There needs to be a constant connection between the two locations that can carry at least 50 Mbps of data. 2. Each facility has three floors. The buildings are rectangular with each floor being 350’x350’. 3. There will be 200 network connections on each floor with an additional 100 network connections in the data centers located on the third floor of each building.
September 6, 2018
Analyze the case study found on p. 276 in your textbook by addressing the assigned questions below. While analyzing the case, be sure to identify the major problems and issues.
September 6, 2018

Describe the type of operation in relation to common food service concepts Identify the target market identify type of cuisine identify location identify competition explain/support decisions to serve that cuisine in that location

For the duration of the class, you will be working on an ongoing design project that will be completed in several phases and culminate in an evaluation of the work and the decisions that were made. The purpose of the Design Project is to provide an opportunity to apply the concepts and principles you are learning in this course to the actual process of design and layout of a food service facility. Once complete, the project can be added to your portfolio at Portfolium.  —[if adding, remember to credit all group members]—

The project will be group based if more than one student is in the class.  You [the group] will be tasked with developing a new food service concept from the following four options;

  • A 140-seat table-service restaurant
  • A café/bakery with 40-50 seat
  • A 250-seat, single-line cafeteria
  • A QSR, 1400 square feet, with both indoor seating and drive-through window

Other Design Project Proposal elements include:

  • Define preliminary planning
  • Market or Financial Feasibility study
  • Identify and calculate prime costs
  • Identify designers and consultants
  • Determine scope of work (and fees)
  • Identify and address professional and ethical considerations
  • Outline budget (overall & each area)
  • Outline and Explain equipment placement
  • Identify and explain layout decisions based on principles of design
  • Explain buy v. lease options (adv v. disadv)
  • Assess trends and technology

The term project will be complete in multiple phases; weeks three, five, seven, and eight.  There will be milestones to be complete for each phase.  In addition to these milestones, there will be dedicated discussion forums in weeks two, four, and six.  These dedicated discussions forums will provide each student to report on the progress of the project and how they have participated and contributed to the completion of that  phases milestones.

The linked template will demonstrate what is expected when the project is complete.  The template is for the final submission of the project, but can be used to organize the work for each phase.

Template Provided

****NOTE: For the Table of Contents, you will also need to provide identify contributing authors (group members).

Example: 5.04 Feasibility Study (John Doe & Joe Schmoe)………………………………………………………………………….15

Phase One, Concept Development

For the first phase of your project, you will need to define your project.  The primary element for this milestone is the drafting of a Concept Statement. The concept statement will include the following information;

  • Describe the type of operation in relation to common food service concepts
  • Identify the target market
    • identify type of cuisine
    • identify location
    • identify competition
    • explain/support decisions to serve that cuisine in that location
  • Determine permits that may be needed and their costs
  • Determine design professionals and contractors you will seek to hire and justify
  • Highlight key menu items
  • Discuss how pricing will be established
  • List the days and hours of operation or explain any variation from the traditional model
  • Determine approximate number of employees; total and by job role
  • Determine the capacity (number of seats) and justify your decision based on expected seat turnover rates
  • Indicate whether there will be a bar (and its capacity) and explain decision
  • Describe the mode of service
  • Discuss planned production approaches (cook to order, scratch versus convenience foods)
  • Determine if baking will be performed on-site and assess needs if so
  • Indicate how soiled dishes and utensils will be handled (cleared by servers; self-bussing, etc.)

DO NOT outline the concept statement by the above elements.  Draft a document you would use to present to investors or partners that includes the above information.

Phase Two, Project Planning

The next part of the project will focus on specific areas of the concept, such as describing the menu, describing functional areas, and determining relevant data for the facilities.  You will need to use provided resources for overall project as well as describing specific areas. Necessary files are linked and found under “Resources” on class website navigation menu.  These forms should be presented as appendices in your submitted document.  Each worksheet will be presented in dedicated appendix, shown in sequence as Appendix A, Appendix B, and so on until complete.  Appendices follow the reference list in APA format.  Content related to a worksheet should annotate the relevant appendix.

Example: “The design worksheet in appendix A shows that 20% of the total square footage will be used for the bar.”

  • Facilities design: ACTION PLAN – Facility Design Worksheet
  • Each functional area: ACTION PLAN – Foodservice Facilities Program Worksheet

The content of the writing will provide an analysis of the data presented as well as justification for decisions or claims being made.  The content of the writing will also need to explain decisions made within context of the planning process, such as identifying what needed to be decided first or what decisions affected other aspects of the planning process.

