CHAPTER 11: EQUIPMENT AND FURNISHINGS

EQUIPMENT AND FURNISHINGS

FACTOR AFFECTION SELECTION OF EQUIPMENT
=>MENU
-menu pattern and typical food to be served must first be decided before the extent and complexity of the required food preparation can be determined
=> NUMBER AND TYPE OF PATRONS
-number of type of patrons are important factor in selecting the appropriate amount and kind of equipment for a service
=>FORM OF FOOD PURCHASED AND STYLE OF SERVICE
-the form in which the food is to be purchase will greatly influence equipment need.
=>LABOR HOURS AND WORKER ABILITIES
-skill level of workers
-rising pay rates for employees
=>THE BUDGET
-the budgetary allowance must cover not only the initial cost of the equipment but also often the additional cost of installation
=>THE FLOOR PLAN
-the size and shape of the space allotted to food preparation and its relation to receiving,storage and dining area greatly influence the efficiency of operation and ultimately customer satisfaction

FEATURES OF EQUIPMENT

=>MODULAR
-the size to which all units of equipment are proportioned, compatible in size to fit together
-beauty &utility may be combined in food service  equipment




=>SIZE OR CAPACITY
-this equipment to select for a given situation is determined largely by the type of menu and service offered and the quantities of different type of food to be prepared at one time

=>MATERIAL
-equipment should be suitable for the purpose &give the best satisfaction possible
-material used in the equipment influence price,wearing qualities,sanitation,satisfaction & usefulness
=>METAL
-aluminum
-cast iron
-galvanized
-stainless steel
=>STANDARD GAUGE
-standard gauge is a weight,not a thickness gauge
=>FINISH OF METALS
-mental may be dull or bright, higher the polish, the more susceptible to scratches
=>GLASS
-glass protects against metallic contamination,corrosion &absorption
=>OTHER MATERIAL
-polyurethane
-polycarbonate