1In engineering and construction sense, involves civil, electrical, industrial and
mechanical engineers and architects, consultants, general contractors, managers,
real estate brokers and urban planners
2 components: facilities location and facilities design
Facilities Planning
2Refers to its placement with respect to customers, suppliers, and other facilities. It also Includes a facility's orientation on a specific plot of land
Facilities Location
3>Refers to the overall relationship of space within and outside a building
>Also, to the broad functions of developing the facility including site selection,
menu, equipment requirements, and other planning functions that will guide the
project into reality
>Design components: facility systems, the layout, and the handling system
Facilities Design
4Structural, atmospheric, the enclosure, the lighting/electrical/communication, the
life safety, and the sanitation systems
Facilities System
5 Consists of the mechanisms needed to satisfy the required facility interactions
Commonly known as SOPs
Handling System
6 Process of arranging the physical facilities including equipment such that
operational efficiency is achieved
A design drawn on paper to show walls, windows, doors, and other structural
components
Layout
7Architectural plan of space on 1 floor of a building w/ a perspective of looking
down from top
Floor Plan
8set of final drawings of what the building will look like in the future
Blueprint
9describes the quality and quantity of materials, methods of construction, nature
and standards of workmanship
Specifications
10 Basic unit in a layout; areas wherein closely related tasks are done by (a) person/s
Work center
11 A group of related work centers wherein only one type of production occurs
Section
12Sequence of operation in the processing of simultaneous motions made by both
hands and other parts of the body in doing work
Workflow
13Give 3 trends affecting foodservices design
1. Changes in the patterns of dining out
2. Changes in desired menu items
3. Economic factors
4. Quality control devices
5. Smaller kitchen
6. Customization of equipment
7. Energy conservation
8. Built-in safety, sanitation and noise reduction
9. Greater environmental, sanitation and safety concern
10. Ergonomics
14Give 3 regulations that should be considered when planning for specific types of foodservice
1. Zoning restrictions as to land type uses, parking requirements, clearance from the
road, building height and the like
2. Building standards or the manner and materials for construction involved
3. Standards to accommodate persons with disabilities
4. Electrical wiring and outlets
5. Gas outlets and installations
6. Health fire and safety codes
7. Sanitation standards on water, pollution & waste disposal systems;
8. Installation of heavy-duty equipment
15what are the permits that should be scured after compliance with the regulations? (3)
building
sanitary
permit to operate
16give 3 types of commercial foodservice
downtown restaurant
suburban restaurants
shopping center resaurants
hotel and motel coffee shops
hotel main dining and banquet rooms
17prefer locations near a busy intersection and cater to
downtown shoppers and business people
Downtown restaurants
18get their customers from a larger retail trade area; adequate parking is essential
Suburban restaurants
19 attract the most number of customers; ample parking is essential; may not have the complete dining facilities
Shopping center restaurants
20need visible locations w/ entrances from both the street and lobby
Hotel and motel coffee shops
21often less visible with access only through the lobby; have a central kitchen where most food items are prepared with satellite finishing or banquet kitchens for final preparation
Hotel main dining and banquet rooms
22preferably on the ground floor near the central hallway; should
be well- ventilated to dissipate cooking odors
School Foodservice
23 residence halls may have their own kitchen and
dining rooms
college and university foodservice
24T or F. main canteen can't offer cafeteria style service
False, main canteen MAY offer cafeteria style service
25T or F. fast food companies CANNOT operate on campus
False. MAY ALSO operate on campus
26T or F. In the PH the schools and universities includes "cafetorium", "auditeria", and food court
False. In the US
27 also known as industrial foodservice
should be centrally located to allow for easy access
mobile units and vending operations can also be used in remote parts
In-Plant Facilities
28 provide for a quiet, home-like atmosphere
located away from the busy streets of the city and surrounded by private grounds
residence halls and cottage-type of plans are used here.
Homes for Children and Adult Communities
29 cater to different customers - staff, employees, visitors, guests, as well as patients
have a central kitchen that provides the food, which will be served in one dining
room/cafeteria where all the customers eat, except for bed patients
In some hospitals, vending machines are installed to supplement regular meal service.
