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5th Sem F & B Operations Notes

Objectives of a Good Layout

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Last updated: 15 July 2023

Objectives of a Good Layout:-

The planning of spaces for serving food should be aimed at achieving:-

Image result for fnb service layout
1. Smooth flow work
2. Prompt & efficient service
3. Effective utilization of space
4. Minimum Investment
5. Profit maximization
6. Less staff movement
7. Ease of supervision
8. Chance of future renovations
9. Aesthetic appeal
10. Efficient flow of Operation
11. Safe working areas
12. Low maintenance cost
13. Follow governing laws (State + Central)
14. Preserving food quality
15. Avoiding queuing problem
16. Maintaining standards of Environmental Hygiene

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Syllabus BHM312 (T)

01 Planning & Operating Various F&B Outlet

  1. Physical layout of functional and ancillary areas
  2. Objective of a good layout
  3. Steps in planning
  4. Factors to be considered while planning
  5. Calculating space requirement
  6. Various set ups for seating
  7. Planning staff requirement
  8. Menu planning
  9. Constraints of menu planning
  10. Selecting and planning of heavy duty and light equipment
  11. Requirement of quantities of equipment required like crockery, Glassware, Cutlery – steel or silver etc.
  12. Suppliers & manufacturers
  13. Approximate cost
  14. Planning Décor, furnishing fixture etc.

02 Function Catering

Banquets

  1. History
  2. Types
  3. Organisation of Banquet department
  4. Duties & responsibilities
  5. Sales
  6. Booking procedure
  7. Banquet menus

Banquet Protocol

  1. Space Area requirement
  2. Table plans/arrangement
  3. Misc-en-place
  4. Service
  5. Toast & Toast procedures

Informal Banquet

  1. Réception
  2. Cocktail parties
  3. Convention
  4. Seminar
  5. Exhibition
  6. Fashion shows
  7. Trade Fair
  8. Wedding
  9. Outdoor catering

03 Function Catering Buffets

  1. Introduction
  2. Factors to plan buffets
  3. Area requirement
  4. Planning and organisation
  5. Sequence of food
  6. Menu planning
  7. Types of Buffet
  8. Display
  9. Sit down
  10. Fork, Finger, Cold Buffet
  11. Breakfast Buffets
  12. Equipment
  13. Supplies
  14. Check list

04 Gueridon Service

  1. History of gueridon
  2. Definition
  3. General consideration of operations
  4. Advantages & Dis-advantages
  5. Types of trolleys
  6. Factor to create impulse, Buying – Trolley, open kitchen
  7. Gueridon equipment
  8. Gueridon ingredients

05 Kitchen Stewarding  

  1. Importance
  2. Opportunities in kitchen stewarding
  3. Record maintaining
  4. Machine used for cleaning and polishing
  5. Inventory