Equipment and Furnishings,,,

HELLO,,This is my last blog for this course,,,

INTRODUCTION,,,

1. The first step in equipment and furnishing selection is for the manager to determine the goals and needs of the facility.
2. equipment selection is so important and so costly that major characteristics to include in the selection of certain basic pieces of equipment.

FACTORS AFFECTING SELECTION OF EQUIPMENT,,,

1. Menu
2. Number and type of patrons
3. Form of food purchased and style of service(short-term and long-term storage in proper temperature)
4. Labor hours and worker abilities ( skill level and rising pay rates for employees)
5. The budget (budgetary allowance must cover the cost of equipment)
6. The floor plan (size and shape of space allotted to food preparation)

FEATURES OF EQUIPMENT,,,

• Modular
  
• Size or capacity
• Material
• Metal
• Standard gauge
• Finish of metal
• Glass
• Other material

METHOD OF PURCHASE,,,

• After investigations are conducted, and equipment is established, specification are written and submitted to firm.

SELECTION OF SOME BASIC ITEMS,,,

1. Cooking equipment
2. Electric, gas and steam equipment
3. Non cooking equipment 
4. Some new equipment designs

DINING ROOM FURNISHINGS,,,

• DINNERWARE
• TABLEWARE
• GLASSWARE
• TABLE COVER

SUMMARY,,,

1. prospective food service managers and those employed in the field should have a working knowledge of equipment and furnishing.
2. wise selection and proper care of equipment and furnishing should result in economies for the organization and a satisfied working crew.