Facilities Planning and Design

Physical: pertains to material existence measured by weight,motion,and resistance.

Design:refers to the broad function of developing the facility,including site selection,menu and so on

Layout:process of arranging the physical facilities.

Preliminary preparation for facility planning

-preliminary planning for a foodservice design project should include study of the current trends in foodservice design,innovations in equitment and design,regulatory codes and operating licenses required,and specific needs for various types of food services.

Trends affecting foodservice design

-changes in patterns of dining out

-Change in desired menu items

-concern for employees

-concern for the environment

-economic factors

example restaurant layout

Steps in the planning procedure

-prepare a prospectus

-organize a planning team

-conduct a feasibility study

-make a menu analysis

-consider the desired architectural features:building materials,floors,walls,lighting,heating,cooling,ventilation,and plumbing.

-consider the costs versus money available relationships.

Production

recipe formulation,forecasting,scheduling of production ,and temperature monitoring are discussed.

Objectives of cooking in Food production.

Enhance the aesthetic appeal of the raw food product by maximizing the sensory qualities of color,texture and flavor

Destroy harmful organisms to ensure that the food is micro-biologically safe for human consumption

Improve digestibility and maximize nutrient retention

                                     

Recipe formulation

Recipe formulation is used to develop standard recipes that serve as production controls

a)Standardized recipes

-format

-recipe title

-yield and portion size

-cooking time and temperature

-ingredients and quantities

b)Recipe  adjustment

the factor and percentage methods are commonly used approaches for recipe formulation

-factor method

Quantities of ingredients in the original recipe are multiplied by a conversion factor

-Percentage method

The percentage of the total weight of the product is calculated for each ingredient.

Service

Introduction

-Main quality food characteristics

-ensure microbial safety of food

-serve food that is attractive and satisfying to the consumer

Methods of assembly,delivery,and service

The service function can be designed using a centralized or decentralized structure

a)centralized delivery-service system(already finises-in plate)

b)decentralized delivery-service system 

assembly

methods of meal assembly vary depending on the service objectives of the food service

tray assembly

2 major systems

-central location

-decentralized units

Factors affecting choose of distribution systems

a)type of food service system

-conventional

-ready-prepared

-commissary

-assembly-serve

b)kind of food service organization

-schools,colleges,industrial plains

-fast food

-hospitals,and nursing homes

-table service restaurants

-hotels

c)size and physical layout of facility

d)style of service

-self-service (cafeteria)

-tray service(wait service for table)

-portable service(delivery to home)

e)skill level of available personal

f)economic factors (economies factor often serve as the “bottom line” in system selection)

g)quality standards for food and microbial safety

h)timing required for meal service)

Equipment needs

Service systems require investment in capital and small equipment.

Equipment for delivery and service may be classified in several ways:

In general(fixed or built in,mobile,and portable)

For a specific use(reheating,assembling)

For each of the for food service systems

Styles of service

-selfservice(cafeteria,machine vended)

-tray service

-wait service(table service)

-portable meals

-room service

Customer service

Customer service(or guest relations) refers to the interactions between customers and service staff

RECEIVING,STORAGE,INVENTORY

Receiving

Receiving is the point at which an organization takes legal ownership and physical possession of items ordered.

Potential consequences of a poorly planned receiving program include

short weights	Substandard quality
Double billing	Inflated prices
Mislabeled merchandise	inappropriate substitutions
Spoiled or damaged merchandise	pilferage or theft

   

Receiving method

-Blind method

-Invoice receiving

Tips for inspectiong deliveries

Anticipate arrival and be prepared

Have puchase orders and specifications ready

Innspect food immediately on arrival

Check temperatures of refrigerated items on arrival

Check frozen items for evidence of thawing or burn

Randomly open cases or crates for large deliveries to determine that the container includes the entire order

 Facilities,equipment,and sanitation

-physical arrangement and availability of suppies in the receiving area influence the efficiency of the product inspection process.

Storage

There are 3 basic types of storage of storage that must be maintained and managed for maximum shelf life of products

Dry storage

-main requisites of a food dry-storage area are that it be dry,cool and properly ventilated if possible. It should be in  alocation convenient to the receiving and preparation areas.

1)temperature and ventilation

Temperature should not be over 70°F

2)storeroom arrangement

Using first-in first-out method

(an inventory method in which stock is rotated to ensure that items in storage are used(or issued)in the order in which they were received)

3)sanitation

Refrigerated and freeser storage

Fresh fruits and vegetables-40 °F to 45°F

Meat,poultry,dairly products,eggs: 32°F to 40°F

Frozen products: 0°F to -20°F

Cleanliness is vital to food safety.

Inventory records and control

1)Perpetual inventory

-Method of continuous tracking of product held in storage.

-a running record of the balance of product in stock

2)Physicl inventory

Physical inventory is an exact  count of product held in storage.an actual count of items in stock.