layout of a resturant

7/28/2019 Layout of a Resturant

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LAYOUT OF A RESTAURANT

PRESENTED BY :-

Nishit Hathi

Himani Duggal - 73

Priyanka Jaideep - 80

Kimaya Samant - 104

Sonam - 115


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Layout:

The layout of an operation is concerned with the

physical location of its transforming resources, that

is deciding where to put the facilities, machines,

equipment and staff in the operation.

Layout types:

1) Fixed position layout

2) Process layout3) Cell layout

4) Product layout


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Fixed position layout

1) In a fixed position layout, the transformed

resource does not move between its transforming

resources.

2) Equipment, machinery, plant and people who dothe processing move as necessary because the

product or customer is either:

i. Too large

ii. Too delicate or

iii. Objects being moved


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Fixed position layout design:

The location of resources for each project is unique

and it will be determined on the convenience of

transforming resources themselves.

Although there are techniques which held tolocate resources on fixed position layouts, they are

not widely used because this layout can be very

complex and planned schedules do change

frequently.


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Process layout

1) In a process layout, similar processes or processes

with similar needs are located together because:

i. It is convenient to group them together or

ii. The utilization of the transforming resource isimproved

2) Different products of customer have different

requirements therefore they may take different

routes within the process.3) The flow in a process layout can be very complex.


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Process layout design:

When cost of traveling is important:

Collecting information such as:

number of loads per day

cost per distance traveled

When process relationship is important

Relationship chart


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Cell layout

1) In a cell layout, the transformed resources enteringthe operation move into a cell in which all thetransforming resources it requires in located.

2) After being processed in the cell, the transformed

resource may move to a different cell in theoperation or it may be a finished product orservice.

3) Each cell may be arranged in either a process or

product layout.

4) The cell type layout attempts to bring order to thecomplex flow seen in a process layout.


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Cell layout design

1) Cells in an operation can be created based on twointerrelated decisions:

1) What is the extent and nature of the cell i.e. theamount of direct and indirect resources the cell hasas shown in Fig 7.28

2) Which resources to allocate to which cell using:i. Cluster analysis which process group naturally together

ii. Parts and family coding based on similar characteristicsof parts of products

OR

2) Production Flow Analysis (PFA)Examines both product requirement and process grouping


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Types of cell

High

HighLow

Low

Completecomponentmanufacturing cell

Lunch and snackproduce area insupermarket

Small multi-machine

manufacturing cellJoint reference andcopying room in alibrary

Plant-within-a-plantmanufacturingoperation

Maternity unitin a hospital

Specialist processmanufacturing cell

Internal audit groupin a bank

Amount of indirect

resources included

in the cell

Proportion ofthe resources

needed to

complete the

transformation

included in the

cell

e.g. e.g.

e.g. e.g.


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Product layout

1) In a product layout, the transformed resource flow

a long a line of processes that has been

prearranged.

2) Flow is clear, predictable and easy to control.


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Product layout design

1) Product type layout is designed based on a

technique called line balancing. The technique

consist of the following steps:

1) Calculating the required cycle time.

2) Calculating the number of stages.

3) Producing a precedence diagram.

4) Finally allocating activities to the stages.

A t t l ith ll f b i


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A restaurant complex with all four basiclayout types

Fixed-position layoutservice restaurant

Cell layout buffet

Line layout cafeteria

Cool room

FreezerVegetable prep Grill

Preparation

Oven

Process layout kitchen

Main coursebuffet

Starter

buffet

Desert

buffet

Service line


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Fixed-position

layout

Product

layout

Cell layout

Process layout

VolumeLow High

Variety

Low

High

Flow is

intermittent

Regular flow more important

Flow becomes

continuous

Regularflow

morefeasible

Volume-variety relationship


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The nature of the basic layout types

Basic layouttypes

Manufacturingprocess types

Serviceprocess types

Fixedposition layout

Project processes

Process layout

Cell layout

Product layout

Jobbing processes

Batch processes

Mass processes

Continuous processes

Professionalservices

Service shops

Mass services

Project processes


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Advantages and disadvantages

Fixedpositionlayout

Process

layout

Cell

layout

Product

layout

Disadvantages

Advantages

- product

flexibility

- Product/customer

not moved or

disturbed.

- Very high unit

cost.

- Scheduling

space and

activities can be

difficult.

- product

flexibility

- Relatively robust

if in the case of

disruptions

Low utilization of

resources.

Complex flow.

- Good compromise

between cost and

flexibility

- Group work can

result in good

motivation

Can be costly to

rearrange existing

layout

Can need more plant

and equipment

Lo-w unit costs for high

volume

- Gives Opportunities

for specialization of

equipment

Can have low flexibility

Not very robust to

disruption

Work can be veryrepetitive.

- High variety of

tasks for staff

- Easy supervision

of equipment of

plant


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Kitchen

Office

Entrance

Employee

Area

Food

Storage

Area

Restroom

BarDining

Room

Restaurant layout basics


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Receiving Area

Space Requirements

This Receiving Area of approximately

64 square feet contains all the

essentials and is adequate for a small

restaurant. A much larger facility would

have a longer receiving table and morespace for staging products as they are

inspected. However, few foodservice

facilities require more than 120 square

feet (warehouses excepted).


