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
-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.
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