Next is the Facility layout.

This section includes the location description, the floorplan,

incorporated principles of design, identification and incorporation of key pieces of equipment,
and the workflow.

So, about the location

As we have mentioned before from the previous report, Unplug will be located in a commercial
space in Espana Boulevard, Manila, near the Espana Station - PNR. The place has a total floor
space of 100 sq m.

Next, is the floor plan. So here, you can see how our restaurant is designed
So we really wanted to incorporate po yung booths na nakasurround sa kitchen, so as you can
see, medyo pa-U shaped po yung dining area, or yung booths, then dito sa gitnang part yung
kitchen. So there are a total of 14 booths, and each booth is about 1.20 meters yung lapad. So
yung booths can easily be accessed by the staff from the kitchen, as merong mga openings or
window per booth where food can be served

So here is the main entrance, and pagpasok, ang unang makikita ay yung counter where
customers can pay for their meals. Then meron din dyang alcohol dispenser and air purifier for
sanitation. then dito sa upper left corner ay yung all gender comfort room, so meron po dyang
toilet and urinal. So dito namin nilagay yung cr, near the kitchen siya, kasi ito yung pinaka
convenient na spot for both employees and customers, and also para makeep na close yung
line ng water para sa water needs ng cr and kitchen

Then as you can see here, before the entrance to the comfort room, is the entrance to the
kitchen
So we placed the main entrance ng staff doon para nga close siya sa comfort room.

So, yung sa kitchen naman. So dito syempre, is where most of the work will be done
Then dito sa taas na part is yung dry storage room which is about 2x3 m, then may backdoor
where receiving will be done

So generally, yung mga measurements po dito ay of course ay based sa actual measurements

ng objects in real life. We also considered yung space, if kakasya ba talaga ang tao. Yung
walkway dito sa left part is about 1.14 m, then yung sa baba and right ay about 0.70 m. Yung
left walkway ay mas malapad since mas maraming tao ang dumadaan here dahil nandito yung
cr and yung door ng mga staff.

Sa kitchen, yung paths here measures about 1.10m each. So sabi sa lecture notes, at least 3 ft
daw or 0.9 m yung aisles between equipment and worktables. So considered din yung space if
may small cart for transporting yung soiled dishes and yung ingredients

So other considerations dito sa kitchen, so sa prep area, so malapit siya sa storage, yung sa dry
storage naman may cart so convenient lang din ang pagkuha ng ingredients.
So yung main cooking area naman, which is ito, is near the center of the kitchen. So katabi lang
siya nitong ingredient preparation area for efficiency

Para naman sa considerations sa receiving area, dito siya sa may backdoor, and meron ding
desk for checking invoices
So yung storage room naman, so close siya dito sa delivery entrance, tapos may separate
storage for cleaning materials, then meron ding separate space for records and files, so meron
dyang cabinet and desk, for checking and issuance

So balik dito sa kitchen, so considerations sa warewashing area is near siya sa main cooking
area, specifically sa back of the cook’s unit. Then nandito siya sa may inner part, para wala siya
sa main aisle or traffic

Next po is the principles of design applied, so sa paggawa ng floor plan, here are the principles
considered, namely flexibility and modularity, simplicity, flow of materials and personnel, ease
of sanitation, ease of supervision, and space efficiency.

For modularity, meron daw standardized sizes and functions of space and equipment. So here
sa layout, especially sa kitchen, yung mga worktables ay may same sizes, since plan din namin
na mag fit sila when arranged together, and also, they can be used for the same purposes

Then for flexibility, yung equipment daw po can be rearranged depending sa needs, so since
standardized din naman mostly and pwede nga magamit yung other areas for the same
purposes, there would be no problem rearranging.

For simplicity naman, so di naman complicated yung design, I think identifiable naman yung
mga work areas, and considered din naman yung flow of work when planning so yung
arrangement ng equipments ay to maximize efficiency. Meron ding appropriate na storage or
lagayan para sa mga gamit, para maging mas madali imaintain ang cleanliness

Then for the flow of materials and personnel, we will go into the details for this later on
Pero ayun nga, I have mentioned na cinonsider din namin if magiging smooth ba yung work
flow if ganito yung layout, and linked na rin siya doon sa simplicity

Then sa ease of sanitation, gaya na rin ng sinabi ko in simplicity, para madaling mamaintain
yung cleanliness ng area and mga equipment and in turn, to minimize cleaning time and reduce
labor hours and cost

Then for ease of supervision, so open type siya and walang partitions, so here sa kitchen,
madaling makikita lahat ng nangyayari

Then last is yung space efficiency

So aim po talaga namin na mamaximize yung space na meron while not compromising yung
comfort ng mga workers while they’re doing the tasks assigned to them. So ayun, depending on
the tasks, may mga basic areas for each like yung sink, cutting surface, storage, and so on

