# data[].attributes.body
Meal management

# data[].attributes.body
production, control systems and personnel.

# data[].attributes.body
5.)	Discuss the factors affecting equipment selection in at large foodservice.

# data[].attributes.body
Menu - amount of space required, service area size and design, dishwashing area size and dish machine copasity, type of cooking equipment, number of employees.

Market - what the best method will be use to comm

# data[].attributes.body
Menu- cannot be overemphasized. 2 type of menus: complex menu and simple menu. There are 8 factors determine by the menu; amount of space required, service area & design, dishwashing, type of cooking equipment, equipment capacity, size of dry & refrigerated area, number of employees and amount of investment required.

# data[].attributes.body
Management- the management of F&B department of hotel may be under the control more than one person or team.

# data[].attributes.body
 disposable items, like plastic containers, paper food trays, and to-go bowls

# data[].attributes.body
Menu - amount of space required, service area size and design, dishwashing area size and dish machine copasity, type of cooking equipment, number of employees.

more_vert
5 M'S IN CONCEPT DEVELOPM
5 M'S IN CONCEPT DEVELOPMENT AND EXPLAIN EACH
5M'S of Concept Development
5M'S of Concept Development
It is a plan before we open a restaurant or something else.We need to do this concept so he operation going well.The 5M's is menu,market,money,management,method of execution.
5M'S of Concept Development
5M'S of Concept Development
we have plan our own property before developing it.We have to find sources on how to have a successful restaurant,hotel or other before we open it.The 5M are  Money for open it,menu for  our restaurant or other,management,method of execution and market.
5M'S Of Concept Development
5M'S Of Concept Development
we have to plan our own property before developing it. we have to find sources on how to have a successfull restaurant before we open it . The 5M are menu , method of execution ,money , management  and market .
5M's of Concept Development
5M's of Concept Development
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,market and management
5M's of Concept Development
5M's of Concept Development
5M's of Concept Development
5M's of Concept Development
Menu
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.

5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution,
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,market and 
5M's of Concept Development
5M's of Concept Development
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before 
5M's of Concept Development
5M's of Concept Development
We have to plan 
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find 
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources 
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,market and management.
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 Ms
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,market and management.

Menu: The menu has to be also an important role as well, because the main thing to go in a restaurant is the menu.

Market: The market is the capacity of a thing such as the equipments the food that needs in order to make it more successful.

Method: Method is like the leader to make the management more controlable and more organize
.
Money: Money is the plan where you have to think and to give the management's materials or equipments  based on your investment.

Management: People will think who is managing the property.Most of the successful restaurants is manage by a successful individual, so the management have to be in a organized organizations.
5M's of Concept Development
5M's of Concept Development
We 
5M's of Concept Development
5M's of Concept Development
We have to plan our own property
5M concept development
5M concept development

Menu- cannot be overemphasized. 2 type of menus: complex menu and simple menu. There are 8 factors determine by the menu; amount of space required, service area & design, dishwashing, type of cooking equipment, equipment capacity, size of dry & refrigerated area, number of employees and amount of investment required.

Market- what the method will be use to communicate with market..? 
-using facebook

Money- furniture & fixture, planning costs, decor, operating costs, equipment, glassware & utensil, building construction

Management- the management of F&B department of hotel may be under the control more than one person or team.

Method of execution:
a) production-number of employees
b)control systems-cash control, sales analysis, guest check control, food production forecasting, storeroom & refrigeration control, back door security, labor control, purchasing & receiving control, quality control and portion control
c) personnel-employees schedules, hours of operation, staffing patterns, staff benefits, skill levels and level of supervision of employees.
(Oli)


5M' Concept Development
5M' Concept Development

Menu - amount of space required, service area size and design, dishwashing area size and dish machine copasity, type of cooking equipment, number of employees.

Market - what the best method will be use to communicate with market? how will the market be identified?

Money - plan the costs, renovation, utensils, décor.

Management - The quality of the management of the foodservice operation will be the most important element in achieving success.

Method of Execution - Decisions about operating method must be made during the concept development phase on matters such as production method, control system and personnel.

5
5
5M' CONCEPT DEVELOPMENT
5M' CONCEPT DEVELOPMENT

Menu-Equipment, spacing, flow, decor and tabletop items will all be effected by the decisions of the menu.  Even seating and the size of freezers and refrigeration are determined by the menu.

