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A Facility Design Model for 1300 Capacity School Foodservice with Adjacency and Bubble Diagrams


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A Facility Design Model for 1300 Capacity School Foodservice with Adjacency and Bubble Diagrams

Article information

Korean J Community Nutr. 2011;16(1):98-112
Publication date (electronic) : 2011 February 28
doi : https://doi.org/10.5720/kjcn.2011.16.1.98
Sun-hee Jang, Hye-Ja Chang1
Major in Nutrition Education, Graduate School of Education, Dankook University, Yongin, Korea.
1Department of Food Science and Nutrition, College of Natural Science, Dankook University, Yongin, Korea.
Corresponding author: Hye-Ja Chang, Department of Food Science and Nutrition, Dankook University, 126, Jukjeon-dong, Suji-gu, Yongin-si 448-701, Korea. Tel: (031) 8005-3175, Fax: (031) 8021-7200, hjc10@dankook.ac.kr
Received 2011 January 25; Revised 2011 February 15; Accepted 2011 February 15.

Abstract

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.

Keywords: foodservice facility design; functional space; bubble diagram; adjacency diagram

Notes

The present research was conducted by the research fund of Dankook University in 2009.

References

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Article information Continued

Copyright © 2011 The Korean Society of Community Nutrition

Fig. 1

Fig. 1

Procedure of a plan for the development of 1300-capacity foodservice facility floor plan.

Fig. 2

Fig. 2

Bubble diagram of the plan.

Fig. 3

Fig. 3

Floor plan for 1300-capacity school foodservice.

Table 1

The characteristic of the respondents at planning and developing phase

Table 1

Table 2

Adjacency diagram by functional areas

Table 2

Rating scale : 0: not at all; 1: a little important; 2: important; 3: strongly important

Table 3

Space estimates from a bubble diagram for midscale school foodservice (capacity: 1,300 meals)

Table 3

1) Data from 6 school foodservice because of only included 1,000 to 1,5000 meals capacity school foodservice

2) Calculate by the results of questionnaire survey and expert opinions

Table 4

Final space by functional areas

Table 4

Table 5

Equipments schedule and their specification by functional areas

Table 5