FACILITIES PLANNING

AND DESIGN FOR

LODGING AND
FOODSERVICE
OPERATIONS
The purpose of feasibility study subject is
for the student to have a sufficient
information about work flow process,
space utilization, equipment design,
ergonomics and some elements affecting
the work environment of foodservice and
lodging operation such as lighting, color
and temperature.
 The general objective for all food facility
planning is to make optimum use of the money,
materials, manpower, and equipment to
provide the highest quality of food and service.
Within this primary objective is the basic
concept of assuring customer satisfaction. This
means that the foodservice facility has to be
designed so that foods can be freshly prepared
and appealing.
 DEFINITION OF TERMS
Planning- art and science of forecasting as many
possibilities as possible for an idea to develop
into design concept satisfying certain
requirements and minimizing risk in the process.
Physical- pertains to material existence measured
by weight, motion and resistance. Thus, anything
taking up space in a facility must be accounted
for and fit the available space.
 Design- refers to the broad function of developing the facility,
including site selection, menu, equipment requirements, and
other functions that will guide the project into reality.
 Lay-out- is the process of arranging the physical facilities

including equipment, that dictates operational efficiency.

This involves a drawn design n paper to show walls,
windows, doors and other structural components. After this
drawing is complete, required work areas are designated on
the plan, then the equipment and other facilities are arranged
and drawn into the plan.
 CHARACTERISTICS OF A WELL PLANNED
FOODSERVICE AND LODGING ESTABLISHMENT

1. Minimum investment in buildings, furnishings and

equipment
2. Aesthetic appeal to customers and workers (pleasant dining
and working areas)
3. Maximum profit and return on investment
4. Simplified production processes for food and non-food
items
5. Efficient flow of materials and equipment that may have to
be moved about
6. Minimum employee travel
7. Safe working areas
8. Minimum waste of time, labor and materials
9. Sanitary conditions in all areas of the facility
10. Minimum manpower requirements
11. Low maintenance costs
12. Ease of supervision and management
 SCOPE OF FOODSERVICE FACILITY
PLANNING

1. Planning a new facility

Advantages:
 It enables the planner to make the greatest use of new food
products, new processing techniques and equipment.
 It enables the planner to develop new and interesting
concepts of foodservice merchandizing
 It gives the designer the greatest freedom to make decisions
regarding the operating characteristics and management
policies that should be incorporated into day to day
operation.
2. Remodeling of an existing facility/ building
 Planners have to work within the restraints such as
space, columns and wall limitations in order to arrive at a
practical solution.
 Modernizing is required primarily because of the need
for new or grater capacity equipment to handle new
foods, new processes or new techniques or production
 It is usually undertaken in the public areas of food
facilities to provide a different type of atmosphere or
service.
3. Expansion of an existing facility

Expansion may be desired to increase the

production capacity of the department or
perhaps to provide faster service.
I. CONCEPT DEVELOPMENT

Idea Generation
Planning and designing a lodging or
foodservice operation begins with ideas.
Major consideration in generating ideas
are the needs of the customers in the
past, present and future.
 Foodservice
Idea- enjoying companionship and pleasure of drinking coffee
Concept- coffee houses
Idea- combining film and food
Concept- casual dining with burgers, pizza, pasta and sandwiches in a
renovated theatre.
 Lodging
Idea- an inexpensive lodging place for students and travelers
Concept- a medium-sized hostel operated by a sorority in a university
campus in the suburb close to transportation routes.
REFINING THE IDEAS
 Ideas can be found everyday in newspapers, books, business
periodicals. To polish and refine these ideas one must:
 Study specific needs of customers in various lodging and
foodservice establishment
 Info of the site where the establishment is located
 Technical knowledge about lodging/foodservice management
 Skills in the art of hospitality
 Knowledge of current trends in the hospitality industry.
 CUSTOMER NEEDS
 In the field of marketing, the fundamental message is
to see the business from the customer’s point of view.
 Customers Behaviors, Foodservice and Lodging
Trends
 Quality-conscious= operations that not only satisfy
but also visually delight the customers.
 Process-oriented= see through or open institutional
kitchens, bakeshops, winery.
 Value-conscious= combo meals. Discounted room,
prices, eat-all-you can buffets
 Time-conscious= fast food restaurants, convenience
stores, drive-through, delivery service, computerized
reservation system.
 Highly-informed= electronic info(computer), descriptive
menu card, food labels.
 Health and Nutrition-conscious= a variety of foods in
restaurants, organic and natural foods, fitness facilities and
spa
 Environment-conscious= proper solid waste management,
biodegradable disposals
 Global taste= proliferation of Italian, Japanese, Mexican,
American and other restaurants in Metro Manila, a cycle of
services for the hotel guest.
 1. QUALITY- CONSCIOUS
 Total features and characteristics of a product or services
that bear on its ability to satisfy stated or implied
needs(ISO 9000).
 Trendy restaurants not only satisfy the hunger of the
customers, but also offer visual design and décor that
delight the customers.
 Example are fastfood chain that offers diversified menu
items that meets the changing preferences of market.
2. PROCESS ORIENTED
 Customers do not only judge the quality of the food and
service, but also the quality of the management and the
facilities producing them.
 The advent of “see-through” or open institutional kitchens
showing personnel and facilities producing the food can be
attributed to this customer behavior.
3. VALUE-CONSCIOUS
 Most customers in this decade and into the next century will be
more value-conscious than cost or price-conscious.
 Value for money will be the key purchasing criterion.

