Definition of Terms

Floor Plan

An architectural plan of the spaces on one floor of the building 

Layout

Detailed floor plan indicating the arrangement of equipment, for accomplishing work according to a specific operational program

Food Service Design

A visual composition of arranged and coordination of food service areas e.g., size, shape style, and decoration based on the original concept of the operation, site selection, and menu analysis

Blueprint

A set of drawing of pictures of what the building or equipment should look like currently or what will exist in the future

Written Specifications 

Indicate item that cannot be easily shown on drawing or pictures 

Written Specifications 

Describes the general conditions on the quality and quantity of materials, including methods and manner of conducting the work

Templates

Small-scale model of equipment to determine food service equipment requirements

Flow chart

Also known as the “bubble diagram” that shows various workplaces, adjacency, and relations following optimum flow

CAD (Computer Aided Design)

Use of computer system to assist in the creation, modification, and analysis of a design

1. To make optimistic use of money, materials, manpower, and equipment to provide the highest quality of food and service

2. To provide for maintenance and cleaning ease in foodservice facility

3. To incorporate food cost control practices 

4. To insure satisfaction and safety for workers 

5. To provide flexibility and adjustment to change

What are the objectives of meal planning

1. An entirely new facility

2. Remodeling of an existing facility

3. Expansion of an existing foodservice area

What are the types of project planned?