Module 7: Session 1 + Session 3 + Session 5 Flashcards
1
Q
What to do before setting plan for construction of facility
A
Feasibility study
2
Q
Who are members of the planning team
A
- Owner or representative
- architect
- engineers
- FS design consultant
- Others: interior designer, general contractor, FS equipment contractor
3
Q
All members of the planning team may be involved depending on:
A
complexity of food service and size of organization
4
Q
What can be the role of chief dietitian
A
representative
5
Q
Responsibilities of owner
A
- concepts
- restrictions and licenses
- feasibility study
- Verifies and approves plans of the planning team
- Contracts
-Budget
6
Q
What are the legal considerations of the owner/representative
A
- legal structure of business (sole proprietorship, partnership, corporation)
- zoning (where to locate facility)
- licensing
7
Q
Business structure owned by one person or by a husband and wife
A
sole proprietorship
8
Q
Business structure easiest to establish
A
sole proprietorship
9
Q
Characteristics of sole proprietorship
A
- owned by an individual with full control
- all liabilities and profits accounted to him/her
- more flexible in terms of control
- limited liability and viewpoint
10
Q
2 forms of partnership
A
- general
- limited
11
Q
The association of 2 or more persons to carry on a business
A
partnership
12
Q
Characteristics of partnership
A
- 2 are liable with the losses and both enjoy the profit
- more capital compared to sole due to being combined
- decision-making is flexible and still enjoyed
13
Q
An artificial entity created by law
A
corporation
14
Q
Ownership exists in shares of stocks
Identified by extension names such as Inc or Ltd.
A
corporation
15
Q
2 forms of corporation
A
stock or non-stock
16
Q
characteristics of stock corporation
A
ownership in terms of stocks, can be transferred or sold to another person (stockholder)
17
Q
characteristics of non-stock corporation
A
if organized for public purposes (charity or education or cultural or simpler purposes), not just for profit to grow business but there is some form of service
18
Q
Purpose of zoning
A
guide and regulate growth and future development in accordance w/ land use and structure
19
Q
what you need to know in zoning
A
- Know the restrictions on allowable business locations
- Know requirements for parking spaces, garbage collections and storage systems
20
Q
where to locate/put business
A
zoning
21
Q
requirement for all businesses to operate
A
licensing
22
Q
general process in licensing (licensing guide)
A
- Register name of proprietor and business name in bureau of domestic trade, dti
- securities and exchange commission
- register business at BIR as new business, pay privilege and register receipt and book of account
- if more than 5 employees, register at SSS and at DOLE’s bureau of employment services
- register at city/municipal hall for mayor’s permit
23
Q
Considerations in allocating spaces
A
- menu
- volume of the service and the style of service
- volume of needed supplies and materials
- number of employyees
- aisles between work areas
- area recommended per person served
- structural features of the building
- suitable space for traffic and movement
24
Q
What consideration in allocating space determines kind of food needed and type of cooking involved?
A
Menu
25
Example of volume of service and style of service (considerations in allocating space)
French vs self-service -> french = bigger space
26
True or False: area recommended per person served is constant
False: differs depending on type of food service involved
27
Why are aisles between work areas considered in allocating spaces?
To promote efficiency
28
Enumerated estimated total facility space for food service facilities
Type of operation (area per seat m2)
- table service (2.23-2.97 m2)
- counter seevice (1.67-2.23 m2)
- booth service (1.86-2.60 m2)
- cafeteria service (2.04-2.79 m2)
29
True or false: space does not depend on complexity of service
False: the more complex the service is, the bigger the space needed
30
Formula of estimated total facility space for food service facilities
of seats x area/seat
of seats: estimated number that could accommodate/generate the number of sales
use of lower range: limited type of menu
higher range: extensive type of menu
31
Enumerate suggested space for dining area
Type of food service (area per seat m2)
- cafeteria [commercial] (1.50-1.70)
- cafeteria [college & industrial] (1.10-1.40)
- cafeteria [school lunchroom] (0.84-1.20)
- counter service (1.70-1.80)
- table service [hotel, club, restaurant] (1.40-1.70)
- banquet minimum (0.93-1.00)
32
Formula: suggested space for dining area
60% of total area
33
Comfort Room Requirements (PD 856)
Dining room capacity
1-49 PERSONS
No. of water closets (1 F, 1 M)
No. of urinal (1)
No. of wash-hand basin (1 F, 1 M)
50-60 PERSONS
No. of water closets (2 F, 2 M)
No. of urinal (1)
No. of wash-hand basin (1 F, 1 M)
61-120 PERSONS
No. of water closets (2 F, 2 M)
