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Resort Design

Design

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Resort Design

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    1. Resort Design Spatial Analysis and Function of Facilities Virginia Stipp Lawrence, MHM

    2. Design & Layout of Foodservice Facilities Reading Architectural Drawings Using the Architects’ Scale

    3. Architectural Drawings: Perspectives or “Views” Plan View – looking down from above at an object Elevation View – looking directly at the front (front elevation) or side (side elevation) of an object There are other views of objects, including: Sections “cut through” the object Isometric or in perspective 3-D, a three-dimensional representation

    4. Plan and Elevation Views of a Mixer

    5. Drawing to Scale – Why? To represent large objects (buildings, rooms, equipment) accurately on paper Helps you understand the relative location of objects such as equipment, aisle widths, etc. To insure that objects “fit” Used by contractors to build the facility and install the equipment

    6. The Architect’s Scale

    7. The Architect’s Scale

    8. The Architect’s Scale

    9. The Architect’s Scale

    10. Example: Measuring the Length of a Work Table

    11. Example: The Length of a Work Table

    12. Example: The Length of a Work Table

    13. Example: Now measuring the height of the table …

    14. Example: Worktable Height

    15. Example: Worktable Height

    16. Design & Layout of Foodservice Facilities

    17. Overview Space analysis for the following functional areas: Receiving Storage Office Pre-preparation Final (Hot-food) preparation Bakery Employee locker room and toilet Service areas Dining Bar Ware washing

    18. Space Analysis What are the general requirements for each functional area? How large should each functional area be? How should the functional areas should be arranged in relation to each other What special design features are necessary in each area?

    19. Receiving General Description Delivery & inspection of goods Relationship to Other Areas Storage areas Access for vehicles Pre-preparation and preparation areas

    20. Dock Area – Space Requirements

    21. Receiving Area – Space Requirements

    22. Storage General Description Dry or canned food storage Paper and cleaning supplies storage Refrigerated storage Utensil and cleaning equipment storage Relationship to Other Areas Receiving Pre-preparation and preparation

    23. Dry Storage Space Requirements

    24. Comparing Dry Storage Spaces

    25. Office for Managerial Personnel

    26. Pre-Preparation General Description Where foods are processed, mixed, combined, held, cleaned, or otherwise made ready for final preparation Typically occurs prior to the meal is served Relationship to Other Areas Storage areas Final Preparation (Hot Food)

    27. Flow and Spatial Relationships for Preparation

    28. Pre-Preparation Area for Small Restaurant

    29. Final (Hot Food) Preparation General Description Frying, steaming, broiling, grilling, and other processes adding heat to the food Typically occurs as the meal is served Relationship to Other Areas Pre-preparation Storage for “directs” (items that go directly from storage to final prep, such as steaks, chops, frozen french fries)

    30. Hot food Preparation for a Small Restaurant

    31. Preparation Areas for a Medium Size Institution

    32. Employee Locker Room & Toilet General Description Rest Rooms for employee use Secure storage for employee belongings Relationship to Other Areas Can be relatively separate from other functional areas

    33. Baking General Description Produces baked goods, such as rolls, muffins, cookies, cakes, pastries, and similar items Relationship to Other Areas Pre-preparation Can be relatively separate from other functional areas Requires dry and refrigerated storage Locating the bakery near customers can increase sales

    34. Baking Area

    35. Bakery Example: A Bagel Shop

    36. Service Area General Description Design varies based on foodservice concept Relationship to Other Areas Final Preparation Warewashing

    37. Service Types

    38. Service Example: Fast Food Concept

    39. Service Example: Table Service Restaurant

    40. Service Example: Scramble Servery Concept

    41. Service Example: Tray Make-Up

    42. Dining – Estimating Space Requirements

    43. Dining – Service Area & Square Feet per Seat

    44. Bar General Description Service of spirits, beer, wine, etc. A bar for servers who take drinks to customers tables is a “service bar” Relationship to Other Areas Adjacent to customer reception If food is served at the bar, it should be near final preparation

    45. Bar Sizing

    46. Service Example: Bar

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