SPACE ANALYSIS
Foodservice design consultant’s job-determine the space requirements for each section of the foodservice facility before the actual design begins
Storage
Receiving
Description:
Easy access to driveways and street entrances to the property.
Allocated for the movement of large trailers trucks and other vehicles
Proper screening of the receiving dock and to trash and garbage storage containers.
Relationship to others area
Receiving dock must be accessible to the kitchen:
Go directly from receiving to production area.
Refrigerated located adjacent to the kitchen and stocked directly from receiving dock
Supervisory personnel responsible for receiving the food, easy access from kitchen to dock
Access to trash container, wash-down room and cleaning equipment.
Amount of space needed
Vary volume depends on frequency of delivery and
distance between the receiving area and the storage spaces.
Special design features
Depth of the dock-permit a person to walk back and forth
The length should accommodate
Others considerations:
Control of food supplies
Protection from weather
Scales
Materials-handling equipment
Description
Influenced by the number of meals per day served, number of items that appear on the menu, the frequency of delivery and the operating policies of the management.
Turnover for the perishable products should be 2 a week
Dry/ canned food storage
Paper/cleaning supplies storage
Refrigerated storage
Utensils and cleaning equipment storage
4 categories of storage:
Office
Relationship to other areas
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
Description:
To provide a private environment for talking with employees, vendor and other business people.
Relationship to other areas
Should be accessible to the public
Should have infrequent contact with the public outside the dining room
For receiving clerk, storeroom
supervisors and services
and located at the respective areas.
Amount of space needed
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)
Special design features
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.
PREPARATION AREAS
General description of the space
In a well design kitchen, the food preparation area is divided into four generals areas :
Pre-preparation
Hot-food preparation
Cold-food preparation
Final preparation
Pre-preparation
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
Hot-food preparation
The range section of the kitchen is usually considered the hot-food preparation area.
Since this is where heat is applied to the food product, the space
must extremely resistant to soiling from grease and able to withstand high heat.
This area must be designed to meet the demands of the menu and equipment should be selected accordingly.
Cold-food preparation
In a small and medium-sized kitchens this area is where salads are assembled, dessert are dished up and appetizers are made ready for service.
A pickup station designed as part of cold-food preparation allows the serves easy access.
Typically most of the pre-preparation and final pre-preparation for cold foods will occur in the same general area
Relationship to other areas
The design should always reflect the relationships and facilitate the movement of employees and food between functionally related areas.
Vertical as well as horizontal space relationships must be considered.
As general guideline, when spaces must be located on different floors, the following functional areas may be at different level from the kitchen :
Bulk dry storage
Bulk frozen storage
Paper and utensils storage
Employee locker rooms
Receiving
Ware washing, service areas and dining areas should never be located on a different level from the kitchen
Amount of space needed
Different types of operations have different requirements. Space needs depend on :
The number of items on the menu
the number of different forms of final preparation required by the menu items (e.g fry, saute etc)
the use of convenience foods versus scratch cookery
the complexity of the preparation required (e.g fast food versus the cuisine found in expensive table service restaurants)
the number of foodservice support by a single kitchen, which may include banquet service, coffee shop service and main dining room foodservice.
The equipment in the final preparation areas of the kitchen is determined by the production requirements of the various menu items.
Special design features
Since food production areas are continually subjected to heat as well as soiling from grease and spilled foods, damage-resistant, easy to clean surfaces are essential.
Equipment surfaces on stainless steel are the most practical.
Floor of quarry tile with Carborundum chips provided a slip-resistant, easy to clean surfaces.
BAKERY
General description of the space
Popular production area in the foodservice facility in spite of the availability of a wide variety of fresh and frozen bakery products.
A large institution planning to bake pies, cakes, rolls and extensive specialty products
may require a very large bakery space and a sizable equipment budget.
The long-range plans for the food facility need to be carefully considered.
Special design features
The floors of most bakeries quickly become covered with flour and other dry ingredients that are used in large quantities in the baking process.
The floor should be constructed of quarry tile or other smooth masonry material (marble, tile or terrazzo)
that will not damage by frequent scrubbing and occasional scrapping.
EMPLOYEE LOCKER ROOM AND TOILET
General description of the space
To often given minimal consideration by those who are involved in the total design of a food facility.
These facilities deserve careful attention because they affect sanitation, security and employee attitude.
Relationship to other areas
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.
SERVICE AREAS
General description of the space
The first decisions made during the concept
development phase of the designing process.
For a small table service restaurant, the service area might be very limited because only pickup station at
the hot and cold- food areas in the kitchen and a server station in the dining room are needed.
The service area in a table service restaurant provides an efficient means for the food production staff to
get the food to the service staff, while the service
area in self-service food operations offers a means for the food production staff to get the food to the customer.
Relationship to other areas
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
Amount of space needed
Variations in the size and type of foodservice
facilities make it extremely
difficult to develop a standard space requirement.
DINING ROOMS
General description of the space
The architect and interior designer typically give the appearance of the dining space the highest priority.
An environment that is pleasant for the guests and that
lend itself to an enjoyable dining experience should be a goal in designing the facility.
The easy of cleaning floors, walls and furnishings as well as the potential for food spillage must also be considered.
Coverings such as carpeting are popular in table service restaurants but
are inappropriate for dining rooms with a higher risk of soil from spilled foods.
Other factors in dining room planning include :
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Heating, ventilation and air-conditioning
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Sound control
Seating arrangement
Server stations
Sanitation
Lighting
Cashier or other control systems
Relationship to other areas
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).
Special design features
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.
WAREWASHING
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