1. Week 9
Operation Areas
And Equipments
FBM-341 Food and Beverage Management
By Aj. Pavit Tansakul
Tourism and Hospitality Management Program
School of Management, Walailak University
tpavit@wu.ac.th tel. 2248
http://tourism.wu.ac.th
3. Introduction
The equipment used in a foodservice operation represents a major
portion of the opening budget
Well plan and research will help for equipments purchase
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4. Introduction
Some equipment used in restaurants resembles the
equipment used in home kitchen
Major differences are COST, CAPACITY,
DURABILITY
We will discuss the various features and trends in
equipment, selection factors to be considered, of the
different areas of a foodservice op.
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6. Equipment from the Customers’ Point of View
Most of the equipment is used out of sight of the guests
Benefit to FS op, they do not have to worry about the visual
of much of their equipment
In general, the higher cost of better-quality equipment
ensures its reliability and durability
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8. Equipment Selection Factors
1. The need of the operation
2. Meal Patterns of the
Operation
3. Labor availability and Cost
4. Utilities
5. Design and Function
6. Size and Capacity
7. Material
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11. 1. The need of the operation
Operator must decide how much processing required
for food items
The menu delicates the type and amount of the
equipment needed.
E.g. will restaurant baked goods with large variety of
equipments?, or buy baked goods already prepared, so
can reduce the need of preparation equipments.
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12. 1. The need of the operation
Generally, the larger the menu with more food items,
the more Equipment are needed.
The smaller the menu, the less equipment is required.
Fast-food restaurant, limited menu, require much less
equipment than Institutional operation
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13. 2. Meal Patterns of the Operation
Is the RATE of customer FLOW
Meal Pattern delicate CAPACITY of equipment
and VOLUME needed for the time period.
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14. 2. Meal Patterns of the Operation
Restaurant A Restaurant B
Lunch 500 pax Lunch 500 pax
Over three-hour meal Served the majority of
period the meals in the first
half of the meal period
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15. 3. Labor Availability and Cost
Certain kind of equipment help to increase
PRODUCTIVITY
If labor market expensive, it would beneficial to
purchase food preparation equipment to reduce the
need for labor
E.g. Slicing, Dicing
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16. 4. Utilities
Be aware of the types of utilities available
(gas, electricity, water)
The local utility service facilitate a new piece
of equipment?
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17. 5. Design and Function
The trends in design and function of
foodservice equipment is toward increased
VERATILITY- variety of uses
One equipment can do more than one functions
The design should be simplicity and minimum
of parts of equipment
Design ease for cleaning
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18. 6. Size and Capacity
Dishwashers
Ice makers
Mixers
Too Big and Too Small?
Standard of uniformity
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19. 7. Materials
The material which equipment is made should
be suitable for intended purpose.
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21. Food Production Areas
1. Design for kitchen
2. Work flow
3. Workspace
4. Access to ancillary areas
5. Preparation surfaces
6. Color coding
7. Water supplies and drainage
8. Ventilation
9. Refuse storage and disposal
10. Cleaning and Disinfecting
facilities
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22. 1. Design for Kitchen
Size and space of the kitchen should
enable staff to work safely, efficiently,
speedily and in comfort.
The main considerations are:
1. to design an efficient work flow
2. to provide adequate workspace
3. to create appropriate sections
4. to ensure access to ancillary areas
5. to determine number, type and size
of equipment
6. to consider ease of supervision
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23. 2. Work flow
The various processes should be separated as far as
possible not cross path with waste food and refuse.
The overall sequence of receiving, storing, preparing,
serving and clearing need to be achieved by
1. minimum movement
2. minimal backtracking
3. maximum use of space
4. maximum use of equipment
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26. 3. Workspace
Approximately 4.2 m2 (45
ft2) is required per person;
too little space can cause
staff, which creates the
potential for accidents
Aisle space of approx. 1.37
m is desirable for staff to
move safely
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27. 4. Access to ancillary areas
Goods receiving areas needs to be designed for
bringing in supplies easily, with nearby storage
facilities
Hygiene considerations must be planned from
the kitchen to dining area
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28. 5. Preparation surfaces
1. Joint less
2. Durable
3. Correct high
4. Firm-based
5. Water absorbency
6. Resistance to stain, cleaning
chemicals, heat and food
acids
7. Durability
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29. 6. Color Coding
To avoid cross-contamination
It is recommended that
different colors and shapes be
used to identify product or raw
material
E.g. red- raw meat
blue- raw fish
green- vegetable
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30. 7. Water supplies and Drainage
Cold water, hot water, water pipes, grease
traps, drainage
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31. 8. Ventilation
Is a process which provides
and effective supply of clean
fresh air generally from
outside.
The movement of the air at
a sufficient rate
Ventilation must prevent:
* excessive heat
* dust
* steam
* ordurs
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32. 9. Refuse storage and disposal
Refuse containers
must be situated
outside the building
enclose area
There are two types
of refuse:
1. Dry waste
2. Wet waste
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33. 10. Cleaning and disinfecting facilities
Adequate facilities for cleaning and
disinfection of utensils must be provided
Sink must have adequate supplies of
HOT/COLD water
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