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    Research Design

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    joany
    This document provides guidelines for calculating space requirements for restaurant dining areas and kitchens. It discusses factors to consider like the type of services offered, number of customers and employees, and recommended space per person for different types of seating like banquet or deluxe services. Recommendations are provided for table and counter sizes, aisle widths, and kitchen production areas. Space requirements influence building design and costs, so the appropriate amount of space should be allocated based on the establishment's needs and services.

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    Research Design

    Uploaded by

    joany
    391 views7 pages
    This document provides guidelines for calculating space requirements for restaurant dining areas and kitchens. It discusses factors to consider like the type of services offered, number of customers and employees, and recommended space per person for different types of seating like banquet or deluxe services. Recommendations are provided for table and counter sizes, aisle widths, and kitchen production areas. Space requirements influence building design and costs, so the appropriate amount of space should be allocated based on the establishment's needs and services.

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    research design

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    RESEARCH DESIGN

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    This document provides guidelines for calculating space requirements for restaurant dining areas and kitchens. It discusses factors to consider like the type of services offered, number of customers and employees, and recommended space per person for different types of seating like banquet or deluxe services. Recommendations are provided for table and counter sizes, aisle widths, and kitchen production areas. Space requirements influence building design and costs, so the appropriate amount of space should be allocated based on the establishment's needs and services.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    391 views7 pages

    Research Design

    Uploaded by

    joany
    This document provides guidelines for calculating space requirements for restaurant dining areas and kitchens. It discusses factors to consider like the type of services offered, number of customers and employees, and recommended space per person for different types of seating like banquet or deluxe services. Recommendations are provided for table and counter sizes, aisle widths, and kitchen production areas. Space requirements influence building design and costs, so the appropriate amount of space should be allocated based on the establishment's needs and services.

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    © All Rights Reserved
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    of 7

    RESTAURANT

    -The space for dining area is calculated by the area in square meter per person seated,
    multiplied by the total number of persons seated at one time. Space requirement for a well-
    planned restaurant is determine from the result of the following information.

    DESIGN CONSIDERATION
    1. What volume and type of services to be offered.
    2. The number and sizes f the equipment to be used.
    3. The volume of needed supplies.
    4. The number of workers of employees required.
    5. Suitable traffic area.
    6. Small children may require .08 square meters space for a certain type of service.
    7. An adult would need 1.3 square meters space for comfort.
    8. A banquet service need about .90 square meters per seat.
    9. For deluxe service restaurant t be comfortable, requires about 1.8 square meters
    space per person.
    AREA PER SEAT USED FOR VARIOUS TYPES OF FOOD SERVICE
    TYPE OF SERVICE AREA PER SEAT IN SQ. M.

    CAFETERIA COMMERCIAL 1.50 TO 1.70

    CAFETERIA COLLEGE AND INDUSTRIAL 1.10 TO 1.40

    CAFETERIA SCHOOL LUNCHROOM 0.84 TO 1.20

    CUNTER SERVICE 1.70 TO 1.80

    TABLE SERVICE, HOTEL, CLUB RESTAURANT 1.40 TO 1.70

    BANQUET MINIMUM 0.93 TO 1.00

    Space requirement influences the building design and operating costs. For instance:
    1. When the space is too small, the labor, time and efforts are likely to increase, but
    the volume and quality of output decreases.
    2. When the space is too large, building and maintenance costs become excessive.

    SPACE REQUIREMENTS FOR DINING AREA


    Planning Considerations:
    1. Place setting for small children requires .80 square meters for certain types of
    service compared to audits that need 1.2 square meters for comfort.
    2. A banquet seating allowance can be small as 0.92 square meters per seat, and
    1.8 square meters for deluxe restaurant.
    3. Diner’s comfort should be given allowance. Remember that crowding is
    distasteful to many people especially the adults.
    4. Although crowding is acceptable to low cost quick service units, it is not to those
    offering leisurely dining.
    5. Both young and adult enjoy having sufficient elbowroom and enough space for
    their food and beverages.
    6. Place setting for adults provide 60 cm. and 45 to 50 centimeters for children.
    7. Service entrance maybe estimated in the proportion of:
    a. One small entrance for every 20 seats and
    b. A large central door for every 50 to 60 seats.
    TABLE SIZE AND HEIGHTS
    1. Table size gives the patron feeling of comfort and efficient utilization of the
    spaces. Four trays 35 x 40 cm. fit better on a 120 centimeters square table than
    on 90 cm. or 106 centimeters square table.
    2. Small tables measuring 60 or 90 centimeters are economical for seating, but not
    comfortable for large people. They are only suitable in crowded areas for fast
    turn over and light meals.
    3. Tables with common height and width, offers flexibility in seating arrangement.
    They are good for banquets or cocktails type bench seating along the wall.
    4. Table for booths longer than 120 centimeters is difficult for the waitresses to
    serve.
    5. The width of booth and seats including tables are usually 165 centimeters.

