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Original Article
A Facility Design Model for 1300 Capacity School Foodservice with Adjacency and Bubble Diagrams
Sun-hee Jang, Hye-Ja Chang
Korean Journal of Community Nutrition 2011;16(1):98-112.
DOI: https://doi.org/10.5720/kjcn.2011.16.1.98
Published online: February 28, 2011

Major in Nutrition Education, Graduate School of Education, Dankook University, Yongin, Korea.

1Department of Food Science and Nutrition, College of Natural Science, Dankook University, Yongin, Korea.

Corresponding author: Hye-Ja Chang, Department of Food Science and Nutrition, Dankook University, 126, Jukjeon-dong, Suji-gu, Yongin-si 448-701, Korea. Tel: (031) 8005-3175, Fax: (031) 8021-7200, hjc10@dankook.ac.kr
• Received: January 25, 2011   • Revised: February 15, 2011   • Accepted: February 15, 2011

Copyright © 2011 The Korean Society of Community Nutrition

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  • This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: 9.9 m2 for the receiving area, 56.1 m2 for the pre-preparation area, 10.5 m2 for the food storage area, 6.0 m2 for the supplies storage area, 97.8 m2 for the cooking area, 33.6 m2 for the service area, 52.5 m2 for dish washing area, cafeteria 410.5 m2, 4.5 m2 for the front room, for a total of 725.8 m2. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.
  • Keywords: foodservice facility design; functional space; bubble diagram; adjacency diagram

The present research was conducted by the research fund of Dankook University in 2009.

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Fig. 1
Procedure of a plan for the development of 1300-capacity foodservice facility floor plan.
kjcn-16-98-g001.jpg
Fig. 2
Bubble diagram of the plan.
kjcn-16-98-g002.jpg
Fig. 3
Floor plan for 1300-capacity school foodservice.
kjcn-16-98-g003.jpg
Table 1
The characteristic of the respondents at planning and developing phase
kjcn-16-98-i001.jpg
Table 2
Adjacency diagram by functional areas
kjcn-16-98-i002.jpg

Rating scale : 0: not at all; 1: a little important; 2: important; 3: strongly important

Table 3
Space estimates from a bubble diagram for midscale school foodservice (capacity: 1,300 meals)
kjcn-16-98-i003.jpg

1) Data from 6 school foodservice because of only included 1,000 to 1,5000 meals capacity school foodservice

2) Calculate by the results of questionnaire survey and expert opinions

Table 4
Final space by functional areas
kjcn-16-98-i004.jpg
Table 5
Equipments schedule and their specification by functional areas
kjcn-16-98-i005.jpg

Figure & Data

REFERENCES

    Citations

    Citations to this article as recorded by  
    • Survey on the Ratio of Kitchen to Total Space and Ventilation System Capacity of Kitchens through Case Studies in Korean Foods Restaurants
      Hyeja Chang, Gyunggi Choi, Taehwan Wang, Tongkyung Kwak
      Korean journal of food and cookery science.2015; 31(1): 33.     CrossRef
    • Analysis of Perception of School Foodservice Facilities and Utilities in Gyeongnam Area by School Nutrition Teachers (Dietitians) -Comparison of School Foodservice Facilities and Improvement of Utilities in Schools-
      Young Jeon, Hyun-Ah Kim
      Journal of the Korean Society of Food Science and Nutrition.2014; 43(9): 1447.     CrossRef
    • Compliance with GMP and SSOP in College Foodservices by Comparison of Elementary and Middle & High School Foodservices
      Soon-Hee Park, Hye-Kyung Moon
      Journal of the Korean Dietetic Association.2012; 18(3): 248.     CrossRef

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      A Facility Design Model for 1300 Capacity School Foodservice with Adjacency and Bubble Diagrams
      Korean J Community Nutr. 2011;16(1):98-112.   Published online February 28, 2011
      DOI: https://doi.org/10.5720/kjcn.2011.16.1.98
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    A Facility Design Model for 1300 Capacity School Foodservice with Adjacency and Bubble Diagrams
    Image Image Image
    Fig. 1 Procedure of a plan for the development of 1300-capacity foodservice facility floor plan.
    Fig. 2 Bubble diagram of the plan.
    Fig. 3 Floor plan for 1300-capacity school foodservice.

    Fig. 1

    Fig. 2

    Fig. 3

    A Facility Design Model for 1300 Capacity School Foodservice with Adjacency and Bubble Diagrams

    The characteristic of the respondents at planning and developing phase

    Adjacency diagram by functional areas

    Rating scale : 0: not at all; 1: a little important; 2: important; 3: strongly important

    Space estimates from a bubble diagram for midscale school foodservice (capacity: 1,300 meals)

    1) Data from 6 school foodservice because of only included 1,000 to 1,5000 meals capacity school foodservice

    2) Calculate by the results of questionnaire survey and expert opinions

    Final space by functional areas

    Equipments schedule and their specification by functional areas
    Table 1 The characteristic of the respondents at planning and developing phase

    Table 2 Adjacency diagram by functional areas

    Rating scale : 0: not at all; 1: a little important; 2: important; 3: strongly important

    Table 3 Space estimates from a bubble diagram for midscale school foodservice (capacity: 1,300 meals)

    1) Data from 6 school foodservice because of only included 1,000 to 1,5000 meals capacity school foodservice

    2) Calculate by the results of questionnaire survey and expert opinions

    Table 4 Final space by functional areas

    Table 5 Equipments schedule and their specification by functional areas

    Table 1

    Table 2

    Table 3

    Table 4

    Table 5

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