H331: Foodservice Facilities Design
Module Synopsis
This module gives an introduction to the basic concepts of foodservice facilities design and planning
with an emphasis on restaurants. Students will understand the concept of work flow, restaurant
ergonomics and types of kitchen and restaurant equipment best suited for the restaurant concept and
operations.
The foodservice industry is fast evolving. New restaurant concepts are emerging rapidly to satisfy the
growing demand of diners. These markets driven development are calling for more people to be
trained in foodservice facilities design. Given this knowledge, students will be prepared for careers in
foodservice management armed with the ability to design foodservice facilities.
Module Objectives
At the end of this module, students will be able to:
1. Identify, design and evaluate foodservice equipment suitable for a dining concept.
2. Interpret and critic a schematic drawings, and recognise equipment symbols
3. Describe the various food preparation system and flow of service.
4. Apply guidelines and code of practice in designing foodservice facilities.
5. Identify current market trends and practices in designing foodservice facilities.
6. Write foodservice equipment specification.
The following are the content-related abilities strengthened by the curricular process of the module:
1. Introduction to foodservice facilities design
 Understand various dining concept.
 Discuss the scope of the project and how this affects time line and resources.
 Explain factors affecting foodservice facility planning.
2. The concept development and market feasibility studies
 Understand and explain the 5 elements in concept development.
 Discuss how these elements affect concept development.
 Illustrate the market feasibility studies process.
3. Food production and service system
 Discuss the evolution in food production and service systems.
 Describe various food production and service systems.
 Evaluate the various food production and service systems.
4. Principles of kitchen design
 Understand the flow of food production and types of kitchen design.
 Analyse and allocate facilities space.
 Explain how ergonomics impact design.
5. Principles of restaurant design
 Understand the flow of service and restaurant design.
 Analyse and allocate facilities space.
 Explain how ergonomics impact design.
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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6. Schematic drawings
 Use facility design software to drawing a schematic plan.
 Interpret a layout, section and elevation plan.
 Identify equipment symbols.
7. Receiving and storage equipment
 Compare and contrast the functions of different equipment for storing food and beverage.
 Select the appropriate equipment for the facility.
 Describe the care and maintenance of receiving and storage equipment.
8. Food production equipment
 Compare and contrast the functions of different food production equipment.
 Select the appropriate equipment for the facility.
 Describe the care and maintenance of food production equipment.
9. Stewarding equipment and dining wares
 Compare and contrast the functions of different stewarding equipment and dining wares.
 Select the appropriate equipment for the facility.
 Describe the care and maintenance of stewarding equipment.
10. Purchasing foodservice equipment
 Explain the consideration in selecting foodservice equipment.
 List the common materials for constructing and source of energy for operating foodservice
equipment.
 Decide which equipment to buy, or lease, new or used.
11. Equipment specifications
 Understand equipment specifications.
 Write equipment specifications.
12. Safety and sanitation
 Identify potential work hazard in foodservice facilities.
 Understand fire protection system in foodservice facilities design.
 Determine waste management in foodservice facilities.
 Illustrate how HACCP impact foodservice facility design.
13. Foodservice facilities engineering and architecture
 Explain how heating, ventilation and air conditioning (HVAC) affect foodservice facilities.
 Compare and contrast the supply of utilities in the foodservice facility.
 Understand and apply the requirements for drainage, walls, lighting and ceilings to
foodservice facility.
14. Code of practice.
 Apply design guidelines provided by authorities.
 Apply the code of practise to assess the facility.
 Understand legislative requirements.
15. Project management
 Illustrate key concepts in the facilities design proposal.
 Understand consultancy and planning requirements.
 Evaluate facilities design proposal.
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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Allocated time per day
(One-Day-One-Problem PBL Pedagogy)
Module Coverage
Discussion in
Study Cluster
Resource Gathering
and Team Work
Formal Site Visit
1. Introduction to
Foodservice Facilities
Design
4 hrs
2 hrs
-
2. The concept development
and market feasibility studies
4 hrs
2 hrs
-
3. Food Production and
Service System
2 hrs
2 hrs
2 hrs
4. Principles of Kitchen
Design
4 hrs
2 hrs
-
5. Principles of Restaurant
Design
4 hrs
2 hrs
-
6. Schematic Drawings
4 hrs
2 hrs
-
7. Receiving and Storage
Equipment
4 hrs
2 hrs
-
8. Food Production
Equipment
4 hrs
2 hrs
-
9. Stewarding Equipment
and Dining wares
4 hrs
2 hrs
-
10. Purchasing Foodservice
Equipments
4 hrs
2 hrs
-
11. Equipment Specifications
4 hrs
2 hrs
-
12. Safety and Sanitation
4 hrs
2 hrs
-
13. Foodservice Facilities
Engineerng and Architecture
4 hrs
2 hrs
-
14. Code of Practice
4 hrs
2 hrs
-
15. Project Management
4 hrs
2 hrs
Total = 15 Problems = 92
hours
60 hrs
30 hrs
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
2 hrs
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