 Offerings of combo meals and eat-all-you-can buffets are the

present trends acknowledging this customer behavior.
4. TIME-CONSCIOUS
Waiting time not only serves as an
inconvenience to customers, but also
irritates them. Customers may loose their
appetite and make them decide never to
return to the restaurant.
In lodging establishment, the use of
computerized reservation system is
rapidly becoming popular.
Example are fast food
establishment which characterize
of little or no waiting.
Establishment also offers “drive
through” and “delivery service”
5. HEALTH AND NUTRITION-CONSCIOUS
 With the increasing health consciousness of
customers, food caterers are serving menus that
meet the criteria for fitness using the dietary
guidelines.
 Low calorie food and drinks, coffee with low
caffeine, low fat and cholesterol, low-sodium
dishes, low or no alcohol in drinks, high in
fiber, high in calcium, organic and natural
foods. Use of sugar substitutes.
6. HIGHLY-INFORMED
 In local setting, there are customers using the
internet and other information technologies and
can instantaneously compare prices of food and
the quality of its food and service.
 The use of interactive television system and
high tech menu card.
 Nutritional value are also available through the
internet.
7. ENVIRONMENT-CONSCIOUS
 As a result of their concern about the
increasing environmental deterioration, both
foodservice customers and operators now find
it necessary and desirable to participate in
energy conservation, water conservation and
recycling activities.
 Example are automatic temperature monitor,
sensory devices that turn off light when there is
no motion in the room.
8. GLOBAL TASTE
Customers are developing global taste
based on universal standards of quality.
They are paying for the total experience
rather than just palatable pizza or service
of the bellboy.
Proliferation of Japanese. Italian,
Mexican restaurants around the world.
TRENDS AFFECTING FOODSERVICE DESIGN
 Dining Out Changes- the foodservice industry is responding to
this trend by making changes in the style of foodservices, types
of food served, and the process charged.
 Change in desired Menu Items- menus are now more lighter,
more healthful food selection and limited desserts. This
changes the equipment needed and the space requirements and
thus affects the remodeling or new construction to
accommodate preparation of foods customers prefers.
Economic factors- cost of wages, food,
utilities can influence selection of a type
of foodservice and its design. Managers
strive to maximize the operation’s
efficiency through the best possible
design and layout of work centers,
minimizing the number of steps a worker
must take, as well as the distance
necessary to transport and distribute food.
Flexibility of use- this means making the
existing space adaptable either for
multiple use or meeting future demands.
This may be accomplished in part by
selecting wheel-mounted and modular
equipment that is uniform in size,
movable and adaptable to numerous work
activities.
Built-in safety, sanitation and noise
reduction- these trends in construction
may be achieved by the type of floor
covering, ventilation, building materials,
lighting, and equipment selected, and the
method of their installation.
SITE SELECTION
The identification of the location is
equally important to be studied. It can
be in urban properties, sub urban
places, near the airport, seaport, land
transportation terminals, resort areas,
on the highways, sites of pilgrimage
and tourist destination.
Even at this early stage of planning,
assessment of the location’s desirability in
terms of convenience, visibility and
accessibility should be done.
After considering the market and
location , the planner will now look for a
situation in which capital and talent could
be invested for a profit as well as for
personal benefits.
GOALS AND POLICIES OF THE
GOVERNMENT
 The business concept should conform with the goals and
policies of the government.
 If the government has import restrictions on certain types of
food and beverages, the entrepreneurs need to make some
modification in its menu offerings.
 The local zoning regulations will permit or prohibit the
establishment of a hospitality operation in a desired area.
 Local laws forbid the sale of the alcoholic drinks in some
locations, but not in other.
 According to certain legislations, the comfort, convenience,
and safety of the business employees, as well as the customers
should not be overlooked. Smoking in public areas is not
allowed in the Quezon City to conform with the clean air law.
 Local registrations require that all places of business be made
accessible to differently able individuals. This may be require
some modifications as widening doorways or building ramps.
 Building and sanitation codes have their own
restrictions that need compliance from business
owners.
 A business organization should be recognized
by the law for it to have a separate existence.
 Major Legal forms of Organization:

1. Sole proprietorship
2. Partnership
3. Corporation
MAJOR PROBLEM AND RISK IN PUTTING UP
A LODGING AND FOODSERVICE BUSINESS

 High initial investment cost is required for hotels and

luxury type fine dining restaurants.
 There are foodservice organization which require
imported raw materials for its offerings.
 Some new start up business ventures often involve a
technically new process and design that have not been
fully tested. It could produce a market decline.
 Powerful competitors could, at any time , reduce
prices to capture the market.
 It takes approximately 5-10 years to resource capital
investment in lodging facilities.
 In the lodging and foodservice operations, very often
there is increase in labor cost without increase on
productivity.
 There will be problems arising from social crowding
and competition for scarce natural resources because
of overpopulation.
 The preliminary information for the feasibility
study includes a survey of the maturity and
competitive position of a business venture,
defining the market. These information will
help assess the feasibility of putting up a
lodging or foodservice operation, conforming
with the goals and policies of the government
and knowing the major problems and risks.
GUIDE QUESTIONS:
1. Where do you get ideas for foodservice and lodging
business ventures?
2. What is the importance of knowing the behaviour of
costumers in planning lodging and foodservice
facilities?
3. Why is the location considered very important in a
business venture?
4. Name the elements that will be considered in putting
up a successful lodging and foodservice operation.
SUGGESTED LEARNING
ACTIVITIES:
1. List ten (10) lodging and foodservice concepts that you have
seen in the past or existing ate present in your city. Briefly
describe each on in a single sentence.
2. Classify the concepts into traditional and non-traditional
concepts.
3. Interview an owner of a non-traditional concepts restaurant
and inquire what made him decide on that concepts.