LAYOUT AND DESIGN PROJECT DATE DUE ______
STUDENT______
CRITERIA / POINTS / COMMENTS1. / ACCURACY OF DIMENSIONS (10 points)
Existing wall dimensions are accurate
Yes (6) Some errors (3) Many errors (1) Not done (0)
New dimensions recorded Yes (2) No (0)
Scale included Yes (2) No (0) / 6 3 1 0
2 0
2 0
0
2. / WATER LINES AND DRAINS (4 points)
Shown with dimensions All (3) Some (2) None (0)
Listed on utilities sheet Yes (1) No (0) / 3 2 0
1 0
3. / ELECTRICAL SOURCES NEW/EXISTING (4 points)
Shown with dimensions All (3) Some (2) None (0)
Listed on utilities sheet Yes (1) No (0) / 3 2 0
1 0
4. / NATURAL GAS EXISTING/ NEW (4 points)
Shown with dimensions All (3) Some (2) None (0)
Listed on utilities sheet Yes (1) No (0) / 3 2 0
1 0
5. / HOOD SYSTEMS EXISTING/ NEW (4 points)
Existing shown with dimensions Yes (1) No (0)
New shown with dimensions Yes (2) No (0)
Listed on utilities sheet Yes (1) No (0) / 1 0
2 0
1 0
6. / FIRE RETARD SYSTEMS EXISTING/NEW (4 points)
Indicated on layouts Yes (1) No (0)
Listed on utilities sheet Yes (1) No (0)
Discussed in problems section Yes (2) No (0) / 1 0
1 0
2 0
7. / MENU – (25 points)
A. FOLLOWED THEME Yes (3) No (0) / 3 0
B. PRESENTATION – SEPARATE SHEET OF PAPER
Yes (3) No (0) / 3 0
C. MENU ITEMS/SOURCES LISTED ON SOURCE
SHEET
Yes (7) No (0) / 7 0
D. PRODUCTION EQUIPMENT ON SOURCE SHEET
FITS MENU AND SERVICE (TYPE/ FUNCTION)
Yes (7) No (0) / 7 0
E. FOOD SPECIFICATION
Complete (5) Incomplete (3) Inadequate (0) / 5 3 0
8. / EQUIPMENT (43 points)
A. EQUIPMENT PLACEMENT
Adequate space between equipment Yes (3) No (0)
Flow is appropriate Yes (3) No (0) / 3 0
3 0
B. SALIENT CHARACTERISTICS
Dimensions All (6) Most (3) Some (2) None (0)
Capacities-Appropriate Yes (4) No (0)
Miscellaneous equipment Yes (2) No (0) / 6 3 2 0
4 0
2 0
C. EQUIPMENT SPECIFICATION
Complete (10) Incomplete (7) Inadequate (0) / 10 7 0
D. POT/PAN/DISH HANDLING
Discussed Yes (2) No (0)
Indicated on plan Yes (3) No (0) / 2 0
3 0
2
E. CROSS CONTAMINATION
Discussion Yes (5) No (0)
Layout-indicated Yes (5) No (0) / 5 0
5 0
9. / PERSONNEL (12 points)
A. APPROPRIATE Yes (3) No (0) / 3 0
B. TASK LIST INCLUDED Yes (3) No (0) / 3 0
C. SCHEDULE INCLUDED Yes (3) No (0) / 3 0
D. CALCULATED FTEs CORRECTLY Yes (3) No (0) / 3 0
10. / ANTICIPATED PROBLEMS DISCUSSED (30 points)
A. STRUCTURE Yes (5) No (0) / 5 0
B. EQUIPMENT Yes (5) No (0) / 5 0
C. PREPARATION Yes (5) No (0) / 5 0
D. SERVICE Yes (5) No (0) / 5 0
E. SANITATION Yes (5) No (0) / 5 0
E. CONTROL AND SECURITY Yes (5) No (0) / 5 0
11. / THOUGHT, CARE, INGENUITY (15 points)
Neat, well-organized Yes (5) No (0)
Professional Yes (5) No (0)
Creative Yes (5) No (0) / 4 0
4 0
4 0
3 0
4
5 0
6
TOTAL / 155
EXTRA CREDIT: Food Cost Percentage (3pts)______
Menu Item Prices (5pts)______
SIMPLE Balance Sheet (5pts)______
Profit Likelihood (2pts)______
All four areas must have been completed to get bonus points.
