A Proposed Cafeteria For Federal University Of Technology, Owerri Imo State

ABSTRACT

The provision of a Cafeteria is one of the essential and basic needs of man. It is an indication of economic performance or status and interest of the people towards feeding within a sector or community. The ability to achieve the project of designing a Cafeteria to meet the need of people dwelling or working in a particular place has further been made possible through the effort of the institution to bring uniformity in having at least a cafeteria Overtime in some community (especially in rural area), it is has been observed that feeding in institution has been a major challenge to students, and equally its hygienic preparation is also a cause of emphasis . However, this project set out to solve the problem or lack of Cafeteria in the Federal university of Technology Owerri, equally to curb the prices of meal sold in the school campus, it became clear that there is a need to design a worthwhile and functional of Cafeteria.

CHAPTER ONE

1.0. INTRODUCTION

A cafeteria is a type of food service location in which there is little or no waiting staff table service, within an institution such as a large office building or school. Cafeterias are different from coffeehouses, despite being the Spanish translation of the English term. Another definition of a cafeteria is, a type of food service where there is little or no waiters, as customers are served their meals in trays on the service counter from where they take it to an eating table. Instead of table service, there are food-serving counters/stalls, either in a line or allowing arbitrary walking paths. Customers take the food they require as they walk along, placing it on a tray.       In addition, there are often stations where customers order food and wait while it is prepared, particularly for meals which must be served hot and can be immediately prepared. For some food items and drinks, such as sodas, water, or the like, customers collect an empty container, pay at the check-out, and fill the container after the check-out. Customers are either charged a flat rate for admission (as in a buffet) or pay at the check-out for each item. In universities and colleges, some students pay for three meals a day by making a single large payment for the entire semester. Cafeterias require only a few employees as against a restaurant which can have as many waiters/waitresses.

plate 1;showing the self service at the counter

plate 2; showing the sitting arrangement in the eating area.

The school environment plays an important role in nurturing and sustaining good eating habit. This became the basis for the researchers to focus on the problem regarding the functionality of the school cafeteria facilities and the satisfaction of the students toward it. The researches chose to study the given topic to find out if the school cafeteria meets the satisfaction of the students in terms of nutritional value of products, its cafeteria to be informed on the things that they must improve in their services. Cafeteria has a special role to play in education, health and well being of the students (danila, 2010). The school canteen is important because:

1. It gives the students a taste for healthy foods.
2. It supports nutrition messages taught in class.
3. It shows the students better choices for lunches and snacks

1.1.   BACKGROUND OF STUDY

Providing meals and rooms for the students and the public has been a tradition in the western countries. From the 12th century to medieval ages, hostels were set up at European colleges and universities. Until World War II, colleges provided separate dining halls for men and women, trained students’ social graces and satisfied their dietary needs. (Danila, 2010) The first self-service restaurant was the Exchange Buffet in New York City, opened in September 4, 1885. Food was purchased at the counter and patrons standing up. During 1893 an entrepreneur named John Kruger emphasized the simplicity and light fare and he called it the “Cafeteria” from the Spanish word “coffee shop”. Then later on, schools began providing food for children because many of them were undernourished. Food sold in the cafeterias before were real potatoes, real pasta and they baked real cookies, most of the foods were free of artificial flavors. Today the food being served to children has been substituted by many artificial ingredients compared to past.

The school cafeteria advisory committee was established by the Department of Education and the Arts to promote and support the development of healthy school canteens and to provide advice and all aspects of the planning, establishment and operations of a school cafeteria. School canteens or cafeterias should be established to benefit children by making it possible for children to buy nutritious and healthy food at complete meal. It should be easier for children to remain within the school grounds during lunch time for their own safety. Through providing experiences of a variety of foods and dishes, they support the skills and knowledge learned in the classroom about food and nutrition….

1.2.          STATEMENT OF PROBLEMS:

Several challenges will certainly emerge on designing the project especially the siting of the project in a place where lecturers and staffs can easily access with so much comfort and equally the size and space of the project needs to be larges to accommodate the population effectively within the campus.

1.3.        MOTIVATION

1. The absence of standard food outlets within the campus.
2. Also the poor hygienically prepared meals.
3. The outrageous cost of food around the campus, all this factors is really not interesting for a federal university with great historical rich heritage which educates on health of humans in relationship to food.

