planning back- of-house support areas chapter 4 (c) 2014 by john wiley & sons, inc
TRANSCRIPT
Planning Back-of-House Support Areas
Chapter 4
(c) 2014 by John Wiley & Sons, Inc.
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.
Allocating Work Spaces
Menu
Type of Cooking
Number of Guests
Service System
(c) 2014 by John Wiley & Sons, Inc.
Ware Washing
The most necessary and least exciting part of The most necessary and least exciting part of the foodservice businessthe foodservice business
For owners, one of the most costly areas to For owners, one of the most costly areas to operateoperate
Messy Messy JobJob
VentilationVentilation
BreakagBreakagee
Public Public HealthHealth
High High TurnoverTurnover
Slippery Slippery FloorsFloors
Expensive Expensive EquipmentEquipment
Constant Constant CautionCaution
UtilitiesUtilities
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.
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 System Dishes Per Hour Space Required
Single-Tank Dishwasher 1,500 250 ft²
Single-Tank Conveyor System 4,000 400 ft²
Two-Tank Conveyor System 6,000 500 ft²
Flight-Type Conveyor System 12,000 700 ft²
(c) 2014 by John Wiley & Sons, Inc.
Other Dish Room Considerations
Special Attention to SafetyNon-slip floorsAdequate drainageMinimum lighting requirementsProper ventilationAcoustical tile for walls, ceilings to muffle noiseClearly marked doors
(‘In’ and ‘Out’)Practical methods for waste disposal
(c) 2014 by John Wiley & Sons, Inc.
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.
Receiving Area
Space Dimensions for Receiving Areas
Restaurants
Meals Served Per Day Receiving Area ft²
200-300 50-60
300-500 60-90
500-1000 90-130
Health Care Facilities
Meals Served Per Day/# Beds
Receiving Area ft²
< 50 50
50 - 100 50-80
100 - 200 80-130
200 - 400 130-175
(c) 2014 by John Wiley & Sons, Inc.
Receiving Area
Space Dimensions for Receiving Areas
Schools
Meals Served Per Day Receiving Area ft²
200-300 30 – 40
300-500 40 - 60
500-700 60 - 75
(c) 2014 by John Wiley & Sons, Inc.
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.
General Storage
Dry Storage
Refrigerated Storage
Standard restaurant storeroomis 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
freezerWalk-in coolerWalk-in freezer
General guidelines: 1 to 1.5 cu feet per meal
servedFine dining: 2-5 cu feet
(c) 2014 by John Wiley & Sons, Inc.
Space Planning
Employee Areas
Office Area
Break Room with Tables, Restroom with Lockers
150 ft. for 10 – 20 workers250 ft. for 20+ workers
One hand sink and one toilet per 8 employees
Public - Minimum 150 ft²Private - 60 ft²
If accounting done onsite, separate office is needed
(c) 2014 by John Wiley & Sons, Inc.
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.
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.