Facility Management

GROUP 3
Andrea Kaye Campilan
Christian Sean Gamorot
Lloyd Ray Parreno
Arvin Jay Solis
Sean Ferrick Young
Facilities Planning and Design
Definition and Goals:
In order to understand the planning process, the manager need to
know the following words and definition :
● Physical of the establishment
● Design that suitable with the establishment
● Layout that can provide comfort to the customer
Definition and Goals:
1. PHYSICAL - pertains to materials existence measured by weight,
motion and resistance and facility must be accounted for and fit
the available space.
2. DESIGN - the broad function of developing the facility, including
site-selection, menu, equipment requirements and other planning
function that will guide the project into reality
3. LAYOUT - the process of arrangement the physical
facilities,equipment and the operational efficiency is achieved.
Preliminary Preparation for Facility Planning
Trends that affect Foodservice design:
● Changes in patterns of dining out - trends
people eating away from home than ever before
and this food service trends responding by
making the changes in the style of food service,
types of food served and the price that will be
charged. These factors influences facility design.
● Change in desired menu items - changes in
customer preferences for types of foods and
meals eaten away from home affect the design
requirements of a food service facility.
Preliminary Preparation for Facility Planning
Trends that affect Foodservice design:

● Concern of employees - shortages of skilled labor and

the desire to retain employees has led designers to
consider making foodservice facilities looks more
attractive.
● Economic Factors - cost of wages, food, utilities are
consider in the influence of selection the type of
foodservice.
● Built-in safety, Sanitation, and Noise reduction - All
these factors should be considered since this becomes
a hazard and distraction to customers.
● Information on developments in new design and
equipment - visit to new facilities of the same type that
you are planning may garner new ideas for design
Preliminary Preparation for Facility Planning
Trends that affect Foodservice design:
● Regulatory Consideration - foodservice manager
must know which federal state and local laws,
codes and regulation that will affect their building
project.
● Special consideration for specific type of
Foodservice - a brief review follows of some
special considerations to keep in mind when
planning a specific type of foodservice.
Steps in the Planning Procedure
THE PROSPECTUS (3 sections)

● RATIONALE - must include the Title (description of the

plan), Goal (state the single outcome of the project),
Objective (specific statements that need to be
considered to achieve the goal), Policy (method of action
selected from among alternatives and the condition
guide, determine present and future decisions) and
Procedure (a particular way of accomplishing something)
● PHYSICAL AND OPERATIONAL CHARACTERISTICS -
relates to architectural or design feature and data from
the operational activities are consider on the activities in
the foodservice department.
● REGULATORY INFORMATION - identifies the standards
of safety, sanitation and cleanliness, noise control and
waste disposal.
Steps in the Planning Procedure
THE PLANNING TEAM

● FEASIBILITY STUDY - collection of data about the

market and other factors relating to the
operation of the proposed facility.
● MENU ANALYSIS - it is important to know the
type of menu and various food preparation
methods for the menu that want to be used.
● ARCHITECTURAL FEATURES - building style and
material, floor (anti slippery, the color of the
floor must be suitable, walls, lighting, heating,
ventilation and air-conditioning, built-in
refrigeration, plumbing, electricity)
● BUDGET/COST RELATIONSHIP - planners should
stay at the cost that they have been estimated.
Design Development
1. SPACE ALLOWANCES AND RELATIONSHIP - amount of floor space and how to
divide it for foodservice activities varies with every operation.
2. FLOW DIAGRAM OF SPACE RELATIONSHIP - prepare a schematic design to scale,
showing space allowances and relationships and placement of the equipment for
consideration by the planning team.
3. SCHEMATIC DRAWING - the flow diagram into a preliminary floor plan.
Work Areas
SEVEN MAJOR TYPES OF WORK:
❏ RECEIVING - the receiving area include an outside platform preferably covered and
adjacent floor space,large enough to check in, examine, weigh and count food and
to check invoices when they are delivered.
❏ STORING AND ISSUING OF FOOD - storage area should be close to the delivery
entrance to make sure the goods will not have to be moved far to be stored.
❏ PRE-PREPARATION - a central ingredient room.
❏ PREPARATION - the preparation area for food or the cooking area.
❏ FOOD ASSEMBLY - the assembly/serve area may be at various preparation centers
in the kitchen where servers pick up their orders for table service or for assembling
tray for hospital tray services.
❏ WAREWASHING - the washing and sanitation of materials/utensils.
❏ SUPPORTING SERVICES - space for employee restroom, lockers, showers and
hand-washing facilities, the toilet and other amenities should be included.
Space Allocation
- Space is the total area needed for foodservice facility
being planned for construction. Space includes parking
lot, walk, and driveways. The interior space of the floor
area of the building has an orientation known Front of
the house and Back of the house.
a. Front of the house - includes the entryway, foyer
dining area including waiter stations, beverage service
areas and restrooms.
b. Back of the house - receiving area, dry and cold
beverage, hot and cold preparation areas, serving and
plating area, bakery, pots and pans, dishwashing
areas, waste disposal, and staff facilities like lockers
and offices.
 Space Allocation
SPACE CONSIDERATIONS:

