The document outlines a multi-phase design project for a food service facility. Students will work in groups to complete four phases: concept development, project planning, equipment scheduling, and project evaluation. Each phase will involve defining elements like the concept, menu, facility layout, and equipment needs. Students must address specific elements and submit worksheets and documentation. The final project will critically analyze decisions made throughout the process and refine the proposal based on lessons learned.

1. For the duration of the class, you will be working on an ongoing
design project that will be completed in several phases and
culminate in an evaluation of the work and the decisions that
were made. The purpose of the Design Project is to provide an
opportunity to apply the concepts and principles you are
learning in this course to the actual process of design and layout
of a food service facility. Once complete, the project can be
added to your portfolio at
Portfolium
. ---[if adding, remember to credit all group members]---
The project will be group based if more than one student is in
the class. You [the group] will be tasked with developing a new
food service concept from the following four options;
A 140-seat table-service restaurant
A café/bakery with 40-50 seat
A 250-seat, single-line cafeteria
A QSR, 1400 square feet, with both indoor seating and drive-
through window
Other Design Project Proposal elements include:
Define preliminary planning
Market or Financial Feasibility study

2. Identify and calculate prime costs
Identify designers and consultants
Determine scope of work (and fees)
Identify and address professional and ethical considerations
Outline budget (overall & each area)
Outline and Explain equipment placement
Identify and explain layout decisions based on principles of
design
Explain buy v. lease options (adv v. disadv)
Assess trends and technology
The term project will be complete in multiple phases; weeks
three, five, seven, and eight. There will be milestones to be
complete for each phase. In addition to these milestones, there
will be dedicated discussion forums in weeks two, four, and six.
These dedicated discussions forums will provide each student
to report on the progress of the project and how they have
participated and contributed to the completion of that phases
milestones.
The linked template will demonstrate what is expected when the
project is complete. The template is for the final submission of
the project, but can be used to organize the work for each phase.
Template Provided
****NOTE: For the Table of Contents, you will also need to

3. provide identify contributing authors (group members).
Example: 5.04 Feasibility Study (John Doe & Joe
Schmoe)..................................................................................
...15
Phase One, Concept Development
For the first phase of your project, you will need to define your
project. The primary element for this milestone is the drafting
of a Concept Statement. The concept statement will include the
following information;
Describe the type of operation in relation to common food
service concepts
Identify the target market
identify type of cuisine
identify location
identify competition
explain/support decisions to serve that cuisine in that location
Determine permits that may be needed and their costs
Determine design professionals and contractors you will seek to
hire and justify
Highlight key menu items

4. Discuss how pricing will be established
List the days and hours of operation or explain any variation
from the traditional model
Determine approximate number of employees; total and by job
role
Determine the capacity (number of seats) and justify your
decision based on expected seat turnover rates
Indicate whether there will be a bar (and its capacity) and
explain decision
Describe the mode of service
Discuss planned production approaches (cook to order, scratch
versus convenience foods)
Determine if baking will be performed on-site and assess needs
if so
Indicate how soiled dishes and utensils will be handled (cleared
by servers; self-bussing, etc.)
DO NOT outline the concept statement by the above elements.
Draft a document you would use to present to investors or
partners that includes the above information.
Phase Two, Project Planning
The next part of the project will focus on specific areas of the
concept, such as describing the menu, describing functional
areas, and determining relevant data for the facilities. You will

5. need to use provided resources for overall project as well as
describing specific areas. Necessary files are linked and found
under "Resources" on class website navigation menu. These
forms should be presented as
appendices
in your submitted document. Each worksheet will be presented
in dedicated appendix, shown in sequence as Appendix A,
Appendix B, and so on until complete. Appendices follow the
reference list in APA format. Content related to a worksheet
should annotate the relevant appendix.
Example: "The design worksheet in appendix A shows that 20%
of the total square footage will be used for the bar."
Facilities design: ACTION PLAN -
Facility Design Worksheet
Each functional area: ACTION PLAN -
Foodservice Facilities Program Worksheet
The content of the writing will provide an analysis of the data
presented as well as justification for decisions or claims being
made. The content of the writing will also need to explain
decisions made within context of the planning process, such as
identifying what needed to be decided first or what decisions
affected other aspects of the planning process.
The project planning analysis will need to include the following
elements;
Compile operational data [Use facility design worksheet]
Menu development.

