DTF50063 DESIGN AND LAYOUT FOR

FOODSERVICE FACILITIES

CHAPTER 2: FOODSERVICE DESIGN AND

ENVIRONMENT
 2.1.1 TRENDS IN KITCHEN DESIGN

1. SMART KITCHEN
Today, you can have a kitchen with technology integrated into every
function and appliance–from the faucets to the fridge to the lighting. This is
what we call a smart kitchen.
Houseace, told us that “Smart kitchens are an evolving aspect of design.
In fact, a lot of kitchens today are built smart from the ground up. For older
kitchens, sensors, smart gadgets and other devices can be added to for
convenience to the restaurant .”
Technology integrated kitchens are becoming more popular as
homeowners experiment with novel technologies. This is one of the
biggest trends going into 2023.
KITCHEN AT HOUSE

KITCHEN AT RESTAURANT
 2.1.1 TRENDS IN KITCHEN DESIGN

2. Streamlined Designs, Materials and Textures

Stress-free environments are what you would like to come home

too, and drown out the day to day stresses of life. Which usually
means, simplicity.

Simple looks are all about modern clean lines. They will continue
to be a huge hit throughout 2023.
STREAMLINED
DESIGN
MATERIAL &
TEXTURE
 2.1.1 TRENDS IN KITCHEN DESIGN

3. Effective Storage Solution Cabinetry

 One of the foundations to a functional kitchen is kitchen storage.

 To counter these storage challenges, homeowners are starting to look for better storage solutions within the
cabinetry.
 These can include:
appliances garages for small appliance, drawer dividers for cutlery & utensils, pull-outs for spices, tray dividers, roll-out
trays and caddies for pots & pans; as well as wastebasket cabinets for garbage and recyclables and/or deep drawers.
These will make it easier to store foods, drinks and small appliances.
 EXAMPLE

EXAMPLE
 2.1.1 TRENDS IN KITCHEN DESIGN
4. Mix and Match Metals

 Mixing metals adds character in the space

 lebih banyak pilihan untuk keran yang mempunyai logam campuran. Arka keran
mungkin satu, seperti hitam matte dan pemegangnya boleh menjadi loyang lembut
atau krom.
THE EXAMPLE OF MIX
METAL IN THE
KITCHEN
2.1.2 BASIC KITCHEN DESIGN GUIDELINE
BASICS DESIGN PRINCIPLES
Experience as foodservice facilities design professionals,
are intended provide a general framework for approaching
the design process
Efficient and affective design should :
1) Consider hazard analysic and critical control
2) Flexible and modular
3) Efficient flow of materials and personnel
4) Ease of sanitation
5) Ease supervision
6) Space efficiently
 2.1.2 BASIC KITCHEN DESIGN GUIDELINE
1. CONSIDER HAZARD ANALYSIS AND CRITICAL
CONTROL POINT
 HACCP is the process by which food temperature are
monitered and corrected in food service facility,
 This process included the entire system from receiving
through waste removal
i. Analyze hazard
ii. Identify critical control points
iii. Establish preventine measure with critical limits for each
control points
iv. Establish procedures to monitor the critical control points
v. Establish corrective actions to be taken
vi. Establish procedures to verify that the system is working
properly
vii. Establish effective record keeping to documents the HACCP
system
 2.1.2 BASIC KITCHEN DESIGN GUIDELINE

2. FLEXIBILITY AND MODULARITY

 Flexibility requires components that can be

rearranged to meet changing conditions, such as
i. New management
ii. Different methods of service
iii. New menu
iv. New preparation method
 2.1.2 BASIC KITCHEN DESIGN GUIDLINE

3. SIMPLICITY

 Simplicity can be incorporated into the design of foodservice

components and systems in various ways . Several example :
i. Clean, uncluttered lines for range sections
ii. Simplicity and reducing the number of menu items in order to
simplify the kitchen and allow for greater
iii. Eliminateion of utility connections the penetrate the floor
iv. The selections of a piece of equiqments without unnecessary
accessories
THE WOMEN HAPPY TO
CLEAN THERE KITCHEN
AFTER COOKING
 2.1.2 BASIC KITCHEN DESIGN GUIDLINE

4. FLOW OF MATERIALS AND PERSONNEL

 Flow is an important consideration in efficient design
throughout a food service facility . Some flow considerations
in design
a. The movements of employees from one section of the kitchen
to another
b. The flow of dishes through the dishwashing system and back
to the service area
c. The flow of all materials to minimize cross traffic of dirty items
and clean items
 2.12 BASIC KITCHEN DESIGN GUIDLINE

5. EASE OF SANITATION
 A facility designed with sanitation in mind can be
cleaned more quickly and easily.
 Some of example of sanitation design
consideratations
a. Building finishes that are durable and easy to clean
b. Equiqment racks with a minimun number of legs
c. Garbage disposals in works areas to fasilities waste
disposal
 2.12 BASIC KITCHEN DESIGN GUIDLINE

