. A Menu is a Unique selling point for an F & B outlet and if planned properly
yields profits. A menu acts as a selling aid and hence should be planned carefully. The menu
is an effective tool to promote, advertise and inform. It should focus on the character
of the restaurant.
DEFINATION OF MENU
• Montagne (1977) defined menu as a sheet of paper or cardboard on which all
the food and beverage items, to be served in succession at a given meal, are
written in a specific order.
• According to Fuller (1981), a menu must fulfill its function of communication
or informing a diner accurately what is offered to him/her.
• Davis and Stone (1985) said that a good menu sets out consciously to assist
the customers by gaining their confidence and setting them at ease.
CONTENTS OF A MENU
The menu should have
 Name of the dish
 Short description of the dish in simple language.
 Clear indication of Pricing
 Any other charges involved like service charge or taxes
 Portion size ( Optional)
 Serving time information ( Optional)
 Photographs of the dish ( Optional )
 Dietary Information like Common Allergens - egg or mushroom or zero sugar for
diabetics, Chefs special dish, whether the dish is very spicy or mild or sweet may be
indicated on the menu also.
FEATURES OF A GOOD MENU
• Should be written in simple English and in a clear font. Sometimes the menu is also
written in the language we expect the guests to know.
• Should have the complete details of the food and beverage items
• The description of the dish should be clear and accurate. Avoid misleading words.
• The contents should be clearly depicted.
• The Menu layout should be carefully designed based on how a human eye travels
through a page. Effective use of prime space and dead points should be made. Those
dishes that require attention should be printed in Prime space so that they gain the
attention of the guest immediately.
DESIGN CONSIDERATION OF THE MENU

The design of the menu should be appealing and interesting to the customer so that it
encourages them to view its contents.
• Size & shape - single laminated cards, fold out cards with inserts from the
size A5 and above, I-Pads, white boards, printed signs, sometimes
illuminated from behind, projections onto table tops.
• Colour
• Ease of Handling
• Logical Flow of Information

• Easily understandable to everyone.
• Simple Language
• Clear font
• Attractive Display
MENU DISPLAY
A menu can be displayed or presented in a variety of ways. These include
• A handwritten menu on a board or on a window – Used in small restaurants

since it is cheap and easy to change. Normally used to display the menu / dish
of the day.
• A Place mat menu – printed menu on cover mats like in IRCTC. It saves menu
presenting time in a busy restaurant and helps increase table turnover.
• An overhead menu – displayed over the service counter. Mostly printed on
flex or on illuminated display boards. Mostly seen in QSRs like Mc Donalds
or in food courts
• A desktop printed menu can be printed in house. These can be laminated or
put on tables like Tent Cards or as leaflets in the main menu.
• I pad or touch screen menu
TYPES OF MENU
• Table d’hôte
• A la Carte
• Other forms of menu like
o Menu as per meal timings – Breakfast menu, Lunch / Dinner menu etc.
o Menu specific to functions like Birthday menu, Indian wedding menu
o Menu specific to outlets like Coffee shop menu , Room service menu
o Menu as per frequency of usage– Carte du Jour – Meal of the day , Plat
du Jour – Plate of the day, Static, Cyclic, Single use menu
FACTORS TO BE CONSIDERED DURING MENU PLANNING

• Market Segment
• Price level Trend
• Type of menu offered.
• Nutritional balance
• Restaurant Theme
• Equipment /Staff Availability
• Time available to serve.
• Theme /Style of service.
• Competition.
• Some local specialties to be added
• Mixed high-low priced dishes on the menu to suit every budget
• Design of menu
• Religious/communal factors
I. Constraints of menu planning

• Location of the Outlet

• Type of customer
• Price Level Trend
• Type of establishment
• Staff Levels & Capabilities of chefs and service staff
• Equipment needs
• Size of food production and food service area
• Service method & time available for service
• Food Availability, Seasonality - Availability of ingredients, Low shelf life of raw
material ( especially if unavailable locally)
• Weather.
• Budget
• Maintaining the desired food cost
• Compatibility of all dishes on the menu with theme
J. Selecting and planning of heavy duty and light equipment
There are different types of equipments required for the smooth operations of an F & B outlet
for the Restaurant, Bar as well as the Kitchen
The equipment used in food and beverage outlets can be categorized into ‘heavy-duty’ and
‘light-duty’ equipment.
Heavy-duty equipment: example Working tables, refrigerators, Ice cube makers,
Dishwashers, bain-marie, deep freezers, food cabinets, and trolleys these are large in size and
difficult to move around or shift. So, great care must be taken while planning to purchase and
locating them. Once the heavy equipment is located or fixed, it is difficult to shift it. Hence,
identifying the correct locations for the first time is very important. As the heavy-duty
equipment is expensive therefore, it is necessary to check its durability and lifetime warranty.
Light-duty Equipment: This category mainly consists of crockery, glassware, cutlery, and
linen. As these are small in size, there is a lot of probability of misuse and pilferage. So, great
care must be taken when selecting and deciding on stock levels.
NOTE – PLEASE REFER TO FIRST SEM NOTES FOR THE DETAILED LIST OF THE
EQUIPMENTS
Factors to be considered while purchasing Equipment
• Task to be done / Type of service – Check essentiality & satisfaction of specific needs
• Labour Cost – Purchase of equipment should reduce labour cost.
• Type of guests targeted – Business Executive, Families, and Young Graduates etc.
• Production & Service standard – check the reputation and standard of the outlet
• Design of the restaurant i.e. the décor and theme of the restaurant. It should look
attractive and clean in guest areas
• Durability of the equipment / Value for money- invest heavily on heavy duty
equipment or capital equipment because this equipment should be more durable than
the light trendy equipment that needs to be changes after a year or two.
• Ease of Use & Maintenance – Equipment should be easy to use and maintenance free.
Maintenance of equipment should be economical otherwise it is a burden for the
organisation. After sales service should be readily available.
• Availability in future- replacements – ensure the availability of spare parts and
equipment from the manufacturer / supplier.

