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Full Project – The effect of restaurant layout on food service delivery

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CHAPTER ONE

Introduction

1.1 Background ofthe Study

A restaurant layout is a conceptual sketch of your restaurant space that includes the dining areas, kitchen, storage, bathrooms, and so on. It shows how your restaurant will look and function. Creating a layout is a crucial step to getting started with a restaurant. Restaurant is referred to as an establishment which prepares, make and serve food, drinks to customers, and earns money in return. So many restaurants also offer food delivery or take-out. The restaurant owner is called the restaurateur. Chef is the professional cooker in a restaurant, which guides the staff and supervises the cooking line. Eating outside has long history which date back to Egypt (512 B.C) there were some dining places with a limited that served serving onion, wild fowl, and cereal (Walker, 2011). According to (Theis, 2001) during ancient Rome there were places, which were offering the cold and hot food and serving drinks in Pompeii under the name of thermopolia and after that sung dynasty in China at 11th century.

The thermopolia typically was a counter in L-shape with storage close to it that contains cold and hot food and beverages. This restaurant was established, because of the lack of kitchen in many dwellings, at that time and besides eating outside in the thermopolia was considered as socializing and communicating which was significant factor. In Pompeii thermopolia area, identified across the whole town, they were located in the main axes of the town and near the important public spaces (Theis, 2001). The first construction that called “Restaurant” credited during 18th century in France. During the history, parallel to the technological, industrial developments, human needs and way of lives have been developed and restaurant designs were developed as well. There are different types and variations of restaurants today that de-signed in different concepts. A layout can have a massive impact on the overall success of a restaurant. Everything from revenue to reputation to safety depends on it. But a restaurant layout that’s welcoming and comfortable to both guests and employees doesn’t just happen. That’s where this guide comes in. Creating a strategic restaurant layout on your own can be complex. One of the most important aspects of a restaurant layout is ensuring proper circulation and movement of the restaurant staff as well as the customers in the restaurant. The restaurant layout should be designed in a manner that allows customers to find their way inside the restaurant easily, and then to the dining area.

1.2 Problem Statement

Since 18th century, restaurants are the most common places for both eating and socializing (Potter). Eating and socializing plays important roles in a human’s life. It is possible to say that restaurants and restaurant design are important as well. Designing a successful restaurant layout is more than arranging furniture and creating different spaces, there are more than hundreds of elements that should considered in restaurant layout design. Most of the times both users and staff of restaurants are facing with some problems, which are related with size, organization, planning, spaces and service delivery. However, the main problems are relating with the layout design. The main aim is to understand the important considerations in restaurant layout design and its effect on food service delivery. The result it is expected to be useful for all restaurant managers, interior designers, architects, architecture and interior design students.

1.3 Research Question

To what extent is the effect of restaurant layout on food service delivery?
To what extent does restaurant layout have significant effect on customer satisfaction?
Can restaurant layout increase patronage?

1.4 Objective of the Study

The objectives of this study are to:

To identity the effect of restaurant layout on food service delivery.
Ascertain the significant effect of restaurant layout on customer satisfaction.
To examine the extent restaurant layout can increase customer patronage.

1.5 Statement of Hypothesis

In order to achieve the objectives of this study, the following hypotheses will be tested:

H₀: Restaurant layout does not have significant effect on food service delivery.

H₁: Restaurant layout has significant effect on food service delivery.

1.6 Significance of the Study

This project on competition will add to academic body of knowledge. It will be useful to student in Hospitality Management department. It will also reveal the effect of restaurant layout on food service delivery. Hotels will benefit from this study since the results can be used to improve service delivery and guest satisfaction, in order to deliver a better and more effective service to guests. This study will also serve as a useful tool for future researcher who would like to carry out further research in this area.

1.7 Scope of the study

This study focuses on the effect of restaurant layout on food service delivery of a case study of exclusive mansion hotel, 18/19 water corporation road, Victoria Island, Lagos State. Information obtained is limited to those areas relating to restaurant layout and food service delivery.

1.8 Limitation to the study

This following were some problems encountered during the research process:

Some of the officials were constantly too busy to listen to the researcher and the process of distributing questionnaires among the workers was very difficult as most of them were reluctant to collect them.
Some collected and took time to answer them especially among the lower cadre.

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