1. Type and Size of Operation

2. Estimated number of guests
3. Supplies and materials
4. Processing methods
5. Equipment requirements
6. Number of Employees Required
7. Structural features of building
8. Allowance for expansion
9. Storage space for materials
10. Suitable space for traffic and movement
Equipment and Furnishing
Factors Affecting Selection of Equipment
1. The menu

2. Number and type of diners to be served

3. Form in which the food will be purchased

4. Style of service and length of serving period

5. Number of labor hours available

6. Ability of employees to do the work

Factors Affecting Selection of Equipment
7. Accessibility and cost of utilities

8. Budget and amount of money allotted for

equipment

9. Floor plan and space allotments

The Menu
-The menu pattern and typical foods to be served
must first be decided before the extent and
complexity of the required food preparation can
be determined.

-Once the equipment has been installed, care

must be taken that menus are planned with
consideration for its balanced use.
Number and Type of Diners to be Served
-The number and type of patrons are important
factors in selecting the appropriate amount and
kind of equipment for a foodservice.

-The number of people to be fed determines to a

great extent the total volume of food that must
be prepared, but numbers in themselves cannot
be used to evaluate equipment needs.
Form in which the Food will be Purchased
-The selection of fabricated meats and poultry,
frozen portioned fish, frozen juices and
vegetables, juice concentrates, ready-to-bake
pies, and some cooked entrees need for space
and equipment usually required for preparation
and disposal of waste.

