Foodservice and

Equipment
Layout
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Prof. Engeline dela Cruz-Ilumin, RND,MBA

 Learning Outcomes

Construct a layout of a foodservice establishment

Identify the different equipment appropriate for a
foodservice establishment

Discuss the basic operation of a foodservice
establishment
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 Introduction
The physical layout of the foodservice
department plays an important role in
attaining the objective of providing
well-pepared and satisfying meals to
the customers. If the department is too
large, time is lost in unproductive
travel; if too small, the workers
interfere with each other. A well
planned facility not only simpilfies the
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management of the operation but

largely determines its success.
 Definition of Terms

Floor-plan is an architectural plan

of the spaces on one floor of a
building

Layout is a detailed floor plan

indicating the arrangement of
equipment, for accomplishing
work according to a specific
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operational program.
 Foodservice design is a visual
composition of arrangement
and coordination of the
foodservice areas including the
size, shape, style and
decoration based on the
original concept of operation,
site selection, menu analysis to
develop this into a structural
and operational reality.
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 Blueprint is a set of drawing or picures
of what the building or equipment
should look like currently or what will
exist in the future.

Written specifications indicate items

that cannot be easily shown on
drawings or pictures. It describes the
general conditions and stipulations on
the quality and quantity of mterials,
the methods of construction, the
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nature and standards of workmanship

and the manner of conducting the
work.
 “
Objectives of Foodservice Planning
1.to make optimum use of money, materials, manpower and
equipment to provide the highest quality of food and service.

2. To provide for maintenance and cleaning ease in the

foodservice facility;
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3. To incorporate food cost control practices;

4. To insure satisfaction and safety for workers;

5. To provide for flexibility and adjustment to change.

 A basic principle of layout planning is that there should be a flow of
production from the point of receipt of raw materials through the various
processes required to the finished product, with a minimum of interference


1. Receiving A bubble diagram showing
the various work centers,

2. Refrigerated Stores their adjacencies and

3. Dry Stores relations as they follow the
optimum flow.

4. Vegetable and Meat Preparation

5. Preparation (cooking and baking)

6. Salad Preparation

7. Serving

8. Pot and Pan Washing
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
9. Dishwashing

10. Waste
 General Considerations in Locating the Working Units
1. Receiving Area:
Is equipped with scales for weighing foods; the area
should be large enough for examining all food
supplies; should be accessible from the main roads
and provided with space for trucks.
2. Storage Area:
Must provide for dry storage of staples and
refrigeration of perishables. It shoud be adjacent
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to the receiving area.

a. Dry storage area – should be dry and have
good lighting and ventilation.
Specifications: cement floor, tile walls, metal
shelving, wooden tracks or platform for rice, etc.
 b. Refrigeration – depends on size of institution, menu
and frequency of purchasing. Some estimates have
been suggested such as 1- 1/2 to 2 cubic feet per
meal served per day in a smll operation and 1 cubic foot
for long time storage.
3. Pre-preparation Area: should have an efficient arrangement of
space with a minimum of cross traffic, permitting the best possible
flow of work. The size of the preparation room should be carefully
estimated to accommodate the equipment needed.
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4. Cooking Area: derives its supplies from the storerooms as well as

from the preparation area. Its operations ar inter-linked with the pot
and pan area and the serving area. An island arrangement of the
cooking equipment near the center of large kitchens is usually favored
over a wall set-up, because of its relationship to preparation units
and the storage, as well as the shorter distance to the serving unit.
 5. Baking and Dessert Area: can be an
independent unit and has little direct
relationship with other units.

6. Pot and Pan Area: Washing of pots

and pans and other utensils is a noisy
and dirty task and should be done in a
separate area, equipped with deep sinks,
and provided with abundant hot and cold
water and drying racks. The location of
the area should be near the cooking unit
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but out of the main traffic lines.

 7. Dishwashing Area: should be
compact, light and airy. If
adjacent to the dinig room,
sound proofing is recommended.
There should be separate doors
for entrance and exit and of
sufficient width to permit free
entry of the various types of
carts. It should be near the tray
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assembly area.

