4. FSM1 Facilities Planning Amalia 2013

8/11/2019 4. FSM1 Facilities Planning Amalia 2013

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Amalia Ruhana

Facilities Planning and Design

in Foodservice


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Design:Refers to the broad function of developing the facility,

including site selection, menu, equipment requirements, andother planning functions that will guide the project into reality

Layout: Refers to the process of arranging the physical facilities,

including equipment, such that operational efficiency isachieved.


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Concept development


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Menu

a. Amount of space requiredcomplex menu, more spaceb. Service area size and design

c. Dishwashing area size and dish machine capacity complex

menu, multiple plates, utensils

d. Types of cooking equipment complex menu, multiple types

of equipment

e. Equipment capacity Limited menus may require

relatively few pieces of equipment but with largecapacities. Complex menus may require many different

types of equipment with relatively small capacities


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Market

To whom is the food operation being marketed?

Will the potential customer want or need the food product?


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Money

Planning costs

Building construction or renovation

Equipment (fixed)

glassware, utensils Furniture

Decor

operating costs


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Management

Who will operate the foodservice facility?


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Method of execution

Type of foodservice

Control system (Purchasing and receiving control, Back door

security, Guest check control, etc)


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Design Sequence

A. Pre Design : a. Concept Development

b. Market and Feasibility

B. Design (programmingacceptance)

C. Post Design : implementation


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Impact of Design

On Safety Design can support safe and sanitary food handling, thereby

reducing the risk of food born illness

Design can prevent employee injuries by providing a safe

work environment

On Efficiency

Labor costs are between 25% and 40% of operatingexpenses

Design can reduce labor requirements, reducing expensesand providing competitive advantage


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Basic Design Principles

Flexibility and Modularity

Simplicity

Flow of Materials and Personnals

Ease of Sanitation Ease of Supervision

Space Efficiency

Lifetime Value

Compromise


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Design Principles: Flexibility & Modularity

Flexibility to accommodate: New menu items

New methods of preparation

New equipment items

New methods of service

Achieved through Modularity:

Standard sizes of equipment

Standard utility connections

Ease of removal and replacement


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Design Principles: Simplicity

Avoiding unnecessary accessories

Simple to operate

Simplifying and reducing the number of menu items in order

to simplify the kitchen


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Design Principles: Flow of Materials and Personnel

Examples: Movement of employees from one functional area of the

kitchen to another

Flow of raw food from the dock, to storage, to preparation,

and to service

Flow of dishes through the dishwashing system and back to

the service area

Flow of customers from the entry of the facility to the diningarea


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Flow of Materials and Personnel


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Design Principles: Ease of Sanitation

Examples: Building finishes (walls, floors, ceilings) that are easily

cleaned and sanitized

Providing and arranging work area so that cross

contamination between raw and cooked products is unlikely Using wall-hung equipment and locating utility services in

the walls, so that floors are free of clutter

Equipment racks with a minimum number of legs

Garbage disposals in work areas to facilitate waste disposal


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Design Principles: Ease of Supervision

Examples: Locating the Production Office with lines of sight to the

preparation areas (rather than the back door)

Minimizing the number of walls and partitions between

functional areas Where interior walls are necessary, as between two banks of

equipment, use half-height rather than full height walls

Avoid separating by floor (e.g. service areas on one floor, and

preparation below)


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Design Principles: Space Efficiency

Space efficiency means just right! not too large, because that wastes steps

not too small, because that causes crowding, injury, and

cross-contamination


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Design Principles: Compromise

In the process of design, conflict is inevitable andcompromise is necessary

Budget and space constraints are frequent causes of conflict

Examples:

A large, comfortable, employee break room wouldimprove morale but require space needed for food storage.


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Human engineering (or industrial engineering) is a discipline

that addresses how working conditions affect employee

satisfaction, safety, and productivity.

Human Engineering


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The primary factors that influence the quality of the workplace

are:

Efficient work space

Sufficient aisle space

Construction, height, and arrangement of work surfaces

Equipment properly designed for the range of motion of the humanbody

Materials-handling tools and utensils

Temperature and humidity

Control of noise levels

Adequate lighting to perform the task


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Human Engineering: Efficient Work Space

Factors to consider: The number of people working in the space

The amount and type of equipment

The clearance required for equipment doors

The type of food being processed

The amount of space needed for storage


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Human Engineering: Adequate Aisle Space


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Example: 6 aisle for a double aisle with protruding equipment


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Human Engineering: Work Surface Height

Work surfaces should be arranged within easy reach of the worker.

