Foodservice Space Allocation Quiz

Study Notes

Allocating foodservice and lodging space involves considering the various functions and processes.
Space planning considers both interior and exterior areas, including parking lots, walkways, and driveways.
Front of the house refers to guest-facing areas such as entryways, foyers, dining areas, waiter stations, beverage service areas, and restrooms.
Back of the house includes support areas like receiving areas, dry and cold storage, hot and cold prep areas, serving and plating areas, bakeries, dishwashing areas, waste disposal, and staff facilities.
Space considerations include type and size of operation, estimated number of guests, supply and material needs, processing methods, equipment requirements, employee needs, building structural features, expansion allowance, storage, traffic flow, and other activities like marketing and technology.

Dining room sizing is directly related to seat count.
Restrooms should be designed with specific requirements based on the size of the establishment.

Kitchen space is typically calculated by deducting dining room area from the total facility area.
Recommended kitchen space allocation percentages are provided for various functional areas.
The number of meals produced is a primary factor in determining kitchen space requirements.
Other factors include type of food preparation, equipment use, convenience foods, service areas, and equipment grouping.

Lodging facility size is determined by the number and type of guestrooms, plus the area needed for public and support areas.
Guestrooms have standard measurements.

Net living area is the overall space within the room, measured from the inside of all wall surfaces.
Gross guestroom floor area includes the entire room, including walls.
Gross hotel area takes into account the entire hotel building, including guestrooms, public areas, and support areas.

Key areas within a guestroom include sleeping, bathroom, storage, and work areas.

Equipment space is determined by considering the net space required for the equipment, gross space needed for operation, overlapping between equipment and operations, and space required for maintenance.

Storage space is needed for incoming supplies, tools, utensils, fixtures, parts, and finished food items.

Working surfaces, aisle space, future renovation areas, architectural dimensions, and clearance between the kitchen and dining areas all play a role in space allocation.