EQUIPMENT & FURNISHING

FACTORS AFFECTING SELECTION OF EQUIPMENT:

THE MENU	v  To determine what equipment should be selected are considered based on the menu pattern and typical foods to be served.
NUMBER & TYPE OF PATRONS	v  Important factors in selecting the appropriate amount and kind of equipment for a foodservice.
FORM IN WHICH THE FOOD WILL BE PURCHASED	v  Adequate facilities for the short-and long-term storage at the proper temperature must be provided.
LABOR HOURS AND WORKER ABILITIES	v  Based on the skill level of workers and the rising pay rates for employees.
THE BUDGET	v  The budgetary allowance must cover the cost of equipment as well as installation.
THE FLOOR PLANS	v  The size and shape of space allotted to food preparation and its relation to receiving, storage, and dining areas greatly influenced the efficiency of the operation.

FEATURES OF EQUIPMENT:

• MODULAR:

1. that size to which all units of equipment are proportioned, compatible in size to fit together.
2. design and function
3. beauty and utility may be combined in food service equipment
   

• SIZE OR CAPACITY

1. the size and capacity of equipment for a given situation is determined by the type of menu, type of services, and quantities of food produced.
2. the selection of certain modular equipment has proven advantages in quantity food operations.

• MATERIAL

• METALS

1. aluminium 
2. cast iron( use in commercial equipment as braces and castings for stands and supports)
3. galvanized (use for such equipment as sinks,dishwasher and tables)
4. stainless steel

• STANDARDS 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)
• CONSTRUCTION: careful and well finished joints, solidarity, pleasing appearance and ease of cleaning are important
• FOOD SHIELD: serve to protect the unpackaged food from the average customer's mouth
• SAFETY FEATURES
• INSTALLATION, OPERATION AND PERFORMANCE
• MAINTENANCE AND REPLACEMENT: preventative maintenance  and operating cost of equipment like electricity or gas is an important consideration in purchasing.

DINING ROOM FURNISHING

• DINNERWARE: china,glass, melamine, plasticware are all used in making dishes
  
• GLASSWARE : usually more economical to purchase good quality glassware than expensive types

• 

• TABLE COVERS: should be of a type and color appropriate for the facility
  

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Facilities planning and design

DEFINITION AND GOALS: 

To understand the planning process,managers need to know the following words:

PHYSICAL: pertains to materials existence measured by weight, motion and resistance and facility must be accounted for and fit the available space.

DESIGN: the broad function of developing the facility, including site-selection, menu, equipment requirements and other planning function that will guide the project into reality

LAYOUT: the process of arrangement the physical facilities,equipment and the operational efficiency is achieved.

PRELIMINARY PREPARATION FOR FACILITY PLANNING

• TRENDS AFFECTING FOODSERVICE DESIGN

1. changes in patterns of dining out: trends people eating away from home than ever before and this food service trends responding by making the changes in the style of food service,types of food served and the price that will be charged. this factors are influence a facility design
2. change in desired menu items: changes in customer preferences for types of foods and meals eaten away from home effect the design requirements of a food service facility.
3. concern of employees: shortages of skilled labor and the desire to retain employees has led designers to consider making foodservice facilities looks more attractive
4. economics factors: cost of wages, food, utilities are consider in the influence of selection the type of foodservice 
5. built-in safety,sanitation, and noise reduction 
   
6. information on developments in design and equipment: visit to new facilities of the same type that you are planning may garner new ideas for design
7. regulatory consideration: foodservice manager must know which federal,state and local laws,codes and regulation that will affect their building project
8. special considerations for specific type of foodservice: a brief review follows of some special considerations to keep in mind when planning a specific type of foodservice.

