Amalia Ruhana

Facilities Planning and Design

in Foodservice
Design: Refers to the broad function of developing the facility,
including site selection, menu, equipment requirements, and
other planning functions that will guide the project into reality
Layout: Refers to the process of arranging the physical facilities,
including equipment, such that operational efficiency is
achieved.
Concept development
Menu
a. Amount of space required complex menu, more space
b. Service area size and design
c. Dishwashing area size and dish machine capacity complex
menu, multiple plates, utensils
d. Types of cooking equipment complex menu, multiple types
of equipment
e. Equipment capacity Limited menus may require
relatively few pieces of equipment but with large
capacities. Complex menus may require many different
types of equipment with relatively small capacities
Market
To whom is the food operation being marketed?
Will the potential customer want or need the food product?
Money
Planning costs
Building construction or renovation
Equipment (fixed)
glassware, utensils
Furniture
Decor
operating costs
Management
Who will operate the foodservice facility?
Method of execution
Type of foodservice
Control system (Purchasing and receiving control, Back door
security, Guest check control, etc)
Design Sequence
A. Pre Design : a. Concept Development
b. Market and Feasibility
B. Design (programming acceptance)
C. Post Design : implementation
Impact of Design
On Safety
Design can support safe and sanitary food handling, thereby
reducing the risk of food born illness
Design can prevent employee injuries by providing a safe
work environment
On Efficiency
Labor costs are between 25% and 40% of operating
expenses
Design can reduce labor requirements, reducing expenses
and providing competitive advantage
Basic Design Principles
Flexibility and Modularity
Simplicity
Flow of Materials and Personnals
Ease of Sanitation
Ease of Supervision
Space Efficiency
Lifetime Value
Compromise
Design Principles: Flexibility & Modularity
Flexibility to accommodate:
New menu items
New methods of preparation
New equipment items
New methods of service
Achieved through Modularity:
Standard sizes of equipment
Standard utility connections
Ease of removal and replacement
Design Principles: Simplicity
Avoiding unnecessary accessories
Simple to operate
Simplifying and reducing the number of menu items in order
to simplify the kitchen
Design Principles: Flow of Materials and Personnel
Examples:
Movement of employees from one functional area of the
kitchen to another
Flow of raw food from the dock, to storage, to preparation,
and to service
Flow of dishes through the dishwashing system and back to
the service area
Flow of customers from the entry of the facility to the dining
area
Flow of Materials and Personnel
Design Principles: Ease of Sanitation
Examples:
Building finishes (walls, floors, ceilings) that are easily
cleaned and sanitized
Providing and arranging work area so that cross
contamination between raw and cooked products is unlikely
Using wall-hung equipment and locating utility services in
the walls, so that floors are free of clutter
Equipment racks with a minimum number of legs
Garbage disposals in work areas to facilitate waste disposal
Design Principles: Ease of Supervision
Examples:
Locating the Production Office with lines of sight to the
preparation areas (rather than the back door)
Minimizing the number of walls and partitions between
functional areas
Where interior walls are necessary, as between two banks of
equipment, use half-height rather than full height walls
Avoid separating by floor (e.g. service areas on one floor, and
preparation below)
Design Principles: Space Efficiency
Space efficiency means just right!
not too large, because that wastes steps
not too small, because that causes crowding, injury, and
cross-contamination
Design Principles: Lifetime Value
The cost of a design solution or an item of equipment is not the
purchase price, but the overall cost of ownership, including:
Operational costs
Maintenance Costs
Labor costs to operate
Lifetime (how long it will last)
Design Principles: Compromise
In the process of design, conflict is inevitable and
compromise is necessary
Budget and space constraints are frequent causes of conflict
Examples:
A large, comfortable, employee break room would
improve morale but require space needed for food storage.
Human engineering (or industrial engineering) is a discipline
that addresses how working conditions affect employee
satisfaction, safety, and productivity.
Human Engineering
The primary factors that influence the quality of the workplace
are:
Efficient work space
Sufficient aisle space
Construction, height, and arrangement of work surfaces
Equipment properly designed for the range of motion of the human
body
Materials-handling tools and utensils
Temperature and humidity
Control of noise levels
Adequate lighting to perform the task
Human Engineering: Efficient Work Space
Factors to consider:
The number of people working in the space
The amount and type of equipment
The clearance required for equipment doors
The type of food being processed
The amount of space needed for storage
Human Engineering: Adequate Aisle Space
Example: 6 aisle for a double aisle with protruding equipment
Human Engineering: Work Surface Height
Work surfaces should be arranged within easy reach of the worker.
