TAILIEUCHUNG - Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 11 - Thomas, Norman, Katsigris

After completing this chapter, students will be able to: Calculate the correct order quantities and order times using the par stock, Levinson, and theoretical methods; determine the optimal inventory level; explain the benefits and problems of using only the theoretical method for determining inventory levels. | Preparation Equipment: Ranges and Ovens Chapter 11 (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Identify the types of ranges and ovens available in foodservice, including custom models and options for certain types of cooking. Identify the sizes and utility requirements of ranges and ovens. Describe the basics of range and oven selection and purchasing. Explain cleaning and maintenance tips. Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Selecting Cooking Appliances Power requirements. What load can your kitchen safely handle? Are there installation costs for this energy source? Energy efficiency. How much power or gas does it use? How well is the oven cabinet insulated? Menu. Batch cooking, or made-to-order? How are the foods you want to serve most efficiently prepared? Quantity. How much food is needed at peak times? What can be prepared in advance? Speed. Is slow-cooking necessary, or out of the question? Is higher-temp cooking or microwave use acceptable for some menu items? Space available. Where will it fit – with adequate room for ventilation? Type of space. Will appliances be seen in use by the public? For range/oven purchase, consider (c) 2014 by John Wiley & Sons, Inc. Selecting Cooking Appliances For range/oven purchase, consider Other appliances. Are alternatives available for certain cooking duties: steam kettles, steamers, griddles, broilers, fryers, etc.? Overall number. How many ranges are needed? General rule in restaurants is one range for every 50 seats. The size of the appliance (how many burners, etc.) is a factor. Staff skill levels. High turnover or complexity of recipes? Will anyone be able to program automated functions – or can they learn? Holding space. There should be sufficient room on rangetops for holding some foods hot in pots and pans during busy times. (c) 2014 by John Wiley & Sons, Inc. Basic Principles of Heat Conduction Simplest form of heat transfer – heat moves directly .

• 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