Steps in the planning procedure

1) THE PROSPECTUS: have 3 major section

• RATIONALE: must include the title (description of the plan),goal (state the single outcome of the project), objective( specific statements that need to be considered to achieve the goal), policy ( method of action selected from among altenatives and the condition guide,determine present and future decisions) and procedure (a particular way of accomplishing something)
  
• PHYSICAL AND OPERATIONAL CHARACTERISTICS: relate to architectural or design feature and data from the operational activities are consider on the activities in the foodservice department
• REGULATORY INFORMATION: identify the standards of safety,sanitation and cleanliness, noise control and waste disposal
  
• THE PLANNING TEAM
• FEASIBILITY STUDY: collection of data about the market and other factors relating to the operation of the proposed facility.
• MENU ANALYSIS: very important to know the type of menu and various food preparation methods for the menu that want to be used
• ARCHITECTURAL FEATURES: building style and material, floor( anti slippery,the color of the floor must be suitable,walls, lighting,heating, ventilation and air-conditioning, built-in refrigeration, plumbing, electricity)
• BUDGET/ COST RELATIONSHIP: planners should stay at the cost that they have been estimated.
  

DESIGN DEVELOPMENT

1. Space allowances and relationship: amount of floor space and how to divide it for foodservice activities varies with every operation
2. flow diagram of space relationship: prepare a schematic design to scale, showing space allowances and relationships and placement of the equipment for consideration by the planning team
3. Schematic drawing:the flow diagram into a preliminary floor plan

WORK AREAS

SEVEN MAJOR TYPES OF WORK MAY OCCUR IN FOODSERVICE DEPARTMENT:

1. RECEIVING: the receiving area include an outside platform preferably covered and adjacent floor space,large enough to check in,examine,weigh and count food and to check invoices when they are delivered
2. STORING AND ISSUING FOOD: storage area should be close to the delivery entrance to make sure the goods will not have to be moved far to be stored
3. PRE-PREPARATION: a central ingredient room
4. PREPARATION: the preparation area for food or the cooking area
5. FOOD ASSEMBLY: the assembly/serve area may be at various preparation centers in the kitchen where servers pick up their orders for table service or for assembling tray for hospital tray services..
6. WAREWASHING
   
7. SUPPORTING SERVICES: space for employee rest room,lockers,showers and hand-washing facilities, the toilet and other amenities should be included.
   

         exp:arhitectural symbols

• DESIGNING BY COMPUTER
• ARCHITECTS BLUEPRINT
• SPECIFICATION AND CONTRACTS DOCUMENTS
• BIDS,CONTRACTS, CONSTRUCTION AND INSPECTION

SERVICE

the goals of a delivery and service system should include the following:

• maintain the characteristics of quality food
• ensure microbial safety of food
• serve food that is attractive and satisfying to the consumer

METHODS OF ASSEMBLY, DELIVERY AND SERVICE

Method: delivery and service as subsystem

• v  The term of distribution or delivery refers to the transportation of prepared foods from production to place of service
• v  Service involves assembling prepared menu items and distributing them to the consumer
• v  The service function can be designed using a centralized or decentralized structure:

Centralized delivery service system: prepared foods are portioned and assembled for individuals meals at a central area in or adjacent to the main

Decentralized delivery service system: bulk quantities of hot or cold prepared foods are sent to serving galleys or ward kitchens located throughout the facility, where reheating, portioning and meal assembly take place.

Method: assembly

§ Assembly is the fitting together of prepared menu items to complete an entire menu

§Methods of meal assembly depending on the service objectives of the foodservice.

Central location: using a trayline and then various distribution methods are used to deliver the tray to units.

Decentralized units: transports food in bulk to units where it is assembled or plated as individual meals.

            

Exp: Cook/chill trayline                            

Exp: cook/serve circular trayline

exp: cook/serve circular trayline

FACTORS AFFECTING CHOICE OF DISTRIBUTION SYSTEM:

1.   Types of foodservice system: conventional,ready-prepared, commissary, assembled-serve

2.   Kind of foodservice organization: schools,colleges,industrial plants, fast food,hospitals and nursing homes, table service restaurant and hotels

3.   Size and physical layout of facility: the size and building arrangement of the facility are additional factors to consider when selecting a delivery system