8. Serving Area: the length and

number of counters to be
provided depend upon the
number of persons to be served
and the speed of service held
desirable.
 9. Tray Assembly Area: Centralized service should be located at the end of the food
production line in the kitchen, close to the cooking area, near the dishwashing and
adjacent to or close to the tray distribution system.
Decentralized service requires a separate unit for dishing out the food in trays

10. Employee Facilities: include restrooms, toilet rooms, lockers and washroom or
shower rooms. Lavatories and toilets should be provided at the ratio of 1 to 15
workers. These rooms should open off a coridor rather than directly off the kitchen or
dining room.

11. Food Wastage and Trash Storage: garbage cans should not be too large to make
handling difficult or to favor accumulation of garbage. They are to be exchanged at
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least once daily, preferably after the evening meal, clean cans being left to replace the
filled ones which are taken to the garbage room. Garbage should be kept in a
refrigerated room to prevent decomposition before final disposal which may be
incinerated, or sold as hogs food.
 12. Parking Area for Mobile Equipment: space should be allocated for parking mobile
equipment such as trolleys, food conveyors, carts and dollies.

Determination of Food Service Equipment Required

The equipment needs are dependent on the following:
1. Menu analysis and production forecast. Specifically given a menu, the steps involved
in analysis are:
a. Determine portion size
b. Determine total production needs.
c. Determine size of cooking batches.
d. Record cooking time for each batch.
e. Draw a tentative production schedule.
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f. Make a production summary chart including the above information. From this
chart, determine the size and the number of equipment needed for production
 2. Number of workers required and the work the have to do.
3. Receiving, handling and storage requirement.
4. Ventilation and sanitation requirements e.g. air conditioning equipment, fns,
exhaust hood, ware housing, garbage disposal, etc.
Determination of Space Requirement
The requirements for equipment and the space needed for such must be calculated together.
The space required for both the operation and working functions along with the fixed, portable and
other equipment must first be calculated separately and then
together.
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The steps involve consideration and determination of:

 1. The area required for each unit of equipment and its operation.
a. Net space required for the item of equipment.
b. Gross space required for the item of equipment and other operations required thereof.
c. Space consumed by the overlapping of other items and their operations.
2. Storage requirements for tools, parts, utensils, fixtures, trucks, carts.
3. Operator space requirements: the area required for task performance as well as space required for
ingress and egress.
4. Storage space for incoming supplies.
5. Storage space for hot and cold finished menu items to be held or transported.
6. Space required for all materials handling facilities. Trucks, carts for conveying supplies, dish carts,
conveyors, etc.
7. Space required for equipment, service, and maintenance needs.
8. Space that may be required for future expansion and flexibility arrangements for future alterations,
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etc.
9. Space requirements for housekeeping and sanitation facilities, e.g. broom and mop stations or rooms,
can washing anitation, air drying, etc. Waste and trash disposal; hand lavatories.
10. Space required for aisles, both work aisles and main traffic aisles, etc.
 Locating the Different Function Areas on the Total Space


1. Dining Room : The seating capacity of a given area can be determined by the use
of the generally accepted standard number of square feet per seat for the
different kinds of foodservice institutions. The larger allowances permit room for
easy waiting and increased table space and comfort for the diner.

 The Standards are:


Square feet per seat
 School lunch rooms 9-10
 Hotel and club rooms 8 1/2 – 10
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 Commercial & university cafeteria 12-5

 Industrial cafeteria 9-10
 Residence halls 15
 Restaurants 15
 Lunch counters 10-20
 2. Kitchen Areas :
a. The menu is basic in determining space and equipment requirements in a
food service institution. Rectangular kitchens and square kitchens are
considered the most convenient. If possible the length of a rectangular kitchens
should not be more than twice their width.