1.4. AIM:

The project aim at designing a cafeteria for the federal university of technology Owerri to handle the menace of food crisis in the campus in terms of its preparation ,services , cost and purchase of meal at various available time range, a befitting design that really will accommodate the population of the entire campus

STUDY OBJECTIVE

To design a project structure that prepares and serves standard and nutritious meal at affordable prices

1.5. SCOPE OF THE STUDY:

The scope of this project is aimed at serving more especially, the total population of the design location and its visitors.

The scope of this project will be limited to designing a cafeteria that would stand as a model for campus cafeteria and across various institutions and  the nation at large.  This project will contain,

• Eating area – enclosed space
• Kitchen
• Servery area (where you would have the display of various snacks you would like to have.)
• Manager’s office
• Mini bakery
• Delivery bay
• Cloak rooms
• A store room (very important)
• A decorated entrance foyer
• Some natural and artificial plantations to make the interior space look greener and livelier.
• Conveniences.

1.6. AREA OF THE STUDY

The cafeteria project is to be located besides the post graduate building within the campus environment, So as to enable easy accessibility from the various cardinal points of the campus

1.7. LIMITATIONS:

The success of this thesis and project is determined by the extent to which architectural problems which are integral in the design/planning of industrial facilities are addressed.

However, the followings are the limitations in the design thesis;

1)            Denial of access to some of the spaces in the visited buildings (workshop buildings).

2)            Un-corporate attitude of existing workshop buildings of the proposal in subject.

3)            The financing of the study.

4)            Unavailability of basic data/drawings from the visited establishments which prolonged the time spent in compiling data drawings.

DEFINITION OF TERMS

Cafe :  A small restaurant where drinks and snacks are sold. A café, cafe, or coffeehouse is a small restaurant serving coffee, beverages, and light meals.

Buffet:  A buffet in US, from French: sideboard) is a system of serving meals in which food is placed in a public area where the diners generally serve themselves.  Buffets are offered at various places including hotels, restaurants and many social events.

Restaurant   A restaurant is a business which prepares and serves food and drinks to customers in exchange for money. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services, and some only offer take-out and delivery.

Coffee Shop  : or café (sometimes spelled cafe) is an establishment which primarily serves hot coffee, related coffee beverages (e.g., café latte, cappuccino, espresso), tea, and other hot beverages. Some coffeehouses also serve cold beverages such as iced coffee and iced tea. Many cafés also serve some type of food, such as light snacks, muffins, or pastries. Coffeehouses range from owner-operated small businesses to large multinational corporations.

Lunch Counter :A lunch counter (also known as a luncheonette) is a small restaurant, much like a diner, where the patron sits on a stool on one side of the counter and the server or person preparing the food serves from the other side of the counter, where the kitchen or limited food preparation area is. As the name suggests, they were most widely used for the lunch time meal..

Diner :A diner is a small fast food restaurant that is found in the American Northeastern United States and Midwest, as well as in other states, Canada, and parts of Western Europe. Diners offer a wide range of foods, mostly American, a distinct exterior structure, a casual atmosphere, a long counter with bar stools where patrons eat their meals, and late operating hours

Lunchroom  :A room, as in a school, where light meals or snacks can be bought or where food brought from home may be eaten.

Pantry : A pantry is a room where beverages, food, and sometimes dishes, household cleaning chemicals, linens, or provisions are stored. Food and beverage pantries serve in an ancillary capacity to the kitchen. The word “pantry” derive from the same source as the Old French term paneterie; that is from pain, the French form of the Latin panis for bread

Tray   A tray is a shallow platform designed for carrying things. It can be fashioned from numerous materials, including silver, brass, sheet iron, wood, melamine, and papier-mâché. Some examples have raised galleries, handles, and short feet for support. Trays are flat, but with raised edges to stop things from sliding off of them. They are made in a range of shapes but are commonly found in oval or rectangular forms, sometimes with cutout or attached handles with which to carry them.

Pages:  137

Category: Project

Format:  Word & PDF

Chapters: 1-5

Material contains Table of Content, Abstract and References