Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
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Developement of a Design Manual for Kitchen Facility in Foodservice Outlets: A Case Study on a Seolleongtang Specialized Restaurant

푸드서비스시설의 주방 설비 산정 매뉴얼 개발: 설렁탕 전문 식당 사례 적용

  • 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)
  • 최경기 (에프에프엔이) ;
  • 장혜자 (단국대학교 과학기술대학 식품영양학과)
  • Received : 2021.06.26
  • Accepted : 2021.06.28
  • Published : 2021.12.31
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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.

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References

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