• Flexibility of use – for example now a day’s all-purpose cutlery is in trend hence
check the flexibility of using such equipment to reduce investment as well as storage
area requirement
• Budget – Price factor is a major consideration and one must consider the initial cost of
purchase as well as cost of running and maintenance.
• Stack ability of the equipment
• Storage space required.
• Shape and size of the equipment.
• Attractiveness / Looks
• Eco friendly / Energy efficiency
K. Requirement of Quantities of Equipment Required like

Crockery, Glassware, Cutlery - Steel or Silver etc.
F& B Equipment requires a large amount of capital investment hence great must be taken
when deciding stock levels. Par levels are established by F & B Manager or the restaurant
manager keeping in mind the projected turnover / sales of the outlet and the frequency of
usage of the item. Care must be taken to purchase just adequate quantities since if the
equipment is overstocked, the cash flow and storage place is blocked and chances of pilferage
and theft are increased. On the other hand, if the stock is insufficient, then you may need to
compromise on service standards and procedures. This leads to guest dissatisfaction, and
ultimately losses in business.
Regular physical inventory or stock taking is done and this gives us the exact figure of items
in hand so that as soon as the level reaches the minimum inventory quantity a new purchase
order can be made. Stock levels vary based on dishwashing procedures for crockery, cutlery,
glassware & service ware and on-site laundry for Linen. The following guidelines help to
decide on par stock levels. When operating several outlets the patterns and designs of
equipment need to be considered. If there are different patterns for each outlet it gives a
unique identity to each operation. But it creates sorting problems at common dishwashing. It
is also expensive to maintain different stocks separately.
Chinaware: The stock should permit one complete set in the restaurant, one in the process
(i.e., in washing and kitchen), and one in reserve (still room). Thus, it is advisable to have
three par levels for the chinaware. But for items such as B&B plates and under liners, which
are used more frequently in large numbers, one need to have an extra par.
Glassware: As a rule of thumb, hotels maintain three par stock levels for each variety of
glassware, but for few exceptions such as frequently used wine glasses and water goblets, an
extra par needs to be maintained. This stock level may vary based on many factors, for
example, the ‘lead time’ or ‘waiting time’ for specific logo glassware and breakage rate in the
property, etc.
Steel or silverware: The general three par levels may alter for specially embossed flatware
because of the ‘lead time’. It also depends on the theft and loss rates of the property. An
onsite burnishing machine can help reduce stock levels of the silverware.
Linen: Linen is of two types in food and beverage organizations. One is ‘table linen’ and the
second is ‘uniforms. Table linen includes a tablecloth, slip cloths, and napkins. The minimum
par stock for the table linen is three times. But it varies based on the cover turnover and busy
operations. Normally, high turnover outlets need to maintain four stock levels. The

cleanliness of staff and their uniforms speak about the hygiene levels of the outlet. The
uniforms should be issued in three sets. With this plan, an employee can wear one, store
another for the next shift, and launder the third.
TERMINOLOGY
• PAR stock refers to the standard quantity of each inventoried item that must be on
hand to support daily, routine F & B operations.
• Par Number – number of sets. The par number is a multiple of the standard quantity
of a particular inventory item that must be on hand to support day-to-day F & B
functions.
• Lead time quantity is the number of purchase units that are used up between the time
that a supply order is placed and the time that the order is received in hand.
• Safety Stock Level is the number of purchase units that must always be in hand in
case of emergencies, damages, delay in delivery and so on, so that the daily
operations and functioning of the department are smooth even during emergencies.
• Minimum Inventory Quantity is the fewest number of units that should be in stock at
any time. The inventory should never fall below the minimum quantity.
Suppliers & Manufacturers
EQUIPMENT MANUFACTURERS & DISTRIBUTERS

ITEM COMPANY
Cutlery Stainless Steel Venus Industries, Kishco, Stec, Ramson, Steel Craft.
EPNS Ware Venus Industries, Neeti Udyog.
Crockery Bharat Potteries Ltd, Feather Touch Ceramics Pvt Ltd,
Jaipur Ceramics, Hitkari Potteries, Cynosure, Eagle
Potteries.
Glassware Bormioli Rocco, Accor, Noritake, Borosil, Treo, Yera
Linen Fabric - Bombay Dyeing, Vimal, Mafatlal
Ready-made - Unifab, Amoda Comfort
Kitchen Equipment Rans Technocrat, Cheflink, MOD kitchen equipment
pvt ltd, Aster, Rational, Hobart, Continental, Quality,
Relief Equipments Bharti Refrigeration Works, Falcon
Exports, Wang Hospitality Equipment Private Limited,
Kumar Equipment.
Dish Washing Machine Winter Halter, IFB, Electolux, Hobart, Aster, Meiko, ,
Bharti Refrigeration Works
Bar Refrigeration /Ice Cube Bharti Refrigeration Works, Ice matic, Manitowoc
Maker Fosters.
Bar Ware / Equipment Venus Industries (Bar ware) Perlic, Gamco, IMC,
Sumit, Nand. Stec Hotel ware
Restaurant Equipment Bharti Refrigeration Works, Anupam, Stec Hotel ware ,
J.S.Industries
Cleaning Equipment Karcher, Eureka Forbes.
Tea / Coffee Machines Bharti Refrigeration Works.
Trolleys Venus Industries, Bharti Refrigeration Works.

L. Planning Décor, Furnishing, Fixture etc.
The total dining experience comprises not only food and beverage served but also the
atmosphere created. Ambiance or interiors of a restaurant play a major role in attracting and
keeping the business.
The decor is greatly influenced by the theme chosen for the restaurant which could be
• Location Inspired
• Cuisine Inspired
• Architecture Inspired
• Idea Inspired
• Name of the restaurant
BASIC DECOR
Décor means decoration of the place. It mainly consists of fixtures, fittings, picture frames,
paintings, and other artifacts. By changing the décor, we can change the ambiance of a
restaurant. While creating perfect décor, managers should not neglect operations. The décor
should not interrupt the smooth operations. Decorative items should be of commercial quality
to withstand wear and tear. They must be easy to clean and hygienic. Another major point to
consider is safety. Some common safety issues are:
• The smooth and slippery floor in the outlet looks very elegant and shiny. But it leads
to many accidents.
• Exposed rough or sharp edges of tables and chairs can hurt people in the operations.
• Splinters and nails of tables and chairs can hurt guests.
• Unmarked glass doors can lead to accidents.
• Steps must be railed and lighted to avoid tripping-over.
• Hanging decorations or low ceilings must be marked.
• An emergency exists should not be blocked with decorative items.
COLOR
With colors one can set a mood, attract attention, or make a statement. By selecting the right
color scheme, one can create an ambiance of elegance, warmth or tranquillity, or convey a
theme. Color can be your most powerful design element if used effectively. Colors affect us
in numerous ways, both mentally and physically. A strong red color has been shown to raise
the blood pressure, while a blue color has a calming effect. Being able to use colors
consciously and harmoniously can help create spectacular results.
The colour wheel (basics)

