Restaurant: Rooms and Access Aisles
Restaurant Planning & Layout In any establishment a client’s first impressions on entering the dining room are 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.
Physical Layout:
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 centers of the restaurant are not properly planned, it can result in chaos and inefficient service.
Layouts are plans of equipment placement for accomplishing work according to a specific operational programme. Good layout planning is well appreciated because it cuts on extra cost. It lends utility effectiveness and harmony to an enterprise. Good layout deals with the orderly and efficient arrangement of all work facilities and personnel. Work facilities mean the service areas, service points, maintenance points, storage area and so on.
Creating a good work environment that is both aesthetically appealing and practically efficient is a difficult task. However, it should be so arranged and organized physically that it will provide a work environment that is conducive to effective and harmonious work.
Objectives of Good Layout:
01) Reduces production cost
02) Increases employee safety
03) Better quality product
04) Reduces capital investment
05) Better service to the customer
06) Increases flexibility
07) Reduces the work in process to the minimum
08) Minimizes material handling and loss
09) More effective utilization of the floor space
10) Reduces work delays and stoppages
11) Better work methods and utilization of labor
12) Improves control and supervision
13) Easier maintenance
14) Better utilization of equipment and facilities
15) Elimination of congestion points
Steps in planning:
The following order
Physical Layout:
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 centers of the restaurant are not properly planned, it can result in chaos and inefficient service.
Layouts are plans of equipment placement for accomplishing work according to a specific operational programme. Good layout planning is well appreciated because it cuts on extra cost. It lends utility effectiveness and harmony to an enterprise. Good layout deals with the orderly and efficient arrangement of all work facilities and personnel. Work facilities mean the service areas, service points, maintenance points, storage area and so on.
Creating a good work environment that is both aesthetically appealing and practically efficient is a difficult task. However, it should be so arranged and organized physically that it will provide a work environment that is conducive to effective and harmonious work.
Objectives of Good Layout:
01) Reduces production cost
02) Increases employee safety
03) Better quality product
04) Reduces capital investment
05) Better service to the customer
06) Increases flexibility
07) Reduces the work in process to the minimum
08) Minimizes material handling and loss
09) More effective utilization of the floor space
10) Reduces work delays and stoppages
11) Better work methods and utilization of labor
12) Improves control and supervision
13) Easier maintenance
14) Better utilization of equipment and facilities
15) Elimination of congestion points
Steps in planning:
The following order