Published on May 24, 2009
Operations Sunday, May 24, 2009 1
Chapter Objec-ves Outline the layout and design planning process. Discuss kitchen design factors, explaining how diﬀerent kitchen layouts aﬀect work ﬂow. Summarize considerations that are important in redesigning receiving and storage areas, dinning areas, and lounge areas. Sunday, May 24, 2009 2
Chapter Objec-ves (cont.) Identify factors in food and beverage equipment selection. Describe diﬀerent types of equipment necessary for cooking food and serving beverages. Sunday, May 24, 2009 3 This goes into the next chapter with determining budget and ﬁscal planning
Layout & Design Planning Process Construction & remodeling goals Preliminary considerations Planning team Equipment and space needs Blueprints and speciﬁcations Sunday, May 24, 2009 4 Who will build? Consultants
5 Sunday, May 24, 2009 5 At what quality level will your operation rise. Considerations of cost, materials and ﬁnish are crucial to attract guests.
6 Sunday, May 24, 2009 6 Or will it be ﬁrst class and quality driven?
Kitchen Redesign Concerns Physical fatigue Noise Lighting Temperature Government safety codes Sunday, May 24, 2009 7
Kitchen Design Factors Cost Menu Food quantity Food quality Equipment Sunday, May 24, 2009 8
Kitchen Design Factors (cont.) Utilities Space Sanitation and safety Type of service Sunday, May 24, 2009 9
Types of Kitchen Layouts Work ﬂow: Minimize employee backtracking L‐Shaped Straight‐Line U‐Shaped Parallel Sunday, May 24, 2009 10
11 Sunday, May 24, 2009 11 Photo of Restaurant Blueprint called a ﬂoor plan
12 Sunday, May 24, 2009 12 Architectural Floor plan with kitchen area details
Considera-ons in Redesigning Receiving and Storage Areas Receiving and storage areas Dry, refrigerated, and frozen product areas “Precious storage” Locked and secured products and ingredients Sunday, May 24, 2009 13 What would be a precious material? Saﬀron Spices, oils, equipment, tools, hard‐to‐ﬁnd,
Considera-ons in Redesigning Dinning Area Accommodations for guests with disabilities Atmosphere Size of dinning room and production capacity Server Supply Station & Cashier Work Station Sunday, May 24, 2009 14 ADA laws protect disabled persons with access to all businesses Elimina-on of discrimina-on.
Basic Types of Bars Service bars Public bars Combination public/service bars Sunday, May 24, 2009 15 Deﬁni-on: Service bars: Bartender make drinks for servers Public Bars: Serves drinks to public and guests at the bar Combo: Integrates both service and public
Sunday, May 24, 2009 16 Design work is important to aUract and hold customers Drinking is a social ac-vity: What would you do to design a bar and make in interes-ng?
Factors in Equipment Selec-on Cost Sanitation & Purchase price Safety Financing NSF guidelines charges Materials Operating costs OSHA Installation costs regulations Sunday, May 24, 2009 17
Factors in Equipment Selec-on (cont.) Design & Construction Performance NSF speciﬁcations Value Standards Multipurpose equipment Other factors Maintenance Stock Capacity Custom Sunday, May 24, 2009 18
Sunday, May 24, 2009 19
Sunday, May 24, 2009 20 Iden-ty of a restaurant is important. What are the factors you need to consider? (from past slides)
Factors in Equipment Selec-on (cont.) Refrigerated storage equipment Walk‐in (for central storage) Reach‐in/Roll‐in Sunday, May 24, 2009 21
Factors in Equipment Selec-on (cont.) Ranges Solid‐top Open‐top Griddles Ovens Range Roasting etc. Sunday, May 24, 2009 22
Food Service Equipment Refrigerated storage equipment Ranges Ovens Tilting braising pans Steam cooking equipment Broilers Deep fryers Sunday, May 24, 2009 23
Types of Ovens Range Roasting Baking Convection Rotary or revolving Microwave Infrared (quartz) Sunday, May 24, 2009 24
Types of Beverage Equipment A beverage control unit is the brain of an automated system Glass sensor Check sensor Empty bottle sensor Order Entry Device Delivery Network Sunday, May 24, 2009 25
Types of Beverage Dispensing Units Touch‐bar faucet Console faucet Hose and gun device Mini‐tower pedestal Bundled tower unit Sunday, May 24, 2009 26
Smallwares and Dining Room 27 Sunday, May 24, 2009 27 Consider of smallwares will impart your
Layout Review Outline the layout and design planning process. Discuss kitchen design factors, explaining how diﬀerent kitchen layouts aﬀect work ﬂow. Summarize considerations that are important in redesigning receiving and storage areas, dinning areas, and lounge areas. 28 Sunday, May 24, 2009 28
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