FOOD BEVERAGE FACILITIES LAYOUT AND SERVICE EQUIPMENT Lesson

FOOD & BEVERAGE: FACILITIES LAYOUT AND SERVICE EQUIPMENT Lesson 4 – Chapter 5

I. Facilities Layout and Design

General considerations: n Market needs - Who are your customers and what are their needs/demands? n Operational needs - What are the storage, production, service, and control methods to be used? - What is the dining arrangement?

n Space allocation and requirements - Based on the operational needs, what are the space requirements per cover in the dining room? n Hygiene, health and safety - Does the design of the facility at all stages reflects the need for safe and hygienic practices?

2 Categories of F&B service areas n Guest and staff use (Front of the house) - includes consumption areas (dining areas) and service areas (cafeteria, bars, and associated services. n Staff use only (Back of the house) - includes the wash-up, storage, and cellar areas

General considerations for Front of the House n n Appropriate sitting and logical layout of equipment Ease of delivery access Ease of service Ease of cleaning

n Décor and lighting n Heating and ventilation n Noise n Size and shape of the areas n Sufficient space for service equipment and food item

General considerations for Back of the House n n n Appropriate sitting and logical layout of equipment Ease of delivery access Ease of service Ease of cleaning Sufficient space for service equipment and food item

II. Service Equipment

General considerations: n n n Flexibility of use Durability and stackability Ease of maintenance Costs and funds availability Design and color Rate of breakage and replacements

Types of Equipment n Furniture - Chosen according to the needs of the establishment n Tables - Chosen according to the shape of the room and the style of service being offered

n Chairs - Consider the size, height, shape, and variety of seating required. n Trays - Chosen according to lightness and strength, resistance to slippage, stackability and ease of cleaning.

n n Work station/Side boards - Consider the style of service, number of servers, number of tables, and amount of equipment it is expected to hold Linen - Chosen according to class of establishment, type of guests, cost, and style of menu and service

n China (plates, soup bowls, underliners) - Chosen according to design patterns, length of life, size and shape, and the style of restaurant n Tableware: - Includes flatware ( all forms of spoon and fork), cutlery ( knives and other cutting implements), and hollow-ware ( any item made from silver, except flatware and cutlery)

n Glassware - Usually plain, and is chosen according to use, rate of breakage and size. n Disposables - Chosen according to necessity of situations (like outdoor catering and fast food) and cost considerations