2. OPTIMUM SPACE
ALLOCATION
Draw a flow diagram showing
the location of the work units.
STEPS TO DEVELOP A DESIGN
SCHEMATIC
DESIGN
Prepare and submit these to reliable
interested contractors, builders,
engineers, and equipment
representatives for competitive bids
BLUEPRINTS &
DOCUMENTS TO
CONTRACTORS
Equipment is drawn to scale in
each work unit with required
traffic aisles and workspaces
included in functional area
FORMULATION
OF CONTRACT
& INSPECTION
Inspect construction, wiring,
plumbing, finishing, and the
equipment and its installation
03
04
01
02
4. 1. Determining the amount of floor space and how to divide it for
foodservice activities varies with every operation.
2. Each activity needs adequate space to prepare and serve the
planned number of meals yet allowing too much space can
result in inefficiency and lost time and effort.
3. The prospectus and menu analysis specify the number and
kind of activities to be performed. The required equipment is
listed for each activity.
4. Manufacturers’ equipment catalogs contain the size and space
requirements for each model to be purchased.
5. The space for equipment plus adequate aisle space
represents a fair estimate of the total area required.
Space Allowances and Relationships
5. OPERATIONAL TIME
DELIVERY SCHEDULE
Some considerations
related to space allocation
Depends on the operators ’
preferences as well as the
availability of suppliers
Length of time over which the
foodservice entity will operate
6. 1. Begins with space allocation per seat
2. Depends almost entirely on the type of restaurant being
designed
3. Furnishings can be differentiators for some guests
1. It must facilitate the concept, but most operators will also
strive for optimal efficiency.
4. In addition to creating a layout, the designer will create a
rendering , which is a drawing or a computer-generated
illustration of what the foodservice operation will look like once
it is built or remodeled.
Dining Room Design
11. One commonly used procedure to
determine kitchen space requirements
begins with a calculation of the amount
of space needed for the dining room.
Fairly accurate estimates for dining
areas can be calculated if the type of
service and number of persons to be
seated at one time are known.
Seating capacity can be determined by
using the generally accepted number of
square feet per seat for different kinds of
foodservices e.g., 10 to 14 sq ft per seat for
school cafeteria or fast service
restaurants while 22 to 24 sq ft per seat
for fine dining.
12.
13. Dining-room and kitchen space requirements may vary for a fast-food
restaurant, hospital and a school cafeteria serving the same number of persons
per meal period
14. 1. Designing the floor plan begins with a diagram showing the flow of work, food,
and supplies for one procedure to the next in logical sequence. To find the
shortest, most direct route is the goal.
2. The assembly-line concept provides for efficient operations by creating a
continuous workflow for the tasks of receiving, storing, issuing, preparing,
cooking, and serving the food, while minimizing traffic lines, backtracking, and
cross traffic. After food has been served and consumed, the direction reverses
to remove soiled dishes and trash.
3. Only those work units required in a specific planning project need be shown.
Because many foods are now purchased ready-to-cook, certain preparation
units may be unnecessary in some kitchens.
4. The relationship of one work unit to another is also a consideration, that is,
deciding on which work units need to be close to each other, which should be
adjacent to other areas of the building, and which must be located near an
outside door.
MAIN COOKING UNIT IS THE CENTRAL AREA OF MOST KITCHENS, WITH
SUPPORTING UNITS FEEDING TO OR FROM IT.
Flow Diagram of Space Relationships
18. Translating a flow diagram into
a preliminary floor plan
schematic is the next step in
design development. The floor
plan is a sketch or sketches of
possible arrangements of the
work units, with equipment
drawn to scale within the
allocated space. The required
traffic aisles and workspace
also must be included.
19.
20. General Guidelines
1. Main traffic aisles should be a minimum of 5
feet wide, or wide enough to permit carts or
hand trucks to pass without interfering with
each other or with the workers in a unit.
2. Aisles between equipment and worktables
must have at least a 3-foot clearance
3. 3.5 to 4 feet is required if oven doors are to
be opened or contents from tilting kettles
must be removed in the aisle space.
4. Usually, one or two main aisles go through a
kitchen with aisles into work areas that are
parallel or perpendicular to the main aisle
but are separate from them.
21. 1. What type of food preparation is dictated by the menu?
2. Will some food items be purchased in prepackaged form, requiring
little preparation?
3. Can some of the food preparation take place at another location?
4. What volume of meals will be produced in a given daypart, and how
many dayparts are serviced?
5. How many distinct courses will likely be served (as indicated by the
menu)?
6. How elaborate is the menu in terms of food variety?
7. Are there unique service or logistical aspects to consider?
8. How much item customization is needed?
9. What equipment is available to reduce kitchen space (or require more
space)?
10. What changes might be required or desired in the future?
Factors that determine kitchen design
22. ADA requirements for space to accommodate wheelchair patrons in foodservice facilities.
The Americans with Disabilities Act mandates some general
guidelines for implementing reasonable accommodations in the
workplace and dining areas for persons with disabilities.