-Various styles of service, such as self-service in a

cafeteria, table or buffet service in a public
dining room, or vended service, require
particular kinds of equipment for their efficient
functioning.
Style of Service and Length of Serving Period
-One important decision to make when starting a
restaurant and having equipment is the service
style of the establishment. The service style
determines the layout, menu, inventory, food
prices and décor of the restaurant. The service
style of a restaurant depends on your personal
preferences, target market and location.
Knowing the characteristics of the main types of
service styles can help you pick the right style for
your restaurant business.
Number of Labor Hours Available
-The labor hours available and the skill of the
workers cannot be overlooked in considering the
equipment needs of any foodservice. If the labor
budget or local labor market is limited, usually
the selection of as much labor-saving equipment
as possible is warranted.
Ability of Employees to Do Work
-How employees work their roles in the
restaurant. Not just how they work but how they
can also cope with the equipment in the
restaurant depending on the style of service
used.
Accessibility and Cost of Utilities
-The adequacy of utilities for the successful
installation and performance of commercial
cooking and warming or power-driven equipment
must be checked before the final selection
decision is made.
Budget and Amount of Money Allotted for Equipment
-The budgetary allowance not only must cover
the initial cost of the equipment but also often
the additional cost of installation. Available
funds determine to a great extent the possible
amount and quality of equipment that can be
purchased at any given time. If the initial
equipment budget is adequate, the choice among
various pieces becomes mere determination of
the superior and preferred qualities for each
article desired.
Floor Plan and Space Allotments
-The size and shape of the space allotted to food
preparation and its relation to receiving, storage,
and dining areas greatly influence the efficiency
of operation and, ultimately, customer
satisfaction.
Features of Equipment
● Design of equipment and function- the
foodservice should be in close harmony with the
general plan of the building, especially in the
decorative features and items such as table
appointments.
● Size or Capacity- The size or capacity of
equipment to select for a given situation is
determined largely by the type of menu and
service offered and the quantities of different
types of foods to be prepared at one time.
Features of Equipment
● Materials- Materials for the various pieces of
foodservice equipment should be suitable for
the purpose and give the best satisfaction
possible. The materials used in the equipment
influence price, wearing qualities, sanitation,
satisfaction, and usefulness.
● Finish of Metals- The surface or finish of metals
may be dull or bright; the higher the polish, the
more susceptible the surface is to scratches.
● Glass- Glass and ceramic-lined equipment, such
as drip coffeepots, are most satisfactory for
certain purposes. They protect against metallic
contamination, corrosion, and absorption.
Classification of Equipment
A compact arrangement of modular steam cooking
units can be fitted into a continuous framework for
beauty, space saving, operational efficiency, and
maintenance of sanitation. This one includes
cabinet-mounted steamers, steam-jacketed kettles,
and a tilting braising pan.
Classification of Equipment
A compact arrangement of gas cooking equipment.
This one includes three ovens, open-top range,
hot-top range, broiler, underfired charbroiler,
over-range shelving, and a salamander or cheese
melter.
Classification of Equipment
Computerized convection oven utilizes solid-state
temperature devices accurate to within one degree (
1°F). A digital control panel replaces conventional
control knobs and allows entry of exact cooking
temperatures and times.
Classification of Equipment
Spoodles are designed to give the portion control of
a ladle with the ease and balance of a spoon. Made
of either stainless steel with plastic handles or
entirely of high-impact plastic in a variety of
capacities with perforated or solid bowls.
Classification of Equipment
Mobile self-leveling tray unit, filled at the dish
machine and transported to the point of use.
Classification of Equipment
A selection of food storage containers that stack or
nest easily and are available with snap tight covers
facilitates sanitary and efficient storage and
transportation of food. Boxes made from clear
polycarbonate and white high-density polyethylene
are shown.
Other Equipments
● Food processors ● Storage racks and ● Point of sale system
● Mixers shelving (POS)
● Slicers ● Restaurant kitchen ● Steam tables
● Food prep counters supplies ● Washing equipment
and cutting boards ● Servingware ● Sharpening stones
● Freezers and ● Storage containers ● Microwave
refrigerators ● Sinks ● Ice makers
● Safety equipment ● Kitchen Display ● Gas or electric grill
● Storage racks and System (KDS)
shelving
Matching Equipment with Menu
The person responsible for planning menus must be
familiar with the facilities at hand and know the
capacities of the equipment and timing of processes
for the amounts of food to be prepared. Demands
for oven cooking beyond the capacity load may lead
to much unhappiness between manager and cook
and may also encourage the production of inferior
food or too early preparation. Preparation
timetables, equipment capacity charts, and
standardized recipes that indicate AP and EP weights
of ingredients,yield, and pan size for the particular
setup can contribute much to effective planning for
the efficient use of equipment.
Selecting and Determining New Equipment
1. Quality
2. Space Consideration
3. Pricing
4. Ease in Using and Cleaning
5. Choosing the Right Supplier
6. Hiring a Restaurant Kitchen Planner
7. Checking for Leasing Option
Determining Equipment
Specifications
Parreno, Lloyd
Determining Equipment Specifications
What is specification?

