The food service facilities’ design and layout have a great impact upon its productivity for employees and the overall ambiance. This directly affects the customer’s perception of their dining experience. If there is poor design, inadequate lighting, or loud music your customers will be uncomfortable, receive slow service, leave and never return. They will also talk negatively to many of their friends, family and friends of friends.

Through this discussion you will identify environmental and sustainable practices that can be incorporated into an efficiently run work place.

You are a General Manager (GM) of a medium size hotel. The Food Production and Service areas are to be redesigned and new equipment purchased.

Discuss your concerns as the GM that would apply to the kitchen operation such as workflow, layout, storage, etc.

Also comment on environmental concerns you would take into account concerning current trends and sustainable practices.

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