UNIVERSITY OF PERPETUAL HELP SYSTEM DALTA

LAS PIÑAS CITY

ND
2 SEMESTER 2023-2024

OUTPUT IN MAED TLE-C

DESIGN AND DEVELOPMENT OF ADVANCE SHOP
LAYOUT

“Design a shop in your dream business or in school incorporating

insights learned from systematic layout planning for maximum
efficiency.”

This layout is my dream cookery/bread and pastry shop in our school at

Mahanadiong National High School. It is designed to provide a smooth experience,
with a logical flow from one section to the next. It also makes efficient use of space
and ensures that all products are easily accessible.

 Entrance and Exit: The entrance of the shop is spacious, inviting, clearly marked
entrances and exits contribute to safety, accessibility, compliance with regulations,
efficiency of movement, and security. and easy for staff to monitor.
 Fresh Ingredients Section: As you move further into the shop, you'll find the
fresh ingredients section. This includes fruits, vegetables, and meats, all arranged
on refrigerated shelves. The layout is designed to keep the freshest items at eye
level.
 Dry Goods Section: Next to the fresh ingredients, there's the dry goods section. This
includes items like pasta, rice, and spices. These items are arranged on regular
shelves, categorized, and labeled for easy navigation.
 Baking Supplies Section: Adjacent to the dry goods, there's a section dedicated to
baking supplies. This includes baking ingredients, tools, and packaging materials.
The layout ensures that related items are placed close to each other for the
convenience of customers.
 Kitchen Tools and Equipment Section: The far end of the shop houses kitchen tools
 and appliances. This section displays a variety of cookware, utensils, and small
appliances, arranged in a way that customers can easily compare and choose what
they need.
 Demonstration/Performance Task Area: In the center of the shop, there's a
demonstration table/kitchen. This is a space where cooking/baking classes can be
held, new products can be demonstrated, and students can try out certain tools or
equipment before cooking/baking.
 Sink: A sink is a bowl-shaped plumbing fixture used for washing hands,
dishwashing, and other purposes. Sinks have taps (faucets) that supply hot and cold
water and may include a spray feature to be used for faster rinsing. They also
include a drain to remove used water; this drain may itself include a strainer and/or
shut-off device and an overflow-prevention device. Sinks may also have an
integrated soap dispenser.
 Discussion/Contextualization Area: where students and teachers engage in
discussions and contextualize the subjects they are studying, relating them to real-
world scenarios or broader themes.
 Other Supplies: it is where other supplies such as first aid kits, cleaning materials
etc. can be stored. It is very important to have a safe and clean and sanitize
workshop, especially this is a cookery/bread and pastry shop.

Note: MaHaNatHigh stands for Mahanadiong National High School.