No. of urinal (2)
No. of wash-hand basin (2 F, 2 M)
For every additional 60
No. of water closets (1 F, 1 M)
No. of urinal (1)
No. of wash-hand basin (1 F, 1 M)
Add one water closet for disabled persons
34
Two methods of acquiring kitchen space allowance and explain each
1. calculation from dining area allowance
- determine total area
- determina space needed for the dining area
- subtract space needed for dining
2. rule of thumb
- 1/3 to 1/2 of dining area
- minimum: 1/4 of total dining area BUT not less than 100 sp. ft (PD 856)
35
Space and sizing guidelines for front of the house
seat allocation
- average: 15 sq ft per seat
- school canteen: 8-10 sq. ft per seat
- restaurants: 15-18 sq. ft per seat
36
Space allocation for front of the house
banquet seating
- standard rectangular table
--> # of seats = room space (sqft)/8
- standard round table
--> # of seats = room space (sqft)/10
37
Space allocation for back of the house
food prep - 50%
storage - 20%
ware washing - 15%
waitstaff circulation - 15%
--> space for aisle/movement
space allocation based on equipment
- machinery: 30%
- others: 10%
38
Recommended percentages for space allocation for kitchen areas
Functional areas
1. Assembly (receiving, storage) - 15%
2. Pre-preparation (preparation & cutting) - 10%
3. Hot food preparation - 10%
4. Cold food preparation - 15%
5. Waiter's Station (preparation & service) - 15%
6. Sanitation (warewashing, waste-disposal) - 15%
7. Office and lockers - 20%
39
True or False: all food service types need pre-prep area
False: quick serve will not need pre-prep area (example)
recommended percentages for space allocation for kitchen areas depend on food service type
40
True or False: space allocation is influenced by menu, FS system, and FS segment
True
41
Objective of equipment layout
- avoid wasting time
- avoid unnecessary and redundant movement (crisscrossing, backtracking, bottlenecks - can happen due to use of same type of equipment)
42
Physical characteristics of equipment layout
- method of mounting equipment
-- height/clearance: 6-8 in off floor
- utility connection
-- gasline or electrical
- configuration (shape) of the layout
--parallel or straight
43
Phases of equipment layout
1. programming
2. schematic diagram
3. design development
4. submission of blueprints for bidding among contractors
5. building inspection
44
Equipment Layout
Phase 1: Programming
Program + Space Analysis
Program: Concept Development, Feasibility Study, Business Plan
Space Analysis (influenced by): Owner's Decision, Accpeted Standards
45
Different departments needed to be satisfied to get mayor's permit
- engineering dept
- fire dept
- health dep
- office of the traffic bureau
- office of the treasurer
46
Requirement of engineering dept for mayors permit
- annual electric fee
- sign board fee
- building inspection fee
- mechanical fee
*should meet building integrity, mechanical inspection, ventilation, electricity
47
Requirement of fire dept for mayors permit
- annual fire fee
- storage fee
- conveyance fee
*Safety from fire, provision of emergency fire exits and where to place them
48
Requirement of health dept for mayors permit
- sanitary inspection fee
- health certificate
*Sanitary guidelines of the facility, health certificate (health conditions and knowledge and safety practices of employees)
49
Requireements for sanitary permit
- Certificate for water/potable ice
- Pest control contract
- Health certificates for food and non-food handlers
50
Responsibilities of the Foodservice Consultant
- concept development
- feasibility study
- space allocations
- equipment selection
- waste disposal
51
Responsibilities of the Architect
- ccordinates cosntruction process
- building design, shape and configuration
- building materials: floors, walls, ceilings, lighting
- blueprint program cost estimates
52
Most complicated role in the planning team and why
architect mainly because of coordinating task
53
What phase of equipment layout is referred to?
Identify relationships of functional areas shown by a ____
Relationships in chart: ___
Phase 2: Schematic Diagram
Identify the relationships of functional areas shown by a flowchart pr bubble diagram:
- product flow (receiving to service)
- workflow (personnel)
- traffic flow (diners)
54
True or False: a schematic diagram helps to avoid cross-contamination, crowding, maximize movement of personnel
True
55
True or False: even in ideal conditions, a back door is not needed in avoiding cross-contamination as long as staff are careful
False: ideally, there should be a separate door for entry of goods from exit of waste to avoid cross-contamination
56
Considerations in design development of equipment layout
1. Detailed floor plans
- shows location of each piece of equipment
2. Utility Plans (electrical, plumbing, ventilation)
3. Equipment Identification
- a book of catalog sheets (often called cut sheets or buyout brochures) for each equipment item to be purchased from a manufacturer
4.
