Chapter 2 - Foodservice design. After studying this chapter you will be able to understand: Introduces the roles & responsibilities of each member of the foodservice design project team, describes the sequence of steps involved in the design of a foodservice facility, introduces the work typically performed by a foodservice consultant in the design process,. | Foodservice Design Chapter 2 Chapter 2 Overview Introduces the roles & responsibilities of each member of the foodservice design project team. Describes the sequence of steps involved in the design of a foodservice facility. Introduces the work typically performed by a foodservice consultant in the design process. Discusses how the costs of a new or renovated foodservice facility are estimated. The Project Team The Owner’s Representative. The Architect. The Engineers. The Foodservice Facilities Design Consultant. The Interior Designer. The General Contractor. The Foodservice Equipment Contractor. The Owner’s Representative – Typical Roles & Responsibilities Selecting team members (architect, foodservice consultant, etc.). Determining operational goals for the project. Setting the budget & obtaining funds for the project. Evaluating the design for the project. Accepting or rejecting recommendations of equipment, furniture, etc. The Architect: Typical Project Roles & Responsibilities Coordinating the work of the design team (engineers, consultants, interior designer). Preparing & submitting design drawings & specifications for the project. Managing the bidding & contract negotiation process. Coordinates & inspects the construction process. Potential Architectural Team Members Principal in Charge: markets the firm & negotiates the contract with the Owner; the individual ultimately in charge. Project Manager: responsible for the design process on a day-to-day basis; coordinates the work of the other team members. Design Architect: works closely in the planning & schematic design phases to set the overall direction of the design. Site Architect: has a temporary office at the job site & coordinates & supervises the construction progress. Criteria for Selecting an Architect Successful experience with similar projects, including foodservice facilities. Relevant experience of the proposed team (engineers, consultants, etc.). “Chemistry” – the expectation of a positive & . | Foodservice Design Chapter 2 Chapter 2 Overview Introduces the roles & responsibilities of each member of the foodservice design project team. Describes the sequence of steps involved in the design of a foodservice facility. Introduces the work typically performed by a foodservice consultant in the design process. Discusses how the costs of a new or renovated foodservice facility are estimated. The Project Team The Owner’s Representative. The Architect. The Engineers. The Foodservice Facilities Design Consultant. The Interior Designer. The General Contractor. The Foodservice Equipment Contractor. The Owner’s Representative – Typical Roles & Responsibilities Selecting team members (architect, foodservice consultant, etc.). Determining operational goals for the project. Setting the budget & obtaining funds for the project. Evaluating the design for the project. Accepting or rejecting recommendations of equipment, furniture, etc. The Architect: Typical Project Roles & Responsibilities .
