Facilities Management and Design

1. Facilities Management and Design Chapter 13 Food Service Planning and Design

2. Concept development process • 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 • Department of Environmental Resources • Department of Health regulations • Americans with Disabilities Act

3. Project planning team and food service facility layout • 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; • work areas • bubble diagram • Main objective of food service design • 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

4. Design issues in the receiving, storage, and kitchen areas • 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-to-back, 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

5. Dining room, employee facilities, and office space areas • Dining room • 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 • restaurant manager’s office accessible to guests and the kitchen • Often close to receiving area • should present a professional image