CHAPTER 4
LAYOUT, DESIGN AND FACILITIES
PLANNING
LAYOUT, DESIGN AND FACILITIES
PLANNING
▪ Adequate layout well planned facilities are
essential for efficient running of any foodservice
operation, thereby achieving goals or profits with
smooth functioning of all subsystems.
▪ Layout, design, and facilities planning directly
influence
➢ Worker productivity
➢ Labor and energy costs
➢ Consumer satisfaction
POINTS TO BE CONSIDERED IN
FACILITIES PLANNING
▪ The layout, design and facilities should be based
on the selected menus and menu patterns.
▪ The design should be flexible for future redesign
facilitating new menu items.
▪ Availability of options for various forms of energy
for appliances and equipments.
▪ A good design should lead to optimal worker
productivity and consumer satisfaction.
CHARACTERISTIC NEEDS OF DIFFERENT
TYPES OF FOOD SERVICE FACILITIES
School, College and University Foodservices:
Layout plans are dependent on present and future
enrollment and financial capacity of the
institutions.
The operation should be designed for high-volume
feeding within fixed intervals of time.
Self-service and Cafeteria-Style service is common
in many institution and limit of choices provides
a fast traffic pattern.
Industrial Foodservice:
Provides wholesome hot food to employees with the
expectation of increased productivity.
Most industrial facilities have cafeteria-style
services with a menu providing choices.
Time is an important factor, so efficient and fast
services are desirable.
Fast-Food Restaurants:
▪ Normally located in
population centers and
business districts where
space is at a premium.
▪ For fast service it is
necessary to cluster the
equipment and to
arrange in a sequential
manner.
▪ The design, layout and
equipment are
standardized at many
fast-food franchises.
Specialty Restaurants:
▪ Plan their menus around a
theme, ethnic dishes, or
other specific food items.
▪ Design, layout and
equipment depend on the
type of food specialties
offered.
Hospital Foodservices:
▪ Sanitation and safety are
the primary considerations
of hospital foodservice
facilities.
▪ Various menu item require
specialized equipments.
FUNCTIONAL PLANNING AND SPACE
ALLOCATION
The general functions of a foodservice operation are
➢ Receiving
➢ Storage
➢ Prepreparation
➢ Preparation
➢ Postpreparation storage
➢ Holding
➢ Service
➢ Sanitation
KITCHEN WITH MULTIPLE INTERSECTIONS
© 2006 Thomson-Wadsworth
Kitchen with a "no-intersection" traffic
flow
RECEIVING AREA
▪ Adequate space is needed for receiving, checking,
weighing, moving, stacking and transporting the
items received.
▪ Space for equipments like scales and inspection
table should be planned.
▪ For transport gravity slides, conveyors, electric
cars, elevators and escalators can be used.
▪ Facilities for disposal of cartoons, boxes and other
wastes are necessary.
RECEIVING AREA
STORAGE AREA
Depends on
▪ Type of menu
▪ Temperature and humidity requirements
▪ Frequency of deliveries
▪ Maximum volume required to be stored
▪ Desired duration of storage.
▪ Ample aisle space for efficient movement of
foods and personnel.
Dry Storage Area:
▪ Temperature range of 50° to 70°F
▪ Humidity is 50%
Refrigerated Storage Area:
▪ Temperature of 35° to 40° F
▪ Fresh meats, fruits, vegetables,
dairy products, leftover items and
beverages are stored.
▪ Space must be allotted for thawing
meat.
▪ Walk-in and reach-in refrigerators
are used.
Frozen storage Area:
▪ Temperature of 10° to 20° F
▪ Freezers may be walk-in or reach-in
type.
PREPREPARATION AREA:
▪ Activities such as peeling and coring
vegetables, trimming meat, mixing
and marinating.
▪ Sinks, waterlines and other
equipments are required.
PRODUCTION OR PREPARATION AREA:
▪ Areas assigned for
preparation of different
foods such as entrees,
salads, soups, vegetables
and baked goods.
▪ Space requirement for
preparation is based on
1. Type of menu and its
items
2. Type of preparation
3. Number and quantity of
each items
4. Type of service
5. Equipment available for
preparation
SERVING AND DINING AREA:
Dependent on
▪ The style of service
▪ Number of consumers to
be served per meal
▪ Type of menu and
number of choices
▪ Turnover rate per hour
is the number of times a
seat is occupied in one
hour.
▪ Seating arrangement
and aisle space.
▪ Table and seat size,
shapes and number.
SANITATION AREA:
▪ Include the dishwashing
and pot-and-pan washing
facilities.
▪ Space area will vary based
upon
1. Volume of dishes, pots,
pans, and other utensils to
be cleared at one time.
2. Space available for holding
clean dishes and utensils
3. Type of washing facilities
and dishwasher
4. Methods used for cleaning
and sanitizing
5. Number of personnel
available for work
PLANNING THE OVERALL ATMOSPHERE
▪ Once layout and design are finalized, the next step is to
plan overall atmosphere which involves architects,
engineers, interior designers and foodservice managers.
▪ A good atmosphere is responsible for repeat consumers.
▪ The type of foodservice operation is the main factor to be
considered while planning the atmosphere and while others
are as follows
APPEARANCE:
▪ The overall visual perception or appearance of a
facility includes arrangements, interior displays,
lighting, colors, light on the dining tables,
screens, mirrors, chandeliers, signs, indoor and
outdoor plants and fountains.
ODOR:
▪ Odor in a dining area are of two types – Pleasant and
Unpleasant.
▪ The pleasant odors from food, candles, fabrics, linen and
plants should be developed to give an elegant dining
atmosphere.
▪ Unpleasant or harsh odors, smoke or fumes must be
controlled.
SOUND:
▪ Sound may originate from the washing of dishes,
rattling of trays, falling of silver, machines or soft
music played for the customer’s pleasure.
▪ Balance of all these sound is essential.
COMFORT:
▪ Comfort is based on soft
seats, the nice touch of
draperies, linens, and
napkins, a pleasant air
temperature between 70°
and 75° F with a relative
humidity of 50%.
▪ Elegant table settings,
decorative napkin
folding, and attractive
place settings provide a
feeling of welcome.
▪ The exterior design
should be coordinated
with the inside décor by
providing attractive
parking areas and
entrances.