Design And Layout Of Foodservice

Facilities

NAME:MOHAMMAD FIKRI BIN MOHD

JAMIL
18DHF14F1021
MUHAMAD FIRDAUS BIN ABDUL HAMID
18DHF14F1007
Equipment Layout And Design
 Reciving

•providing adequate space

•providing large dock
•foodservice needs controlled
entry
•product must be checked and
weighed without blocking access
dock
 Storage
• layout depends on ownwer
• separation dry and wet goods
• separation paper supplies or uniforms to
prevent employee pilferage
• standard shelving and dunnage racks
separated by 3-to4-foot(91to1.22 meters)
• folowing FIFO
• minimizing space walk-in cooler or
freezers
• example, 7feet 4inches for 24-inch deep
shelves and 38 inch remaining 2 inches
• shelving only on one side often called a
step-in
• door design open from inside for cooler to
save energy
 pre-preparation
• depending on size and complexity of the
foodservice operation
• equipment are simple and easy to use
disposer,utensil storage and other
kettles, ovens and other
 Cold-Food Preparation
• preparation, assembly and service of cool
food
salad,sandwiches,desserts and cool appetizers
• located front of kitchen
 Final Preparation(Hot-food)
• Critical part of the design and layout
process in all foodservice concepts.
• Error in design, layout, and equipment
selection in final preparation are have
impact .
• Poor layout reduces the productivity of the
highest-paid employees in the back of the
house(the chefs).