Design Services

Kitchen and Food Service Facility Design

MA provides comprehensive design services for hotel , hospital and institutional kitchens as well as food service planning for food courts, catering units, central commissaries, bakery / confectionery units, bar and beverage counters, buffet and live counters, etc. The design process encompasses preliminary design, finalization of design, preparation of civil work and rough in / spot drawings for engineering services, detailing of tender specifications, identification of and negotiation with vendors, site co-ordination, liaison with other consultants and equipment commissioning.

Laundry Design

MA has designed in house laundries for hotels from a size of 50 guest rooms to a formidable 400 guest rooms. The detailed planning includes proper assessment of total laundry loads, recommending space allocation, equipment layout and design finalization, making of spot plans for design of utilities, equipment selection and supervision of equipment installation and testing.

Back of House Area / Hotel Facility Planning

Another area of focus for MA is the detailed planning and design of BOH areas for three, four and five star hotels. The planning process covers all operational and back end areas such as stores and material receiving area, staff entry, time and security offices, cold storage rooms, housekeeping department and uniform room, staff locker rooms / toilets, staff recreation room and cafeteria, EDRs, engineering department and workshop, file server room, back office and various back end offices, such as Accounts and Administration, HR / Personnel, Sales and Marketing, Training Department, Record Rooms, etc.

Planning Process and Methodology

The common step by step planning process for kitchen, food service, laundry and BOH design is elucidated below by a simple flow chart.