6. Your base menu must identify at least five [5] "signature"
entrées that will affect layout or necessary equipment.
Discuss intended prices for these items.
Justify prices with a discussion of your food costs.
Estimate your projected sales and expenses for this menu.
Develop a Foodservice Facilities Program [Use foodservice
facilities design worksheet]
Create a bubble diagram or flow chart to show how the areas
relate to each other
Facility layout
On computer or on 24-by-36-inch graph paper, create a layout
of the proposed facility, both front and back of house. (Check
out:
www.smartdraw.com
)
Define scale
Begin by deciding the broad outlines of such areas as
entrance(s), dining space, kitchen, bar, restrooms, storage

7. spaces Be sure to show all doors, windows, aisles and enclosed
spaces Show locations of all drains and the grease interceptor
(trap). Show electrical outlets and direct electrical connections,
particularly in the kitchen
As with phase one, the above elements do not represent the
framework or outline of the writing. These are only elements
that must be addressed as if presenting to investors or partners.
Phase Three, Equipment Schedule
Having defined a portion of your menu and space allocation,
you will now determine the equipment the operation will need.
This part of the project involves two parts:
Preparing a partial list of the equipment necessary for your
planned facility
Identifying specific manufacturers and models for pre-
preparation, final preparation, and ware-washing equipment.
For part one, you will create a list of equipment [8-12] for your
planned facility. The equipment list should be based on your
menu and anticipated demand for various food items. Specify
and explain how menu items will be related to specific
equipment. You may need to also determine spacing and discuss
how principles of design will affect equipment layout. Ease of
Sanitation and Ease of Supervision are examples.

8. For part two, you will use the Internet and vendor websites to
identify specific manufacturers and models of equipment used
within pre-preparation, final preparation, and ware-washing. By
exploring the manufacturer’s web sites, you can select the
specific models you desire for your project. The writing should
present cost comparisons for comparing and selecting the right
equipment for your project.
You will need to select three [3] pieces of essential equipment
for your planned operation and complete an
Equipment Specification Worksheet
[also found under "Resources" on class website navigation
list]. These specifications will be added to your document as
appendices.
The equipment schedule will need to include the following
elements;
Equipment schematic. Based on the layout developed in phase
two, show the location of each piece of equipment only in the
kitchen area.
Number each piece of equipment on the schematic to create an
equipment key.
Provide specifications for each piece of equipment (use the
Equipment Specification Worksheet
)
Equipment specifications and costs. Using Internet and vendor
or manufacturers' websites, gather sample specifications

9. Establish equipment budget
Annotate costs for equipment, furniture, and fixtures
Do not be concerned with the myriad “additions” – such items
as discounts, freight charges, insurance, warranty costs, and so
on.
Assess sustainability
Highlight and justify opportunities for "green" practices in
relation to selecting equipment
Explain if and when you might be able to install green practices
or equipment at a later date if unable to currently
Optional: Analyze sustainability using
National Association of Foodservice Equipment Manufacturers
(NAFEM)
research and sustainability calculator tool:
linked here
.
As with previous phases, the above elements do not represent
the framework or outline of the writing. These are only
elements that must be addressed as if presenting to investors or
partners.
Phase Four, Project Evaluation

10. Finally, this is where you connect all of the dots and put it all
together. Phase four will be the culmination of the project,
submitted as one file; however, phase four should be developed
as you proceed through each of the first three stages. For the
final stage of the design project, you will reflect upon the first
three phases and provide a critical analysis of selections that
were made, decisions that were made, and justifications that
were used. You will use this phase to anticipate and revise the
project proposal as needed.
Specific considerations that should be evident in your critical
analysis include the following;
Analyze the design impact on worker and guest safety and
experience, incorporating basic design functions
Characterize the engineering and architectural aspects of
facility design
Assess the impact of current and anticipated future
technology determine if a budget is in place for maintenance
and upgrades
Discuss aspects of each stage in the design where you can make
a decision related to "going green" or utilizing current, or
upcoming technology advances
Analyze how a market feasibility study will be prepared for and
impacted by information presented in your planning

11. As with previous phases, the above elements do not represent
the framework or outline of the writing. These are only
elements that must be addressed as if presenting to investors or
partners. As such, a template is provided
here
. For this final submission, worksheets can be group together in
an appendix dedicated to that specific type of worksheet. For
example, equipment specifications will be grouped together in
Appendix D. You will also need to provide a table for contents
organized by phase milestone and elements contained therein.
Contributing authors (group members) should be shown in the
Table of Contents.
Example: 5.04 Feasibility Study (John Doe & Joe
Schmoe).......15
Writing Guidelines
Written communication: Written communication is free of
errors that detract from the overall message.
APA formatting: Resources and citations are formatted
according to APA (6th edition) style and formatting.
Length of paper: Actual length will be based on assessing what
information is necessary and what is extraneous. You will need
to determine what you need to communicate without adding
"fluff" and assuring all identified elements from the instructions
are addressed where and when applicable.