The standard used by most designers for the height of a work surface
is 34 to 37 inches (864 to 940 mm)
Human Engineering : Adequate Lighting
Employees need sufficient light to observe the quality of the
food products they are handling and to monitor the
cleanliness of their work areas
The standard measure of light is the foot-candle, which is
equivalent to the amount of light from a standard candle that
strikes a 1-foot-square surface from a distance of 1 foot
Lighting Levels for Foodservice Areas
Lighting for food display
Space Allocation
Overview
Space analysis for the following functional areas:
Receiving
Storage
Office
Pre-preparation
Final (Hot-food) preparation
Bakery
Employee locker room and toilet
Service areas
Dining
Bar
Ware washing
Receiving
General Description
Delivery & inspection of goods
Relationship to Other Areas
Storage areas
Access for vehicles
Pre-preparation and preparation areas
Dock Area Space Requirements
LARGE
DUMPSTER
DOCK
SEMI-TRUCK
SEMI-TRUCK
DOCK AREA FOR LARGE
FOODSERVICE FACILITY
270 SF
DOCK
SMALL
DUMPSTER
BOX TRUCK
DOCK
DOCK AREA FOR SMALL
FOODSERVICE FACILITY
100 SF
DOCK
A small foodservice operation served entirely by small
delivery trucks requires far less space for receiving than does
a large operation served by semi-trucks.
Receiving Area Space Requirements
This Receiving Area of
approximately 64 square feet
contains all the essentials and
is adequate for a small
restaurant. A much larger
facility would have a longer
receiving table and more space
for staging products as they
are inspected.
Storage
General Description
Dry or canned food storage
Paper and cleaning supplies storage
Refrigerated storage
Utensil and cleaning equipment storage
Relationship to Other Areas
Receiving
Pre-preparation and preparation
Dry Storage Space Requirements
Comparing Dry Storage Spaces
96 square feet for a
very small
restaurant
The larger space has
about four times as
much usable shelving as
the smaller space
350 square feet for
a medium to large
restaurant
Office for Managerial Personnel
8'-0"
8
'
-
0
"
This small office, 64
net square feet, is
functional for
managers who need
a place for quiet
work and a place to
speak privately with
employees
Preparation Areas
The food preparation area is divided into four general areas.
Although in a small kitchen these areas are often combined,
recognition of each of the areas is an important part of the
design. The four working areas of a kitchen are:
Pre-preparation
Hot-food preparation
Cold-food preparation
Final preparation
Pre-Preparation
General Description
Where foods are processed, mixed, combined, held,
cleaned, or otherwise made ready for final preparation
Typically occurs prior to the meal is served
Relationship to Other Areas
Storage areas
Final Preparation (Hot Food)
Flow and Spatial Relationships for Preparation
PRE-
PREPARATION
STORAGE
FINAL
PREPARATION
SERVICE
Raw food flows from storage to
pre-prep, then to final preparation
(hot and cold), and finally to
service.
These functional areas need to be
located adjacent to one another,
following the flow of food
products, for efficient design.
Pre-Preparation Area for Small Restaurant
This pre-prep area
requires about 225
square feet, and is
adequate for a
medium sized
restaurant or small
institution.
Final (Hot Food) Preparation
General Description
Frying, steaming, broiling, grilling, and other processes
adding heat to the food
Typically occurs as the meal is served
Relationship to Other Areas
Pre-preparation
Storage for directs (items that go directly from storage to
final prep, such as steaks, chops, frozen french fries)
Hot food Preparation for a Small Restaurant
This hot food
preparation area for a
small restaurant has a
chef s table, reach-in
freezer, fryers, grill,
char broiler, and
range. It requires
approximately 300
square feet (20 x 15)
Preparation Areas for a Medium Size Institution
Final
Prep
300 sf
Pre-
Prep
800 sf
Employee Locker Room & Toilet
General Description
Rest Rooms for employee use
Secure storage for employee belongings
Relationship to Other Areas
Can be relatively separate from other functional areas
Baking
General Description
Produces baked goods, such as rolls, muffins, cookies, cakes,
pastries, and similar items
Relationship to Other Areas
Pre-preparation
Can be relatively separate from other functional areas
Requires dry and refrigerated storage
Locating the bakery near customers can increase sales
Baking Area
This baking area is
about 17-6 long
by 9-6 wide, or
166 square feet. It
is designed to
prepare cakes,
pastries, rolls,
muffins, and similar
items, including
those that rise
(use yeast).
