Services

Strategic F&B business development programs​​​​​​​​​New product, new menu and Recipe development programsF&B Operation assessment and due diligence programsCentralized food processing and production technology integration programsSupplier development programs Skilled Focus Culinary trai...

Administrators guidelines​​​​​​​​​Budget estimationCirculation and operational systemsCode requirementsEquipments and M&E specificationFunctional and Operational requirementsIntegrated site coordinationLogisticMaterial and finish preferencesProject space and food programming

A tabulation calculation of utility service information for each equipment item and shown on facility drawings, include the followings:-Hot and cold water: Flow rate or pipe size; pressure and temperature​​​​​​​​​Electrical: Voltage, phase and Load(KW or amps)Gas: (load –BTU/hr) and pressure requ...

Develop a method to extract any relevant and useful information for New or Existing Facilities with developed Food Service Programming when developing a space programs for kitchen facilities.

Kitchen Facilities Design​​​​​​​​Interior ​Design CoordinationConstruction Administration

Developing Series of Drawings:Construction coordination plans​​​​​​​​​Plumbing & electrical coordination plansGas & ventilation coordination plansEquipment schedulesRelated series of elevation and detail plansPrepare a planning document, which describes in detail the criteria by which the...

3D rendering is the process of pre–production design drawings base on overall image of the floor plan.3D rendering is a creative process that allows for an almost infinite amount of creative control over what will appear in the design plan and how it is depicted.

It is critical for the project team to establish general objectives for design development and these objectives are intended to be clear and concise and share with entire project team.Review and coordinate with interior designer on overall development of the interior design concept. Develop and e...

Provide detailed construction planning master time line schedules and construction milestones.Site supervision and coordination for opening and operation programs during construction period.

Mr. Choo has 29 years of Hospitality industry in South East Asia region, his understanding of Food and Beverage experience and knowledge accumulated from cultures and practices by the different management styles. With 9 years’ experience stationing in Vietnam holding the key position as Domino’s ...

Piers Chandler – Piers started out in the F&B industry in 1993 and has worked in restaurants, hotels, numerous airlines and multi chain branded restaurants. He has also owned a number of restaurants during his career. It was his first foray into aviation with Cathay Pacific that he developed ...

Chef Minami, A Contemporary Japanese Cuisine Chef has worked in Many famous Restaurant Chains in Japan. He has worked in Europe for 4 years and accumulated learning skill of Italian Cuisines.Since Then, Chef Minami had venture into creation of Japanese/Italian Fusion Menus, Japanese/Western Steak...