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9. GARANTÍA ADMISIBLE
Server Station.
items that service personnel would steal or eat on the job. It would not be a good idea to place desserts, alcoholic beverages, or expensive appetizers on server stations. These items should be picked up from the cold-food area after being listed on the guest check.
An example of a redesigned kitchen in a country club, with a server station located near the dining area, can be seen in the before and after drawings of Figure 5.23. By exchanging the locations of the cooler and pantry areas in the before drawing, a server station could be created in the dining room that backs up to the pantry area of the kitchen. The pantry employees stock a pass-through refrigerator that opens to both areas with salads and desserts so that servers can pick them up for guests without going into the kitchen itself.
Quick-service restaurants involve the customer in the service process of taking the food to the table (or picking it up at the drive-through win- dow). Although there is a great deal of similarity among quick-service restaurants, there also are important differences. These differences are illustrated in Figure 5.24a and 5.26b, which contrast two service areas. Figure 5.24a shows a counter with multiple service points where the cus- tomer receives his or her entr ´ee, side order, and beverage. In this layout, the
Figure 5.23. Redesigned Kitchen in a Country Club, with
a Server Station Located near the Dining Area (Upper Right Corner).
customer places the order and then stands in place waiting for the sales- person to assemble and bag it. Figure 5.24b, in contrast, shows a service counter where the customer places his or her order, waits while the order is assembled, and then moves along the counter to a point where the food is delivered. While the effects of these differences on the speed of customer service may be slight, chain foodservice firms seek even the slightest advantage—real or perceived—in the convenience they offer their guests. Cafeteria service designs have changed dramatically over the past two decades. The traditional straight-line design has been replaced by a family of closely related approaches: the scramble, the scatter system, or the food court. Figure 5.25 shows a schematic design for a scramble cafeteria design with multiple food stations and a convenience store intended for corporate dining. A university foodservice with a scramble service concept is shown in Appendix 2.
(a) (b)
Figure 5.24. (a) Customers Served Simultaneously (b) Customers
Figure 5.25. Schematic Design for a
The change from straight-line to scramble designs has occurred for several reasons:
❏ Faster service
❏ Greater menu variety through multiple food stations ❏ Better merchandising
The principle behind the scramble (or scatter) design is to provide multiple stations from which the customer can freely select. Unlike the straight-line cafeteria service layout, in which the speed through the line is only as fast as the slowest customer, the scramble system can be designed so that each station serves at a predetermined rate. The only disadvan- tage of the scramble service layout is that it requires generous circulation space so that a large number of customers can move freely from station to station.
Warewashing
The overall approach taken to the layout of the dishwashing area is a function of these factors:❏ Concept of the foodservice operation. The concept affects the type
and volume of dishes that need to be washed. Fine-dining estab- lishments use far more dishes and silverware on a per-customer basis than a simple family restaurant. Similarly, health care facili- ties need to wash specialized trays and containers, whereas schools may need only to wash a single tray.
❏ Size of the operation. The number of customers has a direct effect
on the layout of a warewashing area.
❏ Timing. A foodservice operation that serves 600 covers in three
hours places a different demand on the dish operation than an op- eration serving the same 600 covers in 45 minutes.
❏ Operational approach to dishwashing. There are several distinct
approaches to organizing the warewashing process within the dish- room, especially in large operations. For example, a carousel dish machine requires a significantly different layout from a flight-type machine serving the same demand.
A representative dishroom layout for a small foodservice operation is shown in Figure 5.26. This design utilizes a single-tank, door-type dish machine that fits in a corner. Figures 5.27, 5.28, 5.29, and 5.30 illustrate
Figure 5.26. Dishroom for a Small
Figure 5.27. Dishroom with a Two-Tank Dish
Machine.
Figure 5.28. Dishroom with Flight-Type Dish
Machine.
Figure 5.30. Dishroom with Tray Acculmulator.
dishrooms using a two-tank dish machine, a flight machine, a circular (carousel) machine, and a corner dish machine with a tray accumulator, respectively.
Cart-Wash Room
The wash-down room is a space, usually located in the vicinity of the receiving dock, used for cleaning carts and trash cans. For a small or medium-size food operation, the room needs to be large enough to ac- commodate a hose reel, a large floor drain, and one or two parked carts. A space 6 feet wide by 10 feet long (1.83 m wide by 3.05 m long) would be adequate. Large hotel or hospital foodservice facilities would need a larger wash-down room because of the extensive use of carts. Wash-down rooms may be equipped with steam cleaners and foot-operated can washers, but these are usually not necessary.Linen and Locker Room
Table linen is usually stored in a special storage space that is protected from moisture and convenient to the service personnel. Uniforms are usually issued to the employees on an exchange basis (each employee turns in a dirty uniform for a clean one). The use of a combination linen room/locker room/toilet is a good space-saving design for handlingFigure 5.31. Rest Rooms with Employee Lockers and Linen Storage Rooms.
uniform exchange (see Figure 5.31). Notice in the figure that linen is placed in the back side of the locker by the linen rental company or the person responsible for linen. The employee places his or her soiled uniform into the locker in exchange for a clean uniform. Separate lockers are provided for coats and street clothes.