Concept Development Flashcards
(27 cards)
The process of identifying, defining, and collecting ideas to create an image for a new business or project
Concept Development
arrangement or a plan, the schematic
arrangement of parts or areas
Lay out
The process of arranging physical
facilities, including equipment
Lay out
abstraction or generalization
from experience or the result of a
transformation
of existing concepts.
Concept
It reifies all of its actual
or potential instances whether
these are things in the real world or
other ideas
Concept
Refers to the size and
complexity of a foodservice facility
design project.
Scope
The science of studying
the characteristics of people and
arranging their activities to be done in
the safest and efficient manner.
Ergonomic
Team of working
cooperatively to achieve the
final plans also known as?
Professional
Dev’t
Team or PPT (Project
Planning Team)
top PPDT three professional triangle
- owner
- consultant
- designer and builder
some more PPDT
Owners
► Food service manager
► Architect
► Food facilities consultant
► Interior designer
► Graphics designer
► Lighting consultant
► Acoustical engineer
► Landscape architect
Professionals may Involved in a Project
Engineers
General Contractor
Subcontractors
Equipment Dealer
Manufacturer’s Representative
Banker
Lawyer
Accountant
Realtor
Scope of a Project
Level 1-4
Equipment addition/replacement or renovation of small area
Example: new dish machine
Level 1
Renovation of a significant portion of
a facility
Example: renovation of serving area
Level II
Complete renovation or new
construction of a facility
Level III
Development of a prototype
restaurant for a chain
Level IV
Philippine Building Design Code
Municipal codes:
Plumbing
Electrical
Fire
Health
Environment
What are the five M’s of Concept Development
► MENU
► MONEY
► MARKET
► MANAGEMENT
► METHOD OF EXECUTION
► To whom is the food operation being
marketed?
► Is the market large enough to
generate sales and produce a profit?
► How will the market be identified?
► What method will be used to
communicate to this market?
Market Questions
Will the potential customer want or need
the food product?
► Will a quality assurance plan be
developed that will encourage the
customer to return because of superior
service and/or product quality?
► Will internal marketing successfully sell
the customer additional services or
products after he or she arrives at the
food facility?
Market questions
► Amount of space required for storage (dry,
refrigerated) and food preparation
► Service area size and design
► Types and capacities of cooking equipment
► Size of the dishwashing operation
► Number of employees
► And, through these factors, menu affects the
construction cost of the facility
The 5 “M”s: Menu
- The investment Decision
- The financing Decision
- A two step process
Money
► Who will operate the facility, and what
skills and experience must he/she have?
► Will the facility be self-operated, or will a
contract management firm be involved?
► How will the operation be organized (roles
and responsibilities for each position)
► How will staffing during long hours of
operation be handled?
► How will compensation be structured?
The Five “M”s: Management
Cooking “from scratch” or using “convenience”
(partially prepared) item
- Production approach