TAILIEUCHUNG - Lecture Design and Layout of foodservice facilities (3rd Edition): Chapter 1 - Birchfield, Birchfield

Chapter 1 - Preliminary planning. After studying this chapter you will be able to understand: Defines the scope of a project, which determines the complexity of the planning process & the professionals involved in design & implementation; explains the process of concept development for hotels, chains, restaurants, & institutions; discusses the decision-making process regarding menu, market, management, money, & method of execution;. | Preliminary Planning Chapter 1 Chapter 1 Overview Defines the scope of a project, which determines the complexity of the planning process & the professionals involved in design & implementation. Explains the process of concept development for hotels, chains, restaurants, & institutions. Discusses the decision-making process regarding menu, market, management, money, & method of execution. Introduces the elements of a feasibility study. Scope of a Project Level I: equipment addition/replacement or renovation of small area (example: new dish machine). Level II: renovation of a significant portion of a facility (example: renovation of serving area). Level III: complete renovation or new construction of a facility. Level IV: development of a prototype restaurant for a chain. Professionals Involved in a Project SCOPE I II III IV PROFESSIONAL Owner Foodservice Design Consultant Architect Engineers Interior Designer General Contractor Subcontractors Equipment Dealer Manufacturer’s Representative Banker Lawyer Accountant Realtor Project Time Lines by Scope Concept Development Concept: the overall plan for how the operation will meet the needs & expectations of the target market. Concept is expressed in many ways, including menu, theme, décor, hours of operation, form of service, pricing, & location. Examples of broad concepts include fine dining, theme, casual, fast-casual, quick-service, ethnic, & family. Concept development is critical for design because it provides direction to planners – it is critical for operational success as well! The Five “M”s of Concept Development The Five “M”s: Market Questions To whom is the food operation being marketed? Is the market large enough to generate sales & produce a profit? How will the market be identified? What level of competition exists? What method will be used to communicate to this market? Will the potential customer want or need the food product? Will

• Du lịch
• Foodservice facilities
• Design foodservice facilities
• Layout foodservice facilities
• Pospitality professionals
• Cook serve
• Cook hold serve
• Foodservice equipment
• Foodservice facilities engineering
• Selecting foodservice equipment
• Manufactured equipment
• Space analysis
• Equipment layout
• Resource conservation
• Human resource management
• Performance improvement
• Facilities planning
• Financial management