Market-How does the marketing message best reach them? Is the market even large enough to sustain a restaurant?

Money-In order to run the restaurant,you need a lot of money to invest on it such as for the utensils,employees salary,decoration and so on.

Management-Systems and policies set in place by management will determine what your restaurant will eventually become.


Method of execution- production, control systems and personnel.





The “five Ms” of successful foodservice facility design
The “five Ms” of successful foodservice facility design
Foodservice operators must understand the complexity associated with facility design and all the steps necessary before diving into a specific location or theme idea.

Menu

One cannot over emphasize the importance of the menu in the design of any foodservice facility. From a layout perspective, a facility’s menu drives operational design. Specifically, the menu drives factors such as:

•	Food price

•	Cooking equipment production capacities

•	Refrigeration and storage areas

•	Dishwashing requirements

•	Floor space, including the type and capacity of seating

•	Service area design

•	Total dollar investment

Market

Conducting market research studies prior to proceeding with the construction of a foodservice facility is vital for success. A classic mistake made by operators involves driving a marketing plan based on gut-feel, rather than cold, hard marketing data. Consider:

•	The target market or potential customer base

•	If the size of the identified market is large enough to generate sales

•	The tastes, preferences and motivations of the market

•	The most effective outreach methods, influencers and motivators of the market

•	If the target audience needs or wants the food items planned for a facility

Money

One of the primary causes of the high failure rate of foodservice operations is a lack of funding – in particular, a lack of money set aside for working capital. Simply having access to sufficient funds to get a proposed venture up and running is not enough to successfully get that venture off the ground. Operators need a plan. One that all decision makers have identified and committed to before any serious planning can begin. In order to avoid a capital deficit, allocate sufficient funds for:

•	Building renovation or new construction

•	Professional interior design

•	Equipment and supplies to support production

•	The purchase of furniture and fixtures

Management

An operation’s management is the single most important element in achieving success. In order to determine an operation’s organizational structure, decide:

•	The person who will run the facility’s day-to-day affairs

•	The education the manager and management team must have

•	The level of assistance that will be provided to the general manager

•	Management salary levels

•	Operational policies

•	Internal communication between management and with all employees

Method

An operation’s method of execution is the last step in the concept development process. Operators must decide methods for production, control systems and various personnel issues. To determine how a facility will run, planning should include:

•	Production methods, such as if a facility will use pre-prepared or from-scratch methods of cooking

•	Control systems, such as control over cash, sales analysis, food production and forecasting, various storage areas – including refrigeration, purchasing and receiving, portions and quality

•	Personnel issues – such as the amount of required labor, employee work schedules, operating hours, staffing patterns, employee benefits, employee skill levels, employee supervision and wages

Ultimately, the success of your next business venture is contingent on what you serve. The quality of what you serve is dependent on the buying decisions you make when you build your next equipment and supplies wish list.


Hi! please show your understanding of 5M's Concept Development in your OWN WORDS yaaa :)
Hi! please show your understanding of 5M's Concept Development in your OWN WORDS yaaa :)

# data[].attributes.body
5M' CONCEPT DEVELOPMENT

Menu-Equipment, spacing, flow, decor and tabletop items will all be effected by the decisions of the menu.  Even seating and the size of freezers and refrigeration are determined by the menu.

Market-How does the mark

# data[].attributes.body
5M' CONCEPT DEVELOPMENT

Menu-Equipment, spacing, flow, decor and tabletop items will all be effected by the decisions of the menu.  Even seating and the size of freezers and refrigeration are determined by the menu.

Market-How does the mark

# data[].attributes.body
what the method will be use to communicate with market..? 
-using facebook

# data[].attributes.body
Menu - amount of space re
 Menu - amount of space required, service area size and design, dishwashing area size and dish machine copasity, type of cooking equipment, number of employees.
5 M'S IN CONCEPT DEVELOPM
 5 M'S IN CONCEPT DEVELOPMENT AND EXPLAIN EACH
5M'S of Concept Development
5M'S of Concept Development
It is a plan before we open a restaurant or something else.We need to do this concept so he operation going well.The 5M's is menu,market,money,management,method of execution.
5M'S of Concept Development
5M'S of Concept Development
we have plan our own property before developing it.We have to find sources on how to have a successful restaurant,hotel or other before we open it.The 5M are  Money for open it,menu for  our restaurant or other,management,method of execution and market.
5M'S Of Concept Development
5M'S Of Concept Development
we have to plan our own property before developing it. we have to find sources on how to have a successfull restaurant before we open it . The 5M are menu , method of execution ,money , management  and market .
5M's of Concept Development
5M's of Concept Development
5M's of Concept Development
5M's of Concept Development
5M's of Concept Development
5M's of Concept Development
Menu
5M's of Concept Development
5M's of Concept Development
5M's of Concept Development
5M's of Concept Development
We 
5M's of Concept Development
5M's of Concept Development
We have to plan 
5M's of Concept Development
5M's of Concept Development
We have to plan our own property
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before 
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find 
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources 
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.

