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NUSANTARA
Group members :
Che Normaizatulakma Che Daud
Che Ku Umi Thuwaibah Che Ku Aris
Nuraslinda Abu Bakar
Siti Nabilah Zahari
INTRODUCTION
Restaurant Ayam Penyet
Nusantara
It is located at a commercial area
Seksyen 7, Shah Alam.
It is an ethnic restaurant-
Indonesian
Operation hour - 10 a.m to 10 p.m
daily
The restaurant is chosen
because of:
Its popularity
receives constant visit from the
guest
Its operation independence
Hiring an experienced foodservice
consultant is very helpful to assist
owner to design foodservice facilities.
Menu has the greatest effect of all.
In fact, the table turnover rate can be
used to determine the effectiveness
and efficiency of a restaurant
business after it has been operated.
MENU
EVALUATION CRITERIA
3.Number of employee
-The restaurant should have more employee that able to work
systematically to ensure that the operation of that restaurant
going smoothly without any problem.
.
4.Washing area size.
area of washing capacity should
be greater because during peak
hour, the capacity of customer
come are higher, so the area are
too small for customer and it can
lead to accident.
enlarge the space of washing
area to make their customer are
able to use the facilities that
provided with comfortable
FLOW OF SERVICE
The flow employee from back of the house to in front of the
house.
the traffic flow in that dining area look congested
the service provided by the restaurant is slow probably due
to lack of employee.
service might be very limited. It is because only a pickup
station in the kitchen and a server station that is available
in this restaurant.
service in this restaurant can be improve while during the
peak hour, the employee are divided in several jobs
according to their competence
The movement of service in a restaurant must be given
priority that starting from beginning which is during
customer entrance until the ending.
EVALUATE THE DESIGN
CAPACITY OF DINING AREA
WHETHER TOO SMALL OR TOO
LARGE?