Objectives of a Good Layout:-
The planning of spaces for serving food should be aimed at achieving:-
1. Smooth flow work
2. Prompt & efficient service
3. Effective utilization of space
4. Minimum Investment
5. Profit maximization
6. Less staff movement
7. Ease of supervision
8. Chance of future renovations
9. Aesthetic appeal
10. Efficient flow of Operation
11. Safe working areas
12. Low maintenance cost
13. Follow governing laws (State + Central)
14. Preserving food quality
15. Avoiding queuing problem
16. Maintaining standards of Environmental Hygiene
