Transcript Facilities Management and Design

Facilities Management and Design
Chapter 13
Food Service Planning and Design
Concept development process
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Land developer, group of investors, or
corporation has idea for a restaurant
Market survey, description of menu,
operating characteristics, type of facility
Majority of decisions dictated by menu
Feasibility study
Zoning codes
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Department of Environmental Resources
Department of Health regulations
Americans with Disabilities Act
Project planning team and food service facility layout
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Owners - approve blueprints, sign legal documents, secure financial support
food service manager
Architect - design the physical structure per owners’ concept; coordinate the
work of other designers
food facilities consultant
interior designer
graphics designer
lighting consultant
acoustical engineer
landscape architect
Industry “rules of thumb” are rough space estimates only
The menu is the foundation for planning space requirements
Menu analysis;
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Main objective of food service design
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work areas
bubble diagram
smooth flow of resources
Minimize/ eliminate cross-tracking and back-tracking
Other objectives: efficiently using equipment, utilities, space, and personnel;
meeting safety and sanitation regulations; providing optimum working conditions
Design issues in the receiving,
storage, and kitchen areas
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Back dock; include inspection area
Dry, refrigerated, and frozen storage areas
Should use the menu to determine storage space
Food storage; non-food storage (beverage, paper, and cleaning supplies)
Pre-preparation; cold-food preparation area; hot-food preparation area—broiler,
fry griddle, soup and sauce, and sauté stations; bakery area
Identify tasks; identify employees working at station; identify equipment, tools,
and storage space needed
Physical environment: temperature and humidity, lighting, noise, aisle widths,
and equipment design
Equipment need and function; flexibility; training requirements; safety and
sanitation; employee use (and abuse); construction methods and materials;
service, maintenance, and energy requirements; capacity; costs
Equipment configurations: straight-line, L-shaped, U-shaped, parallel back-toback, parallel face-to-face
Holding and service area—should be between food production areas and dining
room
Pantry—should be located next to holding and service area
Warewashing—should be located close to dining room
Potwashing—should be located close to warewashing area or hot-food
production area
Dining room, employee facilities, and
office space areas
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Dining room
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should be next to holding and service area
Size determined by number of seats
Furniture choices affect length of guest stays
Service stations
Office space
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restaurant manager’s office accessible to guests and the
kitchen
Often close to receiving area
should present a professional image