Part 3: Team Planning
Chapter IV
The PPDT Triangle
The Professional Planning and Development Team
1. CONCEPT 4. Design concept
Plans and
DEVELOPMENT 5. Space Allocation design of
2. FEASIBILITY STUDY 6. Equipment Lodging and
3. TEAM PLANNING 7. Environment
Foodservice
Operation
Professional Characteristics
The consultant has a special knowledge and
skill in managing a lodging/ foodservice
operation, the need to think creatively outside
the box, be familiar with recent activities but
be very focused, has a general knowledge of
architecture, engineering and interior design,
be knowledgeable about recent trends in
lodging ad foodservice design.
Expected Output
A. Lodging- room (number of people a room will
accommodate)
B. Foodservice- consultant is usually expected to design
the aspects of foodservice operation with the
development of the menu for determining methods of
service for food.- creation of the atmosphere for public
area, development of f&b operation, determine the
adequate space requirements, determine furnishings and
equipment requirements, coordination with engineer and
architect, determination of waste disposal, and
cooperation between the members of the planning team.
ARCHITECT’S RESPONSIBILITIES
Architect
Site Plan
Bldg. Bldg.
Design Materials
Design
Ventilation Blue Print
Bldg.
Plumbing Cost
Orientation Water Estimates
Traffic Floor Lighting
Parking Walls
Service Shape and Ceiling
Configuration
Areas
The owner of the lodging/ foodservice
facility should be very discriminating on the
selection of the architect who will
coordinate the various phases of the
planning process.
It should be noted that projects involving
the construction of public spaces have to be
planned and approved by a licensed
architect.
Expected Output
Site plan, including building orientation,
traffic patterns, parking and service areas,
location of ingress and egress
Building design dealing with shapes and
configurations which should reflect natural
characteristics of the site, topographical
changes required for drainage and sewerage
system, whenever possible, vegetation, plant,
trees, rock formation and water should
remain as they find them.
Structural design and selection of building
construction materials for floors, walls and ceilings,
determination of construction methods.
Design of ventilation, air-conditioning, lighting
system, plumbing and water supply
Coordinating the work of foodservice consultants,
engineers, interior design and any other consultants
working on the project.
Preparing plans and blueprints, writing
specifications for materials and construction
methods, developing cost estimates for the project.
Plans, Blueprints and Basic Architectural
Drawings
Working in collaboration with one another(owner,
consultant, architect) should pool their interest, knowledge
and experience together in formulating general and
detailed plans for the success of the business.
Plan- a drawing or a diagram showing the proportion and
relation of parts or details of a structure without a roof.
Elevation- drawing showing one side of a structure(front,
rear, right and left)
Façade- the principal face or front of the
building
Cross-Sectional Drawing- representation made
by cutting across something.
Perspective- a drawing that exhibits the objects
represented as having evident depth and
distance.
Blueprint- set of illustrations of how the
building or equipment should look like
currently or what will exists in the future. All
blueprints are drawn to scale.
Written Specifications- indicate items
that cannot be easily shown on drawings
or pictures. It describes the general
conditions and stipulations, quality and
quantity of material, methods of
construction, the nature and standards of
workmanship and the manner of
conducting the work.
PPDT Triangle
OWNER ARCHITECT
CONSULTANT Customers
THE PPDT Square: Represents Four Viewpoints Including the Customers
The design of the building and ambience is not
only influenced by the planning and
development team, but should likewise mirror
the needs of the customers. Thus, the triangle
presented earlier illustrating the view points of
the team members should accommodate
another angle to portray the lodging and food
requirements of the customer.
Recent trends in lodging and foodservice
operations indicate the need to satisfy the
senses of the customers to increase sales.
The coined term for the trend is sensation
which involves the five senses of the customers
namely: sight, smell, taste, odor, and touch.
Currently, the tactile or touch sense is being
played up in relation to the space allocation per
customer in the dining room.
Distance Zones in Public Areas
Type of distance Measurement Description of Distance
Intimate 18 in. Around a person
Personal 18 in.- 4 ft. Verbal and non-verbal
cues
Social 4-12 ft. Casual Communication
Public Beyond 12 ft. Outside circle of
involvement
Intimate distance sets individuals 18 inches
apart. Within this distance, two individuals can
hold hands, and whisper sweet nothings to each
other. To create an ambience conducive to the
sense of touch, it is ideal to provide a small
dining table for two customers and play soft
music in the dining area.
Personal distance sets individuals 18 inches to four
feet apart. Each individual can still reach out to the
other. Within this distance, each individual barely has
elbow room. Verbal and non-verbal cues can take
place in this scenario. This type of distance can
provide a space for the customers who try not to touch
or be touched by another person. They usually pull in
their elbows and knees so there can be a defense of
personal space and privacy at the same time.
Social distance sets individuals from 4 feet to 12 feet
apart. At the minimum distance each individual can
reach out to the other. At the maximum distance, each
individual can stretch out to the other. There can be
usual communication between the customers.
Public distance sets individuals beyond 12 feet apart.
At the minimum distance, each individual can reach
out to the other. At the maximum distance, two
individuals can not contact each other at all.
The personal and social distances can be used by
customers who need territoriality for reasons other than
privacy. In these type of distances, it may pull other
individuals in and increase interaction or separate them
and decrease interaction.
It may be used not only in the aspects of how customers
structure space in relation to their sensory world, but also
how these affect interpersonal communication with one
another or with other persons like the waiter’s and
cashiers.
Responsibility for Quality in Design
Quality is concerned with providing customers with a
performance that is perceived to render value. It is a
philosophical concept based on the following:
Conformance to customer specification
Design quality has to do with the usefulness, utility and
appeal of the product to the user.
One acceptable level of performance with zero defects
Seeking perpetual changes and improvement of every phase
of the operation by everyone known as
KAIZEN in Japanese.
It is always cheaper to do it right the first time.
Quality is a team game
Each player is empowered to control quality.
The planning team has the responsibility of
ensuring that the above mentioned quality
principles are integrated into the design of the
facility. Without a design that totally meets
customer requirements, there is no chance for
the lodging or foodservice business to deliver
quality.
