1. Planning Back- of-House Support Areas Chapter 4 (c) 2014 by John Wiley & Sons, Inc.

2. In this chapter, you will learn to identify:  Components and flow patterns of warewashing area (dish room)  Components and flow patterns of receiving area  Features to consider when designing storage areas  Features to consider when designing employee areas  Features to consider when designing office space  Some major design requirements of Americans with Disabilities Act (ADA) Learning Objectives (c) 2014 by John Wiley & Sons, Inc.

3. Allocating Work Spaces Menu Type of Cooking Number of Guests Service System (c) 2014 by John Wiley & Sons, Inc.

4. Ware Washing The most necessary and least exciting part of the foodservice business For owners, one of the most costly areas to operate Messy Job Ventilation Breakag e Public Health High Turnover Slippery Floors Expensive Equipment Constant Caution Utilities Hot & Humid  If you cannot scrap, wash, rinse, sanitize, and return these items clean and ready to use within a reasonable time period, the entire operation runs slowly.  Adequate and properly positioned hand sinks are key, and employees who move from soiled dish area to clean dish area should be required to use them as they move between these areas. (c) 2014 by John Wiley & Sons, Inc.

5. Dish Room Size and Configuration  Configuration  L-Shape  Straight Line  Hollow Square  Equipment forms ‘sides’ of the square  Workers stand inside  Best dish rooms operate at 70% percent efficiency Type of Dish SystemDishes Per HourSpace Required Single-Tank Dishwasher1,500250 ft² Single-Tank Conveyor System4,000400 ft² Two-Tank Conveyor System6,000500 ft² Flight-Type Conveyor System12,000700 ft² (c) 2014 by John Wiley & Sons, Inc.

6. Other Dish Room Considerations  Special Attention to Safety  Non-slip floors  Adequate drainage  Minimum lighting requirements  Proper ventilation  Acoustical tile for walls, ceilings to muffle noise  Clearly marked doors (‘In’ and ‘Out’)  Practical methods for waste disposal (c) 2014 by John Wiley & Sons, Inc.

7. Receiving Area Vigilant cost control begins in the receiving area, the space set aside to receive food and beverage shipments and other deliveries. This is the place where items are counted and weighed, orders are checked for accuracy – and refused if they are incorrect or don’t meet your quality standards.  In Designing This Space, Consider: 1. Volume of Goods to be Received 2. Frequency of Delivery 3. Distance between Receiving and Storage Areas (c) 2014 by John Wiley & Sons, Inc.

8. Receiving Area Space Dimensions for Receiving Areas Restaurants Meals Served Per DayReceiving Area ft² 200-30050-60 300-50060-90 500-100090-130 Health Care Facilities Meals Served Per Day/# Beds Receiving Area ft² < 5050 50 - 10050-80 100 - 20080-130 200 - 400130-175 (c) 2014 by John Wiley & Sons, Inc.

9. Receiving Area Space Dimensions for Receiving Areas Schools Meals Served Per DayReceiving Area ft² 200-30030 – 40 300-50040 - 60 500-70060 - 75 (c) 2014 by John Wiley & Sons, Inc.

10.  Storage needs might change seasonally, or from year to year.  Design storage areas that can increase in capacity without increasing in size. This means using:  A grid system  Moveable or hinged shelving  Rolling shelf units  Calculate the Inventory Turnover Rate:  How much will you be storing…  And how long before you will use it?  Location, type of facility, weather conditions all may require more storage for emergency contingency plans General Storage (c) 2014 by John Wiley & Sons, Inc.

11. General Storage Dry Storage Refrigerated Storage Standard restaurant storeroom is 8’ wide Depth determined by need Door should open OUT to an aisle (to maximize space) Food stored separately from cleaning products Three Options: Reach-in refrigerator or freezer Walk-in cooler Walk-in freezer General guidelines: 1 to 1.5 cu feet per meal served Fine dining: 2-5 cu feet (c) 2014 by John Wiley & Sons, Inc.

12. Space Planning Employee Areas Office Area Break Room with Tables, Restroom with Lockers 150 ft. for 10 – 20 workers 250 ft. for 20+ workers One hand sink and one toilet per 8 employees Public - Minimum 150 ft² Private - 60 ft² If accounting done onsite, separate office is needed (c) 2014 by John Wiley & Sons, Inc.

13. Design and the ADA Space Planning Americans with Disabilities Act (ADA) 1.Obtain copies of the ADA Accessibility Guidelines (ADAAG); give them to architects and building contractors. 2.Specify to them that you expect your new facility to comply with ADA standards. Emphasize that ADA compliance is a top priority. 3.Before construction begins, check building plans for common ADA-related mistakes. Consider having them reviewed by someone with ADA expertise. 4.Be sure the facility is being built according to the ADA requirements as shown in the building plans. 5.Inspect the facility at completion of construction to identify ADA mistakes, if any, and have them corrected promptly. (c) 2014 by John Wiley & Sons, Inc.

14. ADA Compliance Parking Entrances Public Areas Kitchen Area General Guidelines Number of accessible spaces depends on total number of spaces in lot. At least 50% of entrances must be accessible to people with disabilities. Aisle width, ramps or lifts, lower tray slides, sneeze guards, accessible restrooms. Hand sink, work table height requirements. Make “reasonable modifications” to accommodate people with disabilities. (c) 2014 by John Wiley & Sons, Inc.