Diploma - Restaurant Design

Contents:

Introduction.....................................................................................................................................

1. Feasibility study.........................................................................................................................

2. Description of the designed enterprise.................................

2.1. Structure of enterprise management.....................................

2.2. Characteristics of the production process at the designed enterprise...............................................................................................................................................................................................................................................................................................................................................................................................................................................

3. Process part.........................................................................................................................................

3.1. Production program of the enterprise.....................................................................................................................

3.1.1. Determination of number of consumers..................................

3.1.2. Preparation of the production program of the enterprise...........

3.1.3. Compilation of design menu.............................................

3.1.4. Design menu.........................................................................................................

3.1.5. Wine card......................................................................

3.1.6. Selling meals for every hour of restaurant operation.......................

3.2. Calculation of the quantity of products, semi-finished products, raw materials............

3.2.1. Calculation of raw material consumption.....................................................

3.2.2. Summary Product Statement.....................................................................................

3.3. Calculation of storage rooms, premises for reception and storage of products............................................................................................................................................................................................................................................................................................................................................................................................................................................................................

3.3.1. Calculation of vegetable pantry area.........................................

3.3.2. Calculation of storage area for bulk products storage.......

3.3.3. Calculation of area of cooled chambers.................................................................................

3.4. Meat and Fish Shop Calculation.................................................................................................................................................................................................................................................................................................

3.4.1. Meat and fish workshop production program....................

3.4.2. Calculation and selection of refrigeration equipment..........................

3.4.3. Calculation and selection of mechanical equipment........................

3.4.4. Calculation of the number of employees of the meat and fish shop.................

3.4.5. Calculation and selection of non-mechanical equipment.....................

3.4.6. Work Schedule for Meat and Fish Workers..........

3.4.7. Calculation of useful area of meat and fish shop.........................

3.5. Vegetable shop calculation.....................................................................................................................

3.5.1. Vegetable Shop Production Program..........................

3.5.2. Calculation and selection of mechanical equipment.........................

3.5.3. Working schedule of vegetable shop workers....................

3.5.4. Calculation and selection of production tables..............................

3.5.5. Washing bath calculation.............................................................

3.5.6. Calculation of useful area of vegetable shop................................

3.6.Cold shop...............................................................................................................................................................................................................................................................................................................................................................................................................................................................................

3.6.1. Cold Shop Production Program.....................................................................................................................

3.6.2. Calculation and selection of refrigeration equipment.............................................................................................................

3.6.3. Calculation and selection of mechanical equipment..........................

3.6.4. Calculation of the number of cold shop employees........................

3.6.5. Calculation and selection of non-mechanical equipment.......................

3.6.6. Schedule of cold shop workers going to work................

3.7. Hot shop calculation..............................................................

3.7.1. Hot Shop Production Program.....................................................................................

3.7.2. Calculation of hot shop employees.........................

3.7.3. Schedule of hot shop workers going to work..................

3.7.4. Plate calculation.........................................................................

3.7.5. Calculation of the frying surface of the slab.........................................................................................................................................................................................................................................................................................................

3.7.6. Calculation of refrigeration equipment.....................................................................................

3.7.7. Calculation of non-mechanical equipment.................................

3.7.8. Calculation of useful area of hot shop..............................

3.8. Flour shop calculation.....................................................................................................................................................................................................................................................

3.8.1. Flour Shop Production Program..........................

3.8.2. Calculation of test weight.........................................................

3.8.3. Calculation of number of flour shop employees.......................

3.8.4. Calculation and selection of mechanical equipment.......................

3.8.7. Calculation and selection of functional capacities..........................

3.8.8. Calculation of flour shop area..........................................

3.9. Bread cutting calculation.............................................................................................................................................

3.10. Calculation of washing tableware.................................................................................................................

3.11. Calculation of kitchen utensils.................................................................................................................

3.12. Calculation and selection of trading group premises....................

3.13. Selection of administrative and domestic premises..................

3.14. Selection of technical rooms......................................

4. Architectural and construction part.........................................................................................................

4.1. Temperature and humidity mode of products storage in adjacent chambers.................................................................................................................................................................................................................................................................................................................................................................................................................................

4.2. Heat gain to cold unit chambers.................................

4.3. Calculation of installed power..........................................

4.4. Water flow rate of each water discharge point..............................

5. Occupational Health and Environmental Protection.................................................................................................................................................................................................................................................................................................

Conclusions.............................................................................................................

Literature…………………………………………………………………

Appendix (ENGINEERING AND PROCESS MAP)...........