CHAPTER TWO

FOODSERVICE DESIGN
(HTF 622)

NORADZHAR BABA
DEPARTMENT OF FOODSERVICE MANAGEMENT
FACULTY OF HOTEL & TOURISM MANAGEMENT
UiTM SELANGOR, KAMPUS PUNCAK ALAM
LECTURE CONTENTS
Preliminary Planning

2.1 The Project Team

2.2 Design Sequence

Chapter 2: Overview

 Introduces the roles and responsibilities of each member of the

foodservice design project team
 Describes the sequence of steps involved in the design of a
foodservice facility
 Introduces the work typically performed by a foodservice
consultant in the design process
 Discusses how the costs of a new or renovated foodservice
facility are estimated
The Project Team

 The Owner’s Representative

 The Architect
 The Engineers
 The Foodservice Facilities Design Consultant
 The Interior Designer
 The General Contractor
 The Foodservice Equipment Contractor
The Owner’s Representative – Typical Roles and
Responsibilities

 Selecting team members (architect, foodservice consultant,

etc.)
 Determining operational goals for the project
 Setting the budget and obtaining funds for the project
 Evaluating the design for the project
 Accepting or rejecting recommendations of equipment,
furniture, etc.
The Architect: Typical Project Roles and
Responsibilities

 Coordinating the work of the design team (engineers,

consultants, interior designer)
 Preparing and submitting design drawings and specifications for
the project
 Managing the bidding and contract negotiation process
 Coordinates and inspects the construction process
Potential Architectural Team Members
 Principal in Charge: markets the firm and negotiates the contract
with the Owner; the individual ultimately in charge

 Project Manager: responsible for the design process on a day-to-

day basis; coordinates the work of the other team members

 Design Architect: works closely in the planning and schematic

design phases to set the overall direction of the design

 Site Architect: has a temporary office at the job site and

coordinates and supervises the construction progress
Criteria for Selecting an Architect
 Successful experience with similar projects, including
foodservice facilities
 Relevant experience of the proposed team (engineers,
consultants, etc.)
 “Chemistry” – the expectation of a positive and productive
working relationship

Ask for references, and contact them!

The Engineers: Roles and Responsibilities

 Electrical engineers design the systems that supply electricity as

needed in the facility

 Mechanical engineers design the plumbing, heating,

ventilation, and air-conditioning systems within the facility

 Structural engineers design systems to support the structure of

the building and to protect its integrity

 Civil engineers design site improvements necessary for a facility

The Foodservice Consultant: Typical Roles and
Responsibilities
 Assists the Owner in identifying operational goals and objectives
 Works closely with the Architect to determine space
requirements
 Designs the foodservice areas and lays out equipment within
them
 Recommends equipment to the Owner
 Prepares drawings and specifications for the foodservice-related
parts of the project
 Coordinates construction of the foodservice areas, including an
inspection of the completed facility
Common Foodservice Consulting Services
 Market and Financial Feasibility Studies as described in Chapter 1
 Master Planning and Programming to determine what
approaches, systems, and design concepts will best meet the
Owner’s objectives
 Facility Evaluation to pinpoint strengths and weaknesses of
existing foodservices and recommend improvements
 Foodservice Facilities Design (as described in the previous slide)
 Operations Analysis to identify inefficiencies and recommend
improvements
The Interior Designer: Typical Roles and Responsibilities

 Gives the foodservice operation its distinctive visual character

and theme through the design of interior spaces, the selection
of colors, and the specification of furniture and finishes.

 Focuses on the public or customer parts of the facility, rather

than on the kitchen or storage areas
The General Contractor: Typical Roles and
Responsibilities

Overall responsibility for the construction of the facility

in accordance with the plans and specifications
prepared by the design team
Selects sub-contractors to perform specific parts of the
construction work, coordinates their progress, and
monitors their performance
Works with the Architect and Owner to resolve
problems encountered in the construction process
Alternatives to a General Contractor

 Construction Manager (a firm) is involved as part of the design

team, advising on construction costs of design alternatives; also
coordinates the actual construction.

 Design-Build is a construction firm that employs its own architects,

engineers, and consultants, and so handles all aspects of the
project from inception through design to opening day
The Foodservice Equipment Contractor

 A dealer who markets foodservice equipment

 May be a sub-contractor hired by the General Contractor or
may be a ‘prime’ contractor hired by the Owner
 Furnishes and installs the equipment as designed and specified
by the Foodservice Design Consultant
The Design Sequence

PRE-DESIGN DESIGN POST- DESIGN

1. CONCEPT 10.
3. PROGRAMMING
DEVELOPMENT IMPLEMENTATION
& TRAINING
2. FEASIBILITY 4. SCHEMATIC DESIGN

5. DESIGN DEVELOPMENT

6. CONSTRUCTION DOCUMENTS

7. BIDDING & AWARD

8. CONSTRUCTION ADMINISTRATION

9. INSPECTION & ACCEPTANCE

Programming
 Space analysis, to determine the amount of area required for
each of the functional areas of the foodservice operation
 Determination of adjacency – what functional areas need to be
located next to each other?
 Preparation of a “Foodservice Program Statement,” a narrative
description of the requirement of each functional area, used by
the design team
Adjacency Matrix (Portion)
SPACE R. D.S. R.S. P.P.