COMMENTS:
FSM 7400:413 LAYOUT & DESIGN PROJECT (03)
You are now the designer, planner and project manager for the new institutional food service operation to be established in the northern half of Room 211, Schrank Hall South. The two major goals of the project are:
1. To establish a working, institutional kitchen laboratory to enhance student educational opportunities.
2. To take advantage of an existing entrepreneurial opportunity.
In your new role you will be asked to accomplish the following tasks:
1. Measure the existing facility and plot dimensions on a scaled drawing.
2. Identify and locate all utilities, air ducts, drains and fire suppression systems. Determine voltage of all electrical lines/outlets. Plot the locations of findings on a scaled drawing.
3. List findings from #2 on a separate Utilities Sheet by name, type and number of each.
4. Write a sample THEME menu for your new operation. THINK PROFIT…
5. List the your major ingredients by type, ie, frozen, canned, scratch, ready, etc. Determine how menu items are to be prepared and list the findings. Determine the equipment needs according to item purchased and preparation needs (See page 107, Sullivan).
6. Write a detailed specification for one food item, ie, an ingredient. Remember, you get what you SPEC. (See Appendix in Spears)
7. Determine and list equipment requirements, include miscellaneous equipment. List basic characteristics and information for each type of equipment to include energy requirements and overall dimensions. Example:
CONVECTION OVEN, Electric, 230 Volts, 50 Watts, 36” wide x 18” deep x 54” high. Stainless steel, twin, stack.
8. Prepare a detailed specification for one piece of equipment. Remember you live with what you SPEC…New term – SALIENT CHARACTERISTIC. (Refer to Spears and/or Sullivan)
9. Determine the numbers and types of employees required. THINK PROFIT…
10. Establish SCHEDULES and TASK LISTS for all employees. Compute total FTE’s.
11. Draw your proposed renovation to scale, locate and label all equipment by name to include hoods and fire suppression systems. Show dimensions. Denote SCALE.
12. Discuss any anticipated problems in such areas as:
A. Structure – delivery problems, size of facility.
B. Equipment – adequacies, maintenance
C. Preparation – ability to adequately prepare food items, storage problems, ice.
D. Service – serving, bussing, etc.
E. Sanitation – training, cross contamination, etc.
F. Control and security – payment methods, who collects monies, zip cards, who banks, theft and pilferage, etc.
Number 12 is your justification statement for your layout and planning. This part demonstrates your problem solving ability given an established set of criteria. It is an EXTREMELY
IMPORTANT step – do not overlook it.
Special Parameters and Instructions:
1. Your business will serve breakfast 7:00 AM – 9:00AM, Monday thru Friday
2. Lunch will be served…………… 11:00 AM – 1:30 PM, Monday thru Friday
3. No Dinner meals required.
4. Catering and/or carry out may be added.
5. Peak Census Numbers – Breakfast: 75 COVERS; Lunch: 80 COVERS
6. China Service.
7. Tables will be bussed.
8. The wall between Room 211 and the hallway cannot be altered except for utilities installation.
9. The wall between rooms 211 and 209 cannot be removed. 211 will be the kitchen area and 209 will be used for dining.
10. A wall or knee wall may be planned to split room 211 from the double entry doors to the window wall, however, think of utilities and ducts. There must remain a way to get between the two halves of Room 211.
11. Existing utilities, drains, ducts, etc, should be used to maximum extent possible. Addition utilities must be justified. New ducts can be installed thru the roof.
12. DO NOT put refrigerators, freezers, dishwashing equipment in the storage part of 211.
EXTRA CREDIT: Establish a desired food cost percentage and determine selling costs of menu items. Create a simple income statement and try to determine the likelihood that you will make a profit. Think - FORECASTING