my sample work study for the course facilities, layout design and equipment planning.
Title page
Introduction page
Chapter: 1 content
CHAPTER I. INSTITUTIONAL BACKGROUND
A. Name and Address
B. Location Map
C. Site Map
D. Organizational Chart
E. Company Vision, Mission and Goal
F. Company Philosophy
G. Outstanding Characteristics of the Restaurant
chapter:1 A name and address
restaurant logo
chapter:1 B location map
chapter:1 C site map
location map image 1
location map image 2
location map image 3
location map image 4
chapter:1 D organizational chart
chapter:1 E. Company Vision, Mission and Goal
chapter:1 F. Company Philosophy & G. Outstanding Characteristics of the Restaurant
chapter: 2 content
CHAPTER II. OBJECTIVES OF THE STUDY
A. General Objectives
B. Specific Objectives
chapter: II A. General Objectives & B. Specific Objectives
chapter: III content
CHAPTER III. STATEMENT OF THE PROBLEM
chapter: III statement of the problem
chapter: IV content
CHAPTER IV. DATA GATHERING
chapter: IV data gathering
chapter: V content
CHAPTER V. PRESENTATIONS OF FINDINGS
A. Graphical Presentation
B. Frequency Table
C. Pie Chart of the Frequency Table
D. Survey
E. Floor Plan
F. Ergonomics
G. Design Presentation
H. Menu Engineering
I. Menu Presentation
J. Equipments
chapter: V A.Graphical Presentation & B.Frequency Table
chapter: V c. pie chart of the frequency table
chapter: V d. survey image 1
chapter: V d. survey image 2
chapter: V d. survey image 3
chapter: V e. floor plan image 1
chapter: V e. floor plan image 2
chapter: v f. ergonomics image 1
chapter: v f. ergonomics image 2
chapter: v f. ergonomics image 3
chapter: v f. ergonomics image 4
chapter: v f. ergonomics image 5
chapter: v f. ergonomics image 6
chapter: V g. presentation of designs image 1
chapter: V g. presentation of designs image 2
chapter: v h. menu engineering image 1
chapter: v h. menu engineering image 2
chapter: v h. menu engineering image 3
chapter: v h. menu engineering image 4
chapter: v h. menu engineering image 5
chapter: v h. menu engineering image 6
chapter: v h. menu engineering image 7
chapter: v h. menu engineering image 8
chapter: v h. menu engineering image 9
chapter: v h. menu engineering image 10
chapter: v h. menu engineering image 11
chapter: v h. menu engineering image 12
chapter: v h. menu engineering image 13
chapter: v h. menu engineering image 14
chapter: v i. menu presentation image 1
chapter: v i. menu presentation image 2
chapter: v i. menu presentation image 3
chapter: v j. equipments image 1
chapter: v j. equipments image 2
chapter: v j. equipments image 3
chapter: v j. equipments image 4
chapter: v j. equipments image 5
chapter: v j. equipments image 6
chapter: v j. equipments image 7
chapter: v j. equipments image 8
chapter: v j. equipments image 9
chapter: v j. equipments image 10
chapter: v j. equipments image 11
Chapter: VI Content
chapter: vi analysis
Chapter: VII Content
CHAPTER VII. RECOMMENDATION
chapter: vii recommendation
Chapter: VIII Content
CHAPTER VIII. CONCLUSION
chapter: viii conclusion
Friday, July 9, 2010
FACILITIES,LAYOUT, DESIGN AND EQUIPMENT PLANNING
we the group arrived to do this work study to comply with our subject facilities,layout,design and equipment planning for the hotel and restaurant management course.
THIS IS OUR ORIGINAL WORK.
http://facilitieslayoutdesign.blogspot.com/
Thank you for posting such a useful, impressive and a wicked article./Wow.. looking good!
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thank you very much for the appreciation, and hope this article helps for your study.
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