Chapter 11 : EQUIPMENT AND FURNISHINGS

Factors affecting selection of equipment

Important considerations in equipment selection include the following :

• Menu
• menu pattern and typical foods to be served must be known on order to estimate equipment needs.
• Number and type of patrons

• Form of food purchased and styles of service
• Adequate facilities for the short and log term storage at the proper temperature must be provided.

• Labor hours and worker abilities
• Skill level of workers
• Rising pay rates for employees

• The budget
• The budgetary allowance must cover the cost of equipment, as well as installation.

• The floor plan
• The size and shape of space allotted to food preparation and its relation to receiving, storage, and dining areas greatly influence the efficiency of the operation.

Features of equipment

• Modular
• Size to which all units of equipment are proportioned
• Design and function
• Beauty and utility may be combined in foodservice equipment.

• Size or capacity
• Determined by the type of menu, type of service, and quantities of food produced.
• Selection of certain modular equipment has proven advantageous in quantity food operations.

• Materials

• Metals
• Aluminium
• Cast iron
• Galvanized
• Stainless steel

• Standard gauge
• The US standard gauge is a weight, not a thickness gauge.

• Finish of metals
• The surface may be dull or bright ; the higher the polish, the more susceptible to scratches.

• Glass
• Protects against metallic contamination, corrosion, and absorption.

• Other materials
• Polyurethane
• Polycarbonate

• Construction
• Accurate dimensions, careful and well finished joints, solidarity, pleasing appearance, and ease of cleaning are important factors.

• Food shields
• Serve to protect the unpackaged food from the average customers's mouth.

• Safety features
• Safety features for the protection of food and workers are important factors in the selection of equipment.

• Installation, operation, and performance
• The equipment dealer will supervise the installation and instruct personnel in its operation and maintenance.

• Maintenance and replacement
• The cost and upkeep on a piece of equipment may determine whether its purchase and use are justified.
• Preventative maintenance.

Method of purchase

After investigations are conducted, and equipment is established, specifications are written and submitted to firms.

Selection of some basic items

Cooking equipment must conform to the standards of groups such as :

• American Standards Association
• American Gas Association
• National Board of Fire Underwriters
• Underwriters Laboratories Inc.

Electric, gas, and steam equipment :

• Gas fired
• Steam-heated
• Steam cabinet
• Low-pressure steamer
• Pressureless convection steamer

Non-cooking equipment :

• Power-operated equipment

CHAPTER 10 : FACILITIES PLANNING AND DESIGN

assalamualaikum..

hiiii uollsss.. watcha doin' ? gosip ? ish3.. tido ? mashaallahhh.. awal nau ? hahaha..

wake up wake up.. i nak start class niihh..

harini, i nak explain bout facilities planning and design..

haaa uolls nak restaurant uolls perfect ? nak establishment uolls cantik menarik and daboom ?

nak equipment and facilities uolls match with your working area ? 

meh meh mehhh i tolong uolls nakk ? FOC je okayyy.. haha

poyo ek ? padahal sir yang ajar :P takpe lahhh.. kte share2 je ilmu yang beliau bagi.. ihiks !

and here we gooooo ~~~~~

Definition and goals

In order to understand the planning process, the manager need to know the following words and definition :

• Physical of the establishment
• Design that suitable with the establishment 
• Layout that can provide comfort to the customer

Preliminary preparation for facility planning

Trends affecting foodservice design :

• Changes in patterns of dining out
• At this globalization era, more people are prefer to eat outside of their home.

• Change in desired menu items
• the concern for healthy lifestyle have let to the increase of lighter menu offering.

• Concern for employees
• The shortages of skilled labor has led the designer making the facilities more attractive and easy to use.
• Economic factors
• Employees' salary, food and utilities can influence selection of a type of foodservice.

• Built-in safety, sanitation. and noise reduction

• Information on developments in design and equipment
• Visits to new facilities of the same type that you are planning may garner new ideas.

• Regulatory considerations
• Manager need to know which federal, state, and local law, codes, and regulations will affect their building project.

