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SPACE ANALYSIS (PREPARATION AREAS (Relationship to other areas (The design…

- - - - Its should be ventilated, dry and constructed for easy to clean surfaces
      - Easy access from storage to both food production and receiving area.
      - Amount of space needed and special design features
      - Dry or canned food storage
      - Paper and cleaning supplies
      - Refrigerated storage
      - Utensils and cleaning equip
- - - - Accounting and payroll personnel
      - Catering manager
      - Sales manager
      - Executive chef
      - Production manager
      - Dietition
      - Assistant manager
      - Purchasing manager
      - Receiving supervisor
      - Maitre d’hotel (master of the hotel)
    - - Carpeted floor, light colored walls with chair rails and ceiling with fluorescent lighting are desirable surfaces in an office
      - Management and supervisory personnel often prefer an office with many windows for purposes of supervisory control.
      - Clerical employees often dislike windows that create distractions from their work or that do not provide a sufficient amount of privacy.
- - - - Is where foods are processed, mixed, combined, held, cleaned and otherwise worked with before the meal period begins.
      - The pre-preparation area usually includes all the equipment needed to process food.
      - The amount of equipment in this area and especially the amount of worktable surface needed
        will be determined by the amount of hand preparation that is dictated by the menu and by the volume of food being processed
- - - - The locker rooms and rest rooms can be designed together so that space is efficiently used and control over uniforms is maintained.
      - The area can be remote from the main food production areas but the entrance and exit to the space should be
        arranged so that employees can be observed as they move from the work area to the locker room.
- - - - The most important connection of the service area is to
        the hot- and cold-food production part of the foodservices.
      - A small distance between two functional areas
        will provide a reduced labor cost and a higher quality food product.
      - Service area also have a primary
        relationship to the following spaces in the food facility :
      - Warewashing
      - Dining room
      - Private dining rooms
      - Customer entrances and exits
      - Cashiers or other control systems
      - Other facilities that must be accessible to service areas are :
      - Storerooms
      - Refrigeration
      - Bakery
      - Office areas
      - Cleaning supplies
- - - - Heating, ventilation and air-conditioning
        
        View
        
        Sound control
        
        Seating arrangement
        
        Server stations
        
        Sanitation
        
        Lighting
        
        Cashier or other control systems
    - - The dining room must be directly connected to service areas and to the kitchen.
      - Remote dining rooms, such as hotel banqueting rooms or private meeting rooms that are located away from the kitchen, may require special equipment for delivery.
      - Amount of space needed
        
        The proper size of the dining room can be calculated once it is decided how my customers the food facility will seat.
        
        Determining the proper number of seats is easy in an institutional foodservice operation if the number of persons to be fed is known.
        
        The number of persons who can be accommodated during the meal period is determined by the space occupied by the chairs and tables and by the seat turnover rate.
        
        Each type of service requires a different amount of space for tables and chairs.
        
        The amount of space needed in a dining area is also influenced by the number of seats turned over per hour.
        
        A dining room table in a fine restaurant might be shaped as square table (full service), same table and rectangular table (cafeteria dining).
    - - Two popular dining room styles that have been developed as alternatives to traditional table arrangements are fast food or snack bar seating and booth seating.
      - Fast food or snack bar seating – can be incorporated into any food operation in which space efficiency, easy of cleaning and resistance to soiling.
      - Booth seating – creates a visual break from traditional seating, is popular because of the sense of privacy that it provides.
    - - General description of the space
        
        The one word that best describes the environment in the warewashing area is WET.
        
        With the exception of the hot-food preparation area, warewashing equipment and surrounding areas receive more wear abuse than any other section of the foodservice facility.
        
        Relationship to other areas
        
        The most important relationship of the warewashing space is to dining room.
        
        The design should be facilitate the movement of soiled dishes from the dining room to the warewashing area.
        
        Warewashing must also have a close working relationship with the main kitchen, especially if pots, pans and utensils are cleaned in the warewashing area.
        
        Amount of space needed
        
        Warewashing machine ratings are usually based on the number of standard 20-by-20-inch racks or the number of dishes per hour that can be process through the machine.
        
        Special design features
        
        Good warewashing design must include a study of each move that the dishwasher makes so that the dishes can be handled in the most efficient way possible.
        
        The basic steps that are normally taken in washing dishes are:
        
        Separation of dishes from paper, trays etc.
        
        Scraping
        
        Stacking or accumulating
        
        Racking
        
        Prerinsing
        
        Washing
        
        Air drying
        
        Removing clean dishes