Prang system —is based on Brewster-Newton theory. It deals with primary, secondary, and
tertiary colors. There are 12 basic hues in the prang color system, namely: three primaries,
three secondary and six intermediates.
• Primary colors - the root of all colors.
a. yellow b. Blue c. Red
• Secondary colors - produced by the mixture of any two primary colors.
a. green (yellow and blue)
b. orange (yellow and red)
c. violet (red and blue)
• Intermediate colors - produced by the mixture of a neighbouring secondary color
in the color chart.
a. yellow-green d. Red-violet

b. yellow-orange e. Blue-violet
c. red-orange f. Blue-green
Color harmony &schemes (planning color schemes based on colour wheel)
Color harmony means pleasing, effective, congruent and balanced combination of two or
more colors or shades. It does not imply a random mixing of colors but a purposeful selection
of a number of colors to get the desired effect. It is usually achieved by combining related or
contrasting colors.
Related Color Harmony

1. Monochromatic harmony — is otherwise referred to as one-mode or one hue
harmony. It combines different intensities or values - lightness and darkness or
brightness and dullness - of one color only. Examples are blue, light blue, dark blue.
2. Analogous harmony — means a combination of two or more neighbouring colors
in the color chart. An example is a yellow dress, with a yellow-green collar, and
ruffles with green buttons and laces.
Contrasting Color Harmony

1. Complementary harmony — is achieved by a combination of any opposite
colors in the color wheel. Blue and violet, for instance, are complementary colors.
2. Double complementary harmony — is the combination of two directly adjacent
colors and their complements in the color chart. For example, yellow and yellow-
orange when combined with violet and blue-violet may achieve harmony.
3. Split complementary harmony — is made by combining a primary or an
intermediate color in the chart with colors on each side of its complement. This is a
scheme of colors placed in the chart as to describe the letter Y.
4. Triad harmony — In this combination, the three colors are placed in the chart as
to mark out the three points of an equilateral triangle.
5. Tetrad color scheme-- The rectangle or tetrad color scheme uses four colors
arranged into two complementary pairs. This rich color scheme offers plenty of
possibilities for variation. The tetrad color scheme works best if you let one color be
dominant.
NEUTRAL Colour scheme - HARMONY this is a combination of a color and black,
white or gray.
NOTE
WARM AND COOL COLORS
Warm colors are vivid in nature. They are bold and energetic. Warm colors are those that
tend to advance in space; therefore, caution needs to be taken so you do not overwhelm your
content with eye catching hues. If an element in your design needs to pop out, consider using
warm colors to do that.
Cool colors are soothing in nature. They give an impression of calm and rarely overpower the
main content or message of a design. Cool colors tend to recede; therefore, if some element of
your design needs to be in the background, give it cool tones.
Use of Colors in F & B Outlets
The colors used in dining areas affect the atmosphere. Designers follow a wide range of rules
while selecting colors. Great care must be taken while choosing the right color since food and
color are closely associated.

The color scheme used must reflect the character of the restaurant. Usually, white, cream,
beige, blue, and yellow are the most used colors in food and beverage establishments. A
combination of different colors can be used to balance and to create the desired effect.
Colors also affect the mood of the guests. It is observed that cool colors such as light green,
blue, and violet give a relaxed dining experience. In contrast, warm colors such as yellow, red
and orange will stimulate activity; thus, encourage fast table turnover.Red is also a colour that
stimulates our taste buds. In combination with yellow, it is widely used world over in
restaurants. Yellow is the primary colour for food. It ignites our taste buds and makes us
hungrier. No wonder then that yellow is used extensively in restaurant & food chain signages
as well in fast food décor. Blue is the colour that puts most people off food. It works opposite
of yellow. However it indicates water or liquid and works well in bars and pubs.
Colors also have an impact on the room size. A small room can be showcased as a large room
by painting it with some bright colors. Similarly, a large area can be painted with a dark color
to give a more intimate feel.
LIGHTING
Good lighting is especially important in a restaurant. Lighting can transform the most boring
spaces into hot spots. And in a restaurant this translates into higher profits. Modern designers
are showing interest in using a variety of lighting and light sources. A wide range of effects
can be created by contrasting different lights. Lighting in food and beverage outlets is mainly
categorized into 3 kinds.
1. Ambient/General Lighting: A source of general illumination to see surroundings and

move safely about the space. Ambient lighting should be indirect lighting i.e. the bulb
should be either be covered by a diffusing source or directed upwards so that the light
bounces off the ceiling and casts a low level of light evenly throughout the restaurant.
2. Task Lighting: This kind of lighting is required for operation in the back area and
kitchen. It is also required on tables to enable the guest to read the menu and see the
food and beverage presentation. This kind of lighting amounts as much as 75 percent
of the total restaurant lighting. Restaurant activities such as dining (at the table or
buffet counter), cleaning, and preparation of food and washroom activity require task
lighting. Good task lighting improves visual clarity, prevents tiredness and should be
coordinated with ambient light
3. Accent Lighting/Decorative: This kind of lighting is used to create ambiance and
décor. It is a part of the decoration. It is a directional lighting to emphasize or draw
attention towards a particular object or view. It creates mood, sets tone, and adds
interest in a room by highlighting certain areas or objects. This included wall bracket
lamps, serial lamps, and picture focus lamps, etc.
Lighting can be:
Direct lighting: light is directed straight from the bulb into the room.
Indirect lighting: all the light is first directed onto ceiling or wall from which it is reflected
back into room
Diffused lighting: When fittings are completely enclosed or concealed and light passes
through the translucent shade.
Semi- indirect/direct lighting: some of the lighting is directed into the room and some are
allowed to be directed or reflected from ceiling.
Lighting in F & B Outlets

To create a correct ambiance with correct illumination, one should use different types of
lightings in the correct combination. There are two main types of lightings used in food and
beverage establishments. They are incandescent lights and fluorescent lights.
• Incandescent lighting is warm and inviting. But these lights are less energy-efficient
to operate. And the yellow hue of the bulbs may change the natural color of the food
items.
• Fluorescent lighting is known for the lower operating cost. Natural colors are not
shaded by the white light. But it is often criticized for its pale, dull, and lifeless
illumination.
Therefore, it is advisable to use a combination of both the lights in balance to create a warm,
romantic, and bright atmosphere. Many experts recommend 70 percent of fluorescent and 30
percent of incandescent light in the total lighting system. This gives a mood of enjoying the
meal and a pleasant, natural appearance to the food items.
Expert restaurant designers use tips from the ‘psychology of lighting’ in developing lighting
systems for a restaurant. Below are a few tips on creating a correct lighting system:
• Brighter or strong lighting is not comfortable to eyes, thus gives a message of ‘eat
quickly and leave.’
• Soft lighting creates a mood of ‘relax and dine at leisure.’
• Sparkles enhance appetite and encourage conversation
• Spotlights on seating areas should be avoided.
• Candles between people draw them together.
• Direct lighting to be countered with soft lighting.
To keep the desired mood and effect of lighting, dimming systems are widely used around the
world. In modern days most of the specialty outlets are opting for semi-automatic or fully
automatic dimmer systems. These automatic dimmer systems are preset with different
combinations of lighting. By just selecting any one mode of lighting on the dimmer system,
the combination can be changed between dim and romantic mood for dinner, and a bright and
cheerful mood for lunch.
However during the day the focus is to use more of day light.
FURNITURE
In any organization furniture covers a wide variety of different item, which will be in
constant use and yet should retain their overall good appearance. People are seldom as careful
of other people’s property as they are of their own and the handling of furniture by large
numbers of people results in harder use than if one person was using it all time. Therefore
furniture needs to be:
 practical in design, size etc.,
 comfortable to use,
 sturdy to withstand considerable wear and tear (maintenance free),
 easy to clean and maintain,
 Price must be within the means of the establishment.
Factors to be kept in mind while selecting Furniture for an F & B Outlet

