RESTAURANT & FOOD COURT PLANNING
Site Assessment & Project Study
DHC will cover details on various relevant issues such as location, physical layouts, equipments, infrastructure, accessibility and logistics approach.
- Discussion & Planning with Promoters.
- Drawing by the qualified Engineer in our guidance.
- Outlet Concept.
Drawing Board Stage – Design & Planning :
DHC will work with the Client and their representatives with ensuring that the correct “functional” layouts are incorporated into the resorts. Provide Easy Operational inputs and assist in the space management & finalization of drawings of the following back of the house (BOH) areas.
- • Kitchen & Ancillary Areas.
- • Housekeeping Area, Pantry, and Laundry and linen rooms.
- • Stores, receiving, cold storage, dry and wet storage.
- • Staff Facilities.
- • Administrative Office Area & Time Office
- • Engineering Workshop & Control Room.
- • Guard Room.
Provides Operational inputs and assist in the space programming/ management & finalization of drawings of the following public areas :
- • Food & Beverages outlets.
- • Front Office, Reception, Lounge & Lobby.
- • Recreantly Areas – Swimming Pool/ Health Club.
- • Banquet and Conference Facilities.
- • Construction Stage – Projects
DHC will be present al site meetings and other gatherings of consultants etc. and coordinate/ clarify issues related to operations & maintenance.