b. The designer plans the kitchen, serving, and dishwashing areas so that
the workers can prepare food for the patron at the quality level and at the same
time he desires it. This is done with minimum expenditure of labor, with the least
discomfort to the workers.
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c. A frequently used rule for allotting space for the kitchen is that it should
be 1/3 to 1/2 the area of the dining room. It has been found unsatisfactory
however, to go by a set space allowance for this area. Many factors influence
space requirements such as:
 
Type of preparation and service
Amount of the total production done in the unit
Volume in terms of the number of meals served (kitchen serving a smaller
number require a larger square footage per meal than those serving a larger
number);
Variety of foods offered in the menu;
Elaborateness of preparation and service;
Seating and serving plan, whether on one floor or several;
Equipment provided;
Structural features of the building;
Shape of the kitchen
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Location of ventilation and elevator shafts, support, columns and partitions

  d. The percentage of floor area covered by equipment varies according to
production needs and type of equipment used. A satisfactory layout may claim less
than 30% of total space for equipment, while work areas, traffic lanes and space
around equipment for easy operation and cleaning may require 70% or more.

e. Other considerations in determining size of kitchen areas:

- Number of meals produced is the main determinant of space
requirement in the kitchen (mid-day period/evening).
- Type of meal. Simple meals would require less equipment and fewer
staff.
- Equipment – increases the performance and capacities allowing fewer units of
equipment to be used.
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- Convenience food – saves work and space; finishing kitchens are

reduced in area up to 2/3 of a conventional kitchen.
- Service areas. For waiter service, the service area is included in the general
kitchen area; self-service facilities are often a part of the dining room.
- Grouping of equipment. Wall grouping is usually adopted in smaller kitchens;
cheaper to install; kitchen is less obstructed by canopies and pipes. Island
grouping is used in larger kitchens; facilites arrangement of work centers
around the equipment.
 f. Allowances for space for the following should be included:
- Entrances
- Employee locker rooms
- Offices
- Waste disposal
- Proper housekeeping
- Engineer’s area
- Rest rooms
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 h. General Considerations in Planning
1. The Schematic Design
a. Plan the whole and then the details
b. Plan the ideal and then the practical within the budgetary
limits
c. Plan the process and machinery around the material
d. Plan the layout around the process and machinery
e. Plan an efficient floodflow traffic pattern which will conserve
both fuel and staff energy
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2. The Specifics of the Design

a. The units are separated by partitions 7 or 8 ft. high
b. The main traffic aisles should be a minimum of 5 ft.
c. Aisles between equipment and work tables must have
clearance of at least 3 ft. (3 1/2 to 4 ft. are necessary in front of
ovens or kettles where contents of the kettles are emptied into
containers)
 d. Work aisles are perpendicular to the main traffic aisles or parallel with
them but separate from them
e. Work heights are generally 36 inches to 38 inches for standing and 30
to 24 inches for sitting positions.
f. A minimum of 4 linear feet of work table space for each preparation
employee.
g. If work table is to be used constantly on both sides by different
workers, a minimum width should be 3 ft. to 6 inches.
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 FOODSERVICE EQUIPMENT

It is defined as machinery, appliances, equipment or supplies which are used in storing,
preparing, or serving of food in establishments. It includes chinaware, glassware, kitchen
utensils, silverwares and service item.

Utensils are small kitchen wares that are usually hand held used in the foodservice
operation.

Supplies may be defined as something provided and used in storing, preparing or serving of
food in foodservice establishments.
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 Factors to Consider in the Selection of Equipment

1. Needs of the establishment in relation to operation – essential or basic; high utility; usefulness.

- The objective is to achieve minimum investment, maximum utility and maximum productivity


2. Cost – initial price or price tag; installation expense; repair, depreciation and insurance; financing expense;
operating cost; freight taxes.


3. Performance

- Will the equipment fulfill the specific function that it was designed for?

- Will it do such function efficiently at a low cost?
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
4. Safety and Sanitation

- Is it safe to operate? Is it easy to clean?

5. Design, material, construction appearance

6. General utility value

7. Fleibility and versatility.
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