6. EASE SUPERVISION
 Allow supervisor to oversee the
productionareas more efficiently
 The elimination od walls and partitions also
permits workers to move and communicate
with each other more easily
 Tends to reduce the number of people needed
Eye from the manager see a worker doing
their work
 2.12 BASIC KITCHEN DESIGN GUIDLINE

7. SPACE EFFICIENTLY
o Kitchen has necessary equiqment and storage space are
enable employee to work efficiently :
 A work surface ( table ) *Storage for untensils
 A food prep sink *Storage for pans
 A hand wash sink *Storage for raw ingredients
 A cutting surface *Storage for the finished
products
 Table of contents

01 2.1 Apply the 02 2.1.3 Apply 03 2.1.4 Derive the

principles of flow and concept of
kitchen kitchen ergonomic in
design design design and
layout of
foodservice
facilities
When starting a new restaurant, careful thought must
be given to kitchen design.

Think about the work flow and important parts of the

kitchen.

There is a difference between design and layout.

Every design professional has a set of guidelines in

approaching food facility design.
 • a) Ease of sanitation
• b) Ease of supervision
• c) Space Efficiency
2.1 Apply the • d) Simplicity
principles of
• e) Hazard analysis and
kitchen
design critical control point
• f) Flexibility and Modularity
• g)Lifetime Value
• h) Compromise
 - There are some great
a) Ease of
ways to make your
sanitation
kitchen easier to clean
ii)There must be
i)Install casters
hand washing
on your work
stations in every
tables
area
iii)The use of bright
colors in the
kitchen
 An open kitchen
b) Ease of
makes it easy to
supervision
see

The elimination Making it

of walls makes it simpler for your
easier for executive chef
workers to supervise
 Ensure the kitchen
c) Space has the necessary
Efficiency equipment and
storage space
It is necessary to - A work surface
prepare several - A hand wash sink
components in the - Storage for raw
kitchen ingredients
 Consider designing a
d) Simplicity kitchen with simplicity
in mind.

Locating Selecting the proper

server stations equipment with only
near the necessary
kitchen accessories
e) Hazard analysis A systematic
and critical control approach to control
point of food safety
hazards.
Process by which
There are seven
food temperatures
basic principles
are monitored and
of HACCP:
corrected
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation
procedures.
 Its layout should
f) Flexibility and be able to
Modularity accommodate
change.
Might take the
The principle of
shape of multi-
flexibility requires
use workstations
components that
or movable
can be rearranged
equipment.
 g)Lifetime
Value

Often foodservice
operator is faced with a
limited budget for the
purchase of equipment
The cost of an item of
food service equipment is
not just the purchase
price
 1. Formally
Often frank discussion express the
h) Compromise and give and take concern and
between owner and give in to the
client’s
designer demand.
The designer will
If the customer insists 2. Express the
base the design on concern
on making a choice
which should be formally, then
that deviates from the
clearly explained to seek a design
design principles solution
the customer
h) Compromise
2.1.3 The kitchen needs to be
designed according to the flow of
Apply materials and personnel.
flow The movement of food should
and follow a logical sequence.

kitchen
Food moves through the facility
design in a circle, as illustrated in Figure
3.1.
 4

3
1

Figure 3.1.
Some flow considerations in design are:

- The refrigerated and dry storage areas should be near

the receiving area

- The waste disposal and ware washing areas should

be separate from the food preparation

-Completed meals will exit the kitchen on one side and

soiled dishes will enter the kitchen on the other.
 Ergonomics is about Your menu will
creating a design, which dictate your design
is comfortable and and layout.
pleasant for workers.

Know what menu items

will be prepared in your
kitchen.
 c)
b)
 The primary a) Efficient Appropriate
Adequate
factors work space tools and
lighting
utensils
that influence the
quality of the work d) Good air
circulation e)
place are: f) Noise
and Adequate
Control
ventilation Aisle Space
a) Efficient -The amount of space a dishwasher
requires is much different than a server
workspace at a beverage station.

i.The amount of individual worker space

is affected by:
ii.i. Number of people working in the
space
iii.ii. Amount and type of equipment
b) Adequate lighting

Adequate lighting is important in

food preparation.

Workers need sufficient light to

observe the quality of food products
c) Appropriate tools and
utensils

-Lifting heavy objects by food

service workers can cause
accidents

-Use material handling

equipment that can reduce
worker injuries
d) Good air circulation &
ventilation

-A commercial kitchen needs

good ventilation.

-You also don't want your diners

to smell unpleasant
e) Adequate Aisle Space

-It is important that aisles be the

proper size

-A major traffic aisle is used for

the movement of people and
material
f) Noise Control
-High noise levels are very unpleasant for the
worker in a foodservice facility.
-Some techniques that will help to reduce noise in:

-- The separation of areas especially ware

washing.