Style of service: self- service, tray service, portable service

4.   skill level of available personnel: labor needs and required skill

5.   Economic factors: labor and equipment needed must be calculated and evaluated

6.   Quality standards for food and microbial safety

7.   Timing required for meal service

8.   Space requirement or space available

9.   Energy usage: concern for energy use and its conservation plays a role in deciding on a delivery service system 

equipment need: general classification of delivery-service equipment

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

equipment for specific uses :

• reheating frozen or chilled foods
• meal assembly
• temperature maintenance and holding 
• transportation and delivery
• serving

temperature maintenance

STYLES OF SERVICES:

Ø  Self-service

Ø  Cafeteria ( traditional and scramble system)

Ø  Machine vended

Ø  Buffet

Ø  Drive-thru pick-up

Ø  Tray service

Ø  Counter wait service

Ø  Table wait service( American, French, Russian and family style service)

Ø  Table setting and serving procedures

Ø  Portable meals (off-premise delivery, on-premise delivery

Ø  Room service

Ø  Customer service

cafeteria

drive thru

Production,especially in high volume operations is a complex transformation of ingredients to final products.

recipe formulation, forecasting,scheduling of production and temperature monitoring are discussed in production process.

OBJECTIVES OF COOKING IN FOOD PRODUCTION:

• making food safe for consumption ( cooking sterilizes food partially)
• making food more digestible (complex foods are split into a simple substance during cooking time
• make foods look better (color,texture,flavors and the overall appearance make the foods looks more tempting
• improve the digestibility and maximize the nutrient retention.

recipe: a set of instruction used for preparing and producing a certain food,dish or drink

FUNCTIONS OF CREATING RECIPE:

1. to have a precise record of the ingredients and the amount needed.
2. to know the selling price
3. to know computer margin

RECIPE FORMULATION:

• STANDARDIZED RECIPE: recipe that has been carefully tested under controlled conditions and considered standardized after it has been adapted for use in a foodservice establishment
• FORMAT: a recipe format that provides all information needed for production of a menu items should be selected
• RECIPE TITLE: the title of the recipe should be in a large type and place at the centre on the page.
• YIELD AND PORTION SIZE
• COOKING TIME AND TEMPERATURE
• INGREDIENTS AND QUANTITIES ( must be specific before or after with the total ingredients that we want to used)
• PROCEDURE ( the method or directions for cook)
• RECIPE YIELD: a measure of the total amount produced by recipe and the quality standards
• RECIPE ADJUSTMENT
• ADAPTING SMALL QUANTITY RECIPES

step 1: prepare the product in the amount of the original recipe

step 2: evaluate the product

step 3: double or expand the recipe, evaluate

step 4: double or expand the recipe again and evaluate

step 5: the satisfactory point and enlarge the recipe by incresements of 25%

FORECASTING:  a predection of foods needs for a day or other specific period of time

REASONS FOR FORECASTING:

• a great amount of time is needed to complete all phases of menu item production
• accurates forecasting minimizes the chance of overproduction
• historical data used to determine needs and establish trends
• criteria for selecting a forecasting method

FACTOR	CONSIDERATIONS
COSTS	·         Development,implemention and system operational costs are reasonable within the budgetary guidelines ·         Training and education for staff
ACCURACY/RELEVANCY	·         Past data and food selection patterns are relevant and accurately reflect current demand
LEAD TIME	·         System that adequate time for purchasing,delivery,production ·         Accounts for perishability of food items
PATTERN OF BEHAVIOR	·         Adjusted system for changes in menu item demand as a result of seasonality and consumer preference
EASE OF USE	·         Use system that easily to managed ·         Knowledge and skills have to operate the system
LEVEL OF DETAIL	·         System can generate desired forecasts
RESPONSIVENESS	·         System generate accurate information on a timely basis

GENERAL PROCEDURE FOR QUANTITIES TO PRODUCE:

1. determine the portion size
2. multiply portion size by estimated number to be served and convert to pounds
3. to determine the amount to order divide the EP by the yield percentage
4. convert the amount needed to purchase units

PRODUCTION CONTROL 

• ingredients assembly
• personnel and equipment
• portion control

product evaluation: part of the initial testing phase of a new recipe and important for quality control