FOOD SERVICE DESIGN LAYOUT
UNIVERSITI TEKNOLOGI MARA
COURSE OUTLINE
CODE
:
HTF622
COURSE
:
FOODSERVICE FACILITIES Design AND LayouT
LEVEL
:
B.Sc (onsHH HHons) Foodservice Management
CREDIT UNIT
:
3.0
CONTACT HOURS
:
Lecture : 3.0 hrs/week
PART
:
05
PRE-REQUISITE
:
NONE
OBJECTIVES
At the end of the course the students should be able to :-
1. Explain the process of concept development and the elements of feasibility studies.
2. Describe the sequence of steps and the principles involved in designing foodservice facilities.
3. Demonstrate the space analysis and allocation for the functional areas of a foodservice facility.
4. Develop the methods of analyzing a layout and illustrating typical layout for each functional area of a foodservice operation.
5. Identify the most accepted methods of engineering systems in foodservice facilities.
COURSE DESCRIPTION
This course covers theory on the process in which a foodservice facility is planned, designed, and equipped. Stages of planning, beginning with concept development, feasibility, and site selection; principles of design and the design process; foodservice facilities engineering and energy management; equipment and interior design is discussed in detail.
SYLLABUS CONTENT
NO
TOPIC
CONTACT HOURS
1.0
Preliminary planning
9 hours
2.0
Foodservice Design
6 hours
3.0
The Principles of Design
6 hours
4.0
Space Analysis and Allocation
6 hours
5.0
Equipment Layout
6 hours
6.0
Foodservice Equipment
6 hours
7.0
Foodservice Facilities Engineering
3 hours
Total
42 Hours
TEACHING METHODOLOGY
a) Lectures given to cover basic principles and examples for each topic.
b) Activities by students in search for materials for group report and presentation.
c) Presentation skills
d) Group and class discussion.
ASSESSMENT
a. Test Test 1 : Test 2 :
:
:
10 %
10 %
b. Projects
COURSE OUTLINE
CODE
:
HTF622
COURSE
:
FOODSERVICE FACILITIES Design AND LayouT
LEVEL
:
B.Sc (onsHH HHons) Foodservice Management
CREDIT UNIT
:
3.0
CONTACT HOURS
:
Lecture : 3.0 hrs/week
PART
:
05
PRE-REQUISITE
:
NONE
OBJECTIVES
At the end of the course the students should be able to :-
1. Explain the process of concept development and the elements of feasibility studies.
2. Describe the sequence of steps and the principles involved in designing foodservice facilities.
3. Demonstrate the space analysis and allocation for the functional areas of a foodservice facility.
4. Develop the methods of analyzing a layout and illustrating typical layout for each functional area of a foodservice operation.
5. Identify the most accepted methods of engineering systems in foodservice facilities.
COURSE DESCRIPTION
This course covers theory on the process in which a foodservice facility is planned, designed, and equipped. Stages of planning, beginning with concept development, feasibility, and site selection; principles of design and the design process; foodservice facilities engineering and energy management; equipment and interior design is discussed in detail.
SYLLABUS CONTENT
NO
TOPIC
CONTACT HOURS
1.0
Preliminary planning
9 hours
2.0
Foodservice Design
6 hours
3.0
The Principles of Design
6 hours
4.0
Space Analysis and Allocation
6 hours
5.0
Equipment Layout
6 hours
6.0
Foodservice Equipment
6 hours
7.0
Foodservice Facilities Engineering
3 hours
Total
42 Hours
TEACHING METHODOLOGY
a) Lectures given to cover basic principles and examples for each topic.
b) Activities by students in search for materials for group report and presentation.
c) Presentation skills
d) Group and class discussion.
ASSESSMENT
a. Test Test 1 : Test 2 :
:
:
10 %
10 %
b. Projects
References: 1. Alamanza, B.A., Kotchevar, L.H. & Terrell, M.E. (2000), Foodservice Layout, Design and Equipment Planning, 4th Ed., Prentice Hall. 2. Baraban, S.R. and Durocher, J.F. (2001) Successful Restaurant Design, 2nd. Edition. John Wiley 7 Sons Inc. New York. 3. Katsigris, C. and Thomas, C. (2005). Design and Equipment for Restaurants and Foodservice, 2nd. Edition. John Wiley & Sons Inc.New Jersey.