The furniture for an outlet is available in a wide variety, and it can fit in any atmosphere and
décor if selected properly. Great care must be taken while selecting furniture because it is an
expensive decision. The cost of furniture makes nearly 50 percent of the total initial
investment.
 Type of guest.

 Standard of the establishment.
 Theme of the outlet.
 Cover turnover time
 Degree of comfort and utility.
 Durability of article.
 Movability.
 Shape and size of the article in relation to the human body as well as the area.
 Ease of cleaning.
 Protective coatings.
Note - Wood is the most commonly used material for the dining room furniture. Various
types of woods are used to suit the décor and theme. Wood is most preferred because it is
strong, rigid, stylish, and able to resist wear and tear. Metals such as aluminium, steel, and
brass and other materials such as plastic, vinyl, and fiberglass re also used in modern days to
create attractive and contemporary furniture.
Selected furniture must support the type of operations, keeping the guest comfort in mind.
FLOORING & WALL FINISH – Refer to first sem notes on Types of surfaces
UNIT 2 – FUNCTION CATERING – BANQUETS
A. Notes already given

B. Numerical on space area requirement (Done in class)
C. Informal banquets
These are banqueting functions with no set plan of seating, serving or dress codes and no
strict protocols to be followed. They are more casual in nature. No criteria of rank and
position are observed for the service. These functions normally include entertainment.
Food is normally served from a buffet. Prior to food service cocktail and snacks may be
circulated among the guest by the waiters. Much less manpower is required in comparison to
a formal or semi-formal banquet. Unlike formal and semi-formal banquet limited seating
arrangement is provided.
Whatever be the function the client / guest would look at the following facilities
• Food & Beverage
• Other amenities like Seating, Audio – Visual, Lighting, Stage, Décor – floral
arrangements, Dj and dance floor etc.
Some examples are
 WEDDING - A wedding is a ceremony where two people are united in marriage.
Wedding traditions and customs vary greatly between cultures, ethnic groups,
religions, countries, and social classes. Most wedding ceremonies involve an
exchange of marriage vows by the couple; the ceremony is sometimes followed by a
wedding reception. Music, poetry, prayers or readings from religious texts or literature
are also commonly incorporated into the ceremony.
 RECEPTION – A wedding reception party is held after the marriage ceremony is
complete as hospitality for those who have attended the wedding, hence the
name reception: the couple receives society, in the form of family and friends, for the
first time as a married couple. Hosts provide their choice of food and drink, although a
wedding cake is popular. Facilities required would normally include a stage with

seating for the couple or any performance , backdrop for the stage, special Lighting ,
Music system – DJ , Limited seating for the invitees , Buffet setup and service for
Food and Beverage, Bar Counter , Décor as desired by host.
 COCKTAIL PARTY / COCKTAIL RECEPTION - A cocktail party is a party at
which cocktails are served and the key focus is a well set bar. The average cocktail
party lasts 2-3 hours during which guests snack on a simple spread of food and drink
on great cocktails while chatting with other guests. Simple foods, such as hors
d'oeuvres and other finger foods such as bruschetta, kebabs, fries etc. are served.
Facilities required would generally include A well set bar with service of finger foods
to accompany the drinks, Music, Lighting and limited seating.
 CONVENTION - A convention is a large gathering of people with a shared interest
(usually industry, professional or fandom related). These events are often recurring,
and are usually scheduled at a specific time each year. Conventions usually have
keynote speakers, as well as presentations that familiarize attendees with
advancements or trends within their particular field of interest. Most large cities will
have large convention centers dedicated to hosting such events.
 ACADEMIC EVENTS - Are organized for providing intellectual platform for
discussion. These are formal gatherings in an academic setting where participants are
experts in their field or share common interests.
Requirements would generally include - Proper seating arrangement with tables and
chairs , LCD / LED Screen, Laptop , Connection Cables, Cordless/ Collar Mikes, AV
System for Presentation , Lights with dimmer control , Podium , Stationary ,
Conference Kits (Minimum Note Pad, Pen / Pencil ), Backdrop , Signage , Decor like
flower arrangements or ice carving & Food & Beverage
• A seminar is a form of academic instruction, either at an academic
institution or offered by a commercial or professional organization. It has
the function of bringing together small groups for recurring meetings,
focusing each time on some particular subject, in which everyone present is
requested to participate. It is essentially a place where assigned readings are
discussed, questions can be raised and debates can be conducted. These
basically consist of lectures given on a particular subject or sometimes after
the researchers do research on a particular subject, they present the results &
what they have found during the research to the other people in the same
field. This also involves a lot of visual aids & the seating will be either
theatre style or classroom style.
• Symposium is a meeting at which experts have discussions about a
particular subject or a chosen point of discussion; it can be considered as a
small conference as the number of delegates is smaller. The chief
characteristic of a symposium is that it covers a single topic or subject and
all the lectures given by experts are completed in a single day.
• Workshop is a meeting at which a group of people engage in intensive
discussion and practical activity on a particular subject or project.
• Conference is a large meeting for consultation, exchange of information, or

