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
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