Special considerations for specific types of foodservices :

• Commercial facilities
• Restaurants
• Hotels

• Schools and universities

• In-Plant facilities
• Food service area must be central in the location

• Hospitals and health care centers
• Facility planning must provide for the needs of staff, employees, visitors, guests and patients.

• Correctional facilities

Steps in the planning procedure

• The prospectus
• Written description that details all aspects of the situation under consideration
• Usually contain 3 major sections :
• The rationale
• Includes title, goal, objective, policy and procedure
• Physical and operational characteristics
• Characteristics relate to architectural or design features
• Operational data refer to activities that take place in the foodservice department.
• Regulatory information
• Identifies the standards of safety, sanitation and cleanliness, noise control, and waste disposal.

• The planning team
• Expertise required of those on the team will vary depending on the extend of project.

• Feasibility study
• Collection of data about the market and other factors relating to the operation of proposed facility

• Menu analysis
• it is important to identify the type of menu and various food preparation methods for that menu.

• Architectural features
• Building style and materials
• Floors
• Wall, ceilings, and noise reduction
• Lighting
• Heating, ventilation, and air-conditioning
• Built-in refrigeration
• Plumbing
• Electricity

• Budget/Cost relationship
• Planners usually establish a predetermined budget, which the project's cost cannot exceed.
• Building and construction costs are affected by many interrelated factors, including prevailing prices for labor and materials

Design development

• Space allowances and relationships
• Determining the amount of the floor space and how to divide it for foodservice activities varies with every operation.

• Flow diagram of space relationship
• Designing the floor plan begins with a diagram showing the flow of work, food and supplies from one procedure to the next.

• Schematic drawing
• Translating the flow diagram into a preliminary floor plan.

Work areas

7 major types of work may occur in foodservice departments.

1. Receiving
2. Storing and issuing food
3. Prepreparation
4. Preparation
5. Food assembly/serving
6. Warewashing
7. Supporting services

• Mechanics of drawing
• actual drawing of a plan to scale requires certain tools and techniques.

• Designing by computer
• Computer-aided design/ Computer-aided manufacturing

• Architects blueprints
• After the preliminary plans are thoroughly checked, the architect prepares a set of drawings reproduced as blueprints

• Specifications and contract documents
• Contain a statement of general conditions, scope of work to be done, and a work schedule.

• Bids, contracts, constructions, and inspection
• Punch list

CHAPTER 9 : SERVICE

annyeong peeps ! its so hot today isnt it ?

i duduk bilik kat kolej ni rasa macam tengah mandi peluh dahh..

tu belum berjemur kat luar tu lagii.. haaaa rentung i nanti.. haha

anyway, panas2 pon, kena la buat kerja jugakkan ? lagipun, ni baru panas dunia.. belum lagi neraka..

astaghfirullahalazim.. minta dijauhkann la kan ? 

today, i wanna teach uolls about what SERVICE is.. haritu, Sir Azwan ajar kami, so i dah faham la sikit2 pasal service especially in foodservice estalishment..

Ready ? lets start  !! vroommmmm ~ haha

Goals of delivery and service

• Maintain high quality of food
• Ensure microbial safety of food
• Serve food that is attractive and satisfying to the customer

Methods of assembly, delivery and service

Methods

• delivery / distribution = transportation of prepared food from production to place of service.
• service = assembling prepared food and distributing them to the consumer.

Food is not really use transportation tau, if waiter take the food from kitchen to dining room, it is also consider as delivery too.

Types of delivery system 

• Centralized
• Prepared food are portioned, assembled and delivered to the customer
• Completed orders then transported and distributed to the customer
• Usually occur at restaurant, fast food, and banquet services
• Decentralized
• Prepared food in bulk, sent hot and cold to serving kitchen located throughout the facility, and assembled occur.
• Reheating, portioning, and meal assembly take place in remote location
• Usually occur at the hotels, large hospital and medical center

did u see the different between centralized and decentralized ??

