Not
by gut feeling but scientific appraisal
Numerous
technology have occurred in the field of food service
planning. Gone are the days of limited equipment lines
traditional system approaches and space availabilities
that once made planning an easily defined task. Planning
of operational area plays very important role where energy
labour and space cost are concerned. But these particular
problems have an exaggerated effect on the food service
business. As cost of the land increases owners try to save
support for the support service. After certain period they
realizing that because of improper planning of back of the
house area total service are being effected and then they
spent or extra cost to get this rectified for
cost-effective operation.
It
is job of the consultants to develop design and equipment
to satisfy needs of the operation within the provided
space and the budget constraint of the entrepreneur. As
per my experience hotel equipment
to each work area. Factors to be considered in this
layout are access of material flow relationship other
department utensils and equipment and area for staff
utilities.
To
create a good layout each area of the food facility must
be considered accordingly to its function
Storage
– Dry
storage usually consists of canned foods; pasta; spices;
flour, sugar, salt, dehydrated foods; condiments other
foods not requiring refrigeration. A dry storage area
might also include nonfood items such as;- cleaning
supplies paper supplies linens uniforms; utensils china
glassware. In laying out the storage area for dry goods
the designer should remember that the separation of
cleaning supplies from food products is a health
requirement. The reason for this requirement is to
diminish the chances of accidentally mixing cleaning
supplies with food.
The
separation of food products from paper supplies or
uniforms is desirable in order to increase control over
those products and to prevent employee pilferage. If a
decision is made to issue partial cases of food to the
kitchen leaving the rest in the storeroom then those
partial cases would probably be sorted in a separate
section than the unbroken cases into a special area of
storeroom equipped with solid shelving and secured by a
special caged fence is a common solution.
The
aisle space in a storeroom can be determined after
deciding upon the method to be used for moving the food
supplies. Three or four level metal shelving is the most
common type used for storeroom in food facilities. Metal
shelving can be purchased with the shelves either
louvered, Solid or embossed. Since shelving can be
purchased in a variety of widths and lengths the designer
well be able to select the size that will give the maximum
storage in the smallest possible space.
For
Stacking case goods it is best to use the small storage
shelves called ‘dunnage racks’
These
racks have largely replaced the homemade wooden racks that
once were used to keep case good off the flour.
Pre
and Final Preparation
– The layout of the food production area should be done
so that the pre preparation area is near the storage area
and final preparation is near the where food is to be
served. The distance between the final preparation area
and the service area is critical if an efficient design is
to be created. The food service design consultant must
seek every means possible to keep this critical distance
short so that food is served as soon as possible after it
is prepared.
Cafeteria
operations should be designed so that vegetable
preparation grills and fryers are located as near as
possible to the steam tables. Some cafeterias are designed
with final preparation equipment in the service area or
immediately behind it. Grills can be located directly on
the service counters so that the food is handed to the
customer by the cook Hotel Banquet service areas are often
equipped with broilers and fryers that can be used to
prepare foods at the last minute to assure the best
quality possible.
Service
and Dinning Areas
– The
complexities of service area in the dinning room can range
from a simple side stand to an elaborate waiter/waitress
station. In a restaurant the labour cost will be directly
affected by the distance between the final preparation and
the service area. This distance can be altered
significantly by the use of well-designed waiter/waitress
stations. The importance of the waiter/waitress station
for quick efficient service cannot be overemphasized.
Well
planned side station and service pantry will provide the
following advantages:
-
an increase in the speed of service
-
a possible reduction in the service personnel
-
a less-crowded kitchen
-
more attention the guests by the service personnel
One
disadvantage of the use of well-designed waiter/waitress
is some loss of control over the products that are located
in the stations.
Support
Areas
Wash
down Room –
The wash down rooms is a space usually located in the
vicinity of the receiving dock used for cleaning carts and
trash cans. For a small or medium sized food operation the
room needs to be large enough to accommodate a hose reel a
large floor drain and one or two parked carts. A space 6
feet wide by 10 feet long would be adequate. Large hotel
or hospital food service facilities would need a larger
wash down room because of the extensive use of carts. Wash
down room may be equipped with steam cleaners and
foot-operated can washers.
Linen
and Locker Room- Table linen is usually stored
in special storage space that is protected from moisture
and convenient to the service personnel. Uniforms usually
issued to the employees on a exchange basis (the employee
turns in a dirty uniform for a clean one). The use of a
combination linen room/locker room/toilet is a good
space-saving design for handling uniform exchange. Notice
in the drawing that linen is placed in the backside of the
employee locker by the linen rental company or the person
responsible for linen. The employee places his or her
soiled uniform into the locker in exchange for a clean
uniform. Separate lockers are provided for coats and
street clothers. A foodservice facility must be designed
with both space and function in mind. The workspace will
function best if an attention on design is given to the
interface between the employee and the food service
equipment. The equipment must be laid out with due
consideration given to access to raw-materials the flow of
raw-materials and people the relationship to other
departments in the facility and access to needed utensils
and equipment.
There
are certain physical characteristics that are desirable in
all work areas. To determine the best physical
arrangements, the designer must consider the shape of the
layout the best method for mounting the equipment and the
best means for connecting the utilities to each piece of
equipments.
Design
considerations are different for each area of the food
facility and each area has to be equipped with best in
equipment to preserve efficiency and output. The hotels
must interact with the manfacturer all the time and not
only when the orders have to be places or tenders called.
It ensures smoother development and timely supply of
necessary items.
experts
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