Cha12 Layout

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  • 1. Food
and
Beverage
Operations Sunday, May 24, 2009 1
  • 2. Chapter
Objec-ves  Outline
the
layout
and
design
planning
 process.  Discuss
kitchen
design
factors,
explaining
 how
different
kitchen
layouts
affect
work
 flow.  Summarize
considerations
that
are
 important
in
redesigning
receiving
and
 storage
areas,
dinning
areas,
and
lounge
 areas.
 Sunday, May 24, 2009 2
  • 3. Chapter
Objec-ves
(cont.)  Identify
factors
in
food
and
beverage
 equipment
selection.
  Describe
different
types
of
equipment
 necessary
for
cooking
food
and
serving
 beverages. Sunday, May 24, 2009 3 This
goes
into
the
next
chapter
with
determining
budget
and
fiscal
 planning
  • 4. Layout
&
Design
Planning
Process  Construction
&
remodeling
goals  Preliminary
considerations  Planning
team  Equipment
and
space
needs  Blueprints
and
specifications Sunday, May 24, 2009 4 Who
will
build? Consultants
  • 5. 5 Sunday, May 24, 2009 5 At what quality level will your operation rise. Considerations of cost, materials and finish are crucial to attract guests.
  • 6. 6 Sunday, May 24, 2009 6 Or will it be first class and quality driven?
  • 7. Kitchen
Redesign
Concerns  Physical
fatigue  Noise  Lighting  Temperature  Government
safety
codes Sunday, May 24, 2009 7
  • 8. Kitchen
Design
Factors  Cost  Menu  Food
quantity  Food
quality  Equipment Sunday, May 24, 2009 8
  • 9. Kitchen
Design
Factors
(cont.)  Utilities  Space  Sanitation
and
safety  Type
of
service Sunday, May 24, 2009 9
  • 10. Types
of
Kitchen
Layouts  Work
flow:
Minimize
employee
 backtracking  L‐Shaped  Straight‐Line  U‐Shaped  Parallel Sunday, May 24, 2009 10
  • 11. 11 Sunday, May 24, 2009 11 Photo of Restaurant Blueprint called a floor plan
  • 12. 12 Sunday, May 24, 2009 12 Architectural Floor plan with kitchen area details
  • 13. Considera-ons
in
Redesigning
 Receiving
and
Storage
Areas  Receiving
and
storage
areas  Dry,
refrigerated,
and
frozen
 product
areas  “Precious
storage”  Locked
and
secured
products
and
 ingredients Sunday, May 24, 2009 13 What
would
be
a
precious
material? Saffron
Spices,
oils,
equipment,
tools,
hard‐to‐find,

  • 14. Considera-ons
in
Redesigning
 Dinning
Area  Accommodations
for
guests
with
 disabilities  Atmosphere  Size
of
dinning
room
and
production
 capacity  Server
Supply
Station
&
Cashier
Work
 Station Sunday, May 24, 2009 14 ADA
laws
protect
disabled
persons
with
access
to
all
businesses
 Elimina-on
of
discrimina-on.
  • 15. Basic
Types
of
Bars  Service
bars  Public
bars  Combination
public/service
bars Sunday, May 24, 2009 15 Defini-on:
 Service
bars:
Bartender
make
drinks
for
servers Public
Bars:
Serves
drinks
to
public
and
guests
at
the
bar Combo:
Integrates
both
service
and
public

  • 16. Sunday, May 24, 2009 16 Design
work
is
important
to
aUract
and
hold
customers Drinking
is
a
social
ac-vity: What
would
you
do
to
design
a
bar
and
make
in
interes-ng?

  • 17. Factors
in
Equipment
Selec-on  Cost  Sanitation
&
  Purchase
price Safety  Financing
  NSF
guidelines charges  Materials  Operating
costs  OSHA
  Installation
costs regulations Sunday, May 24, 2009 17
  • 18. Factors
in
Equipment
Selec-on
 (cont.)  Design
&
  Construction
 Performance  NSF
specifications  Value  Standards  Multipurpose
 equipment  Other
factors  Maintenance  Stock  Capacity  Custom
 Sunday, May 24, 2009 18
  • 19. Sunday, May 24, 2009 19
  • 20. Sunday, May 24, 2009 20 Iden-ty
of
a
restaurant
is
important. What
are
the
factors
you
need
to
consider?
(from
past
slides)
  • 21. Factors
in
Equipment
Selec-on
 (cont.)  Refrigerated
storage
 equipment  Walk‐in
(for
central
storage)  Reach‐in/Roll‐in Sunday, May 24, 2009 21
  • 22. Factors
in
Equipment
Selec-on
 (cont.)  Ranges
  Solid‐top  Open‐top  Griddles  Ovens  Range  Roasting  etc.
 Sunday, May 24, 2009 22
  • 23. Food
Service
Equipment  Refrigerated
storage
 equipment  Ranges  Ovens  Tilting
braising
pans  Steam
cooking
equipment  Broilers  Deep
fryers Sunday, May 24, 2009 23
  • 24. Types
of
Ovens  Range  Roasting  Baking  Convection  Rotary
or
revolving  Microwave  Infrared
(quartz) Sunday, May 24, 2009 24
  • 25. Types
of
Beverage
Equipment  A
beverage
control
unit
is
the
brain
of
an
 automated
system  Glass
sensor  Check
sensor  Empty
bottle
sensor  Order
Entry
Device  Delivery
Network Sunday, May 24, 2009 25
  • 26. Types
of
Beverage
Dispensing
Units  Touch‐bar
faucet  Console
faucet  Hose
and
gun
device  Mini‐tower
pedestal  Bundled
tower
unit Sunday, May 24, 2009 26
  • 27. Smallwares
and
Dining
Room
 27 Sunday, May 24, 2009 27 Consider of smallwares will impart your
  • 28. Layout
Review  Outline
the
layout
and
design
planning
 process.  Discuss
kitchen
design
factors,
explaining
 how
different
kitchen
layouts
affect
work
 flow.  Summarize
considerations
that
are
 important
in
redesigning
receiving
and
 storage
areas,
dinning
areas,
and
lounge
 areas.
 28 Sunday, May 24, 2009 28