UNIVERSITI TEKNOLOGI MARA

FACULTY OF HOTEL & TOURISM MANAGEMENT

(SEMESTER MAC-AUGUST 2024)

PROGRAM : B.Sc. (Hons) in Foodservice Management

B.Sc. (Hons) in Foodservice Management
(Entrepreneurship)
COURSE : Foodservice Facilities Design and Layout
CODE : HTF 622
CREDIT HOURS : 4
CONTACT HOURS : 4
COURSE REQUIREMENT : CORE
LECTURER : Ts. Dr. Noradzhar Baba

OBJECTIVE

The objective of foodservice equipment, design and layout is to create a work area which:

CLO1: Describe the various components of the interior of food service facilities.
CLO2: Analyze food production and foodservice area layouts base on standard specification.
CLO3: Demonstrate autonomous learning for current various concept and method applicable for
foodservice system.

COURSE DESCRIPTION

This course covers theory on the process in which a foodservice facility is planned, designed, and
equipped. Stages of planning, beginning with concept development, feasibility, and site selection;
principles of design and the design process; foodservice facilities engineering and energy
management; equipment and interior design is discussed in detail.

TEACHING METHODOLOGY

1. Lectures
2. WhatsApp Discussion
3. Group Project
ASSESSMENT

The following grading scheme will be used in determining each student’s final grade for this course:

1. Group Project 30%

2. Test (s) 30%
3. Final Exam 40%

MAIN TEXT

Birchfield, J.C. & Sparrowe, R.T. (2007) Design and Layout of Foodservice Facilities, 3rd.
Edition. John Wiley & Sons.

REFERENCES

1. Christine M. Piotrowski, Designing Commercial Interiors, 4, John Wiley & Sons, 2016, ISBN:
1118882083
2. Baraban, S.R. and Durocher, J.F., Successful Restaurant Design,, 7, EdiWiley Sons Inc. New York.,
2001, ISBN:
3. Katsigris, C. and Thomas, C. , Design and Equipment for Restaurants and Food, 2, John Wiley
& Sons Inc.New Jersey., 2005
Week Chapter Topics Remarks
1 Intro. INTRODUCTION Lecture
2&3 1 Preliminary Planning Lecture
● The Scope of a Project
● Concept Development
● The Five M’s of Concept
Development
● Feasibility Study
● Site Selection & Planning

W1 2 Foodservice Design
● The Project Team
● The Design Sequence

W2 3 The Principles of Design

● The Impact of Design on Efficiency
& Safety
● Basic Design Principles
● Human Engineering

W3 4 Space Analysis and Allocation

● Conducting a Space Analysis
● Receiving
● Storage
● Office
● Preparation Areas
● Bakery
● Employee Locker Room, Surau &
Toilet
● Service Areas
● Dining Rooms
● Beverage Area & Ware washing

W4 5 Equipment Layout
● Effective Layout
● Physical Characteristics of Equipment
Layout
● The Layout of Functional Areas

W5 TEST ONE
W6 6 Foodservice Equipment (Part 1)
● Equipment Selection
● Equipment Standards &
Specifications
● Equipment Construction Materials
W7 7 Foodservice Facilities Engineering &
Architecture
● Foodservice Facilities Engineering
● Foodservice Facilities Architecture
W8 TEST TWO
W9 GROUP PROJECT DISCUSSION
W10 GROUP PROJECT DISCUSSION
W11 REVISION & DISCUSSION
W12- FINAL DATE FOR CONTINOUS
14 ASSESMENT