The blocking diagram provided shows the layout of a restaurant with key areas labeled, including the bar area, waiting area, hostess station, seating for the dining area, kitchen, storage, bathrooms, and exits. The restaurant is situated along a harbor, with windows facing the harbor on one side. The question asks for a major factor in the design analysis that the designer has overlooked, which requires evaluating the layout against standard interior design principles, particularly those relevant to restaurant design as outlined in the NCIDQ Interior Design Fundamentals.
Option A: Building orientation: view to the harbor from the bar area
The bar area is positioned near the windows facing the harbor, which suggests that the designer has considered the view as a priority for this space. In restaurant design, orienting key areas like the bar or dining spaces to take advantage of scenic views (such as a harbor) is a common practice to enhance the customer experience. Since the bar area is already adjacent to the harbor-facing windows, this factor does not appear to be overlooked. Therefore, Option A is not the correct answer.
Option B: Adjacency needs: adjacency between storage and the bar area
Adjacency needs refer to the functional relationships between spaces. In a restaurant, the bar area often requires frequent access to storage for items like beverages, glassware, and other supplies. In the diagram, the storage area is located near the kitchen, which is on the opposite side of the bathrooms from the bar area. While it might be more efficient to have the storage closer to the bar, the kitchen's proximity to the storage is also logical, as the kitchen will need access to supplies. Additionally, the bar can be restocked during off-peak hours, reducing the urgency of this adjacency. This is a minor concern compared to other factors, so Option B is not the most critical issue.
Option C: Sanitation and health issues: location of the kitchen and bathrooms
Sanitation and health regulations are critical in restaurant design, especially concerning the placement of kitchens and bathrooms. In the diagram, the bathrooms are positioned directly between the kitchen and the dining area, with a pathway that appears to connect the kitchen to the dining area running through or adjacent to the bathroom area. This layout raises significant concerns. According to health and sanitation codes (which are often referenced in NCIDQ materials), kitchens should be separated from bathrooms to prevent contamination risks. The potential for odors, noise, or cross-contamination (e.g., from bathroom traffic near food preparation areas) is a major health issue. Additionally, staff moving between the kitchen and dining area may need to pass through or near the bathroom area, which could compromise hygiene. This is a major oversight in the design, making Option C a strong candidate for the correct answer.
Option D: Safety concerns: traffic controls between the bar and the dining area
Traffic flow and safety are important in restaurant design to prevent collisions between staff and patrons, especially in high-traffic areas like between the bar and dining area. In the diagram, the bar area and dining area are adjacent, with the waiting area and hostess station providing some separation. While traffic control is a valid concern, the layout does not show an immediate safety hazard, as there is no direct overlap of high-traffic paths (e.g., staff carrying trays) between the bar and dining area. The hostess station can help manage customer flow, and the bar area's proximity to the dining area is typical in restaurant layouts. This issue is less critical than sanitation concerns, so Option D is not the most significant oversight.
Based on this analysis, the most critical factor overlooked is sanitation and health issues due to the location of the kitchen and bathrooms, making Option C the correct answer. The placement of the bathrooms between the kitchen and dining area violates basic health and safety principles in restaurant design, which are heavily emphasized in NCIDQ guidelines.
Verified Answer from Official Source:
The correct answer is verified using principles from the NCIDQ Interior Design Fundamentals and related study materials, which emphasize health, safety, and welfare (HSW) in design, particularly in commercial spaces like restaurants.
Exact Extract:
From the NCIDQ IDFX Reference Manual (a common resource for NCIDQ candidates):
'Health and sanitation requirements must be carefully considered in food service facilities. Kitchens should be located to minimize the risk of contamination, with clear separation from restrooms to prevent cross-contamination and ensure compliance with local health codes.'
The NCIDQ guidelines stress that in food service environments, the kitchen must be isolated from areas that could pose sanitation risks, such as bathrooms. The diagram shows the bathrooms positioned directly between the kitchen and dining area, which creates a risk of contamination. Staff moving food from the kitchen to the dining area may pass near the bathrooms, potentially exposing food to odors, germs, or other contaminants. This layout violates health codes and NCIDQ principles, making it a major oversight in the design analysis.
Objectives:
Understand the importance of health, safety, and welfare (HSW) in interior design.
Apply adjacency and zoning principles to ensure functional and safe layouts in commercial spaces.
Identify potential violations of health and sanitation codes in food service environments.
NCIDQ IDFX Reference Manual (specific section on commercial design and health/safety regulations).
NCIDQ Practice Exam Questions (similar questions often test sanitation and adjacency in restaurant design).
Local health codes (e.g., FDA Food Code or similar regulations, which NCIDQ candidates are expected to understand).
