FOOD PRODUCTION MAJOR MODULE ASSESMENT PROJECT

Last Date of Submission (Complete Assignment):

Assignment Guidelines - 3000 words (+/- 10% as leverages)

This assessment requires the student to follow the guidelines given below and formulate a report suitable to level
3 (advanced) of diploma education.

Search for concepts from books, journals and/or through real time visits to restaurants or hotels or places of
relevant activities and Write a 3000-word Business Plan/Feasibility Report in which you:

 Furnish details required after satisfactory research in relevant topics.

 Refer to relevant knowledge sources for precedents on the relevant topics.
 Wherever the student is required to visit operations site, please record the observations and write
brief report on the same.
 Provide an introduction and a conclusion to your report (500 words each, included within the
whole 3000 words).
 Present the report to the module tutor AND ANSWER questions posed at you by the tutor and
also submit the hard copy of the report.
 Use the feedback to improve your report before final submission.

Format: Use MS word format, 12 Ariel font size, left and right justified and use spell check before submission. To
further explain your concepts of comparisons, you may include relevant pictures, layouts, purchase quotations,
financial reports, drawings, cut-outs etc. wherever required. The presentation also includes a short (very brief)
Power Point slide presentation based on which you will have to present the idea in the classroom.

Structure:-

Introduction: - To include a brief mention of your intended research approach and your overall
methodology.

Main Discussion: - should be structured using paragraphs – headings may be used for the purposes
of preparing the Plan but are not appropriate in the Essay itself.

Layout:-A detailed floor plan of the kitchen that you have planned with all the essentials marked as
per the guidelines laid out in the (Kitchen design and equipment layouts) section below. This can be
submitted as annexure(s).

Conclusion:-The detail of what do you foresee as being the end point of your research and
discussion.

Indicative References: - textbooks,journals, websites. These should be listed in sequence with

names, Authors, preferably publishers and dates.
Marking Criteria:

Student name: Date:

Excellent Average Poor
Satisfactory (60% – Below Average
Criterion Marks
69%) (40% – 49%)
(70% and Above) (50% - 59%) (Below 40%)

Presentation &
Style (10%)

Evidence of
Research & Wider
Reading (25%)

Critical Analysis
(20%)

Coherent & Logical

Framework (25%)

Quality of
Conclusion (10%)

Referencing (10%)

General Comments:

A business plan is your roadmap for the future of the business. Not only does it provide direction, it
requires you to consider all the pitfalls and opportunities of your prospective enterprise, well before
you open its doors. It is your script of how the business ought to be.

It is very important tounderstand how crucial a well-planned opening is to the success of their
concept. Hard work, great food, and the will to succeed are not enough. You need proper layout,
training, established operational procedures, and a creative marketing plan, before you open. These
may be more important to a successful opening than menu design or table and chair selection.

Reference points:-
1. Location: - In one of the major cities of India you have a space 5000SQFT in an area that is
the city Centre business district .this area is also the main entertainment hub of the city in the
afterhours.
2. Client profile: - the clientele in the day is largely office going crowd of various employee levels
and in the evening the crowd morphs into leisure seeking, club hopping young and middle
aged guests.
3. Operating choices:- The kitchen is being out-sourced to you/your concern, whereas the
service and other aspects of the restaurant is being taken care by the owners. However your
team will be legally and professionally responsible for all the aspects of food production and
safety as is written in the contract which has been signed for a minimum of 5 years and is open
ended.
4. Business development:- This is a joint responsibility of your company and the owners and
the costs will be equally shared. Apart from the core business, additional business
opportunities like office delivery,on – site catering can also be explored.
5. Procurement: - Being in the middle of business district there is ample choice of vendors for all
kinds of hospitality related consumables. Also there are two large farmers markets in the
 vicinity which are a source of fresh produce including meats, fish and seafood. Although the
markets are well stocked they supply only whole fresh produce, no processed raw material.
6. Bar :- the restaurant will have a well-stocked full service bar, for which the operating license
has already been procured by the property owner.
7. Space allocation :-Appropriate space has to be allocated to various areas of operation ,such
as the main restaurant,kitchen,staff areas, back areas etc. of

PREPARE AN EXHAUSTIVE KITCHEN PLANNING DOCUMENT FOR

1.A MULTI CUISINE CONTEMPORARY CAFÉ START UP

OR

2. A FINE DINE RESTAURANT WITH A CUISINE OF YOUR CHOICE

OR

3. A THEME BASED RESTAURANT

Business concept..