5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 Ms
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution,
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,market and 
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,market and management
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,market and management.
5M's of Concept Development
5M's of Concept Development
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,market and management.

Menu: The menu has to be also an important role as well, because the main thing to go in a restaurant is the menu.

Market: The market is the capacity of a thing such as the equipments the food that needs in order to make it more successful.

Method: Method is like the leader to make the management more controlable and more organize
.
Money: Money is the plan where you have to think and to give the management's materials or equipments  based on your investment.

Management: People will think who is managing the property.Most of the successful restaurants is manage by a successful individual, so the management have to be in a organized organizations.
5M concept development
5M concept development

Menu- cannot be overemphasized. 2 type of menus: complex menu and simple menu. There are 8 factors determine by the menu; amount of space required, service area & design, dishwashing, type of cooking equipment, equipment capacity, size of dry & refrigerated area, number of employees and amount of investment required.

Market- what the method will be use to communicate with market..? 
-using facebook

Money- furniture & fixture, planning costs, decor, operating costs, equipment, glassware & utensil, building construction

Management- the management of F&B department of hotel may be under the control more than one person or team.

Method of execution:
a) production-number of employees
b)control systems-cash control, sales analysis, guest check control, food production forecasting, storeroom & refrigeration control, back door security, labor control, purchasing & receiving control, quality control and portion control
c) personnel-employees schedules, hours of operation, staffing patterns, staff benefits, skill levels and level of supervision of employees.
(Oli)


5M' Concept Development

# data[].attributes.body
Menu - amount of space required, service area size and design, dishwashing area size and dish machine copasity, type of cooking equipment, number of employees.

# data[].attributes.body
5 M'S IN CONCEPT DEVELOPMENT AND EXPLAIN EACH

# data[].attributes.body
It is a plan before we open a restaurant or something else.We need to do this concept so he operation going well.The 5M's is menu,market,money,management,method of execution.

# data[].attributes.body
we have plan our own property before developing it.We have to find sources on how to have a successful restaurant,hotel or other before we open it.The 5M are Money for open it,menu for our restaurant or other,management,method of execution and market.

# data[].attributes.body
we have to plan our own property before developing it. we have to find sources on how to have a successfull restaurant before we open it . The 5M are menu , method of execution ,money , management  and market .

# data[].attributes.body
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,market and management.

Menu: The menu has to be also an important role as well, because the main thing to go in a restaurant is the menu.

Market: The market is the capacity of a thing such as the equipments the food that needs in order to make it more successful.

Method: Method is like the leader to make the management more controlable and more organize
.
Money: Money is the plan where you have to think and to give the management's materials or equipments  based on your investment.

Management: People will think who is managing the property.Most of the successful restaurants is manage by a successful individual, so the management have to be in a organized organizations.

# data[].attributes.body
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,market and management.

# data[].attributes.body
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,market and management

# data[].attributes.body
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,market and

# data[].attributes.body
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution, money,

# data[].attributes.body
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M's are menu,method of execution,

# data[].attributes.body
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 Ms

# data[].attributes.body
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.
The 5 M

# data[].attributes.body
We have to plan our own property before developing it. We have to find sources on how to have a successful restaurant, hotel or others.

# data[].attributes.body
We have to plan our own property before developing it. We have to find sources

# data[].attributes.body
We have to plan our own property before developing it. We have to find

# data[].attributes.body
We have to plan our own property before

# data[].attributes.body
We have to plan our own property

# data[].attributes.body
We have to plan

# data[].attributes.body
We

# data[].attributes.body
Menu

# data[].attributes.body
Menu- cannot be overemphasized. 2 type of menus: complex menu and simple menu. There are 8 factors determine by the menu; amount of space required, service area & design, dishwashing, type of cooking equipment, equipment capacity, size of dry & refrigerated area, number of employees and amount of investment required.

