(BQ) part 2 book "Foodservice management - Principles and practices" has contents: Facilities planning and design, equipment and furnishings, resource conservation, organizational design, human resource management, performance improvement, financial management,.and other contents. | PART 4 The Facilities CHAPTER 10 Facilities Planning and Design CHAPTER 11 Equipment and Furnishings CHAPTER 12 Resource Conservation This page intentionally left blank CHAPTER 10 Facilities Planning and Design OUTLINE Definitions and Goals Preliminary Preparation for Facility Planning • Trends Affecting Foodservice Design • Information on Developments in Design and Equipment • Regulatory Considerations • Special Considerations for Specific Types of Foodservices Steps in the Planning Procedure • The Prospectus • The Planning Team • Feasibility Study • Menu Analysis • Architectural Features • Budget/Cost Relationship FOODSERVICE FACILITY DESIGN IS A CRITICAL FUNCTION for foodservice managers in all types of operations. Tight budgets and small footprints are increasingly the constraints within which on-site and commercial foodservices must operate. A sound design plan can improve the entire foodservice operation. It has been estimated that 50 percent of a foodservice employee’s time is spent walking, talking, watching, and waiting. If the design can reduce any of these four, then efficiency has been improved. A good design can also improve productivity, quality of food and service, employee comfort and safety, and customer appeal. A poor design can increase operating costs and/or decrease revenue. As has been stated in the first chapters of this book, the foodservice industry becomes increasingly competitive each day. Because there is documented evidence that the design and layout of an operation is a key factor in determining the success or failure of the business, the initial planning or renovation of a facility takes on added importance. Facility planning and design are among the responsibilities of foodservice managers. Their involvement can range from planning a new foodservice facility to renovating or making minor changes within an existing facility. The concepts presented in this chapter apply to all planning projects regardless of size or scope.
