FACULTY OF HOTEL AND TOURISM MANAGEMENT

BACHELOR OF SCIENCE (HONS) FOODSERVICE

MANAGEMENT

DESIGN AND LAYOUT (HTF 622)

GROUP ASSIGNMENT

PREPARED BY:

No. NAME NO. MATRIC CLASS

1. NUR RIDHWAH BINTI ZULKANAIN 2020334419 HM242 4A1
HASSAN
2. SITI NURSUHAILA SYAZWIN BINTI 2020321079 HM242 4A1
NORDIN
3. SITI NOR SYAMIMI ZUHAILI BINTI MOHD 2020163633 HM242 4A1
ZAWAWI
4. MUHAMMAD AIMAN BIN NOOR HISHAM 2020965841 HM242 4A1

PREPARED FOR:
SIR NORADZHAR BIN BABA

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 CONTENTS

Acknowledgement ...............................................................................................................................

1.0 Contents (Concept Statement for foodservice)

i. Type Of Operation In Relation To Common Foodservice Concepts...................................

ii. Target Market Of D’puncak Café..........................................................................................

iii. Tentative Menu........................................................................................................................

iv. Discuss Intended Pricing Levels.............................................................................................

v. List The Days And Hours Of Operation..............................................................................

vi. Determine The Capacity (Number Of Seats) And Justify Your Decision Based On
Expected Seat Turnover Rates..............................................................................................

vii. Indicate Whether There Will Be A Bar/Beverage Counter (And Its Capacity)
.................................................................................................................................................

viii. Describe The Mode Of Service..............................................................................................

ix. Discuss Planned Production Approaches (Cook To Order, Scratch Versus

Convenience Foods) ..............................................................................................................

x. There be baking on the premises.....................................................................................

xi. Indicate How Soiled Dishes And Utensils Will Be Handled (Cleared By Servers;
Self-Bussing) ..........................................................................................................................

2.0 Bubble Diagram...........................................................................................................................

3.0 Schematic Diagram......................................................................................................................

4.0 Conclusion...................................................................................................................................

5.0 References....................................................................................................................................

6.0 Appendices...................................................................................................................................

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 ACKNOWLEDGEMENT

First, we are grateful to Allah because give us a chance to finished this project. We also would like to
thank to our subject lecturer Sir Noradzhar Bin Baba for the valuable guidance and advice. He
inspired us greatly to work in this project.

We also would like to thank him for showing us some example related to the project. Nobody
has been more important to us in the pursuit of this project than the members of our family. We would
like to thank our parents, whose love and guidance are with us in whatever we pursue. They are the
ultimate role models.

Finally, an honourable mention goes to all friends in the group for understandings and
supports in completing this project. Without workgroup of the particular that mentioned above, we
would face many difficulties while doing this project. Once again, thank you very much, may Allah
SWT bless us.

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1.0 CONTENT

TYPE OF OPERATION IN RELATION TO COMMON FOODSERVICE CONCEPTS

D’Puncak Café is a quick service restaurant which is we focused on providing customers with food as
quickly and efficiently as possible. This generally means there is no table service and food is cooked
to order in a short space of time.

Quick service restaurants or QSRs cater to fast food items over a limited menu as they can be
cooked in lesser time with minimum possible variation. QSR restaurants are known to have
standardized, modular and efficient processes which help us in reducing the lead times to fulfil the
orders but still maintain the quality expected by the customers

The orders are generally pre prepared and are highly standardized with no room for
customization. These types of businesses don’t rely on margin over the services rather rely on the
frequency of footfall.

TARGET MARKET OF D’PUNCAK CAFÉ

A target market is the segment of consumers most likely to want or need a business's products or
services. This group of people is a subset of the business's total market. Demographic segmentation
considers consumer age, gender, income, occupation, education, family, religion, race, nationality and
social-class. Demographic segmentation is often used for marketing purposes because it is easy to use
and measure.

Our target market on demographic segmentation is based on UITM Puncak Alam areas where
we are focus on customer from adults and students. The average cost of a meal, including drinks and
tips, should be considered when deciding which target market to approach. Lower prices appeal to a
broader spectrum of guests, while upscale prices narrow the number of potential diners. That may not
be a problem for a quick service restaurant that focuses on self service.