Market- what the method will be use to communicate with market..?
-using facebook

Money- furniture & fixture, planning costs, decor, operating costs, equipment, glassware & utensil, building construction

Management- the management of F&B department of hotel may be under the control more than one person or team.

Method of execution:
a) production-number of employees
b)control systems-cash control, sales analysis, guest check control, food production forecasting, storeroom & refrigeration control, back door security, labor control, purchasing & receiving control, quality control and portion control
c) personnel-employees schedules, hours of operation, staffing patterns, staff benefits, skill levels and level of supervision of employees.
(Oli)

# data[].attributes.body
Menu - amount of space required, service area size and design, dishwashing area size and dish machine copasity, type of cooking equipment, number of employees.

Market - what the best method will be use to communicate with market? how will the market be identified?

Money - plan the costs, renovation, utensils, décor.

Management - The quality of the management of the foodservice operation will be the most important element in achieving success.

Method of Execution - Decisions about operating method must be made during the concept development phase on matters such as production method, control system and personnel.

# data[].attributes.headline
The “five Ms” of successful foodservice facility design

# data[].attributes.subject
The “five Ms” of successful foodservice facility design

# data[].attributes.body
Foodservice operators must understand the complexity associated with facility design and all the steps necessary before diving into a specific location or theme idea.
Menu
One cannot over emphasize the importance of the menu in the design of any foodservice facility. From a layout perspective, a facility’s menu drives operational design. Specifically, the menu drives factors such as:
• Food price
• Cooking equipment production capacities
• Refrigeration and storage areas
• Dishwashing requirements
• Floor space, including the type and capacity of seating
• Service area design
• Total dollar investment
Market
Conducting market research studies prior to proceeding with the construction of a foodservice facility is vital for success. A classic mistake made by operators involves driving a marketing plan based on gut-feel, rather than cold, hard marketing data. Consider:
• The target market or potential customer base
• If the size of the identified market is large enough to generate sales
• The tastes, preferences and motivations of the market
• The most effective outreach methods, influencers and motivators of the market
• If the target audience needs or wants the food items planned for a facility
Money
One of the primary causes of the high failure rate of foodservice operations is a lack of funding – in particular, a lack of money set aside for working capital. Simply having access to sufficient funds to get a proposed venture up and running is not enough to successfully get that venture off the ground. Operators need a plan. One that all decision makers have identified and committed to before any serious planning can begin. In order to avoid a capital deficit, allocate sufficient funds for:
• Building renovation or new construction
• Professional interior design
• Equipment and supplies to support production
• The purchase of furniture and fixtures
Management
An operation’s management is the single most important element in achieving success. In order to determine an operation’s organizational structure, decide:
• The person who will run the facility’s day-to-day affairs
• The education the manager and management team must have
• The level of assistance that will be provided to the general manager
• Management salary levels
• Operational policies
• Internal communication between management and with all employees
Method
An operation’s method of execution is the last step in the concept development process. Operators must decide methods for production, control systems and various personnel issues. To determine how a facility will run, planning should include:
• Production methods, such as if a facility will use pre-prepared or from-scratch methods of cooking
• Control systems, such as control over cash, sales analysis, food production and forecasting, various storage areas – including refrigeration, purchasing and receiving, portions and quality
• Personnel issues – such as the amount of required labor, employee work schedules, operating hours, staffing patterns, employee benefits, employee skill levels, employee supervision and wages
Ultimately, the success of your next business venture is contingent on what you serve. The quality of what you serve is dependent on the buying decisions you make when you build your next equipment and supplies wish list.

# data[].attributes.body
Menu-Equipment, spacing, flow, decor and tabletop items will all be effected by the decisions of the menu.  Even seating and the size of freezers and refrigeration are determined by the menu.

Market-How does the marketing message best reach them? Is the market even large enough to sustain a restaurant?

Money-In order to run the restaurant,you need a lot of money to invest on it such as for the utensils,employees salary,decoration and so on.

Management-Systems and policies set in place by management will determine what your restaurant will eventually become.

Method of execution- production, control systems and personnel.

# data[].attributes.headline
Hi! please show your understanding of 5M's Concept Development in your OWN WORDS yaaa :)

# data[].attributes.subject
Hi! please show your understanding of 5M's Concept Development in your OWN WORDS yaaa :)