- elevations, sections, and/or detail drawings for each piece of custom-fabricated equipment
57
People who will translate the plans to something tangible
Contractors
58
Considerations in building inspection
1. Construction
2. Plumbing
3. Wiring
- electric load should respond to wiring
4. Equipment and installation
5. Finishing
59
What mandates the environmental regulations?
Environment management bureau
60
What are the environmental regulations?
Environment management bureau1. PD 1586
- Environmental Impact Statement System
- Applicable for areas that are considered environmentally critical
2. RA 6969
- Toxic Substances and Hazardous and Nuclear Waste Control Act of 1990
3. RA 8749
- Clean Air Act of 1999
RA 9003
- Ecological Solid Waste Management Act of 2000
RA 9275
- Philippine Clean Water Act of 2004
61
Salient features of waste management
IRR of foodservice establishments of the Sanitation Code of the Philippines (PD 856)
62
Waste Segregation
- recyclables
- trashes
- food materials
63
Sewage disposal and drainage
- compliance with the General Provisions on Waste Disposal of DOH
- use of grease trap (preferably placed outside the establishment)
64
Environment-friendly measures
- cleaning and sanitation chemicals
- environmental friendly equipment
- energy saving equipment
65
66
Role of architect who is principal in charge
responsible for negotiations in terms of design contract and person in charge of making sure that the project’s completion is successful
67
Responsibilities of design architect
- translate operational objectives of owner into designing functional spaces
- Must understand the complexity of the FS system in order to translate these functional spaces
68
Responsibilities of project manager
- responsible for day-to-day working of design and construction process
- Mainly coordinate work of team and plan for sequence of activities related to design
69
Responsibilities of site architect
- coordinates with the contractors
- Visits site and makes sure progress is accomplished according to plan
- Look into potential problems and resolve before becoming too expensive to correct
70
Output of architects
blueprints and cost estimates
71
Responsibilities of the engineer
- site plan: building orientation, traffic and parking, service areas
- electrical systems
- design of heating ventilation air-conditioning systems (HVAC), plumbing water
72
Responsibility of engineer in site plan
- making sure the integrity of the building is secured
- Ensure load of equipment to design structure that can bare this total weight
- Generally called structural engineers
73
Responsibility of engineer in electric systems
- ensure establishment is not risked to potential fire accidents because of excessive load in electricity
- Design the systems that supply electricity needed by the facility
- Determine overall electrical load in building, assign circuits, locate panels, determine route-wiring throughout the building
- Need to know beforehand the types of equipment and load needed to plan for total electrical load
74
Resposnibilities of engineer in mechanical systems
- Plumbing systems: supply hot and cold water
- Heating and air-conditioning: temper air within facility so staff within kitchen is comfortable
- Ventilation: air circulates accordingly, specialized ventilators for cooking equipment (if you’ve been in kitchen, you know how hot it can be, if institutional or commercial size or scale, it’s 10 times the heat)
75
what engineer is responsible for parking spaces
civil engineers
76
Responsibilities of the interior designer
- establishment must have visual character and theme
- texture and shape
- furnishings
- light and colors
*translate concepts to ambiance that evokes emotions to consumers
77
responisbilities of the contractor
- coordinate work of subcontractor
- building the facility
- installation of furnishings
- equipping
*translate plans into projects
78
Role of general contractor
build facility as designed by other professionals in the planning team
79
Responsibilities of the Foodservice Equipment Contractor
- coordinate work of subcontractor
- provision of equipment
- equipment specification
- equipping
80
why do you need foodservice equipment contractor
FS organizations (especially large-scaled ones): usually need custom-built or custom-fabricated equipment designed especially for needs of the FS establishment
81
Local regulations
- sanitation code of the philippines
- building code of the philippines (PD 1096)
- plumbing code of the philippines
- fire code of the philippines (provision of fire exits)
- accessibility law (for PWDs)
- solid waste management act (regulation of waste disposal)
82
Structural requirements that need to be integrated in design and space
- Provisions on Floor
- Provisions on Walls
- Provisions on Ceilings
- Provisions on Lighting
- Provisions on Ventilation
- Change rooms (Accessibility law: separate toilet facilities for PWDs; separate change rooms for staff)
- Wash Hand basins
- Overcrowding
- Toilet facilities
83
requirements of building code of the philippines
- Safe construction, environmental safeguards, safe, sanitary and good working conditions
- Building permit fee
- Light and ventilation
- Sanitation: water supply, wastewater disposal, pest and vermin control
- General design and construction requirements