The standard used by most designers for the height of a work surface

is 34 to 37 inches (864 to 940 mm)


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Human Engineering : Adequate Lighting

Employees need sufficient light to observe the quality of thefood products they are handling and to monitor the

cleanliness of their work areas

The standard measure of light is the foot-candle, which is

equivalent to the amount of light from a standard candle thatstrikes a 1-foot-square surface from a distance of 1 foot


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Lighting Levels for Foodservice Areas


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Lighting for food display


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Space Allocation


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Overview

Space analysis for the following functional areas: Receiving Storage Office

Pre-preparation Final (Hot-food) preparation Bakery Employee locker room and toilet Service areas Dining Bar Ware washing


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Receiving

General Description Delivery & inspection of goods

Relationship to Other Areas

Storage areas

Access for vehicles

Pre-preparation and preparation areas


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Dock Area Space Requirements

LARGE

DUMPSTER

DOCK

SEMI-TRUCK

SEMI-TRUCK

DOCK AREA FOR LARGE

FOODSERVICE FACILITY

270 SF

DOCK

SMALL

DUMPSTER

BOX TRUCK

DOCK

DOCK AREA FOR SMALL

FOODSERVICE FACILITY

100 SF

DOCK

A small foodservice operation served entirely by smalldelivery trucks requires far less space for receiving than does

a large operation served by semi-trucks.


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Receiving Area Space Requirements

This Receiving Area of

approximately 64 square feet

contains all the essentials and

is adequate for a smallrestaurant. A much larger

facility would have a longer

receiving table and more space

for staging products as theyare inspected.


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Storage

General Description Dry or canned food storage

Paper and cleaning supplies storage

Refrigerated storage

Utensil and cleaning equipment storage


Receiving

Pre-preparation and preparation


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Dry Storage Space Requirements


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Comparing Dry Storage Spaces

96 square feet for avery small

restaurant

The larger space hasabout four times as

much usable shelving as

the smaller space

350 square feet for

a medium to large

restaurant


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Office for Managerial Personnel

8'-0"

8'-0"

This small office, 64

net square feet, is

functional formanagers who need

a place for quiet

work and a place to

speak privately with

employees


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Preparation reas

The food preparation area is divided into four general areas.Although in a small kitchen these areas are often combined,

recognition of each of the areas is an important part of the

design. The four working areas of a kitchen are:

Pre-preparation

Hot-food preparation

Cold-food preparation

Final preparation


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Pre-Preparation

General Description

Where foods are processed, mixed, combined, held,

cleaned, or otherwise made ready for final preparation

Typically occurs prior to the meal is served


Storage areas

Final Preparation (Hot Food)


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Flow and Spatial Relationships for Preparation

PRE-

PREPARATION

STORAGE

FINAL

PREPARATION

SERVICE

Raw food flows from storage to

pre-prep, then to final preparation

(hot and cold), and finally to

service.These functional areas need to be

located adjacent to one another,

following the flow of food

products, for efficient design.


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Pre-Preparation Area for Small Restaurant

This pre-prep area

requires about 225

square feet, and is

adequate for a

medium sized

restaurant or small

institution.


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Final (Hot Food) Preparation

General Description Frying, steaming, broiling, grilling, and other processes

adding heat to the food

Typically occurs as the meal is served


Pre-preparation

Storage for directs (items that go directly from storage to

final prep, such as steaks, chops, frozen french fries)


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Hot food Preparation for a Small Restaurant

This hot food

preparation area for a

small restaurant has a

chefs table, reach-in

freezer, fryers, grill,

char broiler, and

range. It requires

approximately 300

square feet (20 x 15)


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Preparation Areas for a Medium Size Institution

FinalPrep

300 sf

Pre-

Prep

800 sf


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Employee Locker Room & Toilet

General Description Rest Rooms for employee use

Secure storage for employee belongings


Can be relatively separate from other functional areas


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Baking

General Description Produces baked goods, such as rolls, muffins, cookies, cakes,

pastries, and similar items


Pre-preparation Can be relatively separate from other functional areas

Requires dry and refrigerated storage

Locating the bakery near customers can increase sales


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Baking Area

This baking area is

about 17-6 long

by 9-6 wide, or

166 square feet. Itis designed to

prepare cakes,

pastries, rolls,

muffins, and similaritems, including

those that rise

(use yeast).