discussion, with a formal agenda. A conference is usually large, possibly
taking up many rooms in a hotel or a convention center. It usually takes up
several days. It can also describe a single, small meeting but with a duration
of several days or weeks. The following should be kept in mind while
handling conferences: Exact seating arrangements, seating plan, stationary
requirement, audio / visual requirement, break timings / lunch / dinner,
nature of function, stage/ podium requirement, Conference kits for the
attendees. All the arrangement should be mentioned in the function
prospectus. Proper signage should be present at prominent places to assist
the attendees in locating the venue, rest rooms etc.
 EXHIBITION - This basically includes an organized presentation and display of a
product or range of products which may be from one company or a range of
companies for example the International book fair held at Pragati Maidan in Delhi
every year where publishers, printers and book stores come together and display their
books. The set up for exhibitions will differ from product to product. Normally the set-
up is done within a cultural or educational setting such as a museum, art gallery, park,
library, exhibition hall, or World's fairs. Sometimes it is done in a hired hall and is
expected to see a large foot fall. Normally advertisements are done in newspapers, TV
etc. so as to increase the number of visitors.
Requirements would generally include a separate area for each exhibitor, Tables,
Chairs, Power sockets / Plug points, Signage etc.
 TRADE FAIR - A trade fair (trade show, trade exhibition, or expo) is an exhibition
organized so that companies in a specific industry can showcase and demonstrate their
latest products and services, meet with industry partners and customers, study
activities of rivals, and examine recent market trends and opportunities. In contrast to
consumer fairs, only some trade fairs are open to the public, while others can only be
attended by company representatives (members of the trade, e.g. professionals) and
members of the press, therefore trade shows are classified as either "public" or "trade
only".
 FASHION SHOW – A fashion show is an event put on by a fashion designer to
showcase their upcoming line of clothing or accessories like shoes, stoles, jewelry etc.
These normally showcase the latest fashion trends are made.
Requirements would generally include Stage with Ramp, Backdrop, Separate
changing and make up rooms, Special Lighting, Audio system, Screens or TV
Monitors and live camera display, Seating for Panel of Judges, VIPs and other
invitees, Press etc.
 PRODUCT LAUNCH - This type of a function mainly is for company who has just
launched a new product in the market. This will mainly consist of a presentation
regarding the product to the dealers. The presentation will be done by a single person
who knows the product well & is confident of handling the questions which may come
up by the dealers. The seating will necessarily be a theatre style with a visual aid.
After explaining the product, the product is displayed for the guests to see. Spotlights
will highlight the product. The dealers can go see the product & take samples & ask

the company representatives questions regarding the product. A cocktail & dinner will
follow this. This is a very prestigious function for any company. No compromises are
generally made on the quality of the hotel & the food. Usually the best is chosen, as
this is a time for the company to create an image about itself. Bigger the product, the
bigger the type of function & the greater the product awareness in the market.
 PRESS MEET- This is done if a company is making its shares public or a new
company is being launched, so that the press can be called & the vital statistics of the
company can be discussed so that the company is projected through newspapers to the
public. This is a very good way of advertising. To call the press & let the press spread
the word around through newspapers to the other residents of the country. This is a
theatre style of seating, but very small gathering. This might involve a visual
presentation to the press & followed by question answer session by the press directed
to the board of directors of the company.
 OTHER EXAMPLES could include an endless list of events like Beauty contests,
Music / Dance contests, Film fare awards, Birthday parties, Graduation Day Parties,
Alumni Meets, and Theme Parties etc.
OUT DOOR CATERING

Out Door Catering or Off-premises catering is serving food and beverages at a location away
from the hotel / restaurant or the base kitchen of a caterer / event management company. Since
there may not be any existing kitchen facility on the venue many a times one is required to set a
satellite kitchen according to the need of the function. ODC can be done by a hotel or
Independent caterers where food is mostly prepared at the base kitchen, packed & delivered in
insulated containers so as to retain the temperature and quality and only last minute preparations
are left to be done on the site of the event but many a time food is prepared at the site on order.
Challenges in off-premises catering
1. Delay in Delivery
2. Packaging error
3. Accidents like the server drops the container full of food while filling the chafing dish
and guests are waiting to dine.
4. Some items not packed
5. Authorization or legal issues
6. Unusual guest demands which are not possible to fulfill due to lack of items
Merits and Demerits of Off-Premises Catering

Merits of off-premises catering
1. Require a low initial investment to start up
2. Low inventory levels required
3. Controlled food cost since one has advance information about the function.
4. Possibility of generating extra revenue through providing additional services such as

rental equipment, service personnel, décor, music, and décor, music, and entertainment.
5. Accurate forecasting is possible since most events /are booked din advance
6. Safeguards against losses occurred due to cancellations.
7. Cash flow maintained
8. Low cost of advertising
Demerits of off-premises catering
1. High level of precision required
2. Transportation Issues
3. Very high level of stress
4. Demand of very high energy level
5. Seasonality of the business
6. Inconsistent revenue
Steps for ODC planning
1. Preliminary survey of the place
a. Distance from hotel
b. Travelling time during the peak time and lean traffic
c. Availability of water, power, and gas.
d. Nearby Shops / supplier
e. Size and shape of the area.
f. Availability of toilet facility.
g. Identifying suitable area for kitchen stores, pot washing, service area,
entertainment , parking & hand wash
h. Facilities of garbage disposal etc.
2. Analysis of the menu for identifying the requirement of cooking and service equipment
a. Number of dishes – to be preprepared or cooked on site
b. Area required
c. Containers for storage / transportation
d. Storage area required for dry store, fruits, vegetables etc.
e. Materials required
f. Preparation equipments like mixer, grinder etc.
g. Cooking equipments & vessels
h. Gas cylinders required
i. Work tables required
j. Service equipment requirements.
k. Setting up temporary bar-supplies
l. Safety Equipment
LOGISTICS MANAGEMENT IN OFF PREMISES CATERING
Logistics management deals with planning and execution of the off-premises catered event
and involves the following factors:

1. Site selection – Was done during the preliminary survey and the best suitable site was
thus selected keeping all the feasibility factors in mind
2. Party packing list – It is making an itemized list of requirements for the function. The
packing list serves as a guide for assembling items. The packing list also serves as a
record of the place where equipment was previously used. It pinpoints the time and
place and, if a particular piece of equipment is missing it can make the task of getting
it back much easier. Tips to assist in making the list
a. Follow a concentrated & methodical approach.
b. Study each course on the menu
c. Decide exactly what and how much service equipment it requires.
d. Examine each item one by one & note requirement
e. Check if subsequent course uses a piece of equipment previously listed,
f. Simply add to the number needed.
g. Continue this process until the menu has been completed,
h. Recheck
3. Packing & loading - Carefully all items are counted and packed as per packaging list
so that everything is available as per the requirement and nothing falls short. The
delivery truck acts as a marketing tool and carries the image of the caterer hence must
be clean and well maintained. Also the driver of the truck represents the company's
image and should be immaculately attired, uniformed, well groomed, and courteous.
The driver must have petty cash, a road map, written directions, a highway emergency
kit, an umbrella, a beeper, and a mobile phone. All the paper work, insurance, driving
license, registration, and permits should be along with the driver before proceeding to
the event destination. Important tips to be followed while loading the truck
a. Use old rugs, towels, and cardboard to make surface non-slippery to carry
items.
b. Everything should be packed together tightly.
c. Load Heavy items first
d. Light-weight / unusually shaped items are loaded last and are usually inserted
wherever one finds a gap
e. Crates and racks should be nested together to avoid shifting in transit.
f. The local health rules should be followed for carrying cold food and may
require carrying in refrigerated truck.
g. Hot food should be kept at safe temperature above 140 degrees Fahrenheit in
insulated carrying containers/ thermal bags, or hot-food holding cabinets.
4. Delivering & unloading - The delivery process means moving the food, supplies, and
catering equipment from commissary to catering site. Plan ahead so that the delivery
truck can reach on the site on time and allow twice the amount of time necessary; for
example, if the truck takes 30 minutes to reach the destination in normal situation,
then it should be sent one hour in advance. Weather reports, road conditions, and