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TENTATIVE MENU

D’PUNCAK CAFÉ TENTATIVE MENU

BREAKFAST LUNCH DINNER

 Tortilla Chicken  Mee Bandung Beef  Spaghetti Carbonara

 Beef Wrap  Mee Bandung Prawn  Spaghetti
 Sandwich Tuna  Spaghetti Carbonara Bologneese
 Nasi Lemak Rendang  Spaghetti Bologneese  Aglio Olio
MEAL Daging  Aglio Olio
 Nasi Lemak Ayam
Berempah
 Nasi Lemak Sambal
Sotong
 Watemelon
 Papaya
DESSERT  Choc Chip Muffin
 Red Velvet Cake
 Cheesetart
 Choc Vanilla Mix Ice Cream
 Black Coffee
 Coffee Latte
 Tea
 Milk Tea
 Chocolate Frappe
DRINKS
 Fresh Orange
 Watermelon Juice
 Mango Juice
 Ice Lemon Tea
 Boba Milk Tea

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DISCUSS INTENDED PRICING LEVELS

SANDWICH

MENU PRICE

RM6.00 per serving

Tortilla chicken

RM6.00 per serving

Beef Wrap

RM3.50 per packet (2 pieces)

Sandwich Tuna

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NOODLES

MENU PRICE

RM8.00 per serving

Mee Bandung (Beef)

RM8.00 per serving

Mee Bandung (Prawn)

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NASI LEMAK

MENU PRICE

RM10.00 per serving

Nasi Lemak Rendang Daging

RM12.00 per serving

Nasi Lemak Sambal Sotong

RM8.00 per serving

Nasi Lemak Ayam Berempah

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PASTA

MENU PRICE

RM12.00 per serving

Spaghetti Carbonara

RM11.00 per serving

Spaghetti Balognese

RM15.00 per serving

Aglio Olio

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COFFEE AND TEA

MENU PRICE

RM3.00 per cup

Black Coffee

RM5.00 per cup

Coffee Latte

RM2.50 per cup

Tea

RM3.50 per cup

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 Milk Tea
DESSERT

MENU PRICE

RM2.50 per cup

WATERMELON

RM2.50 per cup

PAPAYA

RM3.50 per piece

Choc Chip Muffin

RM12.00 per slice

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 Red Velvet Cake

RM2.50 per piece

Buy 6 free 1 (RM15.00)

Cheesetart

RM3.50 per 3 scoops

Choc Vanilla Mix Ice Cream

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BEVERAGE

MENU PRICE

RM13.00 per cup

Chocolate Frappe

RM3.00 per cup

Fresh Orange

RM3.00 per cup

Watermelon Juice

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 RM3.00 per cup

Mango Juice

RM3.00 per cup

Ice Lemon Tea

RM8.00 per cup

Boba Milk Tea

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LIST THE DAYS AND HOURS OF OPERATION

DAYS TIME
MONDAY 8.30 am – 10.00 pm
TUESDAY 8.30 am – 10.00 pm
WEDNESDAY 8.30 am – 10.00 pm
THURSDAY 8.30 am – 10.00 pm
FRIDAY 8.30 am – 10.00 pm
SATURDAY 8.30 am – 11.00 pm
SUNDAY OFF

DETERMINE THE CAPACITY (NUMBER OF SEATS) AND JUSTIFY YOUR DECISION

BASED ON EXPECTED SEAT TURNOVER RATES

The capacity of the restaurant is around 30 seats for the customers. Because 480 square feet ÷ 15
equals 32 seats, this allows for 15 square feet of space for each customer. Divide the number of
parties seated by the total number of tables to determine the restaurant’s table turnover rate. For
turnover rates, if we have 30 parties and 6 tables, the turnover rate is 6. Divide the total number of
patrons by the total number of seats seated to determine seat turnover rates. For example, if we have
30 seats and seat a total of 100 people in a day, the seat turnover rate is 3.34.

