TAILIEUCHUNG - Lecture Design and Layout of foodservice facilities (3rd Edition): Chapter 5 - Birchfield, Birchfield

Chapter 5 - Equipment layout. This chapter describes the desirable relationships between the component parts of a work area in a food facility, develops the methods for analyzing a layout & lists the features that should be included in each work area, illustrates typical layouts for each functional area of a foodservice operation. | Equipment Layout Chapter 5 Chapter 5 Overview This Chapter: Describes the desirable relationships between the component parts of a work area in a food facility. Develops the methods for analyzing a layout & lists the features that should be included in each work area. Illustrates typical layouts for each functional area of a foodservice operation. Effective Layout Layout is the arrangement of equipment to create efficient, safe, & ergonomically correct work areas. Effective layout depends on access to raw materials, attention to the flow of food & personnel in the production process, relationships to other departments, access to utensils & equipment, & ease of cleaning & sanitation. Access to Raw Materials Applying the factory assembly-line model to a foodservice operation has not had wide acceptance except in hospitals, where a conveyor belt is often used. Applying Design Principles to Layout: Access to Raw Materials Applying Design Principles to Layout: Access to Raw Materials A salad/cold food preparation area with access to raw materials: Applying Design Principles to Layout: Access to Raw Materials This final preparation area provides a reach-in refrigerator next to the grill to store hamburger patties & a reach-in freezer next to the fryers for frozen french fries. Applying Design Principles to Layout: Flow of Materials & Personnel Flow in the dish washing process at a restaurant: Applying Design Principles to Layout: Flow of Materials & Personnel Relationship of dishwashing to other functions: Applying Design Principles to Layout: Access to Utensils & Equipment All food preparation & service areas should have a sink with hot & cold water & a utensil storage area. Pieces of equipment that are used infrequently or are too expensive to duplicate, or both, cannot be located in each work area (. slicing machine). The availability of cart-parking space is often a problem in small kitchens. Applying Design Principles to Layout: Access to Utensils & Equipment .

• Du lịch
• Equipment layout
• Design foodservice facilities
• Layout foodservice facilities
• Pospitality professionals
• Cook serve
• Cook hold serve
• Foodservice facilities
• Foodservice equipment
• Selecting foodservice equipment
• Manufactured equipment
• Foodservice facilities engineering
• chế tạo máy
• ngành điện tử
• điện cơ điện tử
• kỹ thuật điện
• công nghệ điện tử
• cách mạch điện tử
• Space analysis