Module 1: Foodservice Facilities Planning

involves civil, electrical, industrial and mechanical engineers and architects, consultants, general contractors, managers, real estate brokers and urban planners

What are the two components of facilities planning?

refers to its placement with respect to customers, suppliers, and other facilities, includes a facility's orientation on a specific plot of land

refers to the overall relationship of space within and outside a building

What are the broad functions of developing the facility? (3)

What are the facilities design components? (3)

structural, atmospheric, the enclosure, the lighting/electrical/communication, the life safety, and the sanitation systems

consists of the mechanisms needed to satisfy the required facility interactions, commonly known as SOPs

process of arranging the physical facilities including equipment such that operational efficiency is achieved

A design drawn on paper must show ___, ___, ___, and other ___ ___

architectural plan of space on 1 floor of a building with a perspective of looking down from top

set of final drawings of what the building will look like in the future

describes the quality and quantity of materials, methods of construction, nature and standards of workmanship

basuc unit in a layout; areas wherein closely related tasks are done by one or more persons

a group of related work centers wherein only one type of production occurs

sequence of operation in the processing of simultaneous motions made by both hands and other parts of the body in doing work

It is the key factor for the success/failure of the business

what are the permits that a foodservice business must secure? (3)

What are the planning considerations? A

this commercial facility prefer locations near a busy intersections and cater to downtown shoppers and business people

this commercial facility get their customers from a larger retail trade area; adequate parking is essential

this commercial facility attract the most number of customers; ample parking is essential; may not have the complete dining facilities

this commercial facility need visible locations with entrances from both the street and lobby

this commercial facility is often 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

preferably on the ground floor near the central hallway; should be well-ventilated to dissipate cooking odors

residence halls may have their own kitchen and dining rooms

a large room designed for use both as a cafeteria and an auditorium

also know as industrial foodservice, and should be centrally located to allow for easy access

provide for a quiet, home-like atmosphere located away from the busy streets of the city and surrounded by pricate grounds

have a central kitchen that provides th efood, which will be served in one dining room/cafeteria where all the customers eat, except for bed patients

inmates often serve as foodservice workers, serving areas should be designed to prevent face-to-face interaction between servers and inmate customers to avoid possible confrontations

In correctional facilities, the dining are is best divided into small units seating ___ to ___ persons to control possible riots

food factory equipped for large runs or production quantities

In commissary facilities, the product moves in a ___ line from recieving entrance to holding, processing, assembling then parking of orders for shipment or delivery

also known as flight kitchen, raw materials are received and processed, orders assembled and the finished products are shipped out to departing aircraft

compactness of space and stability of equipment are primary considerations--most equipment are riveted to the floor for stability

nature of the event being held and the type of facility in which it is held dictate design and service needed, many operated on a limited number of business days per year

with authority to spend money & give the final approval to carry out the project

give inputs with regard to the operation of the facility specifically in menu selections, equipment needs, manpower requirements, SOPs, an th elike

responsible for the design, preparations of specifications, engineering, bidding, contruction and final inspection and acceptance of a facility

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

selects floor finishes, wall colors and finishes, fixtures, furniture, graphics for walls and lighting, and oversees their installations

helps in drawing up and finalizing equipment specifications, prices, delivery, installation, testing and operation of equipment

draw up the financial plans and do financial analysis of the project in consultation with bankers and accountants

responsible for actual construction of the project

handle electrical works, plumbing, heating, air conditioning and structural works

refers to the size and complexity of a project

This scope of the project involves selction of a major piece of equipment or the repair of a small area of a food facility.
who are the persons involved?
how much time can planning take?

This scope of the project involves construction of a new facility or major renovation of an existing facility.
who are the persons involved?
how much time can planning take?

This scope of the project involves development of a chain or a franchise prototype in addition to Level II concerns
who are the persons involved?
how much time can planning take?