Planning and Engineering Foodservice Facilities Increasingly Complex
Planning and engineering of foodservice facilities has become more complex driving new processes that include the study of human factors engineering, time–motion studies, and workflow design. According to Delivering Excellence newsletter, foodservice facility planning concerns like space programming, incorporation of new technologies, documentation of utility services and project management reflect the changing foodservice environment challenges. Updated OSHA regulations, concerns with injuries from repetitive movements, and product safety and liability issues all point to workplace ergonomics as an important aspect of...
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