Chapter 11 : Equipment and Furnishings

Equipment and Furnishings

introduction

- the first step in equipment and furnishing selection is for the manager to determine goals and need of the facility.

* Final Exam

Factors Affecting Selection of Equipment

Menu

- the menu pattern and typical foods to be served must be known on order to estimate equipment needs.

Number and type of patrons

- estimate how many oven want to use.

Form of food purchased and styles of service

- adequate facilities for the short and long term storage at the proper temperature must be provided.

Labor hours and worker abilities

- skill level of workers

- rising pay rates for employees

The Budget

- the budgetary allowance must cover the cost of equipment, as well as installation.

Features of Equipment

Modular

• that size to which all units of equipment are proportioned, compatible in size to fit together.
• design and function
• beauty and utility may be combined in foodservice equipment.

Size or Capacity

• the size or capacity of equipment for a given situation is determined by the type of menu, type of service, and quantities of food produced.
• the selction of certain modular equipment has proven advantageous in quantity food operations.

Metal

cust iron

aluminium





galvanized

stainless steel

standard gauge

- the U.S standard gauge is a weight, not a thickness gauge.

finish of metals

- the surface or finish of metals may be dull or bright, the higher the polish, the more susceptible to scratches.

glass

- glass protects against, metallic contamination, corrosion, and absorption

other materials

• polyurethane
• polycarbonate

safety features

- safety features for the protection of food and workers are important factors in the selection of equipment.

maintenance and replacement

- the operating cost of equipment like electricity or gas is an important consideration in purchasing.

Selection of Some Basic Items

Electric, gas, and steam equipment

• gas fired
• steam-heated
• steam cabinet
• low pressure steamer
• pressureless convection steamer

Non-cooking equipment

•  power-operated equipment

Summary

- prospective foodservice managers, and those employed in the field, should hae a working knowledge of equipment and furnishings.

Chapter 10 : Facilities Planning and Design

Facilities Planning and Design

Introduction

- there is documented evidence that the design and layout of an operation is a key factor in determining the success or failure of the business.

Definitions and Goals

Physical : weight, size

Design : to plan and make and make something for a specific use or purpose.

Layout : it establishes the overall appearance, relative importance, and relationship between the graphic elements to achieve a smooth flow of information.

* Final Exam

Preliminary Preparation for Facility Planning

Trends affecting foodservice design

1. Changes in patterns of dining out

- more people than ever before are eating meals away from home

2. change in desired menu items

- a concern for physical fitness and well-being has led to an increase in lighter menu offerings.

3. economic factors

- resource maximization

- cost of wages, food, and utilities can influence selection of a type of foodservice.

4. information on developments in design and equipment

- visits to new facilities of the same type that you are planning may garner new ideas.

Special considerations for specific types of foodservices

1. Commercial Facilities

hotels

restaurant

2. Schools and Universities

schools

universities

3. Hospitals and health care centers

- facility planning must provide for the needs of staff, employees, visitors, guests, and patients.

Steps in the Planning Procedure

The prospectus

1. a written description that details all aspects of the situation under consideration

2. the prospectus usually contains three major sections:

• the rationale
• physical and operational characteristics
• regulatory information

3. rationale includes the following :

• title
• goal
• objective
• policy
• procedure

4. physical amd operational characteristics

- physical characteristics relate to architectural or design features.

- operational data refer to activities that take place in the foodservice department.

5. menu analysis

- an important step in planning is to identify the type of menu and various ffood preparation methods for that menu

6. architectural features

• building style and materials
• floors 
• walls, ceilings, and noise reduction
• lighting
• heating, ventilation, and air conditioning
• built in refrigeration
• plumbing
• electricity

Work areas

7 major types of work may occur in foodservice departments :

1. receiving
2. storing and issuing food
3. prepreparation
4. preparation
5. food assembly/serving
6. warewashing
7. supporting services

mechanics of drawing

- the actual drawing of a plan to scale requires certain tools and techniques.

examples of architectural symbols

designing by computer

- computer- aided design/ computer-aided manufacturing (CAD/CAM)

architect's blueprints

- after the preliminary plans are thoroughly checked, the architect prepares a set of drawings reproduced as blueprints.

bids, contracts, construction, and inspection.

- punch list

Summary

- a balance of beauty and utility in the structure, furnishings, and equipment is helpful for successful foodservice planning.

Chapter 9 : Service

S E R V I C E 

haii, today we proceed to next chapter yeahh.. What is service?

Key Concepts:

> centralized

> decentralized

> off-site

> portable meal

Introduction:

- the goals of a delivery and service system is maintain quality food characteristics, ensure microbial safety of food and serve food that is attractive and satisfying to the consumer.

Methods of Assembly, Delivery, and Service.

(delivery and service as subsystems)

• distribution/delivery - preapred food from production ---> place of service
• service - assembling prepared menu items ---> to consumer

Centralized delivery-service system

• prepared food - assemble - delivered - serve to customer

Decentralized delivery- service system

• bulk quantities of food - sent to kitchen located throughout the facility - serve to customer

Assembly

- assembly is the fitting together of prepared menu items to complete an entire menu.

- tray assembly

• central location
• decentralized units

Cook/Chill tray line






Parallel cook/serve tray line

Cook/ Serve Circular Tray line

* Final Exam

Factors Affecting Choice of Distribution Systems

type of foodservice system :

1. conventional
2. ready-prepared
3. comissary
4. assembly-serve

kind of foodservice organization :

1. schools, colleges, industrial plants
2. fast food
3. hospitals and nursing homes
4. table service restaurants
5. hotels

style of service

tray service

Portable Service

self service

Economic Factors

- labor and equipment needed must be calculated and evaluated in relation to budget allocations.

Timing Required for Meal Service

- the time of day desired or established for meals is another factor influencing the choice of a delivery-service system.

Size and Physical Layout of Facility

- the size and building arrangement of the facility are additional factors to consider when selecting a delivery system.

Equipment Needs

• fixed or built in equipment
• mobile equipment
• portable equipment
• insulated trays with insulated covers

equipment for specific uses

1. reheating frozen or chilled foods

- with any rethermalization system, the objective is to heat the food product to service temperature and to retain nutrient content, microbial safety and sensory quality.

2. meal assembly

- meal assembly requires that the various menu items that make up meal be collected and put in one place.

3. temperature maintenance and holding

- equipment for this short-time holding includes refrigerated and heated storage units.

4. transportation and delivery

- when choosing transportation equipment, the manager must consider holding time, distance to be traveled, and the layout of the building.

5. serving

Style of Service

buffet

machine vended

Drive thru Pick-up

Room Service

Family Style



Summary

- customer satisfaction depends in large part on the pleasing presentation of carefully prepared, assembled, and transported food.

- the style of service used whether self-serve, tray, or waiter, waitress service, must be appropriate for the type of organization and for attaining its goals.

Alhamdulilah..