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LAYOUT AND DESIGN

LAYOUT AND DESIGN. FACILITY PLANNING. Know objectives, goals, and basic functions of department Menu and menu pattern Purchasing system Production and service system Workload and personnel data Quality standards. SPACE ALLOCATION. Profit vs non-profit Dining space

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LAYOUT AND DESIGN

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  1. LAYOUT AND DESIGN

  2. FACILITY PLANNING • Know objectives, goals, and basic functions of department • Menu and menu pattern • Purchasing system • Production and service system • Workload and personnel data • Quality standards

  3. SPACE ALLOCATION • Profit vs non-profit • Dining space > heaviest customer lead at any time > speed of service > menu variety > length of serving period > space allocation per seat • Production and service space > Initial: based on number of beds – 20-30sq. Ft./bed > Later: menu, purchasing system, production system, service system

  4. PATIENT SERVICE SET-UP • Type of tray service • Number of patients served • Menu variety for regular and modified diets

  5. STORAGE • Menu – market form of food purchased most important • Stock level required • Frequency of delivery • Dry storage • Refrigerated and low-temp frozen • Receiving and inspection of deliveries

  6. SPACING • Equipment = 30% of space • Work areas, aisles, space for cleaning and ease of operation = 70% • Width of main aisle = 60” • Width of aisle for mobile carts = 50”

  7. EQUIPMENT SELECTION • Menu is basis for determining needs • Performance • Materials, gauge and finish of metals • Sanitation and safety (NSF, UL, US Dept. of Health and Human Services)

  8. LAYOUT • Work centers – smallest area where related tasks are performed • Work areas that allow use of two hands most efficient • U shaped work areas discourage through traffic • Function • Volume to be prepared • Number of employees • Kind and amount of equipment

  9. CONCEPT OF FLOW • Most direct and quickest rout without criss-crossing, backtracking, interference, or delay • Functions proceed in a direct, straight forward sequence • Smooth, rapid production and service, minimum of time spent by workers • Eliminate delay and storage in processing and serving • Ensure minimum handling of materials and tools, minimum worker attention for equipment • Maximum utilization of space • Quality control at all critical points • Minimum cost of production

  10. FLOW • Work aisles separate from traffic aisles • RECEIVINGSTORINGPREPARINGCOOKINGDISTRIBUTING SERVING

  11. OTHER FACTORS • Efficient use of utilities • Efficient use of equipment • Efficient use of personnel • Safety sanitation • Environmental factors: lighting temperature noise

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