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
  

•