CHAPTER 10 : FACILITIES PLANNING AND DESIGN

assalamualaikum..

hiiii uollsss.. watcha doin' ? gosip ? ish3.. tido ? mashaallahhh.. awal nau ? hahaha..

wake up wake up.. i nak start class niihh..

harini, i nak explain bout facilities planning and design..

haaa uolls nak restaurant uolls perfect ? nak establishment uolls cantik menarik and daboom ?

nak equipment and facilities uolls match with your working area ? 

meh meh mehhh i tolong uolls nakk ? FOC je okayyy.. haha

poyo ek ? padahal sir yang ajar :P takpe lahhh.. kte share2 je ilmu yang beliau bagi.. ihiks !

and here we gooooo ~~~~~

Definition and goals

In order to understand the planning process, the manager need to know the following words and definition :

• Physical of the establishment
• Design that suitable with the establishment 
• Layout that can provide comfort to the customer

Preliminary preparation for facility planning

Trends affecting foodservice design :

• Changes in patterns of dining out
• At this globalization era, more people are prefer to eat outside of their home.

• Change in desired menu items
• the concern for healthy lifestyle have let to the increase of lighter menu offering.

• Concern for employees
• The shortages of skilled labor has led the designer making the facilities more attractive and easy to use.
• Economic factors
• Employees' salary, food and utilities can influence selection of a type of foodservice.

• Built-in safety, sanitation. and noise reduction

• Information on developments in design and equipment
• Visits to new facilities of the same type that you are planning may garner new ideas.

• Regulatory considerations
• Manager need to know which federal, state, and local law, codes, and regulations will affect their building project.

Special considerations for specific types of foodservices :

• Commercial facilities
• Restaurants
• Hotels

• Schools and universities

• In-Plant facilities
• Food service area must be central in the location

• Hospitals and health care centers
• Facility planning must provide for the needs of staff, employees, visitors, guests and patients.

• Correctional facilities

Steps in the planning procedure

• The prospectus
• Written description that details all aspects of the situation under consideration
• Usually contain 3 major sections :
• The rationale
• Includes title, goal, objective, policy and procedure
• Physical and operational characteristics
• Characteristics relate to architectural or design features
• Operational data refer to activities that take place in the foodservice department.
• Regulatory information
• Identifies the standards of safety, sanitation and cleanliness, noise control, and waste disposal.

• The planning team
• Expertise required of those on the team will vary depending on the extend of project.

• Feasibility study
• Collection of data about the market and other factors relating to the operation of proposed facility

• Menu analysis
• it is important to identify the type of menu and various food preparation methods for that menu.

• Architectural features
• Building style and materials
• Floors
• Wall, ceilings, and noise reduction
• Lighting
• Heating, ventilation, and air-conditioning
• Built-in refrigeration
• Plumbing
• Electricity

• Budget/Cost relationship
• Planners usually establish a predetermined budget, which the project's cost cannot exceed.
• Building and construction costs are affected by many interrelated factors, including prevailing prices for labor and materials

Design development

• Space allowances and relationships
• Determining the amount of the floor space and how to divide it for foodservice activities varies with every operation.

• Flow diagram of space relationship
• Designing the floor plan begins with a diagram showing the flow of work, food and supplies from one procedure to the next.

• Schematic drawing
• Translating the flow diagram into a preliminary floor plan.

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

• Designing by computer
• Computer-aided design/ Computer-aided manufacturing

• Architects blueprints
• After the preliminary plans are thoroughly checked, the architect prepares a set of drawings reproduced as blueprints

• Specifications and contract documents
• Contain a statement of general conditions, scope of work to be done, and a work schedule.

• Bids, contracts, constructions, and inspection
• Punch list