INTRODUCTION. This Section furnishes general direction for
development of food service systems in both new and existing health care
facilities. Past experience of military department consultants and post
occupancy evaluations has been included in this criteria with the goal of
minimizing errors on future projects.
SYSTEM CONCEPT. The Using Service in accordance with specific
project requirements will determine the food service system concept. The
system concept should be carefully planned with the end user to ensure that
the proper system is designed and constructed. Care should be taken to
include issues that directly impact on system functionality. These issues
include labor, prime vendor, and the FIVE M's of food service: Menu, Market,
Money, Management and Method of execution.
CONSULTING SERVICES. The designer will provide the services of
a qualified food service consultant. A qualified food service consultant is
a professional whom the North American Association of Food Equipment
Manufacturers and/or Food Service Consultants Society International
recognizes as a Certified Food Service Professional. The food service
consultant will coordinate the functional and equipment design and will
obtain guidance from the Using Military Department and their consulting
agencies. The food service consultant must follow the basic principals of
design which are flexibility, modularity, simplicity, flow of materials and
personnel, ease of sanitation, ease of supervision, and space efficiency.
The food service consultant must also design for human engineering. Issues
include temperature and humidity of the workplace; properly sized work
centers; properly designed equipment; material handling equipment; adequate
lighting, noise, and the Americans with Disabilities Act. Finally, the end
user must emphasize requirements while reducing unreasonable requests that
cannot be supported by the project budget or facility strategic plan.
FOOD SERVICE OBJECTIVES.
Food service design will be based on the following objectives:
To provide a functional and aesthetically pleasing nutritional
care facility for patients, service members, staff and guests, within
To design dietary facilities to maximize performance from
personnel, facilities and equipment while producing high quality nutrition
To design a food service system with the ability to adapt
readily to changing missions, requirements, food preparation processes,
labor conditions and equipment technology. This is an objective that
requires forethought from the service component, end user and food service
consultant. Often the easiest methods of building in flexibility to a
design is planning additional electrical capabilities, incorporating dual
use equipment, including modular equipment that can be broken down by the
facility management branch or end user and reconfigured.
Provide high quality food service equipment that is manufactured
in the United States, sized to accommodate the maximum capacity of the
facility at time of design. Food service equipment must meet National
Sanitation Foundation (NSF) standards for acceptance. Equipment should be
dual functional if possible.
Electric equipment must be Underwriters
Laboratory approved. Gas equipment must be American Gas Association (AGA)
approved. Foil labels for both of these authorities shall be mounted on the