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The four types of foodservice systems are Conventional, Commissary, Ready Prepared, and Assembly/serve
Conventional: restaurant: quality control, more adaptable to regional, ethnic and individual preference then others system,
economically greater flexibility less freezer storage distribution cost are minimal and save in energy cost. Conventional Disadvantage is
Stressful work day, meal period demand; menu is different and long hours.
Commissary is distinguished by Central production kitchen for large use, e.g. airlines, city schools, chain restaurant. The
advantages are cost saving, quarterly control. The Disadvantage is contamination can occur, costly to hire a microbiologist.
Ready Prepared is Prepare on premises, chilled or frozen and stored for use later, place of preparation not place of service
food and is not for immediate use. The Disadvantage is need large cold storage, energy cost expensive for chill method. Ready
prepared mass production freezing reduce labor cost, production to meet future demand, less skilled workers
Assembly/ serve kitchen fully prepared food purchased and require only storage. Build in labor savings.
GENERAL CONSIDERATIONS
Customers require a high meal experience, one which meets their needs and tastes at that time. The capacity, efficiency and quality of
the operation will be markedly affected by the layout and design and this should be a consideration from the start. The sub-systems as
listed below of a Food Service system should be listed and coordinated to achieve high meal experience. The extents of sub-systems
depend on the types of foodservice systems (Conventional, Commissary, Ready Prepared, and Assembly/serve).
Typical Food Service Sub-systems:
Kitchen
1. Goods delivery/receipt
2. Raw material storage
3. Preparation
4. Cooking
5. Chilling/freezing
6.
7.
8.
9.
10.
Refrigeration
Hot-holding
Portioning
Wash-up
Waste disposal
Restaurant
1. Table preparation
2. Service
3. Consumption
4. Some preparation (e.g. guridon)
5. Cleaning
Compiled by Srinibas Jena (HOD F&B Service) BSHMT UUC (3rd year BTHS F&B Service and Management)
General
1. Toilets
2. Washrooms
3. Cloakrooms
4. Bar
5. Lounge
6. Waiting area
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The layout of a food service operation depends upon the nature of the processes (Cook Fresh, Cook/Hot hold, Cook Serve)
or Sub-systems. Flow of raw materials, partly prepared foods and finished products should be as linear and logical as possible. There
should be no need for delays in processing or service (e.g., caused by waiting for lifts) and storage capacity should be conveniently
located. Good layout and integration of production and service functions is also essential to the hygiene, health and safety of the
operation.
Design of a food service facility must allow for adequate capacity in the processing, transport and storage of raw materials, process
intermediates and finished products. Processes based upon pre-cooked materials, such as Fast Food Stores, may be able to operate a
just-in-time system of delivery, thus avoiding much material storage.
Facility design should seek to minimize non-productive work activity, such as unnecessary movements of personnel, equipment or
materials. Restaurant layout improves the teamwork, morale an efficiency of service staff. Kitchens designed to be visible to customers
increase customer confidence about the quality and safety of the food.
Another important design aspect is the availability of toilets, bars, cloakrooms and other services. The sanitation system for the Food
Service space type generally will include the following areas of specialized equipment: dish wash, pot wash, garbage disposal, and
janitor (cleaning) service. HVAC or Heating, Ventilation and Air Conditioning should ensure comfort to achieve high quality meal
experience. Food service premises should also have ecological pest control features such as oversite (A layer of concrete that is
laid below a slab or flooring to prevent the ground beneath from being disturbed, to block out air and moisture, and to
provide a hard, level surface for subsequent flooring layers) concreting, pest-proof drains and outlets, and external paths
adjacent to walls.
There are no hard and fast rules for calculating kitchen area or space. However as a suggestion rules or thumb is 0.56 sq. m or 6 sq.
ft. of floor area per person should be accommodated in the dining room at the sketch plan stage. This figure is arrived at by assuming
that 50 % of the area allowed in assessing the size of the dining room is 1.10 sq. m. or 12 sq. ft. per person which includes tables,
passageways etc. for e.g. if the floor area of the restaurant is 2000 sq. ft. then kitchen space should be approximately 1000 sq. ft.
