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Facilities Management

Facilities Management. Goal 2.02. General Layout/Facilities Design. designed so employees can do their job efficiently designed so customers can enjoy their dining experience without distraction 1. Balance 2. Menu 3. Turnover rate 4. Traffic Paths 5. Bypassing

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Facilities Management

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  1. Facilities Management Goal 2.02

  2. General Layout/Facilities Design • designed so employees can do their job efficiently • designed so customers can enjoy their dining experience without distraction 1. Balance 2. Menu 3. Turnover rate 4. Traffic Paths 5. Bypassing 6. Production space 7. Layout of work areas

  3. 1. Balance • dividing space to meet the customer’s and preparation staff’s needs • maximum number of tables in dining area but also need a kitchen big enough to serve all the customers efficiently

  4. 2. Menu • menu design- most important • need appropriate equipment, storage space, and work surface to make all menu items

  5. 3. Turnover Rate • average number of times a seat will be occupied during a block of time • ex: the average customer takes 20 minutes for breakfast so adding in the time to prep the table in between customers the turnover rate is 2 ½ times per hour. • higher turnover=more tables close together+extra staff to take care of all the tables

  6. 4. Traffic Paths • how people and materials move within a foodservice operation • balance between keeping traffic paths to a minimum but make them wide enough for movement of equipment and people • do not want to waste space

  7. 5. Bypassing • happens when people or materials must walk or be moved past unrelated stations during foodservice • work stations need to be laid out in a logical sequence • keep to a minimum • cut vegetables then passed to be grilled should not pass through the baking station (interrupts the workflow)

  8. 6. Production Space • amount of space allowed for food production • depends on the type and size of the facility • must be divided into necessary areas (storage, food prep, dishwashing, etc)

  9. 7. Layout of Work Areas • designed to limit necessary movement of people and goods • saves time, money, and energy • easy maintenance and inventory access • safe and productive environment • flexible work process • protect equipment from damage

  10. Opening Procedures • standard procedures 1. Unlock everything (doors, freezers etc) 2. Turn on lights and equipment. 3. Inspect the facility for cleanliness. 4. Make sure all work areas are manned.

  11. Closing Procedures • standard procedures 1. Lock everything. 2. Supervise the cleaning of the restaurant. 3. File and fill out daily paperwork. (guest checks, credit card machine, balance the cash drawer, writing the bank deposit, cash out tips, equipment and service records) 4. Set security measures. 5. Turn off lights.

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