● A specification is a statement that includes a detailed description or lists

features of equipment. A specification will include all the technical details
and requirements that the purchaser has in mind for the equipment.
● Equipment size
● Space available for the location of item.
● Equipment capacity to meet the number of meals served.
● All dimensions of item (length, width, height).
● Size of entry for moving equipment to placement location.
Placement of equipment and furnishing
● The placement of equipment and furnishing is important when
determining equipment.
● The placement of a piece of equipment may be best determined by
considering the following:
- Space available
- Where and by whom it will be often used
- Flow of work
- Layout
- Accessibility for cleaning and sanitation
● The space requirements for a
piece of equipment within
the room is calculated by
determining the space that a
piece of equipment.
Equipment Management
● The cost of care and upkeep on a piece of equipment may determine
whether its purchase and use are justified.
● The dispersion of outlay between care and repair is important in more
ways than one. Money, attention, and effort spent on care assume the
continuance of the necessary equipment in use; money and the effort
spent on repair are often attended by a disrupted work schedule.
● The care and repair of electrical equipment represents a major item in the
maintenance cost of many food services.
Equipment Management
● To evaluate a piece of equipment in use, an analysis of the expenditures
for care and upkeep is made, and the condition of the equipment is
checked to determine if the deterioration has been more rapid than it
should have been under normal usage, exposure, cleaning operation, and
contacts with food and heat.
Equipment Management
Preventive Maintenance
● Regular and systematic inspection, cleaning, lubrication, and replacement
of worn parts, materials, and systems in order to prevent costly
breakdowns and prolong equipment life.
● The reasons for preventive maintenance are to minimize downtime, to
extend equipment life, to provide a budgeted cost for service, to reduce
energy costs, to provide operational safety, to ensure consistent product
quality, to correct small problems before they become large and
expensive problems, and to be able to offer the full menu at all times.
Methods of purchase
● The method of purchase of equipment varies somewhat with the operation.
● all available data on the needs and requirements of the foodservice operation
should be collected.
● Foodservice equipment shows are held annually throughout the country.
Exhibits at these shows are a good place to see and compare various models
and features.
● A specification for equipment must be specific and definite. It should cover
every detail in relation to material, construction, size, color, finish, and cost.
● When purchasing electrically operated equipment, it is essential that exact
electrical specifications be given to the manufacturer at the time the order is
placed.
Selection of some basic Items
● An analysis of the basic considerations discussed thus far helps to
determine whether the selection of certain items of kitchen equipment is
justified and gives attention to the mechanics of buying.
● Standards for various types of equipment have been mentioned.
● Manufacturers’ specification sheets, brochures, and catalogs, trade
shows, current professional and trade journals and magazines, and the
representatives of the manufacturing companies are the best sources of
up-to-date information on specific items.
Cooking Equipment
● Buyers should be sure that parts are replaceable and service is available
for all items selected, and should also give consideration to original and
operating costs, effectiveness in accomplishing the task to be done, and
the time and skill required for ordinary maintenance.
● The life expectancy requirement depends somewhat on the situation, but
the selection of durable, high-quality equipment is usually economical.
● Electric, Gas, and Steam Equipment. This includes electrically heated
cooking equipment designed for alternating or direct current of specified
voltage.
Non Cooking Equipment
● Power-Operated Equipment. Modern food services depend on
motor-driven machines for rapid and efficient performance of many
tasks. Safety precautions are necessary.
● Motors, built according to capacity of machine, must carry peak load
easily; specify voltage, cycle, and phase; and have sealed-in motors and
removable parts for ease of cleaning.
● Power-operated non cooking equipment includes mixers, choppers,
cutters, slicers, vertical cutter mixers, refrigerators, freezers, dish and
utensil cleaning equipment, waste disposals, and transport equipment.
Dining room furnishing
● A dining area that is attractive and appealing does much to make patrons
feel comfortable and adds to their enjoyment of the food they are served.
● The services of an interior designer or decorator may be employed,
however, to help create the desired atmosphere through selection of the
appropriate style and type of tables and chairs, window treatment, and a
color scheme that will coordinate all furnishings into a harmonious effect.
Dinnerware
● Many types of material are used in making dishes for today’s foodservice
market, including china, glass, and melamine or other plastic ware or
combinations of other materials kept secret by their manufacturers.
● Dinnerware suitable for food services varies with the type of service given.
Tableware
● The most satisfactory type of eating utensil for institutions is that which
has been designed and made especially for heavy-duty use. Such ware
falls into two classes: flatware of the usual array of knives, forks, and
spoons; and items such as teapots, sugar bowls, pitchers, and platters,
known as hollowware if made of metal.
● All must be durable and serviceable and, at the same time, attractive in
line and design.
● Once the type is decided on, consideration must be given to the design,
amount, storage, maintenance, and durability.
Glassware
● Glassware is a major item of purchase for dining room furnishings for
food services, because it is easily broken and replacement is frequent.
● It is usually more economical to purchase good-quality glassware than
inexpensive types.
Table Covers
● One other furnishing to consider is the type of covering, if any, to be used
on the dining tables, or trays if that type of service is used.
● Many tabletop surfaces are attractive, durable, and suitable for use
without a cover
Environment, Sanitation and
Safety
Reporter: Arvin Solis
Environment(Issues and Concern, Laws & Equipment
Global warming, greenhouse effects, deforestation, pollution of land, water and air, energy
conservation, indoor air quality and sustainable development are the headline regarding to the
accelerating environment deterioration.

Foodservice industry has taken action and initiative geared towards conversation that will improve
the operation and will result in improved environmental performance as well.

Many industry right now is using EMS( Environmental Management System) which aims to decrease
or eliminate the harmful effects of the operation.

