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220slide06 - Layout Design Layout = Design = What affects...

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Layout & Design Layout = Design =
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What affects Foodservice Design? Changes in patterns of dining out Changes in desired menu items Economic factors Flexibility of use Energy conservation
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Layout Recommendations
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Planning Objectives
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Planning Considerations
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Planning Procedures 1. Prepare a prospectus/planning guide
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Prospectus 3 sections 1. Rationale - 2. Physical & operational characteristics - 3. Regulatory information -
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Regulations 1. Zoning restrictions 2. Building & Fire codes 3. Americans with Disabilities Act (ADA) 4. Sanitation standards 5. Safety standards 6. Environmental regulations 7. Minimum wage laws; hours & working conditions 8. Licensing requirements 9. Income tax laws
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Regulations 1. Storage space- food at least 6” off floor 2. Shields for unpackaged food- sneeze guard 3. Compartmental sinks required 4. Hot water at least 120ºF 5. Plumbing laws 6. Hand washing facilities
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Regulations 7. Room for changing or storing clothing 8. Ventilation- protect from gas, steam, odors, heat 9. Floor surfaces & drains 10. Storage of clean linens 11. Storage of cleaning supplies 12. Lighting
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Regulations OBRA (CMS)
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Regulations Hill-Burton Act- 1947 General standards for construction of hospital & food service facilities
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Hill-Burton Act Items that must be present:
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Hill-Burton Act Cont.
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Planning Procedures Cont. Organize planning team Do a feasibility study Analyze the menu Consider the design features
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Architectural/Design Features 1. Floors - coved at base of wall
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Floors
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Architectural/Design Features 2. Walls - 3. Ceilings - 4. Sound absorbing materials -
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Architectural/Design Features 5. Heating/air conditioning/ventilation (HVAC) -
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Architectural/Design Features 6. Refrigeration 7. Plumbing - 8. Electricity -
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