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Storage Space in Foodservice: Estimation Using a Revised Constant for the Density of Dry Foods

Central Michigan University, luckh1we{at}mail.cmich.edu

Jeff Culbertson

University of Idaho, jeffc{at}uidaho.edu

Cheung Sau Wan

Valalaika Russian Restaurant and Club Havana, Kowloon, Hong Kong, sharoncheung{at}excite.com

Foodservice facility design is a complex process. Of particular interest is the determination of the size of dry goods storage areas. One approach is to use a mathematical model estimating the density of foods in dry storage. This research was developed to determine an accurate value for the density of foods kept in dry storage areas. Using food items in university foodservice facilities, a local hospital, and a local restaurant, the average density of food products was found to be 28.7 lbs/ft³. The 95% confidence interval for these data was 27.3 to 30.3 lbs/ft³. Analyzed independently, the three foodservice facilities yielded densities that were not statistically different. This density estimate differs from the "standard" value of 45 lbs/ft³ used in facility design applications. The use of this revised constant would result in the construction of significantly larger storage areas than originally depicted by models.

Key Words: facility • design • storage • food • space • estimate

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