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SMART     VALUE     HOTELS


(Creating the best value in a Smart way)

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BUDGET HOSPITALITY (Total Hospitality Solutions)
Consultancy
SMART-VALUE Hotels ,led by Sanjay Pruthi 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.


SCOPE AND SCHEDULE FOR CONSULTANCY PROJECT FOR HOTEL/RESORT OR RESTAURANT/BAR/ CLUB/ FOOD COURT

STAGES SCOPE OF WORK
STAGE-I







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














ADVANCED 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.
8. Assistance in identifying vendors & sourcing of Equipments.
9. Ordering of the equipments, their inspection and inception.
STAGE-III








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 kitchen ware, Bar accessories and other accessories and assistance in identifying appropriate vendors / suppliers.
2. Requirement for F & B/Room Linen & staff uniforms.
3. Designing of Menus.
Assistance in sourcing of afore mentioned items
STAGE-IV















A. PRINTING & STATIONARY
  1. Matter for the Brochure/ Print Material
  2. Formats of the stationary, Forms and systems of Control.
B. HIRING OF STAFF
  1. Identification of Staff requirements.
  2. Assistance in planning advertisements & interviews.
  3. Assistance in Hiring of Operational Heads.
  4. Assistance in Hiring of operational Staff- Locally
C. BILLING, SOFTWARE & CONTROLS
    Identification of Software for Billing, stores, Inventory, Salaries.
D. MOCK RUN/ TRIAL RUN
  1. Food trials are conducted for standardizing the Food Presentation.
  2. A Mock Run eliminates any unforeseen problem before opening.

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