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Bakery Example: A Bagel Shop

WOMEN

157

This Bagel Shop

has a total of

about 1700

square feet, with210 sf in the store

room, 110 sf in

the walk-ins,

about 400 sf in

preparation, andthe remainder in

service


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Service Area

General Description Design varies based on foodservice concept


Final Preparation

Warewashing


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Service Types

Table service restaurant Kitchen pickup station

Snack bar Service counter directto customer

Fast food Service counter direct

to customer

Cafeteria Straight-line cafeteria

Delicatessen Deli counter

Buffet Buffet line

Scramble Separate food stations

Food court Separate food locations

around a commondining area

Tray Service (Health Care) Cold and hot carts

rolled to patient room

or dining area


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Service Example: Fast Food Concept

This fast-food style station is

part of a larger foodservice

facility.

It is about 675 square feet,

including circulation

between the counter and

the cashier (red box).

S i E l T M k U


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Service Example: Tray Make-Up

This is a tray make-up

system for a health

care foodservice

facility. It requiresapproximately 725

square feet. (See page

100 of the text for

equipment details.)

Di i E ti ti S R i t


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Dining Estimating Space Requirements

Dining area space requirements are a function of (a)

anticipated number of guests, and (b) seat turnover ratesguests per hour. These are average turnover rates for various

foodservice concepts:

Table service, moderate price 1.02.0

Table service, high price 0.751.0

Table service, luxury 0.50.75

Cafeteria service 2.23.0

Counter service 2.03.0

Booth service 2.03.0Fast food 2.53.5

A high price table service restaurant designed for a capacity of 600 guests on

Saturday evening between 6:00 and 9:00 pm would require 200-267 seats.


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Dining Service Area & Square Feet per Seat


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Bar

General Description Service of spirits, beer, wine, etc.

A bar for servers who take drinks to customers tables is a

service bar

Relationship to Other Areas Adjacent to customer reception

If food is served at the bar, it should be near final preparation

Ser ice E ample Bar


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Service Example: Bar

This bar in a

table service

restaurant uses

500 square feet,

including the

seating area, but

not the

espresso bar.


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Ware Washing

General Description Seating for customers


Final preparation

Ware washing

Bar (if part of the concept)


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Ware Washing Space Requirements

Space requirements for dish rooms are a function of

the number of dishes per hour to be washed and the

type of machine:

MACHINE TYPE Dishes/HourSingle-tank dishwasher 1,500

Single-tank conveyor 4,000

Two-tank conveyor 6,000

Flight-type conveyor 12,000


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Ware Washing Examples

This is a very small dish room for a small foodservice operation;

it uses only 175 square feet. It uses a single tank, door-type dish

machine.

Four suggested arrangements for a main


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Four suggested arrangements for a main

cooking area


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k 1096/ S/ / /2011


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Permenkes Nomor 1096/MENKES/PER/VI/2011

tentang HIGIENE SANITASI JASABOGA

BANGUNAN

Lokasi jasaboga tidak berdekatan dengan sumber pencemaranseperti tempat sampah umum, WC umum, pabrik cat dan sumberpencemaran lainnya

Lantai kedap air, rata, tidak retak, tidak licin, kemiringan/kelandaian cukup dan mudah dibersihkan

Permukaan dinding sebelah dalam rata, tidak lembab, mudahdibersihkan dan berwarna terang.

Permukaan dinding yang selalu kena percikan air, dilapisi bahan

kedap air setinggi 2 (dua) meter dari lantai dengan permukaanhalus, tidak menahan debu dan berwarna terang.

Sudut dinding dengan lantai berbentuk lengkung (conus) agarmudah dibersihkan dan tidak menyimpan debu/kotoran

Bidang langit langit harus menutupi seluruh atap bangunan


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Bidang langit-langit harus menutupi seluruh atap bangunan,

terbuat dari bahan yang permukaannya rata, mudah

dibersihkan, tidak menyerap air dan berwarna terang

Tinggi langit-langit minimal 2,4 meter di atas lantai

Pintu ruang tempat pengolahan makanan dibuat membuka ke

arah luar dan dapat menutup sendiri (self closing), dilengkapi

peralatan anti serangga/lalat seperti kassa, tirai, pintu

rangkap dan lain-lain

Pintu dan jendela ruang tempat pengolahan makanan

dilengkapi peralatan anti serangga/lalat seperti kassa, tirai,

pintu rangkap dan lain-lain yang dapat dibuka dan dipasanguntuk dibersihkan

Setiap ruang tempat pengolahan makanan dan tempat cuci tangan intensitas


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Setiap ruang tempat pengolahan makanan dan tempat cuci tangan intensitaspencahayaan sedikitnya 20 foot candle/fc (200 lux) pada titik 90 cm darilantai