Receiving

Dry Storage 1

Refrigerated Storage 0 1

Pre-preparation 0 2 3

Final Preparation 0 0 2 3

Final Prep and

The larger the number, the more important it is for the two Pre-Prep
functional areas to be located adjacent to each other should be
adjacent
 Example of a Bubble Diagram

OFFICES
DRY STORAGE

PREPARATION
DINING ROOM

BANQUET
REFRIGERATED ROOM
STORAGE

WARE BAR ENTRY

WASHING
RECEIVING

TRASH BAR
HOLDING STORAGE

Solid arrows are flow of food, dashed arrows are flow of waste
Foodservice Program Statement Elements – Partial
Example

Room/Area # 103

Room/Area Name Dishroom

Relationship to other Areas Near dining room and kitchen …

Description of Use To wash all utensils, serving pans, china,

glassware …
Square Footage 420 (39 square meters)

Finishes Walls … Floors … Ceilings … Lighting…

Schematic Design (Phase I)

Shows the shape of the building, the entrances and

flow patterns, and the location of the dining rooms,
kitchen, and other major components of the
foodservice facility
Typically prepared, presented to the Owner, and
revised several times
A preliminary estimate of the cost of construction is
typically prepared near the end of the schematic
design phase
Schematic Design Example
Design Development (Phase II)

 The team ‘fleshes out’ the design of the project through

increasingly detailed drawings
 Alternative systems are evaluated through value engineering
 Foodservice equipment selections are made in consultation with
the Owner
 Detailed floor plans, utility drawings, elevations and sections are
prepared
 Preliminary specifications are prepared
 Cost estimates for the project are revised and refined
Example of a Design Development Floor Plan
(Partial)
Example of a Utility Spot Drawing (Electrical -
Partial)
Example of a Utility Spot Drawing (Mechanical -
Partial)
Example of an Elevation Drawing (Pot Sink with
Collector)
Construction Documents (Phase III)
 Drawings showing construction of the new or renovated facility,
including all site work, structural systems, rooms and other
spaces, utility systems, equipment, finishes, and details
 Specifications describing the materials and products, the
standards of workmanship, the methods of fabrication and
construction, the applicable code requirements, and the
methods of installation, cleaning, and testing
 General conditions of the contract defining terms, assigning
responsibility, establishing payment schedules, describing how
changes are to be handled, and listing the specific project
conditions
Types of Specifications
 Descriptive specifications identify all the important
characteristics of the material or product
 Proprietary specifications identify the product by reference to
a manufacturer and model number, and require the
contractor to provide that item and no other
 Performance specifications. Establish performance criteria that
are relatively independent of the specific description of the
item
Bidding & Contract Negotiation (Phase IV)

 Putting the project “on the street”

 Interested contractors prepare proposals following the
requirements of the documents
 Questions regarding the requirements are addressed by the
design team
 Bids are due by a deadline (4-8 weeks for foodservice
equipment)
 Bids are evaluated for conformance to the contract
requirements
 The successful bidder (often the lowest qualified price) is
identified and a contract is negotiated
Bidding & Contract Negotiation (Phase IV)
Foodservice equipment contractors often propose substitutions
and alternates to what was specified in the bid documents

Substitutions are proposals to provide materials, products,

equipment, or systems from a manufacturer other than the
one named in the specifications
Alternates are proposals to provide materials, products,
equipment, or systems different from what was described in
the specifications, generally at a significantly lower price

Substitutions and Alternates are evaluated by the Foodservice

Design Consultant, who makes a recommendation to the Owner
regarding their acceptance
 Construction Coordination (Phase V)

 Review of the “shop drawings” and equipment submittals

prepared by the Foodservice Equipment Contractor
 Coordination with the Architect and contractors where questions
arise in the construction process about the foodservice installation,
often through job site meetings
 Review of proposed changes to the work
 Examination of the construction progress and installation of the
foodservice equipment
 Preparation of a “punch list” identifying where the work fails to
meet the requirements of the contract documents
Implementation & Training

Benefit employees by:

Explaining the intent of the design
Learning the most efficient and effective ways of using the
new facility
Demonstrating the proper use and maintenance of new
equipment