EMS( Environmental Management System) is a systematic approach in managing the environment of

an organization. It is a method which aims to control the impact of the operations on the natural
environment. EMS is very applicable for all types of organizations, whether big or small type of
operation.
 Environment(Issues and Concern, Laws & Equipment
DENR AO No. 26 (Series of 1992) requires all industrial, commercial, and manufacturing with the activities that are
potential or actual sources of air, water and land pollution to appoint a pollution control officer who will oversee the
pollution control system of the establishment.

Hazardous Waste Policy (R.A. 6969) The proper management of hazardous wastes generated within the country by
promoting in order of preference: Minimization of hazardous waste generation at source; recycling and reuse of
hazardous waste; landfilling of inert non-hazardous waste residues.

The Law to Enhance Mobility of Disabled Person

Hotel Code of 1974
Rules and Regulations to Govern Restaurants in the philippines
Code of sanitation or the Philippines
P.D. 1586
R.A. 6969

The regulations are meant to create an environment for the guests' comfort and security, as well as for the employees'
environment, which means a safe, comfortable and productive work setting.
Environment(Issues and Concern, Laws & Equipment
GHP( Good Housekeeping Practices)

● Addressed for the built lodging or foodservice facility:

● Installing an energy- saving lamp in all guestrooms
● Air handling units with pre-set electronic timer in the kitchen and restaurant to save energy.
● All public area and ceiling lights are replaced by 15-watt energy saving lamps
● Installing a calibrated water control system

Implementation of the GHP guidelines will ensure cost cutting and more importantly, it will help
improve ecological conditions. To reduce electrical, water, and fuel consumption and practicing
proper solid waste management.
 Environment(Issues and Concern, Laws & Equipment
Practicing solid waste Management: Equipments to used

Trash compactor: It reduce a bag or trash to less than half of its original volume.The
garbage is loaded in a bin lined with bag, and has a steel ram downward to crush the trash.
Environment(Issues and Concern, Laws & Equipment
Garbage Disposer: It has two kinds which is Batch feeders or continuous feeders. It keeps
foods waste out of the garbage can by grinding the food and letting cold water carry these
down the drain.
Sanitation in food service operation
Sanitation is a way of life. It is the quality that is expressed in the clean home, the clean arm, the clean business and
industry, the clean neighborhood, the clean community. Being a way of life, it must come from within the people; it is
nourished by knowledge and grows as an obligation and an ideal in human relations.

Sanitation steps to clean and sanitary food service:

 Sanitation in food service operation
HACCP means Hazard Analysis Critical Control Point its Hazards are:

1. Microorganisms that can grow during preparation, storage, and/or holding

2. Microorganisms or toxins that can survive heating
3. Chemicals that can contaminate food or food-contact surface
4. Physical objects that accidentally enter food

Risks are the chance that a condition or set of conditions will lead to a hazard

CCP( Critical control point ) is an operation (practice, preparation step, or procedure) where a
preventive or control measure can be applied that would: Eliminate, prevent or lessen the risk
that a hazards will happen.

Sanitation of the Philippines (P.D. 856)

 Safety
Fire and Accident Prevention

It is the duty of management to ensure the safety and welfare of both workers and guests and all
other people who have access to the building.

Presidential Decree 1185 or the Fire Code of the philippines is the law that enforces fire protection
measures.
ICE BREAKER
How laagan are you?
Cleaning Sanitation and Safety
Cleaning and Sanitation
The objective of cleaning and
sanitizing food contact surfaces is to
remove food that bacteria need to
grow, and to kill those bacteria that
are present. It is important that the
clean and sanitized equipment and
surfaces drain dry and are stored dry
so as to prevent bacteria growth.
Dishwashing
Dishwashing involves five distinct
steps: scraping, washing, rinsing,
sanitizing, and air drying. A
three-compartment sink is often used
for this process, although
requirements may vary among state
and local regulatory agencies.
Facilities cleaning and Maintenance
An effective maintenance and
cleaning routine makes sure that
operations continue, repair costs are
minimised, and downtime is reduced.
The aim is to prevent costly downtime
and lessen the likelihood of faults.
Safety
Food safety refers to routines
in the preparation, handling
and storage of food meant to
prevent foodborne illness and
injury. Safe food handling
practices and procedures are
thus implemented at every
stage of the food production
life cycle in order to curb
these risks and prevent harm
to consumers.