Bakery Example: A Bagel Shop
WOMEN'S
157
This Bagel Shop
has a total of
about 1700
square feet, with
210 sf in the store
room, 110 sf in
the walk-ins,
about 400 sf in
preparation, and
the remainder in
service
Service Area
General Description
Design varies based on foodservice concept
Relationship to Other Areas
Final Preparation
Warewashing
Service Types
Table service restaurant Kitchen pickup station
Snack bar Service counter direct
to customer
Fast food Service counter direct
to customer
Cafeteria Straight-line cafeteria
Delicatessen Deli counter
Buffet Buffet line
Scramble Separate food stations
Food court Separate food locations
around a common
dining area
Tray Service (Health Care) Cold and hot carts
rolled to patient room
or dining area
Service Example: Fast Food Concept
This fast-food style station is
part of a larger foodservice
facility.
It is about 675 square feet,
including circulation
between the counter and
the cashier (red box).
Service Example: Tray Make-Up
This is a tray make-up
system for a health
care foodservice
facility. It requires
approximately 725
square feet. (See page
100 of the text for
equipment details.)
Dining Estimating Space Requirements
Dining area space requirements are a function of (a)
anticipated number of guests, and (b) seat turnover rates
guests per hour. These are average turnover rates for various
foodservice concepts:
Table service, moderate price 1.02.0
Table service, high price 0.751.0
Table service, luxury 0.50.75
Cafeteria service 2.23.0
Counter service 2.03.0
Booth service 2.03.0
Fast food 2.53.5
A high price table service restaurant designed for a capacity of 600 guests on
Saturday evening between 6:00 and 9:00 pm would require 200-267 seats.
Dining Service Area & Square Feet per Seat
Bar
General Description
Service of spirits, beer, wine, etc.
A bar for servers who take drinks to customers tables is a
service bar
Relationship to Other Areas
Adjacent to customer reception
If food is served at the bar, it should be near final preparation
Service Example: Bar
This bar in a
table service
restaurant uses
500 square feet,
including the
seating area, but
not the
espresso bar.
Ware Washing
General Description
Seating for customers
Relationship to Other Areas
Final preparation
Ware washing
Bar (if part of the concept)
Ware Washing Space Requirements
Space requirements for dish rooms are a function of
the number of dishes per hour to be washed and the
type of machine:
MACHINE TYPE Dishes/Hour
Single-tank dishwasher 1,500
Single-tank conveyor 4,000
Two-tank conveyor 6,000
Flight-type conveyor 12,000
Ware Washing Examples
This is a very small dish room for a small foodservice operation;
it uses only 175 square feet. It uses a single tank, door-type dish
machine.
Four suggested arrangements for a main
cooking area
Permenkes Nomor 1096/MENKES/PER/VI/2011
tentang HIGIENE SANITASI JASABOGA
BANGUNAN
Lokasi jasaboga tidak berdekatan dengan sumber pencemaran
seperti tempat sampah umum, WC umum, pabrik cat dan sumber
pencemaran lainnya
Lantai kedap air, rata, tidak retak, tidak licin, kemiringan/
kelandaian cukup dan mudah dibersihkan
Permukaan dinding sebelah dalam rata, tidak lembab, mudah
dibersihkan dan berwarna terang.
Permukaan dinding yang selalu kena percikan air, dilapisi bahan
kedap air setinggi 2 (dua) meter dari lantai dengan permukaan
halus, tidak menahan debu dan berwarna terang.
Sudut dinding dengan lantai berbentuk lengkung (conus) agar
mudah dibersihkan dan tidak menyimpan debu/kotoran
Bidang langit-langit harus menutupi seluruh atap bangunan,
terbuat dari bahan yang permukaannya rata, mudah
dibersihkan, tidak menyerap air dan berwarna terang
Tinggi langit-langit minimal 2,4 meter di atas lantai
Pintu ruang tempat pengolahan makanan dibuat membuka ke
arah luar dan dapat menutup sendiri (self closing), dilengkapi
peralatan anti serangga/lalat seperti kassa, tirai, pintu
rangkap dan lain-lain
Pintu dan jendela ruang tempat pengolahan makanan
dilengkapi peralatan anti serangga/lalat seperti kassa, tirai,
pintu rangkap dan lain-lain yang dapat dibuka dan dipasang
untuk dibersihkan
Setiap ruang tempat pengolahan makanan dan tempat cuci tangan intensitas
pencahayaan sedikitnya 20 foot candle/fc (200 lux) pada titik 90 cm dari
lantai
Semua pencahayaan tidak boleh menimbulkan silau dan distribusinya
sedemikian rupa sehingga tidak menimbulkan bayangan
Cahaya terang dapat diketahui dengan alat ukur lux meter (foot candle
meter)
Untuk perkiraan kasar dapat digunakan angka hitungan sebagai berikut :
1 watt menghasilkan 1 candle cahaya atau
1 watt menghasilkan 1 foot candle pada jarak 1 kaki (30 cm) atau
1 watt menghasilkan 1/3 foot candle pada jarak 1 meter atau
1 watt menghasilkan 1/3 x = 1/6 foot candle pada jarak 2 meter atau
1 watt menghasilkan 1/3 x 1/3 = 1/9 foot candle pada jarak 3 meter.
