There are several objectives involved in planning a new facility or revamping an existing one.
First, the planner aims to ease the production process. Spaces are arranged and laid out to ensure a smooth flow of people and things. second objective is to minimize the cost and time required to handle goods within the operation. This means moving many items mechanically rather than by hand; routing things over straight paths while minimizing backtracking; and carrying a minimum amount of inventory while ensuring proper storage to protect materials from damage.
The planner must also try to minimize the investment in equipment. Case-by-case cost-benefit analysis will determine to what extent machines should replace people.
Because of the increasing costs of building, the planner must make full use of both horizontal and vertical space for workplaces, aisles, and storage, so that work can be completed in a minimum amount of wasted space without the feeling of being cramped.
Equipment must be maintained. The wise planner will select surfaces that can be easily cleaned. Maintenance comes into play in the design of equipment. Placing kitchen equipment on wheels, for example, allows for ease of movement during cleaning.
The hospitality industry is greatly concerned with cost control. This is another objective when planning facilities. Portion control, for example, can be made easier by selecting serving utensils of an appropriate size. Similarly, employee costs can be controlled through the efficient layout of individual work stations, designed in accordance with the tasks to be performed there.
Facilities also should be designed with flexibility in mind. The operation may need to expand; the menu may be changed if the original choices do not appeal. 1
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