Description:

This course includes detailed information about food service design that covers layout, design and equipment specifications. In addition, facilities operations will be discussed regarding electrical, water and transportation systems; refrigeration; waste disposal; energy management; and HVAC. Preventive maintenance will be emphasized. 3 hrs./wk.

Associated Costs: These are additional (out-of-pocket) expense considerations that students should expect in addition to the course tuition, fees, and textbooks. $25 to $100.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Identify the distinct different components of various pieces of equipment.
2. Select equipment to fit operational requirements.
3. Write specifications for all types of restaurant equipment.
4. Develop proper product and traffic flow in a kitchen layout.
5. Revise a poor kitchen layout into a functional operation at a minimum of cost.
6. Develop a compact and efficient work center.
7. Coordinate work centers into work sections.
8. Design and layout a complete restaurant, including kitchen, dining room, and bar.

Content Outline & Competencies:

I. Equipment Selection
   A. Define the supporting factors regarding equipment, including:
      1. Electricity
      2. Plumbing
      3. Steam
      4. Gas
   B. Explain the principles for equipment selection in general
   C. Define the selection principles for specific equipment, including:
      1. Mechanical equipment
      2. Cooking equipment
      3. Serving equipment
      4. Refrigeration
      5. Auxiliary equipment
   D. Define the principles specification writing
   E. Develop general conditions to bid

II. Layout Planning
   A. Discuss the various types of food facilities
   B. Explain and analyze layout characteristics, including:
      1. Work center development
      2. Work selection development
      3. Product flow
      4. Work flow
   C. Describe the operational aspects that affect plans
   D. Define space allocation for:
      1. Kitchen
      2. Dining room
      3. Bar
      4. Auxiliary functions

III. Discuss Food Facility Planning by Area, including:
   A. Receiving
   B. Storage
      1. Dry storage
      2. Refrigeration storage
      3. Frozen storage
   C. Food processing
      1. Pre-prep area
      2. Hot prep area
      3. Cold prep area
   D. Serving
      1. Cook's line
      2. Wait staff pick up
   E. Sanitation
      1. Ware washing
      2. Pot and pan area
      3. Janitorial services
   F. Dining room
      1. Tables and chairs
      2. Wait stations
      3. Lobby
   G. Bar-lounge
      1. Back bar layout
      2. Bar storage
   H. Auxiliary areas
      1. Offices
      2. Employee lounge
      3. Restrooms

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

3 Exam @ 100 points each   43%   of grade (300 points)
Restaurant Design Project  28.5% of grade (200 points)
Final Exam                 28.5% of grade (200 points)
        Total             100%            (700 points)

Caveats: NONE

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.