1. Phenomena and types of catering- Capacity criteria The need of catering - Necessity of eating out of home – working people to be catered Maslow's hierarchy of needs is a theory in psychology, proposed by Abraham Maslow in his 1943 paper A Theory of Human Motivation. Maslow’ s theories parallel many other theories of human developmental psychology all of which focus on describing the stages of growth in humans.

2. Phenomena and types of catering- Capacity criteria

3. People need food in defined periods as a personal requirement. People also need food and drinks to socialize with some other people.

4. Phenomena and types of catering- Capacity criteria CAPACITY: 1: legal competency or fitness 2 a : the potential or suitability for holding, storing, or accommodating b : the maximum amount or number that can be contained or accommodated

5. Phenomena and types of catering- Capacity criteria Main capacity: The basic capacity factor of a type of building or space The main capacity criterion for a catering unit is the number of seats in the dining area The main capacity for an industrial kitchen is the number of meals served during the total time of eating.

6. CAPACITY CRITERIA IN CATERING DESIGN S= r x t where S: number of seats r : rate of service (person / minute) t : time of eating / person When r=9-12, t= 20-25 minutes in a self service place S = 9 x 20 = 180 places to eat has to be organized.

7. CAPACITY CRITERIA IN CATERING DESIGN M= S x N M: number of meals to be served S: number of seats N: number of occupancy of a seat When S: 180 N: 3 times for lunch for examle M= 180 x 3 = 540 meals

8. CAPACITY CRITERIA IN CATERING DESIGN P= t (N+1) P: total time of eating t : time of eating / person N: number of occupancy of a seat When: t: 20 minutes, N: 3 occupancy for a seat P= 20 (3+1) = 80 minutes.

9. CAPACITY CRITERIA IN CATERING DESIGN - The rate of service in self- service delivery system is nearly 9-12 person/minutes -The time of eating / person is nearly 20-25 minutes

10. Spaces for eating and drinking have to be looked at from two points of view Customers will choose a particular establishment, not only because selling good food or drink bu also for -Somewhere to entertain a guest in peace -Entertainment -Fast service Proprietors / owners /managers CAPACITY CRITERIA IN CATERING DESIGN

11. Proprietors / owners /managers İs running a labour intensive business for profit in a competative environment. Efficiency of every part of the operation must be examined. Well planned and designed spaces have big effect on the success.

12. LOCATION Location will determine success or failure of a facility. Food service establishements should locate where people need to obtain food, suc as: Motorway service areas Hotels City centers Tourist attractions Main railway stations Airports Shoping Centers /Department stores Institutions CAPACITY CRITERIA IN CATERING DESIGN

13. For a good location a balance has to be found between: The avalibility of customers Cost of location Accessibility: Customer parking and goods access. CAPACITY CRITERIA IN CATERING DESIGN

14. BASIC PLANNING Food supply and consumption can be thought of as three overlapping industrial processing circles: For cooking Dishes Customers Each circle rotates separately: the product (food) is transferred form circle to circle

15. BASIC PLANNING 1 the cooking circle Goods inwards (from suppliers) Storage Processing (preparation, cooking, serving (food transferred to circle 2), equipment cleaned and prepared for re-use) Goods outwards: disposal, waste

16. BASIC PLANNING 1 the cooking circle Goods inwards (from suppliers) Storage Processing (preparation, cooking, serving (food transferred to circle 2), equipment cleaned and prepared for re-use) Goods outwards: disposal, waste

17. BASIC PLANNING 2 The servery circle Goods inwards (from suppliers) Storage Processing - Servery: food added to dishes - moved to table (food moves to circle 3) - returned from the table (diswashing) - storage for re-use Goods outwards: breakages and disposables

18. BASIC PLANNING 2 The servery circle Goods inwards (from suppliers) Storage from 1st circleProcessing - Servery: food added to dishes - moved to table (food moves to circle 3) - returned from the table (diswashing) - storage for re-use Goods outwards: breakages and disposables

19. BASIC PLANNING One of the main decisions in a food system is whether the customers have access to the servery: In cheap establishments they do: It is self-service, though returns may be handled by staff. In higher –class ones, they do not: waiters carry plates form servery to the table. Consequently, the servery will be placed either outside or inside the kitchen.

20. BASIC PLANNING 3 The customers circle Customers inwards (from parking, reception, cloakroom) Storage: Bar, waiting area Processing - Food transferred from circle 2 - drink provided - billing and payment Customers outwards: Coats returned

21. BASIC PLANNING 3 The customers circle Customers inwards ( from parking, reception, cloakroom ) Storage: Bar, waiting area Processing - Food transferred from circle 2 - drink provided - billing and payment Customers outwards: Coats returned

22. BASIC PLANNING The space provided for the customer varies from very little in fast-food shops to considerable in the highest-class restaurants. The bill will vary too. Food is not the only thing being sold. Part of the charge wiil go towards space or entertainment.