1. Preparation for Design Planning 1. Study trends 2. Update on design and equipment possibilities »personal visits »read catalogs & trade journals »ask others

2. Preparation for Design Planning 3. Learn relevant codes/regs 4. Figure special requirements »type of foodservice »location…

3. Steps in Design Planning 1.Do a __________study 2.Do a _____________ 3.Write a ___________ rationale title, need, goal, objectives, policy, procedures physical and operational characteristics menu, employee and customer profiles, architectural designs and features, anticipated volume equipment ___________________ safety, sanitation, noise, waste, disabilities codes

4. 4. Organize a ___________ »____________ »_____________ »builder »design consultant »engineer(s) »_____________ »business manager »health department liaison »_____________ 5. Consider _____ vs. ______ 6. Discuss and _______… Steps in Design Planning

5. Cost vs. Budget l Initial purchase and installation vs. __________________ l What are the priorities? What are the constraints? Cost Quality Quantity

6. Architectural Features l Building style and materials »Floors, walls, ceilings »Noise reduction features l ____________ l __________________ (HVAC) l ___________ »capacity »location of outlets

7. Layout l Determine space needs »equipment specs + aisles l Draw a flow diagram »short and direct routes »minimize cross traffic »keep related areas near each other »consider traffic flow near breakables l Draw layout to scale

8. Work Areas l Receiving l Storage l Prepreparation l Preparation l Assembly/service l Warewashing l Supporting services

9. Loading dock Receiving table 3-part sink Office Freezer Fridge Dry storage Veg. Prep/sink Mop Sink General Prep Ingredient Room Dishwasher Pot/pan storage Assembly/ holding table = Cooking equipment Appendix A Hand Sink