1.00 THE COMPANY INTRODUCTION

Foodservice Development International is a design, planning and consultancy company offering a comprehensive professional service to the hospitality industry.

We specialise in the specific discipline of foodservice development for the commercial, institutional and industrial catering industry. Each project assignment is approached on its individual requirements and needs, assessing and coordinating the program with Developers, Architects and Engineers ensuring that the client's interests are maintained throughout.

Foodservice Development International is a newly formed, Australian based company having commenced operations in 1987. The company operates throughout the South East Asian and Pacific Rim Regions.

All documentation is prepared and administrated through our Head Office on the Gold Coast -Australia. The Company is supported by 28 years of international experience in the foodservice and beverage industry. We have association with other major international specialist foodservice companies and manufacturers of equipment and systems.

Our training and knowledge in all forms of catering equipment and service systems is extensive and we are able to offer this experience ensuring that the needs and requirements are most suitably accommodated.

We are able to assist the Developer, Architect and Administrator or any other design professional who requires support in a very specialised field. Our professional services are offered in five categories and are available separately or as an integral package.

We are able to analyse and review preliminary concepts, plan layouts or existing operations.Prepare an Operating Philosophy Report detailing the proposals, area space planning requirements, staffing compliment and preliminary indicative cost budgets.

As designers we are able to implement the consultancy function, the preparation of fully documented working drawings, specification and service requirements.

All aspects of the foodservice operation are considered, with each function being individually analysed and designed to suit the specific needs and operating budgets. These exercises demand a high level of interaction during the design and construction phases of the project between the Design Team, Project Management, Operator and Client, in order to ensure economies and efficiencies.

2.03 Foodservice Development International can provide a comprehensive service in the following areas.

Based on conceptual briefs, we are able to prepare the necessary guide lines to determine the extent of the food and beverage requirements. During the concept design stages, it is vitally important that the area allocation, mix of food service facilities and the basic operating system for the project be formulated into the concept planning.

Working closely with the client, we are able to advise and direct the concept into a master plan, fine tuning the broad outlines of the initial proposal to establish areas, volume and type of outlet.

Whether the project be an International Hotel, an A la Carte Restaurant or a Hospital, we are able to advise the Developer and Architect in determining the minimum requirements. Consideration is given to function, location and flow of facility within the complex.

Each area within the project is individually assessed and designed to determine an efficient flow system. The space planning ensures that the total concept is compatible, meeting with the overall distribution and organisational requirements. Typical areas would include the following :

• Purchasing and receiving areas.
• Bulk dry goods storage areas.
• Bulk refrigeration storage areas.
• Commissary and preparation areas.
• A la Carte and bulk cooking systems.
• Servery and room service areas.
• Waste disposal and sanitation systems.
• Ware wash systems.
• Beverage systems.
• Laundry and cleaning systems.
• Banquet/Function cooking systems.

3.05 Preliminary Layouts

Initial sketch layouts are prepared to determined the flow and ergonomics of the areas. Working with the pre-determined concepts, the correct equipment is evaluated and allocated. On completion of schematic preliminary layouts, we are able to prepare initial budget cost estimates.

Revision of preliminary plans and budget with the client is completed and approved.

4.01 Design and Construction Details

Based on approval layouts and budgets, final floor plans, equipment layouts and elevations are prepared. Detailed service drawings are prepared outlining the hydraulic, electrical and gas requirements of all equipment. All drawings and specifications are prepared for approval and are in compliance of the Local Authorities requirements. All work is coordinated with the Architects, Interior Designers and Project Consultants.

4.02 Construction/Fabrication Specifications

On completion of the design drawings, detailed fabrication and construction specifications are prepared.

The specifications detail methods of construction, materials, fixing requirements and services for stainless steel fabrication, refrigerated cool freezer construction and engineering of the refrigeration systems. The documents are prepared in accordance with Local Health Authority requirements and approval of the Design Team members.

4.03 Tender Specification and Requirement Schedules

Based on the type of contract the preparation of "Conditions of Contract" documents formulating the minimum standard and a quality assurance controls for the kitchen equipment contract. A detailed itemised equipment schedule and tender pricing document is prepared in conjunction with the drawings allowing the Kitchen Equipment Contractors to submit true and complying tender.

4.04 Documentation

A selection of preferred and approved equipment Kitchen Equipment Contractors is prepared and submitted to the Project Manager for consideration and invitation to tender. Tender Documents will be submitted to the Project Manager for Tender Issue.

Additional copies will be issued to all members of the Design Team and Representatives.

5.01 Administration

On receipt of tender submissions from the Project Manager a thorough tender analysis and recommendation report is prepared for client appointment.

During construction constant monitoring of fabrication program and quality control at factory and on-site installation ensuring the clients interests are maintained in accordance with the tendered specification, coordinating the complete foodservice operating system installation through to handover.

5.02 Objectives

The objectives of Foodservice Development International is to develop an' effective and economical operating system that will meet maximum demands.

Consulting fees for the conceptual planning stage of a project are determined on an hourly rate until the initial concept design and budgets are approved and confirmed. To ensure the fees remain relative to the project, we prefer to convert this to a Fixed Fee, subject to mutually agreeable time period required to secure a finalised design and budget with project management.

6.02 Planning, Documentation and Construction Stage 2 / 3 / 4

The physical planning and documentation of the project through to handover is calculated as a Fixed Fee. The Fixed Fee is determined on the extent of physical drawing work required, the involvement, the duration of the project and its location.

6.03 On-Site Administration Stage 5

A Fixed Fee is allocated for this stage assessed on the construction program. We are able to determine the number of site and project design meetings required for the duration of the project and its location.

6.04 Reimbursable Costs

All costs incurred through air travel and overnight accommodation are reimbursable on presentation of receipts.

6.05 Professional Indemnity

The company is fully insured with international coverage.

Desmond Brooks International

U.H.L. Hospitality