-- The construction of walls between the kitchen

and the ware washing area.
 Content
2.3 Demonstrate the Foodservice
Environment
→ 2.3.1 Examine The
Fundamentals of Proper
Lighting
→ 2.3.2 Provide Appropriate
Colours for Foodservice Spaces
 .
2.3 1 Examine The Fundamentals Of Proper Lighting

LOW LIGHTING

 For a relax and

romantic vibe
 Low lighting resembles
candlelight and also
helps guests feel they
have more privacy and
seclusion
 .
2.3 1 Examine The Fundamentals Of Proper Lighting
BRIGHT LIGHTING

 Suit for family friendly establishments or smoothie

and coffee shops
 Can add large windows equipped with curtains,
blinds, or shades to ensure the sunlight doesn’t
cause customer discomfort
 .
2.3 1 Examine The Fundamentals Of Proper Lighting

TASK LIGHTING

 Fluorescent lights
are ideal for use in
areas the kitchen,
or areas where
customers require
focused lighting
 .
2.3 1 Examine The Fundamentals Of Proper Lighting

AMBIENT LIGHTING

 Main source of light

in a room, and it can
be natural light
 .
2.3 1 Examine The Fundamentals Of Proper Lighting

ACCENT LIGHTING

 Designed to enhance
focal points on anything
from menu boards,
unique décor, or
specialty items.
2.3.2 Provide Appropriate Colors For Foodservice Spaces
Light Color Scheme
 Colors: Ivory,
beige, white, pale
yellow, light gray

 Often used a make a smaller

room look bigger than it Is
 Light colors evoke a leisurely
and relaxing atmosphere
2.3.2 Provide Appropriate Colors For Foodservice Spaces

Dark • Colors : Crimson, brown,

Color purple , navy , dark
Scheme green

• Excellent for creating intimate and

romantic settings, which is perfect
for some trendy restaurants and
romantic bistros.
• Too many dark colors it can make
your space feel cramped and
claustrophobic.
2.3.2 Provide Appropriate Colors For Foodservice Spaces

Warm colour scheme

Yellow, orange, red ,

gold

Warm color schemes

ideal for high-volume
establishments like
buffets, or fast food
restaurants
2.3.2 Provide Appropriate Colors For Foodservice Spaces

Most often
Pastel Sky blue, pink,
used in settings Can fit in with
light yellow,
colour lavender, pale
like bistros, most types of
scheme cafes, and decor
green
casual eateries.
2.3 Demonstrate the foodservice environment

2.3.5 Examine the fundamentals of managing heating and air

conditioning system
2.3.6 Demonstrate the fundamentals of maintaining ventilation and
indoor air quality
2.3.7 Implement the green element in foodservice environment
2.3.5 Examine the fundamentals of managing heating and air
conditioning system

HVAC system is a commercial heating,

ventilation and air conditioning system used in
restaurants.
HVAC system control the temperature of the
restaurant and promote the proper circulation
and ventilation of air in a space.
2.3.5 Examine the fundamentals of managing heating and air
conditioning system

Heating

• Far infrared heating is ideal for pubs and restaurants

because it warms people directly rather than heating
the surrounding air, which can be quickly lost
through draughts and the opening and closing of
doors.
2.3.5 Examine the fundamentals of managing
heating and air conditioning system

Air Conditioning System

Air-conditioning system is a process that used to
create and maintain certain temperature, relative
humidity and air purity conditions in indoor spaces.
2.3.5 Examine the fundamentals of managing heating and air
conditioning system

Electrical
wiring
5 Considerations for Supplementary
Restaurant Kitchen cooking systems
Air Conditioning
System

Equipment
location Grease filters and
The heat from
system cleaning
equipment
2.3.5 Examine the fundamentals of managing heating and air
conditioning system
Size

Silence
Adjustable
TYPES OF
speed
FANS
Balance

Controls
2.3.6 Demonstrate the fundamentals of maintaining
ventilation and indoor air quality

Ventilation
• To capture the air heated by the cooking process, remove as
much grease from it as possible, exhaust the heated air to the
outside, and resupply or make up the air removed from the
kitchen.

• Ventilation hoods should be placed directly above all

cooking appliances for best performance.
Kitchen area Dining area
2.3.6 Demonstrate the fundamentals of maintaining
ventilation and indoor air quality
Indoor Air Quality
• Indoor air quality is the air quality within and around
buildings and structures and known to affect the health,
comfort, and well-being of building occupants.
• Main factor of indoor air:
- pets and pests
- temperature
- ventilation
Pets and Pests
2.3.6 Demonstrate the fundamentals of maintaining
ventilation and indoor air quality
Invest in an
evaporative
Use exhaust 5 cooler
fans Offer a
W lightweight
A uniform
Provide cold Y
treats S Use fans
creatively
2.3.7 Implement the green element in foodservice environment

Use Eco-Friendly
Reduce
Disposables
Your Water
Usage
4 WAYS
RESTAURANT
GO GREEN Invest in Energy-
Minimize Efficient
Food Waste Appliances
THANK YOU