Foodservice

Facilities
Layout
Lesson 7

C AT H E R I N E P I L A R M . P E Ń A F LO R ,
RND, MAED
A S S T. P R O F. I I I
 Objectives:
At the end of the lesson you can:
1. Discuss the factors in foodservice facilities planning.
2. Determine the requirements of the operation process of a foodservice institution: atmosphere and
facilities.
I. Introduction:
A well planned facility not only simplifies the management of the operation but largely
determines its success. The design of the facility also plays an important part as it will refer to overall
space planning; it defines the size, shape, style and decoration that need to be considered in designing
it.
 A. Definition of Terms
1. Floor plan ✓ Is an architectural plan of the spaces on one floor of a building.
2. Layout ✓ The detailed floorplan indicating the arrangement of equipment, for accomplishing
work according to a specific operational program.
✓ This arrangement, either installed or in plan, includes the spaces needed for
material movement, storage, indirect labor, and all supporting activities or services
as well as for operating equipment and personnel.

3. 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.

4. Blueprint ✓ A set of drawing or pictures of what the building or equipment should look like
currently or what will exist in the future.
5. Written specifications ✓ Indicate items that can not be easily shown on drawings or pictures. It describes the
general conditions and stipulations on the quality and quantity of materials, the
methods of construction, the nature and standards of workmanship and the manner
of conducting the work.
 B. Objectives of Foodservice
Planning:
1. 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;
3. To incorporate food cost control practices;
4. To insure satisfaction and safety for workers;
5. To provide for flexibility and adjustment to change.
C. Types of Projects Planned
1. An entirely new facility.
2. Remodeling of an existing facility.
3. Expansion of an existing foodservice
area.
 II. FOODSERVICE PLANNING
PROCESS
➢ There are pre-planning necessities which much be considered for all projects whether they fall into the reals of profit
making establishments or those normally considered non-profit such as hospitals and institutions.
➢ The following checklist is usually employed for the fact-gathering stage:
1. The kind of hospital and its goals.
o Is it a general hospital? Children’s hospital or for the aged?
o Government or privately owned?
2. The kind or type of project.
▪ Is it a new structure?
▪ An existing building to be renovated?
▪ Will it be an additional structure for expansion?

3. Location
o Urban, suburban or rural?
o First floor, basement, top floor?
4. Clientele
▪ Patients, personnel of the hospital, visitors, students affiliated with hospital/
▪ How many?
▪ Social & economic status?
▪ What are their needs?
5. Service and merchandising programs as related to:
o Menu pattern
o Quality & quantity
o Fixed and selective menu?
o Manner of service – centralized or decentralized
6. Dining areas, employee-staff and guest facilities
▪ Convenience of ambulatory patients and other customers
7. Production areas & facilities:
o Purchasing -Service
o Receiving -Quality & quantity
o Storage -Supervision
o Preparation -Control
o Production -Sanitation and ware washing
-Waste disposal

a. Regular diets/Special diets/formula room

8. Methods of food distribution :

a. centralized service – the food is placed on the patient’s tray in a servicing line
usually adjacent to the production facilities.
b. decentralized service – the food is moved in bulk quantities to serving pantries
located nearer the patients.
9.Housekeeping and maintenance.
10.Type of fuel: charcoal? Electricity? Steam? Gas? Wood?
11.Budget & financing available
12.Management and personnel relations.
C. Concept Development
C. Concept Development
D. General Considerations in
Locating the Working Units
D. General Considerations in
Locating the Working Units
D. General Considerations in
Locating the Working Units
D. General Considerations in
Locating the Working Units
➢ Applying the Principles in Foodservice Facilities Layout
answer the given activity:
Instruction:
1. Using the aid of a BUBLE DIAGRAM; Write 1 function
in each circle and chart the location and relationship
of areas to facilitate a direct flow.
2. Answer the activity individually and submit your
activity deadline March 17, 2022 @ 5:00pm.
3. Then join your group to discuss the activity.
4. Be ready to present your group Bubble Diagram next
meeting. (March )