NTRODUCTION Developing a foodservice or lodging plan is a complex sequential process

requiring the intense interaction of the members of the Professional Development and Planning
Team. As what have been stated earlier, the entire development process also involves extensive
capital and time. Because of this, responsible management demands an integrated understanding of
the role that design plays in the over-all process. The designer's work through the drawings will be
highlighted in this chapter so that others will better understand and increase their competency in the
principles of efficient layout. To ensure an efficiency layout, diagrams and sketches precedes
preparation of an actual working drawing that are reproduced as blueprint. In the succeeding pages,
these drawings will be shown and their uses will be explained. THE BUBBLE DIAGRAM The
babble diagram of a foodservice facility is a flowchart that would help show the sequence of work
and the relationship of work units to one another. This section marks the beginning of the working
drawings. One purpose of the sketch is to have an overview of the plan of the entire physical layout
showing functions that will require space. Studies and experiences have shown that the major
essential work areas for which space may be provided in a foodservice facility are: 1 Checking in of
food supplies
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space. Studies and experiences have shown that the major essential work areas for which space may
be provided in a foodservice facility are: 1. Checking in of food supplies 2. Storage (dry and
refrigerated) 3. Preliminary preparation 4, Production 5. Pot and pan washing 6. Service of food 7.
Ware washing and storage 8. Garbage and waste disposal RECEIVING GARBAGE REFRI
GERATED STORES DRY STORES SALAD PREP PREP/ COOKING/ BAKING POT & PAN
WASHING
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The bubble diagram may be created with ease by connecting the bubbles representing the work areas
with lines and arrows that represent the direction of the flow. Flow here means moving forward
(pasulong in Filipino). There are two types of flow that need to be considered when planning a
foodservice facility: product flow and worker flow. Product flow pertains to the movement of food
and non-food items from the receiving area through production and finally to the customers. Worker
flow is the movement of persons through the facility as they perform their duties. In both types of
flow, backtracking and crisscrossing over are to be minimized. The logical work flow is used as a
guide in planning the optimum flow. The work flow principle states that: Functions should proceed
in proper sequence, directly, with minimum crisscrossing and backtracking Smooth and rapid
production and service should be sought with minimum expenditure of worker time and energy The
following principles should be considered in determining the appropriate location of these work
enters: Receiving area Should be accessible from the main roads and should provide a space for
delivery vehicles Should be large enough to allow the examination of all food supplies Should be
equipped with scales for weighing food and supplies Storage ara
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VIEW Be careful-files from the Internet can contain vinuses. Unless you need to edil, a's sale!! un
ammation of all food suppliestalt Should be equipped with scales for weighing food and supplies 2.
Storage area Must have provisions for dry and cold storage Must be accessible to receiving,
preparing and cooking area Pre-preparation area . Should provide sufficient space to accommodate
the equipment required for an efficient arrangement or for the best possible flow of work 4. Cooking
area / Salad area/ baking area Should be located near the storage and preparation areas Should be
accessible to the pots and pans area and the serving area . For large kitchens, island arrangement is
usually favored over a wall setup. Pots and pans area Should be near the cooking unit but away from
the main traffic lines The area separated from the other units should be equipped with deep sinks
with an abundant supply of hot and cold water A mobile rack for the pots and pans is recommended
6. Service area Service counters to be provided will depend upon the number of clientele to be served
and the speed of service desired Dishwashing area Should be near the tray assembly area If adjacent
to the dining room, the area should have provisions for soundproofing Doors should permit free entry
and exit of various types of dish 8. Employee Facilities (including offices) cart Should not directly
open to the kitchen or to the dining room, but a corridor 9. Garbage area de ING 7. 3. 5. 7:17 am
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Garbage area Should be located at the back of the establishment, with built-in sanitation facilities
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There is a basic flow pattern that can be noted in the bubble diagram shown in figure 52 which is
"back-to-front-to-back" flow pattern. The raw materials arrive at the "back-of-the house" and move
to the "front-of-the-house" and return "back" as garbage. Food is received and checked in the
receiving area usually located at the back-of-the-house. The food is then stored in the cold or dry
storeroom, from where it can be requisitioned to the preparation unit that has been reduced to a
worktable and a sink in the cooking and baking area because of the availability of ready-to-cook food
in the market. The salad preparation deserves a separate area because of the growing demand for
food with a longer shelf life which are eventually whipped into a salad. Waste disposal units are not
usually installed in local kitchens because of inefficiency in water supply. This is the reason why the
production bubble needs to be related with the garbage area. Backtracking can be observed in the
pots and pans area and preparation, cooking, and baking area because clean pots and pans are
requisitioned, while the dirty pile are moved back to the unit. This is also observed in the serving and
dishwashing areas, wherein the unclean wares are taken out from the service section, and the cleaned
wares are returned.
