Development of an assessment instrument to evaluate process layout of food service facilities and evaluation of managers' knowledge of layout and design

The main goals of this research were to develop an instrument that could assess the adequacy of layout and design of food service facilities, and to survey the level of knowledge managers' had of layout and design. The facilities evaluation instrument was developed from factors that were considered important when attempting to develop the layout and design of a food service facility. The factors taken into consideration were work flow, equipment, space, and safety. The managers' knowledge survey was developed by utilizing the facilities instrument as a guide. Both instruments were pilot tested in two different food service facilities along with their managers', and tested for internal validity and reliability. A total of six facilities were selected to evaluate adequacy utilizing the assessment instrument developed and a total of fifty managers' knowledge surveys were mailed. After conducting the evaluation of the facilities and receiving a survey response of 56%, statistical analysis was conducted to correlate managers' knowledge with demographic factors. In general, the total evaluation scores for the facilities were between 56%, which was classified as not adequate, and 75% which was classified as somewhat adequate. Three of the six facilities scored in the somewhat adequate category while the other three restaurants scored in the not adequate category. As for the level of knowledge that food service managers had, the findings show that 35.7% of respondents scored 73% correct while another 35% of respondents scored between 33-66% of correct responses. The findings indicated that managers had average to below average knowledge in layout and design. With regards to the demographic factors, results indicated that the majority of the managers in the food service operation had no college degree. Furthermore, only 12% of the ones that did have a college degree majored in the food service related areas. A Spearman rank correlation conducted revealed that managers' knowledge had not been influenced by either experience or education. The industry can benefit from the research by utilizing the assessment instrument to evaluate existing facilities. Since the food service market is constantly changing the instrument could be utilized by the food service operations as a feedback mechanism to cope with the market changes, other advantages of the instrument are the fact the it provides a standard scale by which management can classify the adequacy of the physical facility according to the production level, it is user friendly, can be utilized by any person with experience in the field that has been trained to conduct the evaluation, and it is flexible enough so that it can be utilized with different food service operations. However, this research was successfully conducted in conventional food service operations, therefore, to be able to utilize the instrument with quick service restaurants or convenience food service operations the space section has to be modified. Finally, the research findings reflected that managers of the food service facilities do not have enough knowledge in the layout and design area. Therefore, the instrument could be a valuable resource for the managers to observe how the basic factors of the layout work together to enhance a smooth work flow in the operation. In addition, it could also be utilized with students in the Hotel and Restaurant Administration programs as a way of applying theory into practice. By conducting this type of facility evaluation both managers and students will enhance their awareness of this topic.