Browse > Article
http://dx.doi.org/10.22960/JFSS.2021.2.67

Developement of a Design Manual for Kitchen Facility in Foodservice Outlets: A Case Study on a Seolleongtang Specialized Restaurant  

Choi, Gyeong-Gy (FFNE (Foodservice Facility & Equipment) Cooperation)
Chang, Hye-Ja (Department of Food Science and Nutrition, College of Technology and Natural Science, Dankook University)
Publication Information
Journal of the FoodService Safety / v.2, no.2, 2021 , pp. 67-77 More about this Journal
Abstract
Concerns regarding work and food safety in foodservice operations are growing. The purpose of the study is to suggest guidelines for designing foodservice facilities, including school foodservices and Korean restaurants. A case of a franchise restaurant specializing in a Korean food item, Seolleongtang, was used to explain the facility design. The contents of the manual included ways to determine space allocation, calculate the application of utilities and the diameters of supply utility pipelines, and suggestions on how to decide on air conditioning equipment. The standards of the American Gas Association and the Japan Foodservice Equipment Association (JFEA) were applied to design the restaurant space. The JFEA standards and knowledge based on experience and statistics were applied to calculate the usage of utilities like fuel and water. The standards of JFEA and the Society of Heating, Air-Conditioning, and Sanitary Engineers of Japan were applied to calculate the diameters of the water supply and drainage pipelines. For the setting of the heating, ventilation, and air conditioning systems, three ways to carry out the calculation of effective ventilation were explained, as well as options to dicide the standard parameters of the duct and ventilation fans. This manual can contribute to the design of effective and efficient foodservice facilities and help secure the work safety of foodservice employees thereby ensuring food safety.
Keywords
kitchen facility; space criteria; HVAC (heating, ventilation, air conditioning); flow rate;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Avery AC. 1989. Principles of Kitchen Design, Foodservice Layouts. Commercial Kitchens 7th Edition. American Gas Association
2 Birchfield JC. 2007. Design and Layout of Foodservice Facilities. 3th Edition. John Wiley & Sons Inc.
3 Chang HJ, Choi GG, Wang TH, Kwak TK. 2015. Survey on the ratio of kitchen to total space and ventilation system capacity of kitchens through case studies in Korean foods restaurants. Korean J. Food Cook. Sci., 31(1):33-40.   DOI
4 U,S. Food and Drug Administration. 2016. Plan review for food establishment 2016, Available from: http://www.foodprotect.org/guides-documents/plan-review-for-food-establishments-2016/, [cited April 2021]
5 Choi GG. 2015. Modelling of kitchen facility for franchise restaurant of seollungtang and boxed lunch. Doctoral degree thesis, Dankook University, Korea.
6 Chang HJ, Kim JW, Ju SY, Go ES. 2012. How do the work environment and work safety differ between the dry and wet kitchen foodservice facilities? Nutr. Res. Pract., 6(3):366-374.   DOI
7 Chang HJ, Jang SH. 2011. A facility design model for 1300 capacity school foodservice with adjacency and bubble diagrams. Korean J. Community Nutr., 16(1):98-112.   DOI
8 Chang HJ, Kwak TK, Demicco FJ, Knabel SJ. 2005. A case study for developing a model for a HACCP-Compliant kitchen in the foodservice industry. J. ARAHE, 12(3):179-189.
9 Chang HJ, Son HJ, Choi GG. 2009. Current status of functional areas' space and suggestion of their equipment requirements for school foodservices in Gyeonggi Province. Korean J. Food Cook. Sci., 25(4):474-487.
10 Cho HA, Lee YE, Park EH. 2014. Actual conditions and perception of safety accidents by school foodservice employees in Chungbuk. J. Korean Soc. Food Sci. Nutr., 43(10):1594-1606.   DOI
11 Heo J, Ban JW. 2005. A study on the recognition of cooks about the kitchen ventilation. Korean J. Culinary Res., 11(4):228-244.
12 Kim JR, Chang HJ. 2017. Relationship between air quality of functional areas and hygiene safety management performance in high school foodservices in Gyeonggi Province. J. Korean Diet. Assoc. 23(4):350-362.   DOI
13 Kim SJ, Lee NY, Chang HJ, Kwak TK. 2008. Current status of sanitation management performance in Korean-food restaurants and development of the sanitary training posters based on their risk factors. J. Korean Soc. Food Cult., 23(5):582-594.
14 Kim TH, Chang HJ, Yoon JH. 2004. Design and Layout of Foodservice Facilities. Sigmapress. Seoul.
15 Kwak TK, Ryu ES, Lee HS, Ryu K, Choi SK, Hong WS, Jang MR, Moon HK, Chang HJ, Choi EH, Lee KE, Choi JH, Lee NY. 2020. Understanding of Institutional Foodservice. Shinkwang Publisher, Seoul.
16 Lee YJ, Lee SJ, Seo HK, Choi BH, Choi JH. 2019. Effect of hazardous materials generated from air during cooking on respiratory health during cooking: focused on school foodservice employee. J Safety and Health at Work. Occupational Safety and Health Research Institute.
17 Korea Ministry of Food and Drug Safety. 2009. Development of sanitation management manual and contents by foodservice facility types for preventing foodboren illness. Korea Ministry of Food and Drug Safety.
18 Park SH, Moon HK. 2012. Compliance with GMP and SSOP in college foodservices by comparison of elementary and middle & high school food services. J. Korean Diet. Assoc., 18(3):248-265.   DOI
19 Park SH, Moon HK. 2017. Investigation of microbial contamination and working environment in university foodservices. J. Korean Diet. Assoc., 23(2):180-191.   DOI
20 Korea Ministry of Legislation. 2021. Annex 14 of the Enforcement Rules of the Food Sanitation Act, Available from: https://www.law.go.kr/LSW/lsBylInfoPLinkR.do?lsiSeq=200653&lsNm=%EC%8B%9D%ED%92%88%EC%9C%84%EC%83%9D%EB%B2%95+%EC%8B%9C%ED%96%89%EA%B7%9C%EC%B9%99&bylNo=0015&bylBrNo=00&bylCls=BE&bylEfYd=20171229&bylEfYdYn=Y, [cited Jun 2021]
21 Park SH, No JM, Chang HJ, Kang YJ, Kwak TK, 2007. Risk factor analysis for preventing foodborne illness in restaurants and the development of food safety training. Korean J. Food & Cook Sci., 23(5):589-600.
22 電化廚房技術委員會(JEHC). 2005. 人にやさしい廚房計劃. 日本電熱協會.
23 (社)日本廚房工業會編輯委員會(JFEA). 2001c. 廚房設備工學入門法規-,日本廚房工業會.
24 U,S. Food and Drug Administration. 2013. Food Code 2013, Available from: https://www.fda.gov/food/fda-food-code/food-code-2013, [cited April 2019]
25 (社)日本廚房工業會編輯委員會(JFEA). 2001a. 廚房設備工學入門基礎-,日本廚房工業會.
26 (社)日本廚房工業會編輯委員會(JFEA). 2001b. 廚房設備工學入門實務-,日本廚房工業會.
27 日本空氣調和.衛生工學會(SHASE). 2010. 第14版 空氣調和.衛生工學便覽 4.給排水衛生設備編. 空氣調和.衛生工學會.
28 ASHRAE. 2004. ANSI/ASHRAE Model 62.1-2004: Ventilation for acceptable indoor air quality. American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc.