F&B Management

in Hotel
Food is crucial
Food is crucial
Food is crucial
Food is crucial
 THE IMPORTANCE OF
KITCHEN SET UP

PROPER STAFFS WORKS SUCCESS OF

EQUIPMENT & MORE EFFICIENTLY BUSINESS
SYSTEMS IN PLACE
Determination of Kitchen Areas
• Determination of kitchen areas is due to:
• - number of meals produced
• - type of meal
• - type of catering establishment
• - planning
• - equipment
• - use of convenience food
KITCHEN DESIGN AND
CONSTRUCTION
 KITCHEN DESIGN AND
CONSTRUCTION
• Before any equipment
is installed, all the in
frastructure
(plumbing,heating,
ventilating and air-
con) and electrical
systems must be in
place.
 KITCHEN DESIGN AND
CONSTRUCTION
• Kitchen wall: made of
ceramic tile, which is not
porous and cleans well.

• Kitchen floor: commonly

tile, has to be safety,
sanitary and easy to
maintain; must have floor
drains to be hosed down
without excessive water
build up

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KITCHEN LAYOUT
CLEANING SPACE
Kitchen Layout
Kitchen Layout
Kitchen Layout
Kitchen Layout
DINING AREA
Dining area
Dining Area Design
 Dining Area Design
• Restaurant capacity should at • Assuming an average table can
accommodate around 30-50% of seat 4 people and a chair is
the hotel's total occupancy at needed for each person. So, you
any given time. So, assuming an would need around 18-20 tables
average occupancy rate of 70- and chairs in total
80%, you might need seating for (70-80 divided by 4).
approximately 70-80 guests at a
time.
• Tables should be between 71- • Chairs should have a seat height
76cm in height and have a of between 41-46cm and a
surface area of at least 61cm per backrest height of at least 81cm
person seated.

• The space between each table

should be at least 61-76 cm
 Dining Area Design
1. The main aisles or pathways in 2. Secondary Aisles: Secondary
the restaurant should typically be aisles or pathways between tables
at least 91cm wide to allow for easy should be at least 61 cm wide. This
movement and to accommodate allows for staff to navigate between
wheelchair accessibility. tables and guests to move around
without feeling cramped.

3. Emergency Exits: It is crucial to

ensure that all emergency exits and
pathways leading to them are
unobstructed and meet local fire
and safety regulations.
 KITCHEN LAYOUT
• The layout and size of the facility will also
affect menu design.
• When design the kitchen, think about flow
(receiving, storage, clean up, production).
• Storage should be near the delivery and
loading area.
• Production area for hot and cold food
should be separate.
• Clean up and storgage area.
• An assembly area.
KITCHEN LAYOUT
Kitchen Area Design
KITCHEN PRODUCTION
LAYOUT
STEWARDING LAYOUT
ASSEMBLY LINE
 ESSENTIAL EQUIPMENT
• EQUIPMENT LIST:
– Food holding, assembling,
and serving:
• Cook and hold cabinets
• Holding cabinets or hot
boxes
• Plate trees
• Plate caddies
• Conveyor units
• Sauce guns ans squeeze
bottle
• Utensils and portion
scoops
DISHWASH MACHINE
KITCHEN EQUIPMENT
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ORGANIZING AND MANAGING
KITCHEN
RECEIVING AND STORAGE
 Food Storage Area
• Storage requirements in a catering establishment varies
depends on:
• the size & type of catering operation
• management policy.
• they are also closely linked with food purchasing
– by wholesale
– by bulk purchases
– by central buying (many hotels & restaurants in the same
area)
– by contact buying (for a fixed time)
– by retailers (small establishments)
• the location of the establisment is important
• (at town centers, the area is very restricted; then preparing &
storage areas are smaller then eating area, for saving space)
Food Storage Design
 Space Requirements
for Storage Areas

Goods access
• dry goods.............................weekly
• vegetables..........................once or twice a week
• perishable foods.................daily
• refuse & waste removal......once or twice a week
 Properties of Storage Areas
vegetable stores
- near to goods entrance
- direct access to vegetable preparation area
- vegetables are stored away from daylight
- ideal temperature: 5 – 10 C
- humidity rate: up to 95 %
- rate of ventilation: 2 air changes / hour
STORAGE LAYOUT
Cold Storage
 Properties of Storage Areas
dry goods store
- ideal temperature: 10 – 15 C

- rate of ventilation: 2 air changes / hour

Dry Storage
STORAGE LAYOUT
STORAGE LAYOUT
 Properties of Storage Areas
cold stores
- chilled stores
(just above freezing point 3-5 C)
- individual refrigerators
- reach-in cabinets
- walk-in cabinets
- deep freeze stores (-18 to –23 C)
- cold rooms
 Properties of Storage Areas
• drink storage
- proximity to serving area
- temperature (beer......13 - 14 C)
(wine......14 - 16 C)
Drink Storage
Small Storage
Small Storage
Bad Storage Setting
Bad Storage
Open Storage
 RECEIVING GOODS

Check the invoice

against the delivery Check for quality Send to the storage
order

& inventory forms

record order
call supplier
right away
 WINE STORAGE
• Secure storage for
wines and spirits
 STORAGE
• Dry storage
 STORAGE
• Cold storage
 STORAGE
• Frozen storage
 STORAGE
• Label products
Safety and Hygiene
CREATING A WORKER
SAFETY MANUAL
 KITCHEN SAFETY
• Implement a comprehensive training
program to educate all staffers on health
and safety hazards.
• Emergency preparedness information:
what to do in case of fire, severe
weather...should be posted, also important
contact as police, ambulance, fire dept...
• Adapt worker safety guidelines to the
realities of your catering kitchen.
 FOOD SAFETY
• Proper cooling and hot holding techniques
are critical for preventing the growth of
possible food-borne pathogen.
• Set up food safety procedures.
• Follow local regulatory requirements for
food-service establishments.
 FOOD SAFETY
• Food safety begins with the safe handling
of food as soon as it enters the catering
kitchen and ends with the proper handling
of leftovers and clean up.
• Food safety information needs to be
included in an operation manual so that
your kitchen staff can refer to it.
F&B Operational Style
HOT KITCHEN
COLD KITCHEN
PASTRY Kitchen
Pastry Kitchen
SERVERY
ASSEMBLY LINE
Asian Kitchen
Small Kitchen
Small Kitchen
Small Kitchen
Modern Day Kitchen
Modern Day Kitchen
Modern Day Kitchen
 HOMEWORK
• What are the criteria in setting up hotel
room and housekeeping department?