Professional Planning Team in Foodservice Design

Professional Planning Team & Preliminary Design Information

• The professional planning team (PPDT) is responsible for the design concept of facilities, including drawings and specifications.
• PPDT members use their knowledge and experience to create detailed plans for lodging and food service projects.
• The team typically comprises three viewpoints: the owner, an independent consultant/professional, and an architect.

Topic Learning Outcomes

• Determine the members of the professional planning and development team.
• Understand the responsibilities and nature of work of each team member.
• Describe the functional requirements of lodging and foodservice projects.
• Apply design criteria to lodging and foodservice facilities.

Who Are Commissioned to Be Members of the Planning and Development Team?

• A professional planning and development team (PPDT) is common, especially for large lodging and food service projects.
• The team works cooperatively to create the final plan.
• The team generally includes an owner, a lodging/food service consultant, and a designer/builder.

The Professional Planning and Development Team

• Large lodging and food service projects typically involve a team of professionals working together to develop the final plans.
• The team includes the owner, a lodging/food service consultant, and the designer/builder.
• Each member contributes a specific viewpoint to the planning process.

Business Owner

• The owner commissions the architect and consultant.
• The owner is responsible for the concept, restrictions, feasibility study, planning team, and contracts.
• The owner develops basic concepts for lodging or food service operations.
• They ensure compliance with legal and regulatory restrictions.
• The owner verifies and approves plans and materials submitted by the team members.

Consultant/Professional

• Consultants provide professional advice for food service facilities and operations.
• They have general knowledge of architecture, engineering, interior design, and current trends.
• The consultant designs all room aspects in relation to the overall lodging system.
• They develop menus and create a desired atmosphere.
• The consultant determines space requirements for all lodging/food service functions.
• They specify furnishings, equipment, supplies for safety and sanitation purposes needed for the preparation of the project bid.

Professional Architect

• Architects design buildings and create plans for builders.
• Architects often create models to illustrate the building.
• Architects create site plans, traffic patterns, and parking/service areas.
• They also establish building shape/configuration, ventilation, plumbing, and water systems.
• Cost estimates are calculated and blueprints are created for these facilities.
• Site planning includes building orientation (front/back), traffic patterns, parking/service areas, ingress/egress locations.
• Topographical features (trees, rocks, water) are considered to maintain existing features.
• Construction materials and methods are determined to build facilities.

Preliminary Design Information

• The professional planning and development team (PPDT) prepares the design concept for physical facilities, including drawings and specifications.
• Members pool their knowledge and experience to create detailed plans.
• PPDT members consider progressive total quality management (TQM) principles during plan development.

Defining The Size And Style of A Lodging Facility

• Essential characteristics to define the size and style of a lodging facility are price, location, room configuration, and purpose.
• Specific examples of lodging facilities include luxury, boutique, upscale commercial, mid-scale commercial, budget/economy, and other types, with detailed breakdowns of the properties of each.

Standard Requirements For Accreditation In The Philippines

• National Accommodation Standards for resort accreditation are controlled by the Department of Tourism.
• Details are given on resort requirements for possible accreditation.

Explanatory Notes- Introducing The Five-Star Grading System

• There are five levels of accommodation standards (1 to 5 stars) for hotels, resorts, and apartment hotels.
• Achieving higher stars requires progressively higher service quality, facility conditions, and environmental management.
• A total of 1000 points is the maximum possible that can be achieved for hotels, resorts, and apartment hotels.

Characteristics and Classifications of Food Service Operations

• Commercial food service includes stand-alone restaurants, and food service within lodging properties.
• Institutional catering covers items such as college cafeterias, hospital cafeterias, or prison cafeterias.

This quiz focuses on the roles and responsibilities of the professional planning and development team (PPDT) involved in lodging and foodservice projects. It covers the team composition, the functional requirements of projects, and the application of design criteria. Test your understanding of the key aspects of facility design concepts.