1. Equipment Chapter 10

2. Equipment and Design Considerations • What the facility needs: • Furniture • Fixtures • Equipment • Factors include: • Employee skill level • Government regulations • Maximizing available space • Food, labor and energy costs

3. Utilities • Natural gas • Electric • Solar power • Wind turbines • Combination

4. The Menu • An astute caterer reinvents the menu to: • Remain current with trends • Keep with the seasonality of food • Respond to customer demands • Select flexible and versatile equipment to: • Accommodate incremental changes in the menu • Less need to install new equipment later

5. Workstations • Carefully laid-out workstations minimize movement and needless steps. • Basic dimensions of creating workstations: • Method of preparation • Type of cooking method • Volume of food

6. Categories of Workstations • Receiving and loading dock • Storage • Dry • Refrigerated • Preparation area • Hot food production • Cold food production • Final preparation area • Food transportation equipment • Cleaning and sanitizing

7. Styles of Service • Buffet service • Banquet service • French service • Russian service • Family-style service

8. Basic Large Equipment • Range top • Deep fryer • Pressureless steamer • Convection oven

9. Basic Small Equipment • Knives • Spatulas • Trays • Cookware • Pots • Frying Pans

10. Equipment Storage • Area must be: • Clean • Sanitary • Dry • Well-lit • Store at least 6 inches above the floor, away from a wall, covered or inverted: • Cleaned and sanitized equipment • Laundered linens • Single-service and single-use articles