FSN 202 Lecture Notes - Lecture 11: Traffic Flow, Aisle, Reasonable Accommodation
16 Nov 2016
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Document Summary
Study trends in dining out, menu items, and demographics. How will food be made available to guests. Determine the number of guests that you plan to serve. Restaurant"s concept and location must fit each other. Consider zoning, leases, size of lot, parking, traffic, prox to workforce, previous. Cost per square foot for lease or purchase. Owner, manager, architect, design consultant, equipment rep, contractor, eng. Choose the most energy efficient equipment you can afford. Movement of food items from arrival through kitchen to guests. Movement of employees through the building as they go about their dut. Diagram the flow of food and supplies, and people: straight line, parallel. Layout is a detailed arrangement of the kitchen floor and counter space: equipment. Space for equipment required for menu or start with space needed for the din. Table service restaurant 15-18 square feet per seat. Kitchen - 1/2 of the space of the dining area. Sketch of the arrangement of the work units.
