Food and Beverage  Consultancy scope of work provided by Food and Beverage Specialist     Establish and refine client’s needs for F&B concepts and advise accordingly providing detailed information’s in view to the layout and space required. Advise on complete B.O.H. (Back of House) utilization in terms of space and room, general layout of all production areas such as kitchens, preparation areas, staff dining and changing rooms, storage facilities and areas for waste disposal. Provide information about required Meeting and Banqueting Facilities supported by detailed drawings and layout specifications. Discussing the possibility to invite interested Franchisees representing successful brands and food concepts, most suitable or unique to the area. Meet with representatives of Hotel Management Companies and coordinate their needs in terms of a potential takeover, once project is completed. Liaise with specialized consultants for the various requirements in terms of Entertainment, Wellness and Retail Management.   Pre-opening Stage     Proposing most suitable Food and Beverage Concepts to client. Advising on the Menu design and content both Food and Beverages. Specify Manning Guidelines and Policies. Supporting the Client on Staff Selection and Recruitment. Proposing to the Management a suitable Salary Structure. Providing Key Figures to establish preliminary Business Plan. Develop Food and Beverage Program for all confirmed outlets. Advise about the implementation of U.S.P’s (Unique selling points) in all areas. Assist on the procurement of all FF&E purchases and requirements. Consult on all Food and Beverage related Printed Materials. Create General Banqueting Guidelines in coordination with Operator. Establish Opening Inventory Levels for all outlets. Determine Entertainment Concept and Program. Coordinate Health and Hygiene Requirements with Specialist Firm. Establish standards on all working procedures and methods of service. Provide clear guidelines on all F&B service standards and service styles.