Layout Design for Bistronomy Styled Restaurant 'Bangkit' Serving Malay Cuisine
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This report outlines the process and principles associated with the design of a Bistronomy styled restaurant serving Malay cuisine, including the necessary equipment and layout design. It also discusses the impact of the design on staff and customers.
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Running head: CULINARY MANAGEMENT Culinary Management Name of the Student Name of the University Author Note
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1CULINARY MANAGEMENT Introduction: The aim of this report is to develop the layout design for the Bistronomy styled restaurant ‘Bangkit’ which will serve Malay style cuisine, based on traditional recipe in a modernized way with the essence of a fine dining experience but at a much lower price. The dishes will be in the range of 20 to 30 dollars and will give the diners a taste of Malay culture and heritage. The restaurant will be located in the suburban region of Wellington which will allow the restaurant to offer dishes at a lower cost compared to the urban areas. Currently there are no other competitors in the region that serves Malay Cuisine at an affordable price while providing all the experiences of fine dining restaurants due to which it is expected that the restaurant will be popular among young adults and price conscious diners who are looking forward to experience authentic Malay culture and heritage through its cuisines. The important process and principles associated with design of the Bistro style restaurant will be outlined followed by how the layout and design can be useful to the business and how it can affect the staff and the customers (Flessas et al., 2015). The necessary equipments that are needed to set up the Bistro Restaurant will also be outlined which can help to understand the cost of setting up the place. Process and Principles: Design is one of the most important aspects for the restaurant, since effective design can enhance the experience of the diners, and incorporate elements of Malay culture and heritage which is the main theme of the restaurant. Additionally, through effective design the movement of the restaurant staff and customers can be optimized and the connectivity between the front end and backend of the restaurant can be improved (Feng et al., 2016). Additionally effective design can improve the comfort of the customers and help to manage the space of the restaurant in a more effective way (Schmidt, 2015). Safety is another
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4CULINARY MANAGEMENT the ambience and the main focal point of the design would be the Malay culture and heritage (Pabon et al., 2015). -Layout design (process, principles and functionality): The diagram below shows the layout of the restaurant in which the zones demarked as A, B, C and D represents the dining area which is connected to the kitchen. Also adjacent to the kitchen is the washroom, storage area and pantry. The entry and exit point of the dining area is located between zone A and B which opens to the waiting area. The sides are covered with textured plaster and wooden racks are mounted near the kitchen area to display wine bottles. The reception will be located in the waiting area, while the cashier’s desk will be adjacent to the bar (See Appendix 2). -Layout Design (impact on staff and customers):
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7CULINARY MANAGEMENT Different seating arrangements: Different seating arrangements (such as tables for 2, tables for 4 and a table for 8) can help to accommodate customers coming in different group sizes. Since most customers would be coming in twos and fours, these would be the main seating arrangement in the restaurant. Bar at the far end: The bar will be located at the far end of the restaurant and adjacent to the kitchen so that customers can get a complete experience of the ambience of the place before ordering their drinks (Flessas et al., 2015). Equipment: Outlined below are the equipments that are needed for the restaurant: ZoneEquipmentQuantity Reception Desk Wooden reception desk1 Chair1 Intercom1 Telephone2 Desktop computer1 Waiting Area Chairs10 Wall rack for magazines2 Rack for restaurant menu2 Dining Area Tables14 Chairs39 Sofa Chairs7 Table Cloth14 Chair Covers39 Lamps15 Lanterns10 Crockery and Silverware Plates50 Spoons50 Forks50 Knives50 Pots50 Cups50 Serving Tray10 Glasses50 KitchenFrying Pan3
9CULINARY MANAGEMENT Conclusion: BangkitisBistrostylerestaurantthatwillservetraditionalMalayfoodina modernized way and will allow the customers to get the experience of a fine dining restaurant at an affordable price of a bistro. The bistro will have elements from Malay culture and heritage that will provide the customer the experience of Malay tradition through its cuisines in a modernized way. The layout of the restaurant will be made in such as that can allow both the customers and staffs to easily navigate between the tables and provide easy transit items to and from the kitchen. Comfort of the customers will be given special consideration by maintaining proper air calculation and ventilation as well as lighting and acoustics. The decor and theme of the restaurant will incorporate elements of Malay culture through different handcrafted decors such as traditional lamps, lanterns, vase and paintings. The restaurant will also have a small bar at the far end of the restaurant where the customers can order Malay as well as international wines. Moreover the kitchen will have glass walls that can allow customers to observe the cooking process. It can be expected that these aspects will not only enhance the experience of the customers but also help to give the restaurant a traditional and authentic touch of Malay culture.
