Each student will have to answer the following questions (and follow this order):
a) Based on the observation of the selected restaurant floor Plan, could you identify what is the type of restaurant concept and what are the elements you took into consideration? Justify your answer and choice. you need to say if its fine dining restaurant or what and explain yips answer
b) Based on the restaurant workflow analysis and working triangle zone area workflow, how many staff for the back of the house do you need, and how many do you need for the front of house to run smoothly your operation? Please, justify your answer.
c) Supported by the selected floor plan, the student will have to draw a sketch of the kitchen workflow, the restaurant front-of-house workflow, and the customer workflow.
d) After analyzing the selected floor plan, the student is expected to come with some recommendations for improvement and change in terms of facility design and functionality. Please, justify your answer (answer to what, why, and how).
e) Each student will have to create a visual “Design Mood-board” of the selected restaurant concept front of house and explain synthetically what elements and principles of design he/she took into consideration.
f) According to the selected floorplan and mood-board, the student will have to create an FF&E list for the restaurant front of the house (this excludes kitchen equipment, bar small materials, and crockeries).
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