Hospitals and Health Care Centers
30 inmates often serve as foodservice workers
basic consideration: provide for personal safety, security, and protection against
sabotage
serving areas should be designed to prevent face-to-face interaction between servers
and inmate customers to avoid possible confrontations
Correctional Facilities
31 In correctional facilities, dining area is best divided into __ units seating __-__ persons to control
possible riots
small; 100 - 150
32 food factory equipped for large runs or production quantities
ideally, the product moves in a straight line from receiving entrance to holding,
processing, assembling then parking of orders for shipment or delivery
Commissaries
33 also known as flight kitchen; considered as a type of commissary
raw materials are received and processed, orders are assembled and the finished
products are shipped out to departing aircraft
In-Flight Catering Center
34 compactness of space and stability of equipment are primary considerations -most
equipment are riveted to the floor for stability
Cruise Liner/Luxury Ship
35 nature of the event being held and the type of facility in which it is held dictate design
and service needed
include stadiums and coliseums, pari-mutuel facility, amusement parks or theme
parks
many operate on a limited number of business days per year, which may affect their
design, service needs and consumer demand trends
Recreational Foodservice
36 with authority to spend money & give the final approval to carry out the project
approves blueprints created by the project planning team
signs all legal documents and secures financial support for the project
Owner or administrator
37 give inputs with regard to the operation of the facility specifically in menu selection,
equipment needs, manpower requirements, SOPs and the like
Foodservice manager
38 responsible for the design, preparation of specifications, engineering, bidding,
construction and final inspection and acceptance of a facility
Architect
39 concerned with concept development, market study, feasibility study, analysis and
implementation programs through master planning, systems recommendations, financial evaluations, space/equipment budgeting, design programming and operations consulting
Foodservice design consultant
40 selects floor finishes, wall colors and finishes, fixtures, furniture, graphics for walls
and lighting, and oversees their installations
Interior designer
41 help in drawing up and finalizing equipment specifications, prices, delivery,
installation, testing and operation of equipment
Equipment representative
42 draw up the financial plans and do financial analysis of the project in consultation
with bankers and accountants
Business manager
43 responsible for actual construction of the project
Builders/contractors
44 handle electrical works, plumbing, heating, air conditioning and structural works
oversee installation, testing and maintenance of equipment
Engineers
45 involves the selection of a major piece of equipment or the repair of a small area of a
food facility
persons involved: owner or the manager, the kitchen equipment dealer or
manufacturer's representative and the food facilities design consultant
planning may only take days or weeks at most
Level 1
46 development of a chain or a franchise prototype in addition to Level II concerns
needs corporate strategy, extensive marketing plan, complex financial planning and a
strong management team
longest to be executed
persons involved: investors/owners of the corporation, design consultants, architects,
engineers, corporate specialists, interior designers, marketing consultants, financial planners and bankers, etc.
Level 3 & 4
47 construction of a new facility or a major renovation of an existing facility
people involved: architects, engineers, managers, design consultants, interior
designers and contractors
may take from two months to two years
Level 2
48 means the planning of a menu, a décor/theme, and a method of serving food in harmony with an identified market to achieve a profitable operation
Concept Development
49Booth and stool type of seating, subdued lighting, discrete sound system and stylish graphics.
Bar and restaurant.
50Use of photographs, pennants, sporting apparels and equipment for different sports, athletes or professional team.
Sports bar.
51With breakfast ambiance, mug displays and newspaper corner.
Coffee shop
52Project a certain period in time, an era or a locale.v
Dinner house.
53With home-like atmosphere and decors like checkered tablecloth, a
lot of wood paneling, casually dressed staff, bigger serving portions and the like.
Casual Dining
54Miniscule seating, display of computers and other IT devices, brisk
service
Cyber café
55Focus on celebrities, their memorabilia and accessories
displaying showbiz blitz.
Theme restaurants
56Mexican, Spanish, Italian, Chinese, etc. that showcase not
only authentic dishes from their place of origin but decors depicting the culture and style of that particular place.
Specialty restaurants
57 Written description of all the details of the project; helps all members of the planning team understand the exact needs of the foodservice
Planning guide that answers the questions: what (type of food facility); how (SOPs); who (manpower, customers); where (location); and when (hours and days of operation)
The prospectus
58 Done after concept development to establish the viability of the project
Collection of data about the market and other factors relating to the operation of the
proposed facility
It normally justifies the worth of a proposed project
Foodservice Feasibility Study
59Give 3 factors that affects the menu
amount of floor space needed
type and size of seating
method of designing service areas
dishwashing area size & dish machine capacity
type of cooking equipment
capacity of each piece of cooking equipment
size of refrigeration and storage areas
number of employees
selling price of food
amount of investment
60Give 3 Factors to consider in Building Style and Materialsexpensive as wall covering
1. Type of foodservice operations
2. Geographic locations
3. Menu
4. Permanence desired
5. Location
6. Effect of local weather conditions on the materials
61most preferred type of floor
quarry tile
62most suitable (durable, easy to clean) but expensive type of wall or tile
Cermaic Tile
63plastic-like paneling, durable; in several
colors, less expensive to install than ceramic
Fiber glass Reinforce Panels
64minimum quality; lacks durability; not
suitable for use in wet areas (around sinks and in ware washing room)
Wallboard painted with washable enamel
65expensive as wall covering
stainless steel with tiles
66 ideal height to cover walls
5-8 feet
67average height of cieling; it mus also be "Acoustically treated and lighter in color"
14-18 feet
68Give 2 sound deadening materials
draperies and carpeting
69reduce operating expenses; makes food more appealing
natural light
70gives the effect of natural sunlight suitable in
kitchen areas
luminous ceiling lighting
71Brightness should be __ not __
low not glaring
72Proper workplace lightning – increase employee productivity by _-_%
3-4%
73light intensity in walkways (halls and corridors)
10 to 20
74light intensity in dining
15 to 20
75light intensity in rough work
15-35
76light intensity in general work or food display area
35 to 70
77light intensity in Reading, weighing, measuring ingredients, inspecting, checking, record keeping
70-150
78prevent direct blasts of cold air in the room
air ducts
79reduce temperature, increase circulation of air
kitchen fans
80___ increases employee productivity by 5 to 15%
Air conditioning
813 types of refrigerator
central system
multiple/parallel system
single unit
82supplies refrigeration in all cooling units; all refrigeration is gone in case of breakdown
central system
83there is a compressor for a series of coolers
multiple/paralle system
84self-contained refrigerating system in the reach-in types
single unit
85what are the Recommended three separate walk-in refrigerators:
for fresh produce
for dairy products and eggs
for meat and pultry
86All pipes and wiring going into a kitchen should be __ and ___
enclosed and out of sight