Facilities planning and design
DEFINITION AND GOALS:
To understand the planning process,managers need to know the
following words:
PHYSICAL: pertains to materials existence measured by
weight, motion and resistance and facility must be accounted for and fit the
available space.
DESIGN: the broad function of developing the facility,
including site-selection, menu, equipment requirements and other planning
function that will guide the project into reality
LAYOUT: the process of arrangement the physical
facilities,equipment and the operational efficiency is achieved.
PRELIMINARY PREPARATION FOR FACILITY PLANNING
- TRENDS
AFFECTING FOOD SERVICE DESIGN
- changes
in patterns of dining out: trends people eating away from home than ever
before and this food service trends responding by making the changes in
the style of food service,types of food served and the price that will be
charged. this factors are influence a facility design
- change
in desired menu items: changes in customer preferences for types of
foods and meals eaten away from home effect the design requirements of a
food service facility.
- concern
of employees: shortages of skilled labor and the desire to retain
employees has led designers to consider making foodservice facilities
looks more attractive
- economics
factors: cost of wages, food, utilities are consider in the influence
of selection the type of foodservice
- built-in
safety,sanitation, and noise reduction
- information
on developments in design and equipment: visit to new facilities of
the same type that you are planning may garner new ideas for design
- regulatory
consideration: foodservice manager must know which federal,state and
local laws,codes and regulation that will affect their building project
- special
considerations for specific type of foodservice: a brief review
follows of some special considerations to keep in mind when planning a
specific type of foodservice.
Steps in the planning procedure
1) THE PROSPECTUS: have 3 major section
- RATIONALE:
must include the title (description of the plan),goal (state the single
outcome of the project), objective( specific statements that need to be
considered to achieve the goal), policy ( method of action selected from
among altenatives and the condition guide,determine present and future
decisions) and procedure (a particular way of accomplishing something)
- PHYSICAL
AND OPERATIONAL CHARACTERISTICS: relate to architectural or design feature
and data from the operational activities are consider on the activities in
the foodservice department
- REGULATORY
INFORMATION: identify the standards of safety,sanitation and cleanliness,
noise control and waste disposal
THE
PLANNING TEAM
- FEASIBILITY
STUDY: collection of data about the market and other factors relating to
the operation of the proposed facility.
- MENU
ANALYSIS: very important to know the type of menu and various food
preparation methods for the menu that want to be used
- ARCHITECTURAL
FEATURES: building style and material, floor( anti slippery,the color of
the floor must be suitable,walls, lighting,heating, ventilation and
air-conditioning, built-in refrigeration, plumbing, electricity)
- BUDGET/
COST RELATIONSHIP: planners should stay at the cost that they have been
estimated.
DESIGN DEVELOPMENT
- Space
allowances and relationship: amount of floor space and how to divide it
for foodservice activities varies with every operation
- flow
diagram of space relationship: prepare a schematic design to scale,
showing space allowances and relationships and placement of the equipment
for consideration by the planning team
- Schematic
drawing:the flow diagram into a preliminary floor plan
WORK AREAS
SEVEN MAJOR TYPES OF WORK MAY OCCUR IN FOODSERVICE
DEPARTMENT:
- RECEIVING:
the receiving area include an outside platform preferably covered and
adjacent floor space,large enough to check in,examine,weigh and count food
and to check invoices when they are delivered
- STORING
AND ISSUING FOOD: storage area should be close to the delivery
entrance to make sure the goods will not have to be moved far to be stored
- PRE-PREPARATION:
a central ingredient room
- PREPARATION:
the preparation area for food or the cooking area
- FOOD
ASSEMBLY: the assembly/serve area may be at various preparation
centers in the kitchen where servers pick up their orders for table
service or for assembling tray for hospital tray services..
- WAREWASHING
- SUPPORTING
SERVICES: space for employee rest room,lockers,showers and
hand-washing facilities, the toilet and other amenities should be
included.
exparhitectural symbols
- DESIGNING
BY COMPUTER
- ARCHITECTS
BLUEPRINT
- SPECIFICATION
AND CONTRACTS DOCUMENTS
- BIDS,CONTRACTS,
CONSTRUCTION AND INSPECTION
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