Module 3: Design Development of Various Work Centers P1
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1
What are the 6 principles of design?
1. Flexibility and Modularity
2. Simplicity
3. Flow of Materials and Personnel
4. Ease of Sanitation
5. Ease of Supervision
6. Space Efficiency
2. Simplicity
3. Flow of Materials and Personnel
4. Ease of Sanitation
5. Ease of Supervision
6. Space Efficiency
2
components of a facility can be rearranged to meet changing conditions
Flexibility
3
provides standardized sizes & functions of space & equipment
Modularity
4
avod clutter, confusion and inefficiency in the work area by going for easy to clean and easy to maintain "user-friendly" equipment
The Principle of Simplicity
5
What are the principle of flow of materials and personnel? (7)
1. Receiving
2. Storage
3. Issuance
4. Production
5. Service
6. Cleaning/Sanitation
7. Waste Disposal
2. Storage
3. Issuance
4. Production
5. Service
6. Cleaning/Sanitation
7. Waste Disposal
6
cleaning time is kept to a minimum
The Principle of Ease of Sanitation
7
What are the ulimate goal for the ease of sanitation?
To reduce labor hours, thus labor cost
8
open-type of design; eliminates walls and partitions. kitchen is now visible from the dining area
The Principle of Ease of Supervision
9
In the principle of ease of supervision, what should you avoid?
separation of production areas by floors
10
What is the aim of the principle of space efficiency?
Lower cost of construction and maintenance
11
What are the basic areas of a kitchen? (8)h
1. Work surface
2. Sink
3. Cutting Surface
4. Utensil storage
5. Pans
6. Raw Ingredients
7. Finished Product
8. Proper Aisle Space for Movement
2. Sink
3. Cutting Surface
4. Utensil storage
5. Pans
6. Raw Ingredients
7. Finished Product
8. Proper Aisle Space for Movement
12
The typical kitchen size is _ to _ of the dining room area
1/3 to 1/4
13
What is the seat turnover/hour of fast food restos? luxury restos?
FF: 2.5-3.5 per hour
Luxury: 0.5-0.75 per hour
Luxury: 0.5-0.75 per hour
14
What is the dining space per seat in counter services? banquets?
Counter Service: 16-20 ft^2
Banquets: 10-12 ft^2
Banquets: 10-12 ft^2
15
% of Tables of Different Sizes Suggested for Food Facilities of Different Types (for 2)
In Tea Rooms?
Family Restuarants?
In Tea Rooms?
Family Restuarants?
TR: 80%
FR: 25%
FR: 25%
16
What is the service area space in seats under 50?
Limited Menu?
Extensive Menu?
Limited Menu?
Extensive Menu?
Limited Menu: 75 ft^2
Extensive Menu: 100 ft^2
Extensive Menu: 100 ft^2
17
What is the service area space in the lowest number of seats in:
Free Flow Cafeterias?
Straight Line Cafeterias?
Free Flow Cafeterias?
Straight Line Cafeterias?
Free Flow Cafeterias: 1800 ft^2
Straight Line Cafeterias: 350 ft^2
Straight Line Cafeterias: 350 ft^2
18
What is the preparation area size for:
Coffee Shop?
Cafeterias?
Coffee Shop?
Cafeterias?
CS: 850 ft^2
Cafeterias: 1500 to 2530 ft^2
Cafeterias: 1500 to 2530 ft^2
19
What is the space requirement for:
Single tank conveyor?
Flight-type conveyor?
Single tank conveyor?
Flight-type conveyor?
Single tank conveyor: 400 ft^2
Flight-type conveyor: 700 ft^2
Flight-type conveyor: 700 ft^2
20
The main traffic aisle must be a minimum of _ feet or wide enough for carts and trucks to pass.
5
21
The aisles between equipment and worktables should have a _ ft clearance or _ to _ ft near oven doors and tilting kettles
3 ft, 3.5 to 4 ft
22
Worktable space must be a minimum of _ linear ft/person; _ ft ideally
4 feet, 6 feet
23
Work heights must be _ to _ inches standing; _ to _ inches seating position
36 to 41 inches, 28-30 inches
24
Outisde platform or loading dock, preferably covered, elevated with _ feet minimum width
8
25
Exterior door at least _ feet
6
26
The main cooking area must be located?
Located in or near the center of the kitchen
27
What are the four suggested arrangements for the main cooking area?
1. Staight Line (For small operations)
2. Back to Back/Double
3. L-shape
4. U-shape (for small spaces)
2. Back to Back/Double
3. L-shape
4. U-shape (for small spaces)
28
Equipment needs are 3-compartment sinks
1. For soaking and washing
2. For rinising
3. For sanitizing
2. For rinising
3. For sanitizing
29
_ foot aisle for either side of the dishwasher
4
30
Division of space is _% for soiled dishes and _% for clean disheas
60%, 40%
31
_ degrees Fahrenheit for santizing rinse water
_ degrees Fahrenheit water used for dishwashing
_ degrees Fahrenheit water used for dishwashing
180, 140
32
What are the three arrangements for pre-flushing soiled dishes?
1. Forced Water Spray
2. Hose and Nozzle
3. Water Scrapping Units
2. Hose and Nozzle
3. Water Scrapping Units
33
Minimum space between chair backs in the dining room is _ inches
18
34
The main traffic aisles in the dining room must be _ to _ feet
4.5 to 5
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