lampu 40 watt menghasilkan 40/6 atau 6,8 foot candle pada jarak 2 meter
atau 40/9 = 4,5 foot candle pada jarak 3 meter
Luas ventilasi 20% dari luas lantai, untuk :
a. Mencegah udara dalam ruangan panas atau menjaga
kenyamanan dalam ruangan.
b.Mencegah terjadinya kondensasi/pendinginan uap air atau
lemak dan menetes pada lantai, dinding dan langit-langit.
c. Membuang bau, asap dan pencemaran lain dari ruangan
Luas tempat pengolahan makanan harus sesuai dengan
jumlah karyawan yang bekerja dan peralatan yang ada di
ruang pengolahan
Luas lantai dapur yang bebas dari peralatan minimal dua
meter persegi (2 m2) untuk setiap orang pekerja
Contoh : Luas ruang dapur (dengan peralatan kerja) 4 m x 5 m =
20 m.
Jumlah karyawan yang bekerja di dapur 6 orang, maka tiap pekerja
mendapat luas ruangan 20/6 = 3,3 m, berarti luas ini memenuhi
syarat (luas 2 m untuk pekerja dan luas 1,3 m perkiraan untuk
keberadaan peralatan )
Luas ruangan dapur dengan peralatan 3 m x 4 m = 12 m
Jumlah karyawan di dapur 6 orang, maka tiap karyawan mendapat
luas ruangan 12/6 = 2 m, luas ini tidak memenuhi syarat karena
dihitung dengan keberadaan peralatan di dapur
Ruang pengolahan makanan tidak boleh berhubungan
langsung dengan toilet/jamban, peturasan dan kamar mandi.
Peralatan di ruang pengolahan makanan minimal harus ada
meja kerja, lemari/ tempat penyimpanan bahan dan makanan
jadi yang terlindung dari gangguan serangga, tikus dan hewan
lainnya
FASILITAS SANITASI
Tersedia tempat cuci tangan yang terpisah dari tempat cuci
peralatan maupun bahan makanan dilengkapi dengan air mengalir
dan sabun, saluran pembuangan tertutup, bak penampungan air
dan alat pengering
Jumlah tempat cuci tangan disesuaikan dengan jumlah karyawan
dengan perbandingan sebagai berikut :
Jumlah karyawan 1 - 10 orang : 1 buah tempat cuci tangan.
11 - 20 orang : 2 buah tempat cuci tangan
Setiap ada penambahan karyawan sampai dengan 10 orang,
ada penambahan 1 (satu) buah tempat cuci tangan
Air bersih harus tersedia cukup untuk seluruh kegiatan penyelenggaraan
jasaboga
Jasaboga harus mempunyai jamban dan peturasan yang memenuhi syarat
higiene sanitasi.
Jumlah jamban harus cukup, dengan perbandingan sebagai berikut :
1) Jumlah karyawan :
1 - 10 orang : 1 buah
11 - 25 orang : 2 buah
26 - 50 orang : 3 buah
Setiap ada penambahan karyawan sampai dengan 25 orang, ada
penambahan 1 (satu) buah jamban.
2) Jumlah peturasan harus cukup, dengan perbandingan sebagai berikut :
Jumlah karyawan :
1 - 30 orang : 1 buah
31 - 60 orang : 2 buah
Setiap ada penambahan karyawan sampai dengan 30 orang, ada
penambahan 1 (satu) buah peturasan.
Jumlah kamar mandi harus mencukupi kebutuhan
Jumlah karyawan : 1 - 30 orang : 1 buah
Setiap ada penambahan karyawan sampai dengan 20 orang, ada
penambahan 1 (satu) buah kamar mandi
Tempat sampah harus terpisah antara sampah basah (organik) dan
sampah kering (an organik).
Tempat sampah harus bertutup, tersedia dalam jumlah yang
cukup dan diletakkan sedekat mungkin dengan sumber produksi
sampah, namun dapat menghindari kemungkinan tercemarnya
makanan oleh sampah
Books
Design and Equipment for Restaurants and Foodservice
Design and Layout of Foodservice Facilities
Introduction to Foodservice,11th Edition