30 Questions
What is the primary responsibility of structural engineers?
Designing systems to support and protect building structures
Which type of engineer determines the overall electrical load in a building?
Electrical engineer
What is one of the responsibilities of the owner's representative?
Setting the budget for the project
What do mechanical engineers design in a facility?
Plumbing systems
In building projects, which professional usually serves as the overall leader of the design and construction process?
Architect
When are civil engineers typically involved in foodservice projects?
To develop and prepare building sites for construction
What role does the architect play in selecting other design professionals for a project?
Selects all design professionals except the foodservice consultant
Which type of energy supply systems do mechanical engineers design for facilities?
Natural gas or steam
When are foodservice facility design projects an exception regarding architect selection?
Foodservice consultant is selected before the architect
In a restaurant project, if access to the site needs to be established from adjoining roadways, which engineer would most likely be involved?
Civil engineer
Which professional evaluates the designs prepared by the project team in view of operational objectives?
Owner's Representative
What is one of the responsibilities of the architect on building projects?
Coordinating work of all design professionals
What do the architect's drawings at this stage typically show?
Elevations of the outside of the building, site plans, and location of roads, sidewalks, and parking lots
What is the scale usually used for the architect's schematic designs?
1/16 inch = 1 foot
Why are schematic designs often used by architects and consultants?
To gain preliminary approval from zoning officials
What is the primary focus of foodservice design consultant's drawings at this stage?
Major equipment items for foodservice areas
At what scale are the foodservice design consultant's schematic designs usually prepared?
1/8 inch = 1 foot
What characterizes the design development phase of a project?
Fleshing out the project's design through detailed drawings
What is the main purpose of working closely with the owner's representative in the development of a foodservice facility?
To ensure each piece of equipment meets the owner's preferences and quality standards.
What is the purpose of preparing detail drawings for custom-fabricated equipment in a foodservice facility?
To outline how equipment is constructed in floor depressions.
Why does a foodservice design consultant prepare preliminary specifications for a project?
To present a rough draft of specifications for review and revision.
What role does detailing special construction play in foodservice facility development?
It helps to identify areas where custom construction is needed.
What is the significance of having elevations, sections, and/or detail drawings for each piece of custom-fabricated equipment?
To ensure each piece meets the owner's functional needs.
How does close coordination with the owner's representative benefit the project team?
By facilitating effective teamwork among all project members.
Who is frequently responsible for the steps involving feasibility and implementation and training in a food facilities project?
Food facilities design consultant
What is the purpose of contract documents in a food facilities project?
To interpret the quality of work expected from the contractor
Why is it important for specifications in contract documents to be written carefully?
To ensure that every piece of equipment's quantity and quality are clearly understood
Which team member benefits most when the role of the food facilities design consultant is clearly understood?
Manager or other foodservice professionals
What is the main role of specifications in contract documents for a food facilities project?
To clearly define the quantity and quality of equipment required
In a food facilities project, which team members typically work together during many stages of the design sequence?
Architect and food facilities design consultant
Study Notes
Structural Engineers
- Primary responsibility is to ensure the structural integrity of a building
Electrical Engineers
- Determine the overall electrical load in a building
Owner's Representative
- Responsible for evaluating the designs prepared by the project team in view of operational objectives
Mechanical Engineers
- Design mechanical systems, including HVAC, plumbing, and energy supply systems, in a facility
- Typically design energy supply systems, such as electrical and gas systems, for facilities
Project Leaders
- The architect usually serves as the overall leader of the design and construction process in building projects
Civil Engineers
- Typically involved in foodservice projects when site access needs to be established from adjoining roadways
Architect's Role
- Responsible for selecting other design professionals for a project
- Plays a key role in selecting other professionals, such as engineers and consultants
- One of the responsibilities of the architect is to prepare drawings, including schematic designs and detail drawings
- Schematic designs typically show the overall layout and concept of the project
- Schematic designs are usually prepared at a scale of 1/16 inch or 1/8 inch per foot
- Schematic designs are often used by architects and consultants to explore design options and communicate with clients
Foodservice Design Consultants
- Primary focus is on designing foodservice facilities, including the layout and equipment of the kitchen and dining areas
- Schematic designs are usually prepared at a scale of 1/8 inch or 1/4 inch per foot
- The primary focus of the foodservice design consultant's drawings at this stage is on the functional layout of the kitchen and dining areas
Design Development Phase
- Characterized by the refinement of the design concept and the development of detailed drawings and specifications
- The main purpose of working closely with the owner's representative in the development of a foodservice facility is to ensure that the design meets the operational objectives of the facility
Detail Drawings
- Prepared for custom-fabricated equipment in a foodservice facility to ensure that the equipment is designed and built to meet the specific needs of the facility
- The purpose of preparing detail drawings is to provide a precise and detailed description of the equipment and its components
Specifications
- Prepared by the foodservice design consultant to provide a detailed description of the materials, equipment, and labor required for the project
- The purpose of preparing preliminary specifications is to provide a basis for the preparation of contract documents
- The main role of specifications in contract documents is to provide a detailed description of the work to be performed and the materials to be used
Contract Documents
- The purpose of contract documents is to provide a comprehensive and legally binding description of the work to be performed and the materials to be used
- The importance of writing specifications carefully is to ensure that the contractor fully understands the scope of the work and the requirements of the project
Team Collaboration
- Close coordination with the owner's representative benefits the project team by ensuring that the design meets the operational objectives of the facility
- The team members who typically work together during many stages of the design sequence include the architect, engineers, foodservice design consultant, and owner's representative
- The foodservice design consultant benefits most when their role is clearly understood by the project team
Explore the different drawings involved in architecture and foodservice design, including elevations, site plans, equipment arrangements, and more. Learn how schematic designs are utilized for zoning approval and investor relations.
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