    LUNCH COUNTER AND AISLES


    1. Lunch counter minimum width is 40 centimeters. Maximum width with seat is 60
    to 75 cm.
    2. The maximum area best served by one waitress is 4.80 meters counter. This will
    allow 8 to 10 seats.
    3. The U-shaped counter maximizes the use of space and reduces travel.
    4. Space with 2.60 to 3.30 meters depth will be required for every linear foot of
    counter. This will provide 90 to 120 centimeters public aisles. Where employees
    must pass a width of 135 centimeters is ideal.
    5. A minimum passage area is 40 centimeters between chairs excluding chair area.
    6. Table should be space 120 to 150 centimeters apart.
    7. The best utilization of space can be determined through the use of templates or
    scaled model.
    8. Diagonal arrangement or square table utilizes space better than the square
    arrangement.
    9. Lanes that passes between back of chairs are usually blocked when someone
    arise or seated.
    10. Height of dining tables in school eatery should be adjusted to the comfort of
    school children and 75 centimeters for adults.

    CALCULATING THE SIZE OF DINING ROOM


    The number of people to be seated at one time is the information needed to calculate
    the size of a dining room. The total number of seats required t one time, multiplied by the
    space required for each seat, will give the desired area of dining room.
    The number of times a seat is occupied during a given period is referred to as turnover.
    The turnover per hour times the number of seats available, gives the total number of customers
    that can be served in an hour.

    RESTAURANT BOOTH SEATING


    SEATING CLEARANCES

    TABLE AND CHAIR UNIT CLERANCES


    SEAT GROUPING

    SEAT GROUPING
    COUNTER SEAT CLEARANCE

    COUNTER AND LIQUOR BAR


    THE KITCHEN
    Planning Considerations:
    1. Type of preparation and services required.
    2. Amount of the total production made per unit.
    3. The volume or number of meals served.
    4. Variety of food listed in the menu.
    5. Elaborateness of preparation and serving
    6. Quantity of individual service as in hospital tray.
    7. Seating and service on several floors.
    AREA OF KITHEN SPACE PER MEAL FOR FOOD FACILITIES OF DIFFERENT TYPE IN SQUARE METER
    TYPES OF FACILITIES 200 OR LESS 200-400 400-800 800-1300

    CAFETERIAS 0.7 - .50 .46 - .33 .37 - .33 .33 - .28

    HOSPITAL 1.7 - .42 1.1 - .42 1.0 -.42 .93 - .37

    HOTEL 1.7 - .37 .70 - .28 .56 -.28 .37 - .28

    INDUSTRIAL LUNCHROOM .70 - .50 .37 - .30 .33 - .20 .28 - .20

    LUNCH COUNTERS .70 - .20 .20 - .14

    RESTAURANT SERVICE .65 - .37 .46 - .33 .33 -.46 .46 - .28

    SCHOOL LUNCHROOM .37 - .30 .30 - .20 .20 -.23 .23 - .15

    Other Planning Considerations:


    1. The shape of the kitchen, location of ventilation, elevator shaft, support columns
    and partitions, should be considered in planning for the efficient work layout.
    2. Location of entrances for the smooth flow of traffic, window placement, suitable
    spaces and coordination of different sections requires careful planning.
    3. If possible, eliminate partition that reduces space. This will allow easier
    supervision of the production areas.
    4. Kitchen serving small number of people requires larger area footage per meal than
    those serving bigger number.

    PRODUCTION AREAS
    Planning Considerations:
    1. A 60 to 75 centimeters table width is ideal if no dishes or food containers rest at the back
    of the table.
    2. A 90 cm. square table is preferred when the back of the area is used for storage.
    3. Where two workers are working opposite each other, A 110 cm. wide table is
    recommended.
    4. A 120 to 180 cm. work area is within the convenient reach of average person.
    5. A 240 to 300 cm. long table is used for two persons working side by side.
    6. Working table height is normally from 80 to 85 cm
    7. Aisles space should allow free easy movement of essential traffic. The minimum width of
    a lane between equipment where one person is working alone is 90 cm.
    8. Where more than one is working, and another worker passes each other in the progress
    of the work, 105 cm. space is required. Where mobile equipment is used, 120 to 135
    centimeters aisles is sufficient.
    9. For main traffic lane where workers regularly pass each other with mobile equipment,
    provide 180 centimeters passageway.
    10. Door opening must accommodate large piece of equipment like roasting pans, baking
    sheets and stockpots.
    11. The main passageway should not pass through work centers.
    12. Compactness is essential in step savings. The work center should be in close proximity to
    the main traffic lanes for accessibility.
    13. Avoid disturbance from outsider passing through the work centers.
    14. Efficient work centers are those at right angles with the traffic lanes.
    15. A good plan allocates less than 30% of total space for equipment and 70% for work areas,
    traffic lanes, and space around equipment for easy operation and cleaning.
    16. For hospital production and service areas, provide 2.5 sq. m. per bed for 50-bed hospital,
    and 1.8 sq. m. per bed for 200-bed hospital. These areas exclude major storage room,
    dining room, employee’s facilities or floor serving pantries.

    HOTEL OR RESTAURANT KITCHEN LINEAR LARGE RESTAURANT KITCHEN WITH MANY


    ARRANGEMENTS TO ACCOMMODATE 100 AUXILIARY ROOMS, BOWLING ALLEYS,
    TO200 PERSONS GARDEN SNAK BAR AND CONFERENCE
    ROOM ETC. 1000 TO 1200 CAPACITY

    O
    H

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