A good design incorporates certain principles, described in this chapter.

These
principles can be applied to any food operation that leads to an efficient and
pleasant environment for the workers as well as the customers.
The following are the basic design principles for foodservice design:
Be flexible and modular The principles of modularity requires a component that
can be reaaranged to meet the changing conditions such as different methods of
service a new menu or new preaparation method. This can be achieved by using
equipments that are movable, interchangeable as well as adjustable. Modularity in
design provides standardized sizes and functions of space and equipment. For
example is a certain type of door or just simply a door, the door should be easily
replaced with the same of its kind and size but this size is a standard size meaning
it is the size widely used by any manufacturer or maker of doors rather than u will
rely your door on one manufacturer or maker only.
Show simplicity Using or having a simple design is usually much better that having
design that is good looking but doesnt ensure safety and sanity, using simple
design may also help the workers for rapid service, comfortability and prevents
overcrowding.

Create an efficient flow of materials and personnel - The movement of food through
a foodservice facility should follow a logical sequence beginning with receiving and
ending with the waste disposal. For this will be helpful for the designer as a
preliminary bases on floor planning as well as designing.

Facilitate ease of sanitation A foodservice facility designed with sanitation in mind

can be cleaned quickly and easily thus requires fewer labor hours. The use of
building finishes that are durable and easy to clean is a big help to achieve this
goal. For example is using bright color paints will improve the appearance of space
as well as suggest that it is clean. Using wall hunging equioments is of a great use
to utilize the empty walls, it also creates a space between the floor and equipment
the resulting for easy clean-up. Proper waste disposal is also important to ensure
sanity, garbage cans labeled with what type of garbage are to the thrown is much
help for its segregation.

Creates ease of supervision Open type design is now much preferred type of
design for the allowance of overseeing one another more easily, this is also much
appreciated by the customers specially applied to the kitchen area for they can see
how well there are prepared. This is also helpful for the workers because it allows an
easy communication method as well as contributing to their productivity.

Use space efficiently this means utilizing the available space in the area for either
storage or easy access for such equipments or tools that used more often. Show
examples.
Lifetime value The true cost of any food service equipment is not the price alone
but it is the price and the operational cost which means how will the equipment
contributes to the overall operation of the business, the maintenance cost refers to
the cost for maintaining the functionality of the equipment, the labor efficiency and
lastly how long will it last.