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

institutional background
restaurant logo

institutional background
chapter:1 B location map

institutional background
chapter:1 C site map

institutional background
location map image 1

location map image 2

location map image 3

location map image 4

chapter:1 D organizational chart

institutional background
chapter:1 E. Company Vision, Mission and Goal

institutional background
chapter:1 F. Company Philosophy & G. Outstanding Characteristics of the Restaurant

institutional background
chapter: 2 content
CHAPTER II. OBJECTIVES OF THE STUDY
A. General Objectives
B. Specific Objectives
chapter: II A. General Objectives & B. Specific Objectives

objectives of the study
chapter: III content
CHAPTER III. STATEMENT OF THE PROBLEM
chapter: III statement of the problem

statement of the problem
chapter: IV content
CHAPTER IV. DATA GATHERING
chapter: IV data gathering

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

presentation of findings
chapter: V c. pie chart of the frequency table

presentations of findings
chapter: V d. survey image 1

presentations of findings
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

framework
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

analysis
Chapter: VII Content
CHAPTER VII. RECOMMENDATION
chapter: vii recommendation

recommendation
Chapter: VIII Content
CHAPTER VIII. CONCLUSION
chapter: viii conclusion

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!
ReplyDeleteRestaurant Equipment
thank you very much for the appreciation, and hope this article helps for your study.
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