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Budget Hospitality (Total Hospitality Solutions)
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Budget Hospitality is a team of professionals with expertise in the Catering & Hospitality industry. Our Company is involved in Consultancy Projects for Designing & Planning of Hotels, Modern Kitchens in International Schools/ Colleges, Cafeterias, Restaurants, Bars / Pubs, Institutional Kitchens in the International Call Centers and the Food Courts- of repute. We have been involved in Concept planning of the projects, market research, designing and finally the F&B Planning for the establishments.
BUDGET HOSPITALITY (Total Hospitality Solutions)
We help in all the pre opening activities for any hotel/ hospitality outlet making it from scratch and taking it to success. We help you in identifying all the lists of items, in detail, for any Restaurant, Kitchen, Food court, Bar etc and helping in sourcing them. We help in the Menu Planning, Stationary and systems’ inception, lay-out designing, Recruitment, Food Presentations, developing SOPs etc.
SCOPE AND SCHEDULE FOR CONSULTANCY PROJECT FOR FOOD COURT OR RESTAURANT/BAR/ CLUB OR HOTEL

HOSPITALITY CONSULTANCY- SCOPE OF WORK

STAGE-I- CONCEPTUALISING
  1. Concept Planning of Food & Beverages facilities and Basic Lay out of the total area.
  2. Making a master plan of a Project in association with the architect and the Promoter.
  3. Defining different facilities and requirements as per the project.
  4. Calculating the space requirement for different facilities- Restaurant, Bar, Kitchen, Services, Rooms, Banquets, and Cafeteria etc.

STAGE-II - DETAILED PLANNING

After the stage-1 is complete & the proposed basic plans are approved, we proceed to advanced planning which includes the following:
  1. Layout Plan for Kitchen Equipments required.
  2. B.O.Q. with technical specifications of equipments required.
  3. Final drawings for the kitchen store and Bar-Layout including civil works.
  4. Detailed electrical plan for concerned areas.
  5. Detailed plumbing plan for concerned areas.
  6. Planning for the Gas bank & pipe line.
  7. Requirement for Exhaust & fresh Air Systems.

Assistance in identifying vendors & sourcing of Equipments

STAGE-III- PRE-OPENING TO SOFT OPENING

On the basis of the interiors, elevations theme and overall colour scheme finalized by the architect, we plan the following.

  1. Designing and detailing of service ware, crockery, cutlery, glassware and other accessories and assistance in identifying appropriate vendors / suppliers.
  2. Requirement for F&B Linen & staff uniforms.
  3. Planning of Menus.

Assistance in sourcing of afore mentioned items

A. HIRING OF STAFF

  • Identification of Staff requirements.
  • Assistance in planning advertisements & interviews.
  • Assistance in Hiring of Operational Heads.
  • Assistance in Hiring of operational Staff- Locally

B. BILLING, SOFTWARE & CONTROLS

Identification of Software for Billing, stores, Inventory, Salaries.

Putting in systems of Controls and Reporting.
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