Next is the identification and incorporation of key pieces of equipment

So medyo marami po yung naidentify naming na important in food prep and storage
So as can be seen in the layout, here are the key equipment
So first, refrigerator and freezer, for storage of foods and items that need to be maintained in a
cold temperature. Then yung solid top gas range w/ oven, ito yung main cooking appliance
which will be used to cook food, so it can be used for a lot of cooking techniques such as baking,
broiling, roasting, sauteeing, and more. So it has 5 gas burners, so you can cook a lot of dishes
simultaneously. Next is the rice cooker, which is of course for cooking rice. Then the beverage
jar dispenser, for holding and dispensing drinks conveniently and hygienically
Next is the 3 compartment sink, which is used for soaking and washing, rinsing, and sanitizing
dishes and other equipment, more conveniently. Once clean, the dishes and equipment will
then be placed on the drying rack para doon patuyuin.
Next are the counters with cabinets, so yung counter surfaces will be used as an area to
prepare food. So yung counter near the range, is where all the ingredients will be prepared.
Yung counters naman sa left side is where the meals will be assembled, so nandito rin yung mga
cooked food and beverages. So yung cabinets are for storing equipment and dishes kapag
kailangan na silang iput away. Yung storage racks naman, doon sa storage room, so meron
siyang 5 layers, for storage of dry ingredients. So meron ding isa pang sink, which will be used
for washing food items. Then utility carts, for collecting soiled dishes and ingredients from the
dry storage. Then yung equipment rack, for knives, chopping board, and mga equipment for
food prep. Nandito siya sa may prep counter para easily accessible.
Then next is the wall mounted hood. So andito siya sa may range, to capture cooking fumes or
smoke, remove odors, grease, and other pollutants na narerelease during cooking.

So meron din tayo ditong rice dispenser for storing rice properly, then wooden pallet for
stacking sacks of ingredients like rice, flour, sugar. Meron ding thermos food jar to store the
cooked rice para mamaintain yung init, and para na rin makapag cook pa ng rice sa rice cooker
Then the pop up floor socket, which is specifically placed here para sa rice cooker

So although hindi po makikita here sa photo yung specific measurements ng mentioned na

items, yung measurements po nila here sa layout ay based naman sa actual measurements na
nakaspecify doon sa excel file namin with specifications

Other things po na makikita here sa floorplan ay yung storage cabinet for cleaning materials,
para organized and hindi pakalat kalat yung gamit panglinis. File cabinet for storing important
documents gaya ng inventory records and other files
Then the air conditioner, air purifier, alcohol dispenser stand
Tapos yung music player which is mounted sa walls ng each booth,
Then of course, trash bins for collecting waste
So the next part is the work flow.
So attached is an image of the floor plan na merong arrows and numbers to indicate the flow
So yung number 1, is the receiving area. Then after receiving, dito na siya sa number 2 which is
the storage. So either dito sa dry storage room, or sa freezer or refrigerator, for items that need
to be frozen or refrigerated
Then after that is number 3, which is issuance. So ayun nga, meron ditong desk and file cabinet
where you can check, update, and store important documents. Following this, is the food
preparation area. So from the storage, dito na pupunta sa area na to. Yung items from the dry
storage, itatransport siya sa prep area using the cart for convenience. Then, if merong mga
need iwash, then dito muna sa sink here, then dito na sa counter. Then after maprepare lahat
ng kailangan, magmomove na into the main cooking area. So dito, yung number 5 which is the
range oven. So katabi ng range ay may counter where all the condiments are. So nandyan lang
siya para malapit na malapit sa nagluluto. Then after maluto ng isang batch, imomove na siya
into area 6, which is the assembly area. So aside sa mga cooked dishes, nandito rin yung rice
cooker and rice warmer, and yung beverage dispenser para accessible lahat dun sa
nagpreprepare. Meron din ditong cabinet kung saan nakastore yung mga plates, and tableware.
So after sa area na to, is yung number 7 which is the area kung saan nakalagay na yung
assembled meals. So pwede na siya iserve, and dito na siya pipick upin ng server. Then, number
8 which is the booths, or tables ng customers. So through the windows or openings, doon
iseserve yung orders. Then next is yung 9, which is collecting soiled dishes. So, if marami,
pwedeng gamitin yung cart to collect the dishes. Then after collecting, dito siya dadalhin sa
number 10, which is the warewashing area. So meron tayo ditong 3-compartment sink for ease
of washing. So, sa may side ng counter, merong bin na naka attach kung saan pwedeng iscrape
off yung leftover food. Then, pwede nang mag wash, rinse, and sanitize ng dishes, respectively
on each of the compartments. After sanitizing, ilalagay na siya sa drying rack which is number
11, para matuyo. Then from the attached bin, ididispose na siya sa main trash bin ng kitchen,
which is number 12. So meron ditong 2 large trash bins to segregate biodegradable from non-
biodegradable waste. Then if need na iempty yung trash bins natin, dito sa backdoor ang daan.
Then finally, yung number 13, which is where the cleaning materials are. So may cabinet dito
containing all the cleaning materials.

So that’s all po for the facilities layout part