food and beverage management facility design, layout and equipment
TRANSCRIPT
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Food and Beverage Management
Facility Design, Layout and Equipment
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Planning Process Goals Negotiations for best prices
Facility appeal
Maximum ROI
Efficient flow of people and product
Safe
Contribute to Food Safety and regulations
Contribute to employee efficiency
Contribute to low maintenance costs
Facility design can make supervision easier
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Planning TeamHave a Plan!
Design Team Members- GM/Owner, Chef, architect, FOH managers
Develop Concepts
Determine Equipment and space needs Work stations
Redesign goals Building code and DBPR
Blueprints and specifications
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Redesigning the KitchenPhysical Fatigue
Reduce distances employees walkHeights of work tablesEmployee break and restroom facilities
Noise
Lighting
Temperature
Government Safety Codes
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Design FactorsCost
Defer project Value Engineer Borrow or invest more Cancel
Menu Convenience foods
Food Quantity Space
Food Quality Batch prep.
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Design FactorsEquipment
Utilities
Space
Sanitation and Safety
Type of Service
Banquet
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LayoutsEstablish Work Flow
L Shaped Layout
Straight Line Layout
U Shape Layout
Parallel Layout
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Other AreasReceiving and Storage
Dining AreasServer Supply / Bus StationsCashier work Stations
TelephonePayment Card TerminalsRetail ItemsMenusDining room sketch with station layout
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Bars & LoungesServers should not have to transverse Kitchen
work areas to get drinks
Guests should not have to go through lounge to get to dining room
3 Types of bars ServicePublic Combination
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Bar DesignWork Efficiency
Bartender should be able to perform related tasks in one place
Sufficient lighting and counters
Doorways and path throughs should be wide enough
Should accommodate employees
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Green Restaurant Solar reflective roofing materials
Rainwater reuse systems
Smart Irrigation
Energy Management Systems
LED lighting
Variable speed demand based ventilation hoods
Energy efficient windows and glazes
Water aerators on sink faucets
Digital Demand Contollers
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Food and Beverage Equipment
Factors
Cost
Sanitation and Safety
Design and performance
Operating Efficiency
Capacity
Construction
Other
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EquipmentCost
Watch financing chargesUtility costs
Sanitation and SafetyNSFOSHAUL & AGA
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Equipment Design and Performance
Purchase multipurpose equipment
Operating EfficiencyEnergy Star ratings
MaintenanceEase of maintenanceAvailability of parts and service
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EquipmentCapacity
ConstructionCommercial Grade
OtherAppearance Custom or stock
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Types of EquipmentRefrigerators
Ranges
Ovens
Tilting Braising Pans
Steam Cooking Equipment
Broilers
Deep Fryers
Other and Specialty Equipment
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Beverage EquipmentBecome more advanced –
Beverage Control Units Glass sensor Guest Check sensor
Empty bottle sensor
Delivery Network Sodas – most familiar Wine – inert gas delivery systems Liquor – house brand systems Beer -draft