TAILIEUCHUNG - Lecture Fundamentals of menu planning – Chapter 11: Foodservice equipment analysis

This chapter presents the following content: Guidelines for selecting equipment, renting vs. leasing, warranty vs. guarantee, standard equipment, equipment analysis, hints for completing the foodservice equipment analysis. | Chapter 11: Foodservice Equipment Analysis Guidelines for Selecting Equipment Don’t buy it if you do not need it. Purchase equipment when: Required by laws and building codes If customers will be viewing the equipment Consider purchasing equipment that has been liquidated Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Renting vs. Leasing Leasing means renting with an option to purchase the equipment. When renting equipment, there is no option to purchase the equipment. The main reasons for renting and/or leasing equipment: If something goes wrong with the equipment, the foodservice operator does not have to pay for the service call. If the equipment breaks while in operation, the foodservice operator need not pay for the parts needed for repair. When a foodservice operation leases equipment, less operating capital is needed to open the foodservice operation. If your foodservice operation fails, it is better for the operator not to own the equipment, because he or she will not be able to retain the total value or return on investment. Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Warranty vs. Guarantee A warranty is issued by the manufacturer and typically protects the major “heart” component(s) of the equipment for up to five years. A guarantee is issued through the dealership where the equipment is purchased. It covers a time period of 30 days to two years, depending on the type of equipment. It protects the small parts of a piece of equipment. Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Standard Equipment Standard equipment is equipment that has an established criterion in the foodservice industry. Advantages Greater availability (the equipment is carried by most foodservice equipment dealers) A more affordable price Greater access to spare parts at a lower cost A service history showing that the equipment is

• Quản trị kinh doanh
• Menu planning
• Fundamentals of menu planning
• Foodservice industry
• Foodservice operation
• Foodservice equipment analysis
• Equipment analysis
• Characteristics of a menu
• Menu design software
• Merchandising the menu
• Evaluating the sales menu
• Food pyramids
• Menu trends
• Tea menus
• Market survey
• Market classifications
• Foodservice menus
• The yield test
• Standard recipes
• Recording recipes
• Recipe costing
• Recipe costing software
• Sales history
• Sales history background
• Purchasing for Chefs
• Lecture Purchasing for Chefs
• Purchase goods
• Purchasing technology
• Restaurant layout
• Product quality
• Food vendors
• Purchase orders
• Sales forecasting
• Purchase prices
• Reducing costs
• Ordering process
• Inventory control