Food Service Facilities Layout and Design

sq ft/seat of hotel and club banquet room

10-11 sq ft/seat

sq ft/seat of restaurants and halls

12-15 sq ft/seat

sq ft/seat of school lunchroom

9-12 sq ft/seat

Is a reproduction of a technical drawing, documenting an architecture or an engineering design, using a contact print process on light-sensitive sheets

Blueprint

Is a method of cooking chicken and other foods using a pressure fryer and condiments

Broasting

Refers to the process of grilling over a charcoal fire in a kettle, to the point that the edges are charred, or charred grill marks are visible

Charcoal kettle-grilling

Cooking appliances used to brew coffee

Coffeemakers or coffee machines

A type of food service system where in foods are purchased and produced in large central production kitchen; school system, airline catering;

Commissary (Satellite)

Is an oven that has fans to circulate air around food.

Convection oven (either a fan-assisted oven or a fan oven)

Is a device for cooking food that uses a fan to push hot steam and air around the food

Convection steamer

A type of food service system that is cook to serve

Conventional

An oven which do not have fans, rely primarily on radiation from the oven walls

Conventional oven

Also known as a frier, fryolator

Deep fryer

Is proposed project which is based on extensive investigation and research to support the process of decision making. It is a collection of data about the market and other factors

Feasibility study

It includes: The prospectus outline, Research on the proposed site, Customer policies, community growth, Building trends, Competition in the area

Feasibility study

Is a drawing to scale, showing a view from above, of the relationships between rooms, spaces and other physical features at one level of a structure

Floor plan

A range with gas rings and an oven for cooking with gas

Gas cooker, gas range, gas stove

Is a cooking device consisting of a broad flat surface that can be heated using a variety of means, and is used in both residential and commercial applications for a variety of cooking operations

Griddle

Work area that found in many institutional food service kitchen - e.g. bakeshop

L-Shaped Layout

An oven consist of a baking chamber made of fireproof brick, concrete, stone, or clay.

Masonry oven

The Five "M"s of Concept Development

Menu; Market; Management; Money; Method of Execution

An oven that uses micro radiation waves as a source of heat in order to cook food as opposed to a fire source.

Microwave oven

Is a kitchen utensil which uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared

Mixer

Is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough to cook the food more quickly

Pressure frying

Most preferred floor tile on food service

Quarry tile

Refrigerated storage equipment used to store food products at point-of-use in production areas

Reach-in or roll-in units

An oven with a revolving wheel equipped with suspended trays holding food in the process of baking that is adjusted to bake the contents in one revolution of the wheel and is automatically controlled to stop when a tray is level with the loading door

Rotary or revolving tray oven

It is used for toasting, as well as browning of gratin dishes, melting cheeses onto sandwiches, and caramelizing desserts. It is generally similar to an oven without a front door, with the heating elements at the top

Salamander

A stove that burns a volatile liquid fuel such as alcohol

Spirit stove

It is similar to a double boiler and cooks large quantities of food by using steam heat. It is designed with both an inner and outer steel wall that cooks the contents inside by releasing steam into the space between the walls.

Steam jacketed kettle

Area that include spaces for dry, refrigerated, and frozen products

Storage area

Is an indoor cooking process that uses a grill pan

Stove-top pan grilling

Is a primary factor in dictating equipment and space needs. And is one of the most important determinants of kitchen needs

The Menu

Are small electric ovens with a front door, wire rack and removable baking pan

Toaster oven

Is a deep-frying device housed inside a vacuum chamber. It was originally developed for potato chip production

Vacuum fryer

Refrigerated storage equipment used for central storage purposes and hold items awaiting production and service

Walk-in units

Is a place where one employee works or one menu item is made

Work station

A bulbous stove in which wood or coal is burned

potbelly stove, potbelly

Kitchen design factors

♥ Cost ♥ The menu ♥ Food quantity ♥ Food quality ♥ Utilities ♥ Space ♥ Sanitation and safety ♥ Type of service