Transcript LAYOUT AND DESIGN FACILITY PLANNING       Know objectives, goals, and basic functions of department Menu and menu pattern Purchasing system Production and service system Workload and personnel.

LAYOUT AND DESIGN
FACILITY PLANNING
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Know objectives, goals, and basic
functions of department
Menu and menu pattern
Purchasing system
Production and service system
Workload and personnel data
Quality standards
SPACE ALLOCATION
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Profit vs non-profit
Dining space
> heaviest customer lead at any time
> speed of service
> menu variety
> length of serving period
> space allocation per seat
Production and service space
> Initial: based on number of beds – 20-30sq. Ft./bed
> Later: menu, purchasing system, production system, service
system
PATIENT SERVICE SET-UP
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Type of tray service
Number of patients served
Menu variety for regular and modified
diets
STORAGE
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Menu – market form of food purchased
most important
Stock level required
Frequency of delivery
Dry storage
Refrigerated and low-temp frozen
Receiving and inspection of deliveries
SPACING
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Equipment = 30% of space
Work areas, aisles, space for cleaning and
ease of operation = 70%
Width of main aisle = 60”
Width of aisle for mobile carts = 50”
EQUIPMENT SELECTION
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Menu is basis for determining needs
Performance
Materials, gauge and finish of metals
Sanitation and safety (NSF, UL, US Dept.
of Health and Human Services)
LAYOUT
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Work centers – smallest area where related tasks
are performed
Work areas that allow use of two hands most
efficient
U shaped work areas discourage through traffic
Function
Volume to be prepared
Number of employees
Kind and amount of equipment
CONCEPT OF FLOW
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Most direct and quickest rout without criss-crossing,
backtracking, interference, or delay
Functions proceed in a direct, straight forward sequence
Smooth, rapid production and service, minimum of time
spent by workers
Eliminate delay and storage in processing and serving
Ensure minimum handling of materials and tools,
minimum worker attention for equipment
Maximum utilization of space
Quality control at all critical points
Minimum cost of production
FLOW
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Work aisles separate from traffic aisles
RECEIVINGSTORINGPREPARING
COOKINGDISTRIBUTING
SERVING
OTHER FACTORS
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Efficient use of utilities
Efficient use of equipment
Efficient use of personnel
Safety sanitation
Environmental factors:
lighting
temperature
noise