The project planning analysis will need to include the following elements;

  • Compile operational data [Use facility design worksheet]
  • Menu development.
    • Your base menu must identify at least five [5] “signature” entrées that will affect layout or necessary equipment.
    • Discuss intended prices for these items.
    • Justify prices with a discussion of your food costs.
    • Estimate your projected sales and expenses for this menu.
  • Develop a Foodservice Facilities Program [Use foodservice facilities design worksheet]
    • Create a bubble diagram or flow chart to show how the areas relate to each other
  • Facility layout
    • On computer or on 24-by-36-inch graph paper, create a layout of the proposed facility, both front and back of house. (Check out:
      • Define scale
      • Begin by deciding the broad outlines of such areas as entrance(s), dining space, kitchen, bar, restrooms, storage spaces Be sure to show all doors, windows, aisles and enclosed spaces Show locations of all drains and the grease interceptor (trap). Show electrical outlets and direct electrical connections, particularly in the kitchen

As with phase one, the above elements do not represent the framework or outline of the writing. These are only elements that must be addressed as if presenting to investors or partners.

Phase Three, Equipment Schedule

Having defined a portion of your menu and space allocation, you will now determine the equipment the operation will need.  This part of the project involves two parts:

  1. Preparing a partial list of the equipment necessary for your planned facility
  2. Identifying specific manufacturers and models for pre-preparation, final preparation, and ware-washing equipment.

For part one, you will create a list of equipment [8-12] for your planned facility.  The equipment list should be based on your menu and anticipated demand for various food items. Specify and explain how menu items will be related to specific equipment. You may need to also determine spacing and discuss how principles of design will affect equipment layout. Ease of Sanitation and Ease of Supervision are examples.

For part two, you will use the Internet and vendor websites to identify specific manufacturers and models of equipment used within pre-preparation, final preparation, and ware-washing. By exploring the manufacturer’s web sites, you can select the specific models you desire for your project. The writing should present cost comparisons for comparing and selecting the right equipment for your project.

You will need to select three [3] pieces of essential equipment for your planned operation and complete an Equipment Specification Worksheet [also found under “Resources” on class website navigation list].  These specifications will be added to your document as appendices.

The equipment schedule will need to include the following elements;

  • Equipment schematic. Based on the layout developed in phase two, show the location of each piece of equipment only in the kitchen area.
    • Number each piece of equipment on the schematic to create an equipment key.
    • Provide specifications for each piece of equipment (use the Equipment Specification Worksheet)
  • Equipment specifications and costs. Using Internet and vendor or manufacturers’ websites, gather sample specifications
    • Establish equipment budget
    • Annotate costs for equipment, furniture, and fixtures
    • Do not be concerned with the myriad “additions” – such items as discounts, freight charges, insurance, warranty costs, and so on.
  • Assess sustainability
    • Highlight and justify opportunities for “green” practices in relation to selecting equipment
    • Explain if and when you might be able to install green practices or equipment at a later date if unable to currently
    • Optional: Analyze sustainability using National Association of Foodservice Equipment Manufacturers (NAFEM) research and sustainability calculator tool: linked here.

As with previous phases, the above elements do not represent the framework or outline of the writing. These are only elements that must be addressed as if presenting to investors or partners.

Phase Four, Project Evaluation

Finally, this is where you connect all of the dots and put it all together.  Phase four will be the culmination of the project, submitted as one file; however, phase four should be developed as you proceed through each of the first three stages. For the final stage of the design project, you will reflect upon the first three phases and provide a critical analysis of selections that were made, decisions that were made, and justifications that were used. You will use this phase to anticipate and revise the project proposal as needed.

Specific considerations that should be evident in your critical analysis include the following;

  • Analyze the design impact on worker and guest safety and experience, incorporating basic design functions
    • Characterize the engineering and architectural aspects of facility design
  • Assess the impact of current and anticipated future technology determine if a budget is in place for maintenance and upgrades
  • Discuss aspects of each stage in the design where you can make a decision related to “going green” or utilizing current, or upcoming technology advances
  • Analyze how a market feasibility study will be prepared for and impacted by information presented in your planning

As with previous phases, the above elements do not represent the framework or outline of the writing. These are only elements that must be addressed as if presenting to investors or partners.  As such, a template is provided here.  For this final submission, worksheets can be group together in an appendix dedicated to that specific type of worksheet.  For example, equipment specifications will be grouped together in Appendix D.  You will also need to provide a table for contents organized by phase milestone and elements contained therein. Contributing authors (group members) should be shown in the Table of Contents.

Example: 5.04 Feasibility Study (John Doe & Joe Schmoe)…….15

Writing Guidelines

  • Written communication: Written communication is free of errors that detract from the overall message.
  • APA formatting: Resources and citations are formatted according to APA (6th edition) style and formatting.
  • Length of paper: Actual length will be based on assessing what information is necessary and what is extraneous.  You will need to determine what you need to communicate without adding “fluff” and assuring all identified elements from the instructions are addressed where and when applicable.

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