CHAPTER 10 FACILITIES DESIGN

 FACIILITIES DESIGN

 PHYSICAL: pertains to materials existence measured by we
ight, 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 FOODSERVICE DESIGN

1. changes in patterns of dining out:
2. change in desired menu items:
3. concern of employees:
4. economics factors: 
5. built-in safety,sanitation, and noise reduction 
6. information on developments in design and equipment: 
7. regulatory consideration:
8. special considerations for specific type of foodservice:

Steps in the planning procedure

1) THE PROSPECTUS: have 3 major section

• RATIONALE:,goal, objective, policy and procedure
• PHYSICAL AND OPERATIONAL CHARACTERISTICS: relate to architectural or design feature and data from the operational activities
• 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

1. Space allowances and relationship: amount of floor space and how to divide it for foodservice activities varies with every operation
2. 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
3. Schematic drawing:the flow diagram into a preliminary floor plan

WORK AREAS

SEVEN MAJOR TYPES OF WORK MAY OCCUR IN FOODSERVICE DEPARTMENT:

1. 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
2. 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
3. PRE-PREPARATION: a central ingredient room
4. PREPARATION: the preparation area for food or the cooking area
5. 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..
6. WAREWASHING
7. SUPPORTING SERVICES: space for employee rest room,lockers,showers and hand-washing facilities, the toilet and other amenities should be included.
   

         exp:arhitectural symbols

• DESIGNING BY COMPUTER
• ARCHITECTS BLUEPRINT
• SPECIFICATION AND CONTRACTS DOCUMENTS
• BIDS,CONTRACTS, CONSTRUCTION AND INSPECTION