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10CULINARY MANAGEMENT References: Aderonmu, P. A., Ibem, E. O., & OBIAGELI, O. (2016). Assessment of the Impact of Circulation Design on Guests’ Satisfaction with Hotel facilities in Port Harcourt, Nigeria.International Journal of Applied Engineering Research,11(8), 5797-5805. Anantadjaya, S. P., Nawangwulan, I. M., Putra, A., Juliawan, K., Alexandra, Y., Christie, L., & Rachmat, T. (2017). What Does It Take to Make the Proper Restaurant Design?. Ariffin, H. F., Bibon, M. F., & Abdullah, R. P. S. R. (2017). Restaurant’s atmospheric elements: what the customer wants.Journal of asian behavioural studies,2(3), 85-94. Bufquin, D., Partlow, C. G., & DiPietro, R. B. (2015). Measuring restaurant patrons’ perceptions and expectations: An importance–performance analysis using the DinEX model.Journal of Foodservice Business Research,18(3), 226-243. Feng, T., Yu, L. F., Yeung, S. K., Yin, K., & Zhou, K. (2016). Crowd-driven mid-scale layout design.ACM Trans. Graph.,35(4), 132-1. Filimonau, V., & Krivcova, M. (2017). Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions.Journal of cleaner production,143, 516-527. Flessas, M., Rizzardi, V., Tortorella, G. L., Fettermann, D., & Marodin, G. A. (2015). Layout performance indicators and systematic planning: A case study in a southern Brazilian restaurant.British Food Journal,117(8), 2098-2111. Keller, S., & Spence, C. (2017). Sounds delicious: A crossmodal perspective on restaurant atmospherics and acoustical design.The Journal of the Acoustical Society of America, 142(4), 2594-2595.
11CULINARY MANAGEMENT Liu, P., & Tse, E. C. Y. (2018). Exploring factors on customers’ restaurant choice: an analysis of restaurant attributes.British Food Journal,120(10), 2289-2303. Pabon, R. Q., Alvarado, V. K., & Carpena, D. M. (2015). Sojourn to the Sea: Assessment of Theme, Layout, and Design of Giligan’s Island Bar and Restaurant in Alabang Town Center.Binhi: Letran-Calamba Student Research Journal,14(2), 1-1. Schmidt, S. (2015). Greening Restaurant Design: A Study of the Implementation of LEED Certification in Restaurant Design. Shimmura, T., Fujii, N., & Kaihara, T. (2017). Staff motion reduction at a Japanese restaurant by kitchen layout redesign after kitchen simulation.Procedia CIRP,62, 106-110. Shimmura, T., Takahashi, T., Oura, S., Asakawa, T., Kaihara, T., Fujii, N., & Nonaka, T. (2017).EnhancingKitchenLayoutandTrainingtoImproveManagementand Employee Satisfaction at a Multiproduct Japanese Cuisine Restaurant. InServiceology for Smart Service System(pp. 139-145). Springer, Tokyo. Tuzunkan, D., & Albayrak, A. (2017). The importance of restaurant physical environment for Turkish customers.Journal of Tourism Research & Hospitality,2016. Wardono, P., Hibino, H., & Koyama, S. (2017). Effects of restaurant interior elements on social dining behavior.Asian Journal of Environment-Behaviour Studies,2(4), 43-53.