(1) Kitchen space allowed
per meal served
Minimum
no. of
meals
Served in
busiest
period
100
200
300
400
Range of
space
requirement
Per meal
(meters2)
Approx.
nos.
of
meals
200
300
600
1000
0.66-1.20
0.54-1.00
0.46-0.88
0.41-0.75
0.58
1.00
1.00
0.58
0.42
0.76
0.49
0.33
0.35
0.72
0.42
0.26
0.30
0.65
0.33
0.23
500
0.37-0.66
Cafeteria
Hospital
Hotel
Industrial
restaurant
Full service
restaurant
0.65
0.40
0.40
0.37
600
700
800
900
1000
0.34-0.60
0.32-0.52
0.29-0.47
0.26-0.42
0.24-0.40
For reference: The general seating guidelines that should be observed are:
Fine Dining:
18 20 Square Feet
Counter Service:
18 20 Square Feet
Banquet, Minimum:
10 11 Square Feet
For safety reasons and to allow for the free flow of traffic for diners and servers,
the traffic path between occupied chairs should be at least 18 wide and you should leave
at least 4 5 feet per table, including chair space. This allows for free movement of
servers between stations and the kitchen and provides enough comfortable room for the
guests to move around. It is very important for safety reasons that there is enough
space for the guest and staff to move around and that the aisles are clear,
especially in case there is a fire.
Determining the area for the wait stations should also be taken into account when designing your floor plans. One small station should
take up 6 10 square feet, sufficient for 20 diners. One large central station should be anywhere from 25 40 square feet. This would be
sufficient for 60 diners. If the restaurant will have a bar, in determining the length one should allow for 1 foot 8 inches to 1 foot 10 inches
per person for standing room only. If one is going to have seating at the bar, there should be a distance of 2 feet between bar stools.
In the above listed table 1 as a rule of thumb the production of 100 meals requires an area per meal about 3 times that for 1,000
meals i.e. 100 meals require 0.66-1.20 (meters2) to 1000 meals require 0.24-0.40 (meters2).
Kitchen space allowances usually also vary with the type of operation. This may be due to its diversity. Room Service and the
supply of vended meals may also increase space requirements. Typical variations are shown in Table 2. Other factors affecting kitchen
space requirements include the type of raw materials and equipment used and the diversity of the menu. Prepared food items require
less space compared to raw food items as fruits, vegetables as these require different storage temperatures and storage conditions.
Thus prepared food items require less inventory and administration costs, as well as better food hygiene control.
Compiled by Srinibas Jena (HOD F&B Service) BSHMT UUC (3rd year BTHS F&B Service and Management)
Page 2 of 5
Use of machines, in particular, cooking and reheating equipment, such as ovens and brat pans increase efficiency and reduce
requirement of manpower, thus saves space in form of elbow room for cooks. In general, an extensive menu requires a greater space
allocation than a limited one.
Placement of Work Centers:
Page 3 of 5
Compiled by Srinibas Jena (HOD F&B Service) BSHMT UUC (3rd year BTHS F&B Service and Management)
Page 4 of 5
Notes:
1)
(HVAC stands for Heating, Ventilation and Air Conditioning, the three main functions of a home comfort system. A complete system can
control air temperature, humidity and fresh air intake and maintain the quality of the air in your home.)
2)
(HACCP- Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in
food. A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or
physical hazards. Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food
safety hazards in their product.)
3)
The Five Ms of Concept Development SUCCESS: MARKET, MANAGEMENT, METHOD OF EXECUTION, MONEY and MENU
Money
-step process
investors
Menu
preparation
involved?
position)
rs of operation be handled?
facility
Method of Execution
costing);
sales management systems (cash control); service systems (reservations)
4)
Compiled by Srinibas Jena (HOD F&B Service) BSHMT UUC (3rd year BTHS F&B Service and Management)
Page 5 of 5