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There are other uses of the bubble diagram. In instances where space is limited, the diagram would
be able to depict how to best combine or remove work areas. Delays in the performance of work
areas could be prevented by studying the route and distance traveled by the worker. Rectangular and
square kitchens are considered the most convenient. Thus, the bubble diagram is laid out initially in a
rectangular space resulting in figure 53. It is still a flowchart, however, this time it has been laid out
in a rectangular space which will entail the observer to look at the flow within a confined area. Take
note that the work areas have been assigned certain places to occupy. The arrangement of work areas
in the space provided remains tentative at this stage because more changes are expected to occur as
other considerations are taken into account by the individual who designs the facility. POTWASH
STORAGE AREA PREPARATION COOKING AREA DISHWASHING DOCK RECEIVING
SERVING AREA DINING ROOM
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Except for two additional areas, the office and employee locker, also known as auxiliary areas, the
sketch in figure 54 is essentially the same with the drawing in figure 58. The minor differences are
the following: The function areas have been defined by partitions with doors A main entrance and
exit have been indicated ar to agd h The space has been apportioned to the different function areas
borlotte The directional arrows representing the flow were excluded The drawing in figure 58 is
called the "plan" or "plan view." This is viewed as if the person were looking at the whole scheme
from above. Shown in figure 54 is a plan (not drawn to scale) based on the diagrams and sketches
presented earlier, while figure 58 shows a floor plan drawn to scale. An architect prepares this type of
drawing. In order for the architect to produce plans in a workable size, drawings are reduced to a
convenient size or scale. An architect's scale is used for this purpose. The usual scale is 1/8 inch to
the foot. In detail, such drawings are used to describe equipment, the scale is increased to 1/2, 1 or
even 1-1/2 inch to the foot to provide a view of the drawing in greater detail. In reading the floor
plan, one must constantly keep in mind the scale to which it is drawn. The scale should be
sufficiently large enough to permit detailed study of the blueprint Illustrated in figure 55 and 56 are
the architectural symbols used for walls, windows, doors and tables with chairs. The heavy solid
lines indicate the walls. The space between the lines
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implies the thickness of the wall. The design in between shows the kind of material such as concrete,
cement or hollow blocks. Three or four single parallel lines as a break in the wall suggest the position
and size of windows. The direction where the door opens is symbolized by an arc. Doors in elevation
mirror the height dimension and its front view. Square tables for four, six and eight are also shown in
the lower part of the figure. DRY STORAGE OFFICE RECE VING REF. FREE ZER FOOD PREP.
& COOKING TRASH POTS & PAN EMPLOYEES LOCKER DISH WASHING COUNTER
SERVICE AISLE PUBLIC AREA
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The working drawing includes dimensions of all spaces indicated; rooms and equipment labeled.
Free hand drawing makes use of templates for equipment, furniture and fixtures. It facilitates the
completion of presentable technical drawings having a pleasant appearance and easy readability.
Plans carefully drawn to scale are useful in communicating ideas, as well as, for studying placement
of equipment for a specific flow of work and space relationship. Another type of drawing is the
elevation that is actually a side or front view of a door, stairway, or attached equipment. This is a
required drawing to complement the plan view or the top view drawing and to show detailed
specifications of the object. When a drawing has depth and distance, it is a perspective. Figure 58
shows a perspective of a kitchen created by a computer by installing a CAD program. CAD is an
acronym for Computer-aided design. It is a tool that allows the user to create drawings by using
CAD's drawing functions as presented in Figure 57. As shown, there are several kinds of lines, arcs,
circles, ellipses, symbols, text, dimension pointers, borders and patterns. One can complete a drawing
by using these CAD components. Often, the drawing is accurate, neat, legible and drawn to scale.
