TAILIEUCHUNG - Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 10 - Thomas, Norman, Katsigris

After completing this chapter, students will be able to: Explain how purchase prices influence buyers, describe how suppliers determine their purchase prices, identify methods buyers employ to reduce purchase prices,. | Storage Equipment: Dry and Refrigerated Chapter 10 (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Organize and properly equip a receiving area Identify the functions of scales, pallets and carts in a receiving area Determine how to organize storage shelves and use shelving systems Explain how and why refrigeration works to keep foods fresh Identify the types of refrigerators used in foodservice, including specialty equipment for soft drinks, draft beer and soft-serve ice cream Explain basic ice machine operation, maintenance, and sanitation Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Sets delivery hours Has designated workers who are trained and responsible for inspecting, accepting and storing incoming goods Has sufficient quantities of: Carts and hand trucks Pallets Shelving and landing space Scales, conveniently located Has a hand sink Is not a repository for “everything that doesn’t fit anywhere else” Receiving and Dry Storage A well-organized receiving area (c) 2014 by John Wiley & Sons, Inc. Receiving Area Layout Source: Carl R. Scriven and James W. Stevens, Manual of Equipment and Design for the Foodservice Industry, 2nd ed. (Weimar, Texas: Culinary and Hospitality Industry Publications Services, 2000). (c) 2014 by John Wiley & Sons, Inc. Scales Be sure you’re getting what you pay for, by weighing it with Digital electronic scales. Compact, easy to read, accurate, digital display in metric or . units. Most expensive option. Dial-type counter scales. Has platform for placing heavier objects (50 to 200 lbs.) to weigh. Beam scales. Largest models can weigh objects up to 1000 lbs. (Closest cousin is the scale in your doctor’s office.) Known for accuracy. Hanging dial scales. Handy but less accurate. (Similar to scales found in a grocery store produce department.) (c) 2014 by John Wiley & Sons, Inc. Shelves Shelving selection depends on: Where it is used (refrigerated area or room-temperature pantry)

• 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