- Trend affecting food service design
- Change in desired menu items
- Special considerations for specific types of food service
STEPS IN THE PLANNING PROCEDURE
- The prospectus
- Rationale
- Physical and operational characteristic
- Regulatory information
- The planning team
- Feasibility study
- Menu analysis
- Architectural features
- Budget relationship
DESIGN DEVELOPMENT
- Space allowances and relationships
- Flow diagram of space relationship
- Schematic drawing
WORK AREAS
- Seven major type:
- receiving
- storing and issuing food
- pre-preparation
- preparation
- food assembly
- ware-washing
- supporting service
- Mechanics of drawing
- Designing by computer
- Architect's blueprints
- Specifications and contract document
- Bids, contract, construction, and inspection
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