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A Facility Design Model for 1300 Capacity School Foodservice with Adjacency and Bubble Diagrams
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Sun hee Jang, Hye Ja Chang
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Korean J Community Nutr 2011;16(1):98-112. Published online February 28, 2011
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DOI: https://doi.org/10.5720/kjcn.2011.16.1.98
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 Abstract
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- This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: 9.9 m2 for the receiving area, 56.1 m2 for the pre-preparation area, 10.5 m2 for the food storage area, 6.0 m2 for the supplies storage area, 97.8 m2 for the cooking area, 33.6 m2 for the service area, 52.5 m2 for dish washing area, cafeteria 410.5 m2, 4.5 m2 for the front room, for a total of 725.8 m2. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.
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Citations
Citations to this article as recorded by  -
Survey on the Ratio of Kitchen to Total Space and Ventilation System Capacity of Kitchens through Case Studies in Korean Foods Restaurants
Hyeja Chang, Gyunggi Choi, Taehwan Wang, Tongkyung Kwak
Korean journal of food and cookery science.2015; 31(1): 33. CrossRef - Analysis of Perception of School Foodservice Facilities and Utilities in Gyeongnam Area by School Nutrition Teachers (Dietitians) -Comparison of School Foodservice Facilities and Improvement of Utilities in Schools-
Young Jeon, Hyun-Ah Kim
Journal of the Korean Society of Food Science and Nutrition.2014; 43(9): 1447. CrossRef - Compliance with GMP and SSOP in College Foodservices by Comparison of Elementary and Middle & High School Foodservices
Soon-Hee Park, Hye-Kyung Moon
Journal of the Korean Dietetic Association.2012; 18(3): 248. CrossRef
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