AYAM PENYET

NUSANTARA
Group members :
Che Normaizatulakma Che Daud
Che Ku Umi Thuwaibah Che Ku Aris
Nuraslinda Abu Bakar
Siti Nabilah Zahari
INTRODUCTION
Restaurant Ayam Penyet
Nusantara
It is located at a commercial area
Seksyen 7, Shah Alam.
It is an ethnic restaurant-
Indonesian
Operation hour - 10 a.m to 10 p.m
daily
The restaurant is chosen
because of:

Its popularity
 receives constant visit from the
guest
Its operation independence
Hiring an experienced foodservice
consultant is very helpful to assist
owner to design foodservice facilities.
Menu has the greatest effect of all.
In fact, the table turnover rate can be
used to determine the effectiveness
and efficiency of a restaurant
business after it has been operated.
MENU
EVALUATION CRITERIA

-In any restaurant business, the menu has

tremendous influence
on the design and the success of a food
establishment.
-From a design layout perspective, there are
some factor that
determined by the menu, which is:

1. Amount of space required.

-required to have more space to ensure the
workers are able
2. Service area size and the design.
-more area is required for service if the menu that offers of one
establishment have a greater the number of the menu item.
-size area of the arrangement of the facilities such as chair and
table
should, arranged efficiently and must be suitable with the size of
restaurant

3.Number of employee
-The restaurant should have more employee that able to work
systematically to ensure that the operation of that restaurant
going smoothly without any problem.

.
4.Washing area size.
 area of washing capacity should
be greater because during peak
hour, the capacity of customer
come are higher, so the area are
too small for customer and it can
lead to accident.
 enlarge the space of washing
area to make their customer are
able to use the facilities that
provided with comfortable
 FLOW OF SERVICE
 The flow employee from back of the house to in front of the
house.
 the traffic flow in that dining area look congested
 the service provided by the restaurant is slow probably due
to lack of employee.
 service might be very limited. It is because only a pickup
station in the kitchen and a server station that is available
in this restaurant.
 service in this restaurant can be improve while during the
peak hour, the employee are divided in several jobs
according to their competence
 The movement of service in a restaurant must be given
priority that starting from beginning which is during
customer entrance until the ending.
 EVALUATE THE DESIGN
CAPACITY OF DINING AREA
WHETHER TOO SMALL OR TOO
LARGE?

The design of a restaurant should be a

balance between a welcoming ambience
and maximum seating capacity and
assign the space for wait station.
during peak hour, the dining room
capacity becomes too small to support
the massive customers
The wait station at counter is about 4 to
5 feet only.
not enough capacity during peak hour is
due to delay of service.
the kitchen may be too small to take the
large number of orders from customers
during peak hour.
they offered menu items which used the
same cooking method.
the problem occurred due to lack of number
of wait staff to entertain the customers and
clear tables after customers done eating.
To prove the assumption, during our
visit we have to wait each time until we
got our food.
Our suggestion to this restaurant, the
owner should improve the service.
 On the other hand, allocating space for
wait stations can be a good decision.
 The wait station can be at a corner with
a small table to put magazines or
newspapers.
Typically, a small wait station needs
about 6 to 10 square feet, while a larger
SWOT analysis
The strength of this restaurant is it place
on the strategic area which near to
university.
The weakness is about the service that
offers to customer.
The opportunities that will achieve from
this restaurant is will get many numbers of
customer.
The threat that the restaurant need to face
is the new competitor and economic crisis.
Conclusion

The task of designing foodservice

facilities is not easy.
The coordination of two restaurant
sections are very important because it
has an effect to each other.
Therefore, preliminary study should be
done before deciding upon establishing
a restaurant.