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Preliminary Design Information


The Professional Planning and Development team (PPDT) is usually empowered to prepare the
design, concept of the physical facilities including drawings and specification for final
construction. Its members need to pool their knowledge, interest and experience in formulating
general detailed plans. The consultant’s knowledge about the hospital industry is a requirement
for the person to ensure the creation of a design according to the established objectives of the
project. The lodging or foodservice consultant (LFC) should be involved with the project at the
very start in order for the owner to seek assistance with ideas, generalizations and feasibility

According to RA. 7160, lodging establishments are hotel, resort, tourist inn, apartel, pension
house, motorist motel, boutique hotel. Lodging establishments most often classification is price,
location, room configuration and purpose it serves.

Accreditation is a certification issued by the Dept. of Tourism to prove that the holder has
compiled with its minimum standard in the operation of the establishment, ensuring the safety,
comfort and convenience of the tourist.

Physical requirements, bedrooms, bathrooms, public area, food beverage. Leisure and recreation
facilities, services, conditions are the characteristics that are looked into when accrediting and
classifying establishments.

Pursuant to PD 259, this is the description of food service operations. A restaurant is defined as
a place where people pay to eat meals. It is an establishment offering to the public regular and
special meals or menu, cooked food, and short orders. It may also serve coffee, beverage and
drinks. For purpose of registration and licensing, restaurants are classified into the following
categories, namely: Class A- Deluxe; Class B- First class; Class C- Tourist class and Class D-
Economy tourist class.

Characteristics and classification of Food service operation

A.Commercial Food service compete in a free market and are open to all customers, while
B.stand-alone restaurants which apart from the other hospitality establishments-it comes in
different size and price ranges. Other cuisines and have different service systems and
configurations like quick service, cafeteria, buffet and smorgasbord, theme, ethic, bars and
taverns, luxury or upscale, family, diner, specialty, delicatessen, specialty coffee, ice cream
parlor and chain. Food service within a lodging property are dining rooms, rooms service,
lounge/ bar, banquet and catering, minibar, carts and convenience store, vending machines,
stand-alone restaurants and employee cafeteria. C. Catering for special occasions and D. Clubs
like country club, city club and fraternal club that upscale dining options for members and their
family and guests, where they pay a yearly fee to join. E. Food service operations within other
establishments like food court in malls, convenience store, etc. F. special entertainment
concepts like dinner theater and visible kitchen.

Institutional Foodservice is school or college, military, correctional, hospital or life care,

corporate dining and employee cafeteria.

The Prospectus (Operational Model of the Facility)

A prospectus or the “operational model” is usually prepared to outline and define all the
requirements of the establishments. The following is a suggested outline representing the
minimum of requirements: a. the kind of organization; b. The kind of type of operation;c.
Location of market; d. Service and merchandising program; e. Public and service areas with
facilities; f. Production and service areas with facilities; g. Production areas and facilities
(applicable to foodservice); h. Housekeeping and maintenance; i. Personnel relations and
supervision; and j. Management.

Some Factors to consider in the Development of the Design Concept

Lodging Foodservice

-Room analysis and occupancy forecast -A menu analysis and production forecast
-Furnishing and equipment -Equipment needs
-Required workflow -Required work flow
-Space Requirements -Space requirements
-Housekeeping and sanitation -Number and skill of personnel
-Numbers and skill of personnel -Future needs
-Future needs