Call Us On
+91 - 9672374102
DHC plans the layout and design of the kitchen in accordance with the food service concepts, including commissary, bakery & Confectionary, finishing kitchen, services, cold kitchens and service Bars, specify kitchen production and operating equipment and plan the management of the waste.
Detailed food related planning including, Innovative food, beverage, and dessert concepts. Planning for Display Kitchens, Deli Shops, Specialty Restaurants, Coffee Shops and Bars. Identify, address the design and operational issues describing food service design and layout.
An effective Laundry Design to cater to the needs of entire operations from Guest Linen to House keeping and other requirements. DHC provide laundry designs detailed on following criteria including Linen Load, Equipment Selection, and Mechanical Data Sheets & Laundry Layout.
In every food & beverage outlet, there is almost 40% waste generation. It’s utmost important to have an effective Waste Management System to not only discard the waste but also to do it in the most hygienic manner complying with the local guidelines and international norms.
For non – branded (international) Hotel’s looking forward for international standards, we provide Assistance in the overall planning of a Hotel Project, it starts with the Ideal Area Requirements, the nature of the Facility Mix and evaluation of the finished blueprints.