fsm1_facilities planning - amalia

Amalia Ruhana

Facilities Planning and Design

in Foodservice

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

including site selection, menu, equipment requirements, and

other planning functions that will guide the project into reality

Design encompasses the entire facility, with all the

considerations

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

including equipment, such that operational efficiency is

achieved.

Layout involves a consideration of each small unit or work space

in a foodservice facility

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 operating expenses

Design can reduce labor requirements, reducing expenses and

providing competitive advantage

Design can reduce food costs, strengthening the bottom line

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

Design Principles: Simplicity

Examples in equipment :

Clean, uncluttered lines

Avoiding unnecessary accessories

Simple to operate

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 dining

area

Flow of Materials and Personnel

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

Garbage disposals in preparation areas to simplify waste disposal

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)

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

Design Principles: Lifetime Value

The cost of a design solution or an item of equipment is not the

purchase price, but the overall cost of ownership, including:

Operational costs

Maintenance Costs

Labor costs to operate

Lifetime (how long it will last)

Design Principles: Compromise

In the process of design, conflict is inevitable and compromise is necessary

Budget and space constraints are frequent causes of conflict

Examples:

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

Human engineering (or industrial engineering) is a discipline

that addresses how working conditions affect employee

satisfaction, safety, and productivity.

Human Engineering

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 human

body

Materials-handling tools and utensils

Temperature and humidity

Control of noise levels

Adequate lighting to perform the task

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

Human Engineering: Adequate Aisle Space

Example: 6’ aisle for a double aisle with protruding equipment

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)

Human Engineering : Adequate Lighting

Employees need sufficient light to observe the quality of the

food 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 that

strikes a 1-foot-square surface from a distance of 1 foot

Lighting Levels for Foodservice Areas

Lighting for food display

Space Allocation

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

Receiving

General Description

Delivery & inspection of goods

Relationship to Other Areas

Storage areas

Access for vehicles

Pre-preparation and preparation areas

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 small

delivery trucks requires far less space for receiving than does

a large operation served by semi-trucks.

Receiving Area – Space Requirements

This Receiving Area of

approximately 64 square feet

contains all the essentials and

is adequate for a small

restaurant. A much larger

facility would have a longer

receiving table and more space

for staging products as they

are inspected.

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

Dry Storage Space Requirements

Comparing Dry Storage Spaces

96 square feet for a

very small

restaurant

The larger space has

about four times as

much usable shelving as

the smaller space

350 square feet for

a medium to large

restaurant

Office for Managerial Personnel

8'-0"

8'-0

"

This small office, 64

net square feet, is

functional for

managers who need

a place for quiet

work and a place to

speak privately with

employees

Preparation Areas

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

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)

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.

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.

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)

Hot food Preparation for a Small Restaurant

This hot food

preparation area for a

small restaurant has a

chef’s table, reach-in

freezer, fryers, grill,

char broiler, and

range. It requires

approximately 300

square feet (20 x 15)

Preparation Areas for a Medium Size Institution

Final

Prep

300 sf

Pre-

Prep

800 sf

Employee Locker Room & Toilet

General Description

Rest Rooms for employee use

Secure storage for employee belongings


Can be relatively separate from other functional areas

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

Baking Area

This baking area is

about 17’-6” long

by 9’-6” wide, or

166 square feet. It

is designed to

prepare cakes,

pastries, rolls,

muffins, and similar

items, including

those that “rise”

(use yeast).

Bakery Example: A Bagel Shop

WOMEN'S157

This Bagel Shop

has a total of

about 1700

square feet, with

210 sf in the store

room, 110 sf in

the walk-ins,

about 400 sf in

preparation, and

the remainder in

service

Service Area

General Description

Design varies based on foodservice concept


Final Preparation

Warewashing

Service Types

Table service restaurant Kitchen pickup station

Snack bar Service counter direct

to 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 common

dining area

Tray Service (Health Care) Cold and hot carts

rolled to patient room

or dining area

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).

