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

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Unformatted text preview: Layout & Design Layout = Design = What affects Foodservice Design? • Changes in patterns of dining out • Changes in desired menu items • Economic factors • Flexibility of use • Energy conservation Layout Recommendations Planning Objectives Planning Considerations Planning Procedures 1. Prepare a prospectus/planning guide Prospectus 3 sections 1. Rationale- 2. Physical & operational characteristics- 3. Regulatory information- 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 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 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 Regulations OBRA (CMS) Regulations Hill-Burton Act- 1947 • General standards for construction of hospital & food service facilities Hill-Burton Act Items that must be present: Hill-Burton Act Cont. Planning Procedures Cont. • Organize planning team • Do a feasibility study • Analyze the menu • Consider the design features Architectural/Design Features 1. Floors- coved at base of wall Floors Architectural/Design Features 2. Walls- 3. Ceilings- 4. Sound absorbing materials- Architectural/Design Features 5. Heating/air conditioning/ventilation (HVAC)- Architectural/Design Features 6. Refrigeration 7. Plumbing- 8. Electricity- Architectural/Design Features 6. Lighting- “Foot Candle” is a measure of light intensity foot candles – 10 to 20 Walkways – 15 to 20 Dining – 15 to 70 General work – 70 to 150 Reading recipes, weighing/measuring ingredients, slicing meat Space Allocations • Dining space : square feet per seat – Hospital cafeteria: 12 – Patient dining 15 – College cafeteria: 12-15 – School lunchrooms: 9-12 – Hotel/club/banquet rooms: 10-11 – Restaurants: 15-18 *Consider Turnover/Table Turn Space Allocations • Kitchen : trend towards smaller kitchens – Floor area : 20-30 sq feet per bed Meals Square feet per meal 100-200 5 200-400 4 2,000-3,000 2 – Counters/Tables : 34” Space Allocations Aisle space : • lane for 1 person = 36-42” (3-3.5 ft) • lane with > 1 person, or where mobile equipment passes = 48-54” (~4 ft)...
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This note was uploaded on 01/16/2012 for the course NUTR 220 taught by Professor Heathergraham during the Fall '11 term at Truckee Meadows Community College.

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

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