TAILIEUCHUNG - Lecture Design and Layout of foodservice facilities (3rd Edition): Chapter 4 - Birchfield, Birchfield

Chapter 4 - Space analysis. In this chapter, space analysis for the following functional areas: Receiving, storage, office, pre-preparation, hot food preparation, cold food preparation, final preparation, bakery, employee locker room & toilet, service areas, dining, bar, warewashing. | Space Analysis Chapter 4 Chapter 4 Overview Space analysis for the following functional areas: Receiving Storage Office Pre-preparation Hot Food Preparation Cold Food Preparation Final Preparation Bakery Employee Locker Room & Toilet Service areas Dining Bar Warewashing Space Analysis What are the general requirements for each functional area? How large should each functional area be? How should the functional areas should be arranged in relation to each other What special design features are necessary in each area? Back Dock/Receiving General Description of Space: The food facilities design consultant must work with the architect to be sure that sufficient space is allocated for the movement of vehicles that need access to the area. Relationship to Other Areas: Easy access must be available for the movement of heavy materials from the receiving dock. The area must also be accessible to the kitchen. Dock Area – Space Requirements A small foodservice operation served entirely by small delivery trucks requires far less space for receiving than does a large operation served by semi-trucks. Receiving Area – Space Requirements This receiving area of approximately 64 square feet contains all the essentials & is adequate for a small restaurant. A much larger facility would have a longer receiving table & more space for staging products as they are inspected. However, few foodservice facilities require more than 120 square feet (warehouses excepted). Storage General Description: Primarily influenced by the number of meals per day served, the number of items that appear on the menu, the frequency of delivery, & the operating policies of the management. It is considered good management practice to turn the inventory over 12 times per year (once a month). Turnover for perishable products should be at least twice a week, & turnover for paper & cleaning supplies may be infrequent. 4 categories of storage that must be available in all food facilities: Dry or canned food .

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