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Storage

General Description

Dry or canned food storage

Paper and cleaning supplies storage

Refrigerated storage

Utensil and cleaning equipment storage

Relationship to Other Areas

Receiving

Pre-preparation and preparation


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Dry Storage Space Requirements

Type of Food Operation Square Feet Square Meters

Fast food 50125 (4.6511.63)

Small restaurant 100150 (9.3013.95)

Medium restaurant or

small institution

200300 (18.6027.90)

Large restaurant or

medium institution

4001,000 (37.2093.00)

Large institution with

simple menu

1,0002,500 (93.00232.50)

Large hotel, restaurant,

or institution with

complex menu,

catering facilities,

snack bars

3,000 + (279.00+)


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Comparing Dry Storage Spaces

350 square feet

for a medium to

large restaurant

96 square feet for a

very small restaurant

The larger space

has about four

times as much

usable shelving as

the smaller space


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Flow and Spatial Relationships for

Preparation

PRE-PREPARATION

STORAGE

FINAL

PREPARATION

SERVICE

Raw food flows from storage to pre-

prep, then to final preparation (hot

and cold), and finally to service.These functional areas need to be

located adjacent to one another,

following the flow of food products,

for efficient design.


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Pre-Preparation Area for Small

Restaurant

This pre-prep area

requires about

225 square feet,

and is adequate for

a medium sized

restaurant or small

institution.


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Final (Hot Food) Preparation

General Description

Frying, steaming, broiling, grilling, and otherprocesses adding heat to the food

Typically occurs as the meal is served


Pre-preparation

Storage for directs (items that go directly fromstorage to final prep, such as steaks, chops,frozen french fries)


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Hot food Preparation for a Small

RestaurantThis hot food

preparation area for a

small restaurant has a

chefs table, reach-in

freezer, fryers, grill,

char broiler, and range.

It requires

approximately 300

square feet (20 x 15)


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Employee Locker Room & Toilet

General Description

Rest Rooms for employee use

Secure storage for employee belongings Relationship to Other Areas

Can be relatively separate from other

functional areas


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Baking

General Description Produces baked goods, such as rolls, muffins,

cookies, cakes, pastries, and similar items

Relationship to Other Areas Pre-preparation

Can be relatively separate from other functionalareas

Requires dry and refrigerated storage Locating the bakery near customers can increase

sales


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Baking Area

This baking area is

about 17-6 long by

9-6 wide, or 166

square feet. It is

designed to preparecakes, pastries, rolls,

muffins, and similar

items, including those

that rise (use yeast).


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Service Types

Table service restaurant Kitchen pickup station

Snack bar Service counter direct

to customer

Fast food Service counter direct

to customer

Cafeteria Straight-line cafeteriaDelicatessen Deli counter

Buffet Buffet line

Scramble Separate food stations

Food court Separate food locations

around a common

dining area

Tray Service (Health Care) Cold and hot carts

rolled to patient room

or dining area


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Service Example: Fast Food Concept

This fast-food style station is

part of a larger foodservice

facility.

It is about 675 square feet,

including circulation between thecounter and the cashier (red box).


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Service Example: Table Service

RestaurantThis is the service station of alarge table service restaurant.

The area in the red box is about

420 square feet


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Service Example: Scramble Servery

Concept

This is a scramble cafeteria at a

university serving 1200 people

per meal. It is 3125 square feet

(red box).


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Service Example: Tray Make-Up

This is a tray make-up system

for a health care foodservice

facility. It requires

approximately 725 square

feet.


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Dining Service Area &

Square Feet per SeatConcept Service

Area/100

seats

Square Feet/Chair

Table Service Moderate Price 100 12-14

Table Service High Price 150 13-16

Table Service, Luxury 200 16-20

Cafeteria Service 500 12-14

Scramble Cafeteria 600 12-14

Booth Service 100 12-14

Banquet 25 10-12

Fast Food 50 9-11


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Bar

General Description

Service of spirits, beer, wine, etc.

A bar for servers who take drinks tocustomers tables is a service bar


Adjacent to customer reception

If food is served at the bar, it should be nearfinal preparation


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Service Example: BarThis bar in a table

service restaurant uses

500 square feet,

including the seating

area, but not the

espresso bar.


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Ware Washing Space Requirements

MACHINE TYPE Dishes/Hour

Single-tank dishwasher 1,500

Single-tank conveyor 4,000

Two-tank conveyor 6,000Flight-type conveyor 12,000

Space requirements for dish rooms are a function

of the number of dishes per hour to be washed

and the type of machine:


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Ware Washing Examples

This is a very small dish room for a small foodservice operation; ituses only 175 square feet. It uses a single tank, door-type dish

machine.


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LAYOUT OF PIZZA HUT


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The Problems

The Table Where Nobody Wants to Sit

The Tiny Restaurant Kitchen

No Budget for a Restaurant Redesign


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The Solutions

Try to avoid this scenario by checking the view

of every seat in the dining room, before you

open

Short of knocking down walls, we can make a

small kitchen work by paring down the menu

To keep start-up costs under control, we may

have to tweak the original restaurant plans toaccommodate the new digs.


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layout of a resturant

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