Service Example: Tray Make-Up

This is a tray make-up

system for a health

care foodservice

facility. It requires

approximately 725

square feet. (See page

100 of the text for

equipment details.)

Dining – Estimating Space Requirements

Dining area space requirements are a function of (a)

anticipated number of guests, and (b) seat turnover rates –

guests per hour. These are average turnover rates for various

foodservice concepts:

Table service, moderate price 1.0–2.0

Table service, high price 0.75–1.0

Table service, luxury 0.5–0.75

Cafeteria service 2.2–3.0

Counter service 2.0–3.0

Booth service 2.0–3.0

Fast food 2.5–3.5

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.

Dining – Service Area & Square Feet per Seat

Bar

General Description

Service of spirits, beer, wine, etc.

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

“service bar”


Adjacent to customer reception

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

Service Example: Bar

This bar in a

table service

restaurant uses

500 square feet,

including the

seating area, but

not the

“espresso bar.”

Ware Washing

General Description

Seating for customers


Final preparation

Ware washing

Bar (if part of the concept)

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/Hour SF

Single-tank dishwasher 1,500 250

Single-tank conveyor 4,000 400

Two-tank conveyor 6,000 500

Flight-type conveyor 12,000 700

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

cooking area

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

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

• 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 dipasang

untuk dibersihkan

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 distribusinya sedemikian rupa sehingga tidak menimbulkan bayangan

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

Untuk perkiraan kasar dapat digunakan angka hitungan sebagai berikut :

1 watt menghasilkan 1 candle cahaya atau

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

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

1 watt menghasilkan 1/3 x ½ = 1/6 foot candle pada jarak 2 meter atau

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

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

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 dengan

jumlah 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

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

20 m².

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

mendapat luas ruangan 20/6 = 3,3 m², berarti luas ini memenuhi

syarat (luas 2 m² untuk pekerja dan luas 1,3 m² perkiraan untuk

keberadaan peralatan )

Luas ruangan dapur dengan peralatan 3 m x 4 m = 12 m²

Jumlah karyawan di dapur 6 orang, maka tiap karyawan mendapat

luas ruangan 12/6 = 2 m², luas ini tidak memenuhi syarat karena

dihitung dengan keberadaan peralatan di dapur

Ruang pengolahan makanan tidak boleh berhubungan

langsung dengan toilet/jamban, peturasan dan kamar mandi.

Peralatan di ruang pengolahan makanan minimal harus ada

meja kerja, lemari/ tempat penyimpanan bahan dan makanan

jadi yang terlindung dari gangguan serangga, tikus dan hewan

lainnya

FASILITAS SANITASI

Tersedia tempat cuci tangan yang terpisah dari tempat cuciperalatan maupun bahan makanan dilengkapi dengan air mengalirdan sabun, saluran pembuangan tertutup, bak penampungan air dan 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 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



Setiap ada penambahan karyawan sampai dengan 25 orang, adapenambahan 1 (satu) buah jamban.

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

Jumlah karyawan :



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

Jumlah kamar mandi harus mencukupi kebutuhan

Jumlah karyawan : 1 - 30 orang : 1 buah

Setiap ada penambahan karyawan sampai dengan 20 orang, ada

penambahan 1 (satu) buah kamar mandi

Tempat sampah harus terpisah antara sampah basah (organik) dan

sampah kering (an organik).

Tempat sampah harus bertutup, tersedia dalam jumlah yang

cukup dan diletakkan sedekat mungkin dengan sumber produksi

sampah, namun dapat menghindari kemungkinan tercemarnya

makanan oleh sampah

Books

Design and Equipment for Restaurants and Foodservice

Design and Layout of Foodservice Facilities

Introduction to Foodservice,11th Edition

Tema :

1. Rumah Sakit

2. Restoran Conventional

3. Café

4. Catering

5. Kantin Asrama

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