Post on 02-Jun-2018
transcript
8/11/2019 Ayam Penyet Nusantara
1/13
Group members :
Che Normaizatulakma Che Daud
Che Ku Umi Thuwaibah Che Ku Aris
Nuraslinda Abu Bakar
Siti Nabilah Zahari
AYAM PENYET
NUSANTARA
8/11/2019 Ayam Penyet Nusantara
2/13
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
8/11/2019 Ayam Penyet Nusantara
3/13
The restaurant is chosen
because of:
Its popularity
receives constant visit from the guest
Its operation independence
8/11/2019 Ayam Penyet Nusantara
4/13
Hiring an experienced foodserviceconsultant 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 afterit has been operated.
8/11/2019 Ayam Penyet Nusantara
5/13
EVALUATION CRITERIA
MENU
-In any restaurant business, the menu has
tremendous influence
on the design and the success of a food
establishment.-From a design layout perspective, there are some
factor that
determined by the menu, which is:
1. Amount of space required.
-required to have more space to ensure the
workers are able
8/11/2019 Ayam Penyet Nusantara
6/13
2. Service area size and the design.
-more area is required for service if the menu that
offers of oneestablishment have a greater the number of the menu
item.
-size area of the arrangement of the facilities such as
chair and tableshould, arranged efficiently and must be suitable with
the size of
restaurant
3.Number of employee
-The restaurant should have more employee that ableto work
systematically to ensure that the operation of that
8/11/2019 Ayam Penyet Nusantara
7/13
4.Washing area size.
area of washing capacity should begreater because during peak hour, the
capacity of customer come are higher,
so the area are too small for customerand 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
8/11/2019 Ayam Penyet Nusantara
8/13
FLOW OF SERVICE
The flow employee from back of the house to in front ofthe house.
the traffic flow in that dining area look congested
the service provided by the restaurant is slow probablydue to lack of employee.
service might be very limited. It is because only a pickupstation in the kitchen and a server station that is availablein this restaurant.
service in this restaurant can be improve while during the
peak hour, the employee are divided in several jobsaccording to their competence
The movement of service in a restaurant must be givenpriority that starting from beginning which is duringcustomer entrance until the ending.
8/11/2019 Ayam Penyet Nusantara
9/13
CAPACITY OF DINING AREA
WHETHER TOO SMALL OR TOO
LARGE?
The design of a restaurant should be a
balance between a welcoming ambience and
maximum seating capacity and assign the
space for wait station.
during peak hour, the dining room capacity
becomes too small to support the massivecustomers
The wait station at counter is about 4 to 5 feet
only.
8/11/2019 Ayam Penyet Nusantara
10/13
not enough capacity during peak hour is dueto delay of service.
the kitchen may be too small to take the large
number of orders from customers during peakhour.
they offered menu items which used the same
cooking method.
the problem occurred due to lack of number ofwait staff to entertain the customers and clear
tables after customers done eating.
8/11/2019 Ayam Penyet Nusantara
11/13
To prove the assumption, during our visit wehave to wait each time until we got our food.
Our suggestion to this restaurant, the owner
should improve the service. On the other hand, allocating space for wait
stations can be a good decision.
The wait station can be at a corner with a
small table to put magazines or newspapers.
Typically, a small wait station needs about 6 to
10 square feet, while a larger station may
require 20 to 40 square feet.
8/11/2019 Ayam Penyet Nusantara
12/13
SWOT analysis
The strength of this restaurant is it place on
the strategic area which near to university.
The weakness is about the service that offers
to customer.
The opportunities that will achieve from this
restaurant is will get many numbers of
customer. The threat that the restaurant need to face is
the new competitor and economic crisis.
8/11/2019 Ayam Penyet Nusantara
13/13
Conclusion
The task of designing foodservice facilities is
not easy.
The coordination of two restaurant sectionsare very important because it has an effect to
each other.
Therefore, preliminary study should be done
before deciding upon establishing arestaurant.