WALLS METAL CONCRETE OR CEMENT GLASS CONCRETE (HOLLOW BLOCKS)
CONCRETE (HOLLOW BLOCKS)
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Enable Editing CAL FREEDO ENTRANCE Figure 58. A Restaurant Layout Drawing to Scale In the
figure above, the conventional kitchen area is generous in size and provides large space for
circulation. The dining room has adequate space for comfort of both customers and waiters. It can
also be noted that the aisle space allows a free flowing traffic lane for both ways: from the kitchen
and from the main entrance. However, the cooking area in the kitchen is limited in space and
insufficient in the required cooking equipment. 186
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EVALUATION TOOLS FOR FLOOR PLANS AND LAYOUTS 2 The layout shown in Figure 58
indicates spatial allowance and work centers with equipment. Work centers are areas where a group
of functions are performed by a person or a group of persons. The arrangement of the work centers
may be evaluated in terms of its flow, interrelationships and adjacencies. The bubble diagram as
shown earlier can be used to evaluate the flow. Using the bubbles to represent work centers and
arrows to indicate direction of flow, one would be able to determine if there are bottlenecks,
backtracking, crisscrossing, all of which result in inefficient use of space, time and energy. A floor
plan for the total layout should be determined considering the flow of materials. Normally, the
movement of materials follow the flow of work. The layout may further be evaluated by the bubble
diagram in terms of interrelationships of one work center to another. For example, where the work in
one section ends, the work flow in the related section should start. With the use of the bubble
diagram, the layout can also be evaluated in terms of adjacencies. It is a general knowledge that a
more efficient service is possible if the dining room and kitchen are adjacent. The bubble diagram as
an evaluation tool for layout is very practical, however its nature is qualitative. It lacks the
quantitative aspect to be considered a scientific tool for evaluation.. Edward A. Kazarian in his book
Work Analysis and Design for Hotels, Restaurants and Institutions recommends the use of the
following scientific techniques:
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recommends the use of the following scientific techniques: Travel charts: to evaluate layouts on the
basis of flow Cross chart: to determine efficiency of equipment placement Process chart: to
determine work process, material and equipment in use Distance chart: to determine distance traveled
by a worker or material in an operation Sequence chart: to determine operational analysis of the
complete layout Ergonomics measurement: to evaluate layout designs if it is comfortable to work in
(for example: counter height measurements should be somewhere around the worker's flexed elbow)
Kazarian's book may be consulted for the what, why and how of the evaluation tools mentioned
above. Other common and practical evaluation methods: Equipment templates may be used as a tool
to evaluate the arrangement. The templates may be placed in the floor plan in various desirable
relationships until the most satisfactory arrangement is determined. Guidelines for evaluating the
aesthetic aspects of the layout should also be considered. Checklists by which the foodservice or
lodging facility requirements may be evaluated for completeness. An example of a checklist for this
purpose is presented below: Checklist for Hotel Plans SITE ORGANIZATION 1
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4 Checklist for Hotel Plans 1. SITE ORGANIZATION Identify entrances for hotel guests, function
space, restaurants, and receiving. Are service and public areas separated? Analyze vehicular traffic:
car flow, location or parking; truck access to receiving / trash
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Study orientation of pool and guestroom tower with respect to sun and energy efficiency Critique
massing and design in terms of adjacent building and context 2. GUESTROOMS AND SUITES
Determine how many rooms, suites, guestroom floors, rooms / typical floor Identify the typical room,
its dimensions, bathroom layout, etc. Note plan type (slab, tower, atrium) and its relative efficiency
Follow guest circulation from elevators to rooms; to vending. Follow service circulation to rooms for
housekeeping and room service. 3. LOBBY AND PUBLIC FLOW Identify path of entering guest to
desk and elevators Check access to F&B outlets, function space, pool, etc. Study lobby space in
terms of appropriateness for lodging type. Analyze front desk / administrative office arrangement. 4.
FUNCTION SPACE Calculate approximate net area and capacities of ballroom and principal
meeting rooms; compare capacity with number of guestrooms and the program. Follow guest and
service circulation routes. Consider functional characteristics: divisibility, storage, proximity, ceiling
height, 5. FOOD AND BEVERAGE OUTLETS Calculate approximate net area and capacity of each
outlet and compare with the number of guestrooms and the program.
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number of guestrooms and the program. Study public and service access. Consider functional
characteristics: relative size, table layout, service stations, level changes, etc. 6. KITCHEN AREAS
Calculate approximate net areas and compare with restaurants and function space. Study access to
restaurants, banquet areas, guestrooms; from receiving. If equipment is shown, study general flow of
food through prep areas. OTHER BACK-OF-THE-HOUSE 7. Check space allocation for each area;
compare with operational goals. Study service circulation to all areas. SUMMARY To ensure an
efficient layout, diagrams and sketches precedes preparation of an actual working drawing that are
reproduced as blueprint. A bubble diagram shows the location and the flow of materials and
movement of workers between various functions in a foodservice facility. This picture is drawn by
simply connecting the bubbles symbolizing the work areas with lines and arrows which represent the
direction of the flow. There are two types of flow that need to be considered when planning a
foodservice facility: product flow and worker flow, donutilmsen, imatreda dimensions of all snaces
indicated rooms and equipment