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

After completing this chapter, students will be able to: Generate an invoice and describe its use, sequence typical invoice receiving procedures, provide examples of other receiving methods, summarize good receiving practices, recall methods that reduce receiving costs. | Planning Back-of-House Support Areas Chapter 4 (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to identify: Components and flow patterns of warewashing area (dish room) Components and flow patterns of receiving area Features to consider when designing storage areas Features to consider when designing employee areas Features to consider when designing office space Some major design requirements of Americans with Disabilities Act (ADA) Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Allocating Work Spaces Menu Type of Cooking Number of Guests Service System (c) 2014 by John Wiley & Sons, Inc. Ware Washing The most necessary and least exciting part of the foodservice business For owners, one of the most costly areas to operate Messy Job Ventilation Breakage Public Health High Turnover Slippery Floors Expensive Equipment Constant Caution Utilities Hot & Humid If you cannot scrap, wash, rinse, sanitize, and return these items clean and ready to use within a reasonable time period, the entire operation runs slowly. Adequate and properly positioned hand sinks are key, and employees who move from soiled dish area to clean dish area should be required to use them as they move between these areas. (c) 2014 by John Wiley & Sons, Inc. Dish Room Size and Configuration Configuration L-Shape Straight Line Hollow Square Equipment forms ‘sides’ of the square Workers stand inside Best dish rooms operate at 70% percent efficiency Type of Dish System Dishes Per Hour Space Required Single-Tank Dishwasher 1,500 250 ft² Single-Tank Conveyor System 4,000 400 ft² Two-Tank Conveyor System 6,000 500 ft² Flight-Type Conveyor System 12,000 700 ft² (c) 2014 by John Wiley & Sons, Inc. Other Dish Room Considerations Special Attention to Safety Non-slip floors Adequate drainage Minimum lighting requirements Proper ventilation Acoustical tile for walls, ceilings to muffle noise Clearly marked doors (‘In’ and ‘Out’) Practical methods for waste disposal (c) | Planning Back-of-House Support Areas Chapter 4 (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to identify: Components and flow patterns of warewashing area (dish room) Components and flow patterns of receiving area Features to consider when designing storage areas Features to consider when designing employee areas Features to consider when designing office space Some major design requirements of Americans with Disabilities Act (ADA) Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Allocating Work Spaces Menu Type of Cooking Number of Guests Service System (c) 2014 by John Wiley & Sons, Inc. Ware Washing The most necessary and least exciting part of the foodservice business For owners, one of the most costly areas to operate Messy Job Ventilation Breakage Public Health High Turnover Slippery Floors Expensive Equipment Constant Caution Utilities Hot & Humid If you cannot scrap, wash, rinse, sanitize, and return these items clean and ready to use .