traffic pattern should always be considered so as to minimize delays. Tips to be
followed while unloading
a. A diagram with an itemized list should be provided to the people responsible
for the set-up.
b. It must be ensured that the unloading team has adequate staff but not too many.
c. Materials should be moved along the shortest and straightest route possible
5. Execution of the party
6. Reloading, returning, & reviewing of the event - When the party is in progress, the
process of cleaning and repacking must be started. Once cleaning and repacking is
over, reloading can start. It is best to wait until most of the things are packed and
ready to be reloaded. A well-loaded vehicle reduces the chances for spills and
breakage on the return trip.
UNIT 3 – FUNCTION CATERING – BUFFET
A. Introduction
A buffet is a system of serving meals in which food is placed attractively on a table and all
guest/ diners serve themselves. It is not only popular for reception and cocktail parties but can
also be a unique means for presenting an entire meal and is often seen in institutional settings,
business conventions, or large parties. Buffets are offered at various places apart from
informal banqueting functions like hotels and restaurants. Dishes at buffet are available at a
set price and guests can select from a range of food items that are kept ready for service at the
set time, however it is always a self-service.
The word buffet is French in origin and represents a sideboard/refreshment table. The
colloquial term in English means self-service from a side table.
“A meal consisting of several dishes from which guests serve themselves.”
“A Buffet is a meal of cold food that is displayed on a long table at a party or public
occasion. Guests usually serve themselves from the table”
Features of a buffet
1. The diner can directly view the food and immediately select which dishes they wish to
consume, and usually also can decide how much food they take.
2. A wide range of dishes and the option of unlimited portions
3. All buffets generally include a combination of the following:
a. A creative, innovative and centralized idea or theme. - The creative,
innovative and centralized theme must be conveyed through buffet
presentation. Creative refers to something unusual, unique produced by
imaginative thought of chef in an artistic way, while being innovative refers to
incorporating new ideas by making changes in the style of presentation of
food. The centralized theme refers to concept or topic which is used to unify
special event.
b. Stylized preparation of food in volume. - An appealing presentation of food is
very significant for buffet. A stylized presentation can be created by keeping
in mind various factors like colour, taste, texture, garnish and method of
preparation, etc.

c. Showmanship and flair. - Showmanship refers to carving and portioning of
food by chef in an artistic manner and flaring at bar (jugglery) action of
service staff.
d. Unusual table settings and configurations. The size and shape of table can add
to the mood of the meal. However, table settings and configurations must
satisfy operational aspect like ease of service from buffet from waiter and
guest point of view.
ADVANTAGES & DISADVANTAGES OF A BUFFET
Advantages
• Creates an informal friendly atmosphere
• Service skill not needed
• Low labour cost
• Less space and tableware required
• Faster service
• No assigning of seats required
• Variety of food & cuisines offered
• Allergies / dietary needs taken care of easily.
• Enhanced sales
• Value for money / Less expensive
• Higher profit due to more sales
Disadvantages
• No personalised service
• Skilled service staff loose interest
• Dishes loose eye appeal after few servings
• Poor food control
• Long lines
• Congestion
• Risk of Food safety
• Difficulty maintaining temperature
• Wastage
• Increased food cost
• Delay in replenishment affects service quality
• Possibility of pilferage and unutilised left overs
• Higher cost of infrastructure
B. Factors to plan Buffets

There are various types of buffet namely fork, finger, sit down etc. the requirement of
particular occasion and host’s wish will determine the exact format in setting up the room.
Whatever the nature of occasion while planning a buffet, a manager should consider the
following factors such as location, structure, shape, and aesthetics:
Location:
• The buffet should be set up in a prominent position in the room.
• Buffets should not obstruct the free flow of staff and guests i.e. there must be ample
space for customer circulation.
• The buffet should be within easy access of stillroom and wash up so that
replenishment of buffet and cleaning of dirties may be carried out without disturbing
the guests.

• The buffet can be positioned and set up so that guest can access one or both side of
buffet
Structure:
• The shape of the function hall and the number of covers the buffet needs to serve
should be taken into account before deciding on the structure of the buffet counter.
• In order to serve food for a large number of people, the buffet counter may need to be
quite long. In such cases it is advisable to split the buffet into many sections, each
serving a different course.
• The tables for the basic structure of the buffet should be chosen keeping in mind their
Size, strength, stability and ease of transportation.
• As waiting staff must be available behind the buffer counter to advise the guests,
sufficient gangway must be left between the wall and the buffet tables. This space is
also necessary to replenish the food
• The buffet may be a complete display or split into several separate displays around a
room, for example, starters, main course, desserts, hot beverage and bar. There should
be ample space on the buffet for display and presentation.
• Provision should be made for sufficient table a chairs with in room.
Shape:
• Visual impact of the buffet can be created by using different sizes and shapes of
tables. Use of square trays, oval flats, glass bowls, various shapes of serving dishes,
etc., makes the buffet look more attractive and eye appealing.
Aesthetics:
• The total presentation of room should be attractive and promote a good atmosphere
that is appropriate for occasion.
• The size of the room is of vital importance. In a comfortable buffet arrangement
setting with large number of dishes spread out 9 sq. ft. per person is allocated,
whereas when the buffet is in the restaurant with tables laid out 20 sq. ft. per person is
allocated.
• It should be ensured that there is a centerpiece in the buffet to attract the eye of the
guest.
• Proper positioning of items on the table adds value to the buffet for example food
items displayed on different levels always look more interesting than on a flat buffet
table.
• Buffet tables can be decorated with specially designed table cloths, table frills and
slips to enhance the image of the food display.
C. Area Requirement
• Minimum space between the wall & buffet table - 3ft
• Minimum 15% area of the total space - for movement
• 25% of the total space - for buffet service
• Separate buffet counter - for every 75 guests
• Suggested area allowance for sit-down = 12 – 15 sq. ft. /pax
• Suggested area allowance for buffets = 10 –12 sq. ft. /pax
Factors to be considered when calculating the length of the buffet counter and the number of
tables required
• Type Of Buffet
• Chafing Dish – Size and partitions used if any.
• Distance between 2 Chaffing Dishes
• Placement