Write a vivid concept description. Use descriptive, to-the-point language to describe the following
features of your concept:

 Service style, such as fine dining, casual upscale, fast-casual or quick-serve.

 Size and seating capacity.
 Kitchen style
 Operating hours and meal periods.
 Atmosphere, ambience.
 General menu theme.
 Points of difference or unique selling points.
 Related products and services such as catering, delivery, and retail.

In addition to describing the food, be sure to mention interesting design elements, unique features or
other attractions. And let's not forget the service. A good descriptive summary of the service style, as
well as the promptness, is necessary to properly communicate the conceptual image of the
restaurant.

Be sure to express any unique selling points or points of differentiation the restaurant may have.
Points of difference can include anything from type of food to style or equipment.

You should also inform the reader of the size of the kitchen/kitchens and its storage capacity. Finally,
be sure to enlighten of additional services the restaurant may offer such as catering, delivery or retail
merchandise.

Sample menu.

Include a sample menu in your plan. A well-written and attractively designed menu can help to sell
your concept. Whether your concept is a fine dining table service or a quick-service fast-food
restaurant, the menu is your No. 1 planning tool. Only when you decide on your sample menu will you
be able to plan and decide on your equipment and staff profile.

Customer perception, though influenced by several factors, is largely formed based on the appeal of
the menu, whether it is a printed menu or a menu board. If you are opening a quick-service concept,
consider the inclusion of your menu board design. And remember, it is not the number of items you
have on your menu, but it isthe variety and appeal that makes an eye-catching menu.

Proposed Quality control and Food safety standards:-

Basic plan pertaining to the food safety and Hygiene requirements needs to be furnished. This plan
should be adhering to the standards set by local health authorities or any other statutory body that
regulates such local laws .

Kitchen design and equipment layouts.

This is the main outcome of the project research. It should be at least A3 size , drawn with pencil or
drawing pens. There has to be legible marking of areas and approximate sizes of the areas. The
proportion of the area left for the main restaurant needs to be subtracted from the total area. There
needs to be a clear marking of work flow with reference to the flow and counter flow of food to and
from the restaurant. A main layout can be supported by individual section layouts.

The areas need to be divided in to three zones;-

 Pre-preparation zone
 Preparation zone
 Cooking zone

Specific areas need to be allocated to the various zones which shall be further divided into sections
according to the requirements of the concept.

Placement and location of each zone, its size, and sections need to be explained at length to justify
their creation and need. The drawing should be in a specific scale.

Equipment layouts need to self-explanatory; they should justify their presence in a particular kitchen
depending on the cuisine or food type. Specific sized equipment need to be plotted in areas (brand
name and model type, size will get extra points).the source of energy(fuel) needs to be specified.
Storage equipment related to each section needs to be plotted.

Appropriate water supply, Fresh air, exhaust systems and their internal placements need to be plotted
and drawn in lines of various colored pencils such as water in Blue, Gas in Red and electricity in
Green.( specifics such as technical details not required).

Sustainability Programme –
A short explanation based on the sustainability aspects such as Re-use, Recycle and Disposal plans
and implementation methods.

Staffing
 Hierarchy of the kitchen( with Justification)
 Distribution of staff and rostering according to the specialization and hours of operation( chart)
  Training tools and schedules

The staffing has to be well thought with reference to the factors written in the “reference points”
section and the concept that you finalize for the business.

Guidance Notes on Format:-

 An appropriate cover page should be attached to the front of your work.

 All pages should be numbered.
 A full List of References is to be provided.
 A margin of no less than 2.5cm should be left on the right hand side of pages to allow room
for markers’ comments.
 Remember all academic writing is in the third person, singular, present tense.
 Methodology: briefly explain how your study has been approached, and outline the research
that you have undertaken in its preparation.

End of Document.(total 5 pages)