Chapter 11 - Equipment and Furnishing -

Introduction

Specific characteristic of the food service operation must be carefully considered before making any equipment selection decisions.

Factor Affecting Selection of Equipment

1. The menu
2. Number and type of diners to be serve
3. Form in which the food will be purchased
4. Style of service and length of serving period
5. Number of labor hours available
6. Ability of employee to do work
7. Accessibility and cost utility
8. Budget and amount
9. Floor plan and space allotments

How to choose kitchen Equipment

1. Asses your need
2. Determine whether your equipment specific or not
3. select your kitchen tools
4. Buy more than one to avoid use the same utensils in different dish
5. Calculate Budget
6. Select the Reasonable price

FEATURES OF EQUIPMENT

1. Modular
2. size or capacity
3. Materials
4. Metal
5. Standard gauge
6. Finish of metals
7. Glass
8. Other materials
9. construction
10. Food shields
11. Safety features
12. Installation, operation, and performance
13. Maintenance and replacement 

METHOD OF PURCHASE

After investigations are conducted, and equipment is established, specifications are written and submitted to firms.

SELECTION OF SOME BASIC ITEMS

1. Cooking equipment
2. Electric, gas, and steam equipment
3. Non-cooking equipment
4. Some new equipment designs

DINING ROOM FURNISHINGS

1. Dinnerware
2. Tableware
3. Glassware
4. Table covers