Food Service Planning
Detailed food related planning including, Innovative food, beverage, and dessert concepts. Planning for Display Kitchens, Deli Shops, Specialty Restaurants, Coffee Shops and Bars. Identify, address the design and operational issues describing food service design and layout. During the design development stage HPG focus on creating the appropriate flow of the services, to segregate the movement of guest, goods, staff & garbage.
Planning the layout and design of the kitchen in accordance with the food service concepts, including commissary, bakery & Confectionary, finishing kitchen, services, cold kitchens and service Bars, specify requirement of the cold storage, dishwashing, vertical and horizontal service movements, MEP requirements, specify kitchen production and operating equipment and plan the management of the waste.
Hotel Technical Services
For non – branded (international) Hotel’s looking forward for international standards, we provide Assistance in the overall planning of a Hotel Project, it starts with the Ideal Area Requirements, the nature of the Facility Mix i.e. determination of Guest Facilities, Operational Inputs and Requirements, Staff Facilities, Guest & Service Cores, Parking Requirements in ratio of No. of Rooms Being Planned, Fire Strategy, Architectural, Structural and MEP inputs etc. Summarizing design issues and evaluation of the finished blueprints. We specify the requirement of the operation equipment and assist in tendering and procurement of the same.
Planning the layout and designing of the laundry and guest valet analyze the nature and size of the laundry; analyze water and consumable needs, Specify the laundry equipment according to the international standards, operator and local requirements.