Facilities Planning and Design,,,

 HELLO,,,

Key concepts

• decision made on architectural features are important for determining project cost, ease of cleaning, good sanitation, safety, adequate type and amount of lighting and temperature control for high productivity, and noise reduction for a more pleasant work environment.

INTRODUCTION,,,

• There is document evidence that the design and layout of an operation is a key factor in determining the success of failure of the business
  

DEFINITION AND GOALS,,,

To understand the planning process, managers need to know the following words and their definitions:

• physical 
• design
• layout

PRELIMINARY PREPARATION FOR FACILITY PLANNING,,,

   1)Trends affecting food service design:

• changes in patterns of dining out
• change in desired menu items
• concern for employees
• economic factors
• built-in safety, sanitation, and noise reduction (easy to clean)
• information on developments in design and equipment
• regulatory considerations (all equipment should apply with Americans with Disabilities Act)

   2) special considerations for specific types of food service:

• commercial facilities ( restaurant, hotels)
• school and universities
• in-plant facilities
• hospital and health care centers
• correctional facilities

STEPS IN THE PLANNING PROCEDURE,,,

   1) The prospectus

   2) Rationale

   3) Physical and operational characteristics

   4) Regulatory information

   5) The planning team 

   6) Feasibility study

   7) Menu analysis

   8) Architectural features

• building style and material
• floor
• wall,ceilings and noise reduction
• lighting
• plumbing

  9) budget/ cost relationship

WORK AREAS,,,

7 major types of work may occur in food service department:

    *receiving

    * storing and issuing food

    * preparation

    * food assembly/ serving

    * ware washing

    * supporting service