This book highlights the planning and design process involved with
building a new school foodservice facility. The intended target
audience is architects, business managers, kitchen consultants,
school foodservice directors, superintendents, school board
members, kitchen managers, and interested community stakeholders.
As part of the initial planning process, discussion must focus on
future direction of the school foodservice program with
consideration for factors that influence the design including the
intended menu, foodservice production and delivery system, food
safety and security, availability of labor, purchasing decisions
and information about the customers and potential customers. Design
intent and planning the school foodservice facility is discussed in
great detail with depiction of nearly fifty actual photographs of
receiving areas, kitchens, storage rooms, dining rooms, dishrooms,
and serving areas. A chapter is dedicated to decisions regarding
equipment purchase and installation, types of bids, and
considerations for how to award a bid for foodservice equipment as
part of a building project. Ergonomics, engineering, and equipment
are discussed in great detail as considerations for designing for
employee comfort, labor productivity, and reduction of on-the-job
injuries. Foodservice facilities that are designed correctly keep
employees and customers safe, and reduce incidence of workers
compensation claims. Sustainability and the "green movement" is
included in one chapter as a means of considering social
responsibility for reducing, reusing, and recycling to reduce
carbon footprint. Ideas for sustainability efforts are provided
that may entitle the school district to be awarded LEED or Green
Seal certifications. A final chapter is devoted to reviewing the
project with architects, engineers, contractors, school
administrative and foodservice personnel, and community members. A
successful and well-operating foodservice facility is best achieved
when many come together and agree on a design that works well for
everyone in the community.
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