| 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 and tested for internal validity and reliability.;A total of six facilities were selected to evaluate adequacy utilizing the assessment instrument and a total of fifty managers' knowledge surveys were mailed receiving a 56% of survey response.;The total evaluation scores for the facilities were between 56%, which was classified as not adequate, and 75% which was classified as somewhat adequate. As for the level of knowledge that food service managers had, the findings show that managers had average to below average knowledge in the topic.;The industry can benefit from the research by utilizing the assessment instrument to evaluate 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. Although the instrument is user friendly, and it has been designed to evaluate different types of food service operations, it could be time consuming, and it is also difficult to work with the space section if floor plans are not available.;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. It could also be utilized with students in the Hotel and Restaurant programs as a way of applying theory into practice and to enhance their awareness of this topic. |
