Facilities, planning & design
_______ outlines all aspects of the project under consideration.
Prospectus
To understand the planning process, managers need to know the following words and their definitions:
Physical
Design
Layout
Feasibility studies collects data about the market and _______
operation feasibility
Mention 3 architectural features:
•Building style and materials
•Floors
•Walls, ceilings, and noise reduction
•Lighting
•Heating, ventilation, and air-conditioning
•Built-in refrigeration
•Plumbing
•Electricity
Designing the floor plan begins with a ______ showing the flow of work, food, and supplies from one procedure to the next.
Diagram
This team may include the owner, manager, architect, consultant and mechanical engineer.
Planning team
__________ refers to more people eating away from home represents this major trend.
Changes in patterns of dining out
Which type of analysis determines layout based on foodservice system and style of service .
Menu analysis
Planners usually establish a________ which the project's total cost cannot exceed
predetermined budget
Translating the flow diagram into a preliminary floor plan:
Schematic Drawing
The_______ is the key to equipment needs, which in turn determines space requirements for the equipment.
Menu
Lighter menu offerings reflect this health-related trend.
Physical fitness and well-being.
This section of the prospectus identifies standards for safety, sanitation and noise control.
Regulatory information.
Building and construction costs are affected by many interrelated factors, including:
The prevailing prices for labor and materials.
The actual drawing of a plan to scale requires certain tools and techniques is__________
Mechanics of Drawing
These features determine cost, sanitation, safety, lighting and noise reduction.
Architectural features
In this type of food service the foodservice area should be central in location
In-plant facilities
A written description that details all aspects of the situation under consideration
The prospectus
The menu drives the layout:
Menu
Foodservice system
Style of service
________ is a detailed checklist that would reveal any defective, substitute, or inferior equipment so that corrections could be made before the opening or training dates
Punch list
The ____________ mandates some general guidelines for implementing reasonable accommodations in the workplace and dining areas for persons with disabilities.
Americans with Disabilities Act
This concern refers to shortages of skilled labor and the desire to retain employees has led designers to consider making foodservice facilities more attractive.
Concern for employees
The prospectus usually contains three major sections:
The rationale
Physical and operational characteristics
Regulatory information
__________refer to activities that take place in the foodservice department.
Operational data
Name seven major types of work may occur in foodservice departments
§Receiving
§Storing and issuing food
Prepreparation
Preparation
Food assembly/serving
Warewashing
Supporting services