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INDICATE WHETHER THERE WILL BE A BAR/BEVERAGE COUNTER (AND ITS
CAPACITY)
At this restaurant, there will be a bar or beverage counter at the back in the restaurant. That a second
attraction for customer to enjoy their drink. This closed off space will consist of full bar, bar stools
and tables.
The capacity for the space is five to six persons in one time. Their will be served with many
types of beverages and drinks such as variety of coffee and tea, frappe, fruits juices and etc.

DESCRIBE THE MODE OF SERVICE

The mode of service in this restaurant is semi-self service. This service will provide customers to
order and pay for their order at the counter. When the food is ready, it will served to them at the table.

This service just need a waiters to stay at the counter to take orders and receive payment. It
will be easier for workers to deliver the orders because the customers are identified by a number
system.

DISCUSS PLANNED PRODUCTION APPROACHES (COOK TO ORDER, SCRATCH

VERSUS CONVENIENCE FOODS)
In this restaurant, we used conventional food service system to prepared a food. Menu items are
prepared in a kitchen where the food is served and kept warm or cold for a short time until it is served.
This is to make sure the quality of the food for customers. The customers also can get their order food
in immediately time. The customers also can get their food in fresh and satisfied in our service.

Besides that, for drink, we used raw beverages which is the drink have to prepare before
being served to the customer. For example, in our menu we have black coffee, coffee latte, tea and
chocolate frappe. This kind of drink have to get the detail for the preparation to make it. Other than
that, we used a fresh fruit to make a drink more flavored and fresh. This type of system will make it
easier for workers to prepared the food and related to food service concepts in this restaurant.

THERE BE BAKING ON THE PREMISES

As the country moves towards a cashless environment after demonetization, the initial awe and
confusion have given way to a flurry of concerns. D’Puncak Café is offering something that will
easier the customer during paying their product, which is online banking. Online banking is the
cashless money transactions that will help customer and D’Puncak Café during the payment of the
counter. In additional, D’Puncak Café have debit card machines to allow credit card user to choose
either credit card or online banking transaction then can choose between QR code scan or direct

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transfer. Thus, in order to allow cashless transaction happen D’Puncak Café had register their premise
on the certain bank such as Maybank2u, Cimb Clicks, TNG eWallet to completed the cashless
payment method. Below is examples online banking in the D’Puncak Café:

CIMB Clicks TNG Ewallet Maybank

QR Pay

INDICATE HOW SOILED DISHES AND UTENSILS WILL BE HANDLED (CLEARED BY

SERVERS; SELF-BUSSING)

Once customer finish their meal, the servers will collect the plate, utensils and glass, goblet and bring
to the wash area. The utensils of the D’Puncak Café will be separate by each class to easier the
cleaning process. D’Puncak Café using dish washer to save up the times cleaning and save space on
the area and main power because need only one main power to do wiping once the utensils had
finished the process cleaning by washing machine. Finished wiping, the main power need to put back
the utensils into the correct place.

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2.0 BUBBLE DIAGRAM

3.0 SCHEMATIC DIAGRAM

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4.0 CONCLUSION

D’Puncak Café produces the most comprehensive food service organization in terms of restaurant
layout, service, menu choices, location and restaurant interior. Service operations management is
essential in the food service industry. The restaurants are required to consistently and continuously
plan, implement, evaluate and improve on the various aspects of the service operations for optimum
customer satisfaction, revisits and positive word-of-mouth. Thus, superior customer service helps in
developing good bonding with customers which will lead to long term relationship.

Restaurant interior design must be an essential part of restaurant marketing strategy since the
way restaurant looks will be crucial to branding. Interior design is the first thing that customer will
notice as he/she walks through the doors. This first impression will dictate how they perceive brand,
what level of service they expect, what kind of time they anticipate, and if they want to come back
again. Thus, the importance of interior design cannot be underplayed.

5.0 REFERENCES

Arenas,Q. (2019), Different Types Of Food Service, https://themillrestaurant.net/different-types-of-

food-service/

Flynn,A. (2020), What is conventional food service?, https://greedhead.net/what-is-conventional-

food-service/

John A, (2021), The Important Elements Of Restaurant Interior Design,

https://www.posist.com/restaurant-times/resources/importance-of-restaurant-interior-design.html

6.0 APPENDICES

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