BASIC DESIGN

PRINCIPLES
UNIT 1 – TOPIC 1 - C
 Introduction:
■ In every Food Establishment,
one of the important factor to
consider is Design. The term
design defined as the size,
shape even the decoration of
establishment. Through • Considers HACCP
• Flexible and Modular
designs, it excite potential • Simple
customers and enhances their • Create an efficient Flow of service of both materials
interest to the Food Service and personnel
Facility. But, in order to provide • Easy to maintain, sanitize and can promote safety
• Ease of Supervision
appropriate designs there are • Spaces are used efficiently
basic principles to consider.

Unit 1 – Topic 1 C (Basic Design Principles)

 ■ In designing food establishment, it is necessary that the

Hazard Analysis
design follows HACCP to prevent possible risk and
hazards to food products delivered to customer.

Critical Control ■ In order provide hazard and risk-free designs, the

following must be considered:
Point – Analyze possible hazards that might affect food
even the personnel.
– Identify areas than can be critical control points.
– As critical point are identified, preventive measures
must be established to lessen or avoid hazards.
– Develop monitoring procedures to critical control
points.
– Plan corrective actions to each possible risk and
hazards.
– Establish procedures and processes to validate that
the program or system is working properly.
– Keeping of records for the documentation of
HACCP processes.
 ■ Restaurant Menu changes from time
Flexibility to time to meet the demands of the
market. With this, the total food
and facility must be flexible and modular
in design to suffice the needs of the
Modularity menu and market.
■ Flexible in design allows the Food
Service Facility to adapt with the
changing trends of the hospitality
Industry.
■ Modularity on the other hand does
not only allows the restaurant to keep
up with the changes but also allows
the significant areas to easily be
cleaned and sanitized.
 ■ A simple restaurant designs accord the smooth flow
of materials and personnel. Simple designs can
enhance employee’s efficiency and effectivity on the
delivery of service to guest.
Simple ■ The following are some of the guidelines in design
simplicity:
– Uncluttered and clean lines for the ranges
section in the kitchen.
– Simple menu will result to a simple kitchen
design that would focus more on food quality
and consistency.
– Minimal to removal of utility connection that
penetrate the food establishment’s flooring.
– Choose an equipment with minimal accessories.
– Server stations designed within the serving area
allows quick service to customers.
– Arrangement of tables and chairs in the dining
area that provides aisle space for efficient
movement of customers and employees.
Flow of ■ With the diagram presented on the left, appropriate

Materials and flow of materials and personnel is a must to provide

consistent and efficient service.

Personnel – The back dock provides the ingress of supplies and

materials and also an egress of waste for disposal.
– Receiving areas must be located near storage
BACK DOCK
areas for easy access and to avoid cross-
contamination of food products to be stored.
RECEIVING
WASTE – Pre-preparations areas are commonly located near
DISPOSAL
storage and final preparation areas for kitchen
employees to swiftly move and conveniently
process food orders.
DRY STORAGE COLD STORAGE WAREWASHNG
– Service areas should be located near the dining
area and final preparation as to conveniently
access final food products for service to guest.
PRE
PREPARATION – Dining and warewashing areas are closely located
to each other so that soiled dishes from the dining
area can be easily transported to the warewashing
area.
FINAL SERVICE DINING
PREPARATION
 ■ Food Facilities must be designed for ease of
cleaning and sanitation. This can prevent cross-
Ease of contamination and grease build-up that can affect
food orders and can pose risk and health hazards to
Sanitation restaurant employees.
■ Some of the basic sanitation design for restaurants:
– Wall, ceiling and floor finishes that are durable
and can be easily cleaned and sanitized.
– Restaurant equipment that are durable, dust
and stain proof.
– Equipment and/ or storage racks that are
elevated and has minimum number of legs for
ease of cleaning.
– Modular equipment is a must to clean and
sanitize hard to reach areas.
– Presence of garbage disposal areas near
station areas to immediately eliminate waste.
– Functional storage designs that is also dust and
stain proof where shelf doors are sealed
properly to avoid pest and unwanted debris.
 ■ With an open type of design, allows
Ease of the management and customer to
oversee how the production area
Supervision process food orders.
■ Through an open restaurant concept,
workers will be able to communicate
effectively and move around freely
thus, providing a fast and quality
service to guest.
■ The removal of partitions and wall
dividers to significant facilities in a
restaurant enable the management
to only hire few employees to
maximize work efficiency and
effectivity.
 ■ Efficient work spaces must be provided to
restaurant employees for optimal work
Space performance.
■ To be able to provide efficient space for
Efficiency workers, the management must be able to
install and/ or purchase tools and equipment
that is essential to perform effectively.
– Sufficient work spaces for kitchen staff and
employees.
– Preparation areas with a built-in sink to
avoid crossing or traffic to the washing
areas.
– Transforming counter top as a cutting
surface.
– Enough storage spaces for kitchen tools and
equipment, table appointments, wet and
dry ingredients even for housekeeping
materials.
– Aisle space sufficient enough for ease of
movement.
 THANK YOU!
■ References:

Birchfield, J. C. (2009). Design and Layout of Foodservice

Facilities. John Wiley & Sons, Inc.

Birchfield. (2009). Academia. Retrieved from Academia web site:

https://www.academia.edu/9853126/Chapter_3

Unit 1 – Topic 1 C (Basic Design Principles)

 Schedule of Activities
DATE ACTIVITY
Feb. 21 Presentation of Diagrams (Adjacency Matrix and Bubble Diagram)

Feb. 24 Discussion of Topic 1 – Lecture Presentation 5

Feb. 28 Quiz no. 1 (LP1-LP5)

Mar. 3 1 hour consultation (For Restaurant Analysis)

Mar. 7 Presentation of Restaurant Analysis

Mar. 10 Preliminary Examination

Unit 1 – Topic 1 C (Basic Design Principles)