Chapter 10 : Facilities Planning and Design

Facilities Planning and Design

Introduction

- there is documented evidence that the design and layout of an operation is a key factor in determining the success or failure of the business.

Definitions and Goals

Physical : weight, size

Design : to plan and make and make something for a specific use or purpose.

Layout : it establishes the overall appearance, relative importance, and relationship between the graphic elements to achieve a smooth flow of information.

* Final Exam

Preliminary Preparation for Facility Planning

Trends affecting foodservice design

1. Changes in patterns of dining out

- more people than ever before are eating meals away from home

2. change in desired menu items

- a concern for physical fitness and well-being has led to an increase in lighter menu offerings.

3. economic factors

- resource maximization

- cost of wages, food, and utilities can influence selection of a type of foodservice.

4. information on developments in design and equipment

- visits to new facilities of the same type that you are planning may garner new ideas.

Special considerations for specific types of foodservices

1. Commercial Facilities

hotels

restaurant

2. Schools and Universities

schools

universities

3. Hospitals and health care centers

- facility planning must provide for the needs of staff, employees, visitors, guests, and patients.

Steps in the Planning Procedure

The prospectus

1. a written description that details all aspects of the situation under consideration

2. the prospectus usually contains three major sections:

• the rationale
• physical and operational characteristics
• regulatory information

3. rationale includes the following :

• title
• goal
• objective
• policy
• procedure

4. physical amd operational characteristics

- physical characteristics relate to architectural or design features.

- operational data refer to activities that take place in the foodservice department.

5. menu analysis

- an important step in planning is to identify the type of menu and various ffood preparation methods for that menu

6. architectural features

• building style and materials
• floors 
• walls, ceilings, and noise reduction
• lighting
• heating, ventilation, and air conditioning
• built in refrigeration
• plumbing
• electricity

Work areas

7 major types of work may occur in foodservice departments :

1. receiving
2. storing and issuing food
3. prepreparation
4. preparation
5. food assembly/serving
6. warewashing
7. supporting services

mechanics of drawing

- the actual drawing of a plan to scale requires certain tools and techniques.

examples of architectural symbols

designing by computer

- computer- aided design/ computer-aided manufacturing (CAD/CAM)

architect's blueprints

- after the preliminary plans are thoroughly checked, the architect prepares a set of drawings reproduced as blueprints.

bids, contracts, construction, and inspection.

- punch list

Summary

- a balance of beauty and utility in the structure, furnishings, and equipment is helpful for successful foodservice planning.