Semua pencahayaan tidak boleh menimbulkan silau dan distribusinyasedemikian rupa sehingga tidak menimbulkan bayangan

Cahaya terang dapat diketahui dengan alat ukur lux meter (foot candlemeter)

Untuk perkiraan kasar dapat digunakan angka hitungan sebagai berikut :

1 watt menghasilkan 1 candle cahaya atau 1 watt menghasilkan 1foot candle pada jarak 1 kaki (30 cm) atau

1 watt menghasilkan 1/3foot candle pada jarak 1 meter atau

1 watt menghasilkan 1/3 x = 1/6foot candle pada jarak 2 meter atau

1 watt menghasilkan 1/3 x 1/3 = 1/9foot candle pada jarak 3 meter.

lampu 40 watt menghasilkan 40/6 atau 6,8foot candle pada jarak 2 meteratau 40/9 = 4,5foot candle pada jarak 3 meter


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Luas ventilasi 20% dari luas lantai, untuk :

a. Mencegah udara dalam ruangan panas atau menjaga

kenyamanan dalam ruangan.b.Mencegah terjadinya kondensasi/pendinginan uap air atau

lemak dan menetes pada lantai, dinding dan langit-langit.

c. Membuang bau, asap dan pencemaran lain dari ruangan

Luas tempat pengolahan makanan harus sesuai denganjumlah karyawan yang bekerja dan peralatan yang ada di

ruang pengolahan

Luas lantai dapur yang bebas dari peralatan minimal dua

meter persegi (2 m2) untuk setiap orang pekerja


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Contoh : Luas ruang dapur (dengan peralatan kerja) 4 m x 5 m =

20 m.

Jumlah karyawan yang bekerja di dapur 6 orang, maka tiap pekerja

mendapat luas ruangan 20/6 = 3,3 m, berarti luas ini memenuhi

syarat (luas 2 m untuk pekerja dan luas 1,3 m perkiraan untuk

keberadaan peralatan )

Luas ruangan dapur dengan peralatan 3 m x 4 m = 12 m

Jumlah karyawan di dapur 6 orang, maka tiap karyawan mendapat

luas ruangan 12/6 = 2 m, luas ini tidak memenuhi syarat karena

dihitung dengan keberadaan peralatan di dapur


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Ruang pengolahan makanan tidak boleh berhubungan

langsung dengan toilet/jamban, peturasan dan kamar mandi.

Peralatan di ruang pengolahan makanan minimal harus adameja kerja, lemari/ tempat penyimpanan bahan dan makanan

jadi yang terlindung dari gangguan serangga, tikus dan hewan

lainnya

FASILITAS SANITASI


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FASILITAS SANITASI

Tersedia tempat cuci tangan yang terpisah dari tempat cuciperalatan maupun bahan makanan dilengkapi dengan air mengalir

dan sabun, saluran pembuangan tertutup, bak penampungan airdan alat pengering

Jumlah tempat cuci tangan disesuaikan dengan jumlah karyawandengan perbandingan sebagai berikut :

Jumlah karyawan 1 - 10 orang : 1 buah tempat cuci tangan. 11 - 20 orang : 2 buah tempat cuci tangan

Setiap ada penambahan karyawan sampai dengan 10 orang,ada penambahan 1 (satu) buah tempat cuci tangan

Air bersih harus tersedia cukup untuk seluruh kegiatan pen elenggaraan


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Air bersih harus tersedia cukup untuk seluruh kegiatan penyelenggaraanjasaboga

Jasaboga harus mempunyai jamban dan peturasan yang memenuhi syarathigiene sanitasi.

Jumlah jamban harus cukup, dengan perbandingan sebagai berikut :

1) Jumlah karyawan :

1 - 10 orang : 1 buah

11 - 25 orang : 2 buah

26 - 50 orang : 3 buahSetiap ada penambahan karyawan sampai dengan 25 orang, adapenambahan 1 (satu) buah jamban.

2) Jumlah peturasan harus cukup, dengan perbandingan sebagai berikut :

Jumlah karyawan :

1 - 30 orang : 1 buah31 - 60 orang : 2 buah

Setiap ada penambahan karyawan sampai dengan 30 orang, adapenambahan 1 (satu) buah peturasan.


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B k


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Books

Design and Equipment for Restaurants and Foodservice

Design and Layout of Foodservice Facilities

Introduction to Foodservice,11th Edition

Date post:	02-Jun-2018
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4. FSM1 Facilities Planning Amalia 2013

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