HUEC 2004: Foodservice Systems Management: Equipment, Layout and Design

Class Assignments
1. Each student is required to create a drawing of their home kitchen or kitchen in their
apartment. If you live on Campus Hall of Residence create a drawing of the kitchen or of
your room.
Prepare a = 1 scale plan drawing of the kitchen in your home, apartment and or room.
Prepare your drawing on an 8-1/2 by 11 sheet of graph paper. If your kitchen is too large
to fit on a sheet using = 1 scale.
Begin by measuring the dimensions of the walls. (You will need a tape measure to do this).
Then add doors and windows. Show counters, major appliances (refrigerator, stove, etc),
sinks, and a table and chairs if you have them in your kitchen. Mark the locations of
electrical outlets, water supplies, and drains.
Assignment contributes to 4% of the in-course Marks
Deadline for submission is: 24th October, 2016

2. Group Activity 5.5%: Evaluating the Concept of a Foodservice Facility.

Visit and observe the dining area of a local foodservice operation during a busy meal period
(example 11.00 am to 2.00 pm at a restaurant with a strong lunch business).

Obtain a copy of the menu and the hours of operation

Count the total number of seats in the dining area, and the number of occupied seats
at the beginning of the hour.
As each new patron enters the dining area, note his/her time of arrival
Note whether parties of diners used all the seats at their table for example was there
a party of three at a four-top table? A single party at a two-top table?
As each patron finishes the meal and leaves the dining area, note his/her time of
departure
At the end of the hour, count the number of occupied seats.

Prepare a written description of the concept:

The type of operation (eg quick service, fine dining, college cafeteria etc)
The days and hours of operation
The mode of service
The number of seats

Prepare a written analysis of the seating capacity of the facility

What is the average amount of time spent by a patron in a seat

What is the seat turnover rate?

What percentage of seats is left empty because a party of patrons doesnt use every
chair at the table
What is the capacity of the dining area-that is, how many patrons can be served
during a peak meal period? (Remember to adjust for empty seats)
Evaluate the design capacity of the dining area: Too small? Too large? Just right?
You will need to make some assumptions, and thats okay, but be clear about your
assumptions in your analysis.

Deadline for submission is: 7th November, 2016. Presentation on 10th November, 2016
3. One site visit to a Foodservice operation facility will be conducted this semester. 4%
Students are required to visit and observe the work processes at a School Nutrition and or
Hospital foodservice facility during a busy meal period (example: from 7:30 am to 10:00 am)

If possible review the menu card and/or inquire what menu item(s) is being prepared
on the day of the visit
Organize your observation by following the food through the operation: starting
with, through receiving, storage, pre-preparation, final preparation, service, and
warewashing.
Observe the functional areas and the immediate work areas, the relationship and space
allocation between areas and equipment.
If possible talk to an employee or a few employees about their work; ask them to
show you what they do in a step-by-step process. Look for points where they have to
bend over, walk off to find a needed utensil, or reach on their tip-toes.
After your observation, prepare a Group Report discussing your findings and
recommendations. Organize your report in relation to the categories found in the
handout Human Engineering Checklist for Foodservice Facilities Design

The report on the visit is due one week after the site visit. The scheduled date for the site
visit will be announced as soon as confirmation is obtained. Absences will result in the
student making his/her own arrangement to visit a Foodservice facility. Approval to visit the
facility must be submitted along with the facility report.

4. Group Activity 5%: Visit a Commercial Foodservice equipment store and familiarize
self with the various equipment and their uses in a foodservice establishment:

Using the menu provided by the Lecturer, prepare a complete list of the
equipment and tools required for a facility preparing and serving the following
menu items.

Identify specific manufactures and models for one piece of equipment in the prepreparation, final preparation and warewashing areas. Prepare a complete
specification for each piece of equipment.
Attached is the list of Commercial Foodservice Equipment Stores.

Manufacturers web sites for viewing: the National Association of Foodservice

Equipment manufacturers (NAFEM) web site: http://www.nafem.org
http://www.groen.com; http://www.alto-shaam.com
Deadline for submission: 21 November, 2016