TAILIEUCHUNG - Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 16 - Thomas, Norman, Katsigris

After completing this chapter, students will be able to: Identify the major factors influencing the development of the resort industry, identify the various ways resorts can be classified, place different types of resort offerings on a time-equity continuum. | Dishwashing and Waste Disposal Chapter 16 (c) 2014 by John Wiley & Sons, Inc. Dishwashing is the process by which dishes, glasses, flatware, and so on are cleaned by using a combination of three things: Hot water – Sufficient amounts of water, at hot enough temperatures to sanitize. Water amounts, temperatures and lengths of wash and rinse cycles specified by NSF International. Detergent – Sufficient wetting action to soften water, penetrate food particles and loosen them from dish surfaces. Motion – Necessary to cover all dish surfaces, with sufficient water volume and velocity to wash and rinse items fully. Introduction to Dishwashing (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Describe sizes, types, and ratings of dishwashers, and how to evaluate their features. Explain the purpose and functions of booster heaters. Explain the steps for safely cleaning glassware, plateware, and flatware. Identify the functions of food disposals and waste pulpers. Identify the functions and features of specialty washers. Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Overall dish volume – What and how much will you be washing? Individual job functions – How and how often are dishes handled before reaching the dish machine? How much heavy lifting is required? Working conditions – Can you improve on the noise, exposure to heat, humidity, and chemicals in a typical dish room? Peak hours – A speedy, well organized dish room means you’ll need to stock less inventory of plates, glasses, etc. Role of guests – Will they clear their own tables? Use a conveyor belt to send cafeteria trays to the kitchen? Equipment service records – Sure signs the system needs a closer look: Continued dish machine maintenance problems, breakage, overall inefficiency. Choosing a Dishwashing System Analyze warewashing functions for speed and potential cost-savings (c) 2014 by John Wiley & Sons, Inc. Choosing a Dishwashing System Getting ‘em clean while

• Du lịch
• Foodservice facility
• Restaurants design
• Restaurants equipment
• Hospitality industry
• Foodservice offers
• Foodservice business
• Restaurant business
• Foodservice management principles
• The foodservice industry
• The systems approach
• Food safety
• Facility sanitation