• Menu / Number of Items
• Size & Shape of Table
NOTE – Calculation of table Requirements done in class
D. Planning & Organizing
1. Select layout & theme most suitable to the event and acceptable to the guest.
o Layouts can be in the form of
 Straight Line - Buffet counters are arranged in a single row
 Scramble - Buffet counters are scattered around the room, so that there
is even distribution of guest flow.
 Island - Round or square buffet counters are arranged at the centre of
the room.
 Double - A long single-line buffet is arranged at the middle of the
room which can be accessed from both the sides
Note- the layout can also be classified as Traditional Cafeteria Style or
Free Flow Buffet
o Common Buffet shapes
 H Shaped Buffet (Center Room)
 Figure 8 Buffet (Center Room)
 The Super Center Room Buffet
 1 Sided Buffet (by The Wall)
 Double Sided Buffet
 T shaped Buffet
 X shaped Buffet
 Straight line Buffet
2. Calculate the area requirement for the buffet set up, tables required and allocate
area for the placement of the buffet in the function hall/ area – Numerical done in
class
3. Draw layout plan to scale
4. Sequence the menu / food items to be put on the buffet keeping in mind the
o Flow
o Space
o Reach
o Accompaniments
o Centerpiece & decorations
o Labels
Sequence of menu can be based on
i. Course wise - Typically food items are arranged in the following order:
Appetizers and salads - Soups - Main course dishes - Staple food (bread and
rice preparations) - Sweets -Fresh fruits
This sequence generally suits the Indian scenario, but it is just a guideline and
there can be variations depending on the organization and the cuisine served.
ii. Country / region wise. This is particularly true at the giant mega-buffets. All
the Chinese is at one station, the Italian at another, the Indian yet another etc.
iii. By “Temperature” - The cold items on one station at hot on another.
iv. By “Food Type” - All the seafood together. Beef, chicken and pork together
etc.

v. By “Serving type” - There may be a carving station with several different
items on it. Live counters of items like pasta or service of kho suey a Burmese
soup etc.
5. Prepare detailed requirement list

6. Mise en Place -
• Area to be cleaned before starting set up
• Tables and chairs wiped down, polished, and in position
• Buffet counter to be laid
• Table cloths lay properly.
• Cutlery, crockery & glassware cleaned, polished, and placed
• Napkins or serviettes folded.
• Wine glasses polished and in place.
• Cruets filled, cleaned, and on table.
• Lay the Chafing dishes, bowls etc.
• Mustards, sauces,& other accompaniments on the buffet table
• Water availability to be set
• Fill chafing dish compartment with hot water / ice.
• Light up the fuel of the chafing dish
• Specific food staff must be assigned to bring food from the kitchen
7. Presenting Hot Foods
• Consider – Safety – Sanitation – Presentation concerns
• Serve foods that hold temperature well
• Cook and serve small batches of foods
• Consider – Sauces in the pans
• Keep the chafing dishes closed when not serving
• Watch the use of heat lamps
8. Presenting Cold Foods
• Watch temperatures
• Replenish ice often
• Serving platters have to be exchanged often
• Avoid mixing foods that spoil easily
• Vigilant wait staff
9. Service
Service is a very important aspect for the whole operation. In a buffet meal, the
service must be efficient and quick. Replenishment of the buffet items must be on
time. It is important that the demand for replenishment is hence made to the kitchen
well before pick up so that the buffet dish never goes empty and the kitchen has
enough time to prepare the dish and not fall short even if the load on one dish is more
or if the number of people exceeds the expectation. Timely clearance is equally
important for smooth operations in buffet service.
10. Buffet Breakdown
Staff should never breakdown food stations and buffets until specifically directed by
the supervisor, this is a sensitive area, and staff should not be permitted to make this
decision. Ensure that everyone has eaten before this. Break down some duplicate
foods stations after most guests have eaten and consolidate food of closed counters.
Keep Dessert / coffee stations open until the end of event. Extinguish fuel before
removing food pans. Carry Chafing dish carefully. Remember not to remove Skirting
& other items like linen till the last guest has left

E. Arrangement of a buffet
The following tips should be followed:
• Bars, buffets, and food stations should be placed strategically around the room. Avoid
clustering in one area.
• Buffet should never be near to the dance floor or stage or music.
• Allow sufficient space between stations for movement of the guests.
• Provide sufficient surface area for stacking to place empty glasses and plates.
• Dramatic buffet and food stations create excitement, interest, and intrigue.
• Avoid long table or straight buffet.
• Bars require 100-150 sq. ft. of space and should be located at such a place so that the
guests can see them on arrival, but they should not be very close to entrance One
bartender is sufficient to handle a party of 100 guests.
• Arrange buffet and food stations as close as possible to the kitchen & wash up area to
reduce distances travelled during initial set-up and replenishment.
• Always ensure to place low cost items first, and expensive items must be portioned
out by the servers and carvers.
• Always try to have small portions, since guests prefer small amounts of many things;
for example, starters and sweet items.
• Remember guests take less food from small containers. and eat less from an attractive
buffet, since they do not want to ruin its appearance.
• One food station is sufficient to cater to 100 guests.
F. Menu Planning
Based on guest preference & budget if in a banquet
a. Balanced, Harmonious and Visual Appeal: This can be properly effected by the variation of
(i) Colour (i) Texture ii) Ingredients
b. Suitability for a particular occasion: This particular factor is decided by i) Season (i) Price
level (iii) Type of meal to be served (iv) Type of guest expected ( V) Type of buffet
c. Caterer's Angle: This is certainly one of the most important considerations as it, directly
concerns the establishment. Factors that play an important role are: (i) Kitchen capacity (ii)
Kitchen skills (ii) Type of service required (iii) Bulk Service Needs.
G. Types of Buffet
a. Sit down Buffet / Fork n Knife Buffet – In this type of buffet, tables and chairs laid
out with cover are provided and other factors like food display remain the same. The
only difference is that after helping himself the guest sits down to have his meals. The
table setting required in this case is just like any other location for e.g. if there is wine
to be served along with the food glasses are put in advance on the tables and wine is
served by the waiter. Mostly the first & last course is served on the table. The guests
help themselves for the main course. Clearance is done during the time guest goes to
buffet to pick the food. A sit down buffet is as good as any formal meal as it takes
care of comfortable table dinning coupled with the right to choose from a vast number

of items.
b. Standing Buffet - As the name suggests this buffet is the one in which the guest is
offered a meal which can be easily eaten while standing and holding a plate. In this
case, the food items should be of such a shape and size that this is easily eaten
with a fork or spoon. The advantage of this type of buffet over a served meal
is that this set up saves about 50% of dinning space as compare to sitting buffet and
hence one is able to accommodate more guests in less space. This type of buffet is
most suited for informal events occasion like wedding, birthday, anniversary, etc. A
large variety of food items are presented in an elegant style. The odour of food
permeates in the dining room and lures the guest; this also works as an appetite
stimulant. Vegetarian and non-vegetarian dishes can be segregated. Sometimes glass
holders are available which clip to the side of the plate in which a wine glass
may be secured. Napkins are also available on the buffet.
c. Fork Buffet – As the name suggests there is no provision of elaborate cutlery only a
fork is provided. Special care is taken in this kind of buffet that all food items must be
easy to eat and can be eaten with a fork. This buffet is the one in which the guest is
offered a meal which can be easily eaten with fork while standing and holding a plate.
These are types of Standing Buffets.
d. Display Buffet - These buffet presents one particular item which may be house
signature item, house dessert or a certain wine. The concept is to promote that
particular item and need to be in a visible area, hence they are placed at a prominent
position like the center of a restaurant or at the entrance. These can include flower
arrangement, carvings (fruit, vegetable, butter, ice) etc. The guests select their food
and then eat at a table. Clearing tables takes place in the same way as for
formal banquets.
e. Finger Buffet – In this type of buffet bite size foods are offered for which no cutlery is
required. The guests select and consume the food with their fingers. The food and
beverages may be available at a buffet or on trays that are carried by the waiters.
Usually napkins are also available on the passed trays. The guests are provided
fancy cocktail sticks to pick the food which they can place in the paper napkin. The
main objective of this type of buffet is to allow conversation and provide informal
relaxed atmosphere, thus the room is organized in such a way that there is ample
space for the guests to move around interacting with each other. There is limited
seating arrangement with tables & chairs. The tables are covered with table
cloth and centerpieces like flower arrangements. These are most suited for
informal occasions like Hi tea, Cocktail Parties etc.
f. Full Buffet - Normally for main meal. Can have a complete table layout with the
menu on table .Frilling can be done for the tables & can also have live stations
g. Buffet Breakfast - will have a American breakfast display like different types of
breads, hot & cold beverages, fruits, cereals
h. Brunch buffet: This buffet comprises of standard breakfast and lunch dishes. There is
an array of hot and cold dishes of breakfast and lunch. It may have breakfast dishes
starting from juice, fresh fruits, cereals with milk, eggs to order, variety of breads, etc.
The lunch items may have cold sections i.e. meat, galantine, canapé with variety of
hot meat, vegetable dishes with selection of desserts.
i. Cold Buffet – A buffet with only cold items like salads, cold cuts etc.
j. Smorgasbord - is a type of Scandinavian meal, originating in Sweden, served buffet
style with multiple hot and cold dishes of various foods on a table. Bread butter and
cheese are always part of smorgasbord. It is customary to begin with fish dishes like

salmon, eel etc. Dessert may or may not be included.
k. Regional / ethnic buffet - This is the one in which foods of a particular region are
offered.
l. RESTAURANT BUFFET: These are buffets set up in a restaurant besides À la carte
menu. These consisted of a lavish spread of dishes / items on the buffet reasonably
priced so as to attract customers who would enjoy a sumptuous meal which was more
economical.
H. Equipment
Some examples
Buffet Table Juice Extractors Glassware Baskets
Chafing Dish Wine Cradle Crockery Linen
Trays / Salvers Optic Measure Cutlery Napkins
Soup Tureen with Ladles Wine Chiller Ladles Canopies
Water dispenser Peg Measures Service Gear Ice cream scooper
Tea / Coffee Machine Cocktail Shaker Waiter’s Kit Cake Stands
Trolley Blenders Tongs Barbeque equipment
Tea / Coffee Urn Ice bins Slicer Carving Station Equipments
I. Supplies
Some examples are Fuel, Tent Cards, disposables etc. that will normally get use dup at the
counter
UNIT 4 – GUERIDON SERVICE
A. Notes given before mid-term

B. Common recipes – To be read from Lilicrap – soft copy of book sent to you with this
handout
Task-01 Crepe suzette
Task-02 Banana au Rhum
Task-03 Peach Flambe
Task-04 Rum Omelette
Task -05 Steak Diane
Task-06 Pepper Steak
UNIT 5 – KITCHEN STEWARDING
A. Notes given before mid-term


Planning Layouts for F&B Outlets

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Planning Layouts for F&B Outlets

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UNIT 1 - PLANNING & OPERATING VARIOUS F&B OUTLET

A. Physical layout of functional and ancillary areas

The food & Beverage area can be divided into 2 categories

Entry Exit doors in Pantry –

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Sub sections of a Pantry –

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The equipments commonly found in a still room

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There are three major steps involved in planning

NOTE - Decisions to be taken prior to the actual plan are:

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E. Calculating space requirement

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F. Various set ups for seating

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Points to consider for effective seating plans

How to Optimize Your Restaurant Seating Arrangements

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Commercial Cafeteria 1.5 to 2.5 times turnover

G. Planning staff requirement

DESIGNATION MANNING RATIO

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Total Covers forecasted can be achieved by analyzing the past sales

FEATURES OF A GOOD MENU

DESIGN CONSIDERATION OF THE MENU

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• A handwritten menu on a board or on a window – Used in small restaurants

FACTORS TO BE CONSIDERED DURING MENU PLANNING

I. Constraints of menu planning

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J. Selecting and planning of heavy duty and light equipment

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K. Requirement of Quantities of Equipment Required like

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Suppliers & Manufacturers

EQUIPMENT MANUFACTURERS & DISTRIBUTERS

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The colour wheel (basics)

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Color harmony &schemes (planning color schemes based on colour wheel)

Related Color Harmony

Contrasting Color Harmony

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1. Ambient/General Lighting: A source of general illumination to see surroundings and

Lighting in F & B Outlets

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Factors to be kept in mind while selecting Furniture for an F & B Outlet

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UNIT 2 – FUNCTION CATERING – BANQUETS

A. Notes already given

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OUT DOOR CATERING

Merits and Demerits of Off-Premises Catering

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UNIT 3 – FUNCTION CATERING – BUFFET

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