Assembly

1. Fit all of the menu items together to complete an entire menu.
2. Tray assembly

• Central location
• Decentralized units

nampak tak kegigihannya assemble food ? haha

Factors affecting choice in delivery system

• Type of foodservice system
• Conventional
• Ready-prepared
• Commissary
• Assembly-serve

• Kind of foodservice organization
• Schools, colleges, industrial plants
• Fast food
• Hospital and nursing homes
• Table service restaurant
• Hotels

• Size and physical layout of facility
• Size and building arrangement of the facility is important factor

• Style of service
• Self-service
• Tray service
• Portable service

• Skill level of labor
• Labor needs and requirement skills vary for different types of delivery systems and for the equipment used.

• Economic factors
• Labor and equipment must be calculated and evaluated for budget allocations.

• Quality standards for food and microbial safety
• Determine the quality standards for microbial safety, nutrient retention, and sensory qualities

• Timing required for meal service
• The time of day desired or established for meals

• Space requirement or space available
• The delivery-service system preferred should be stated early in the facility planning process.

• Energy use
• A concern for energy use and its conversation plays a role in deciding on a delivery-service system

Equipment needs

General classification of equipment

• Fixed or built-n equipment

ohsem righttt ?

• Mobile equipment

• Portable equipment

• Pellet disc

• Insulated trays with insulated covers

Equipment for specific use

• Reheating frozen or chilled foods
• with any rethermalization system, the objectives is to heat the food, to retain nutrient content, microbial safety and sensory quality.
• Meal assembly
• requires that the various menu items that make up a meal be collected and put in one place.

Temperature maintenance and holding

• Equipment for this short-time holding includes refrigerated and heated storage units.

Transportation and delivery

• The manager must consider holding time, distance to be traveled, and the layout of the building.

Serving

Style of service

• Self-service

• Cafeteria

• Machine vended

• Buffet

• Drive-thru pick-up

• Tray service

• Counter wait service

• Table wait service

CHAPTER 8 : PRODUCTION

hi guys..jumpa lagi kita yaaaa.. haha

nak continue chapter 8 pulak nii, and its all about food production.

for those yang amek bidang hotel ni, this chapter is very important tau.. 

bukan orang2 hotel, chef2 tu je, kita yang ordinary people ni pon must know about the food production, okay ?

so that, boleh avoid foodborne illness, too many food spoilage, waste and many more..

so, lets start our lessons ( acah2 lecturer sikit ) hihi xD

Objectives of cooking

• Making food safe for consumption.

• Making food more digestible.

eh lapar pula kita T_T

• Making food look better.

eh makin lapar niiiiii.. haha.. sebab attractive sgttt..

• Balancing a meal.

• Cooking also gives a variety to the menu.

Recipe Formulation

Standardized recipe

• recipe that has been carefully tested under controlled conditions.

Format

• orderly arrangement of the recipe information should be developed.

Recipe title

Yield and portion size

Cooking time and temperature

• Often listed at the top of the page so preheating the oven and scheduling of cooking can be determined without reading entire recipe.

Ingredients and quantities

• name of ingredients are usually listed on the left side of the recipe with the quantities arranged in one / more columns to accommodate different yields.

Procedure

• Directions for preparation should be listed in logical step.
• timing should be provided.
• the recipe should be tested before being served to customer.

Recipe yield

• measure of the total amount produced by a recipe.

Quality standard

• Measurable statements of the aesthetic characteristics of food items that serve as the basis for sensory analysis of the food product.

example of complete recipe formulation.

Recipe adjustment

• Factor method : quantities of ingredients in the original recipe are multiplied by a conversion factor.
• Percentage method : The percentage of the total weight of the product is calculated for each ingredients.

Adapting small quantities recipes

• Many quantity recipes can be successfully expanded from home-sized recipes.
• Prepare the product in the amount of the original recipe
• Evaluate the product
• Double or expand the recipe, evaluate
• Double or expand the recipe again, evaluate
• If satisfactory at this point, enlarge the recipe by increments of 25%

Forecasting

• it is a prediction of food needs for a day or other specific period of time.
• why we need to forecast ??
• a great amount of time is needed to complete all phases of menu item production.
• accurate forecasting minimizes the chance of overproduction.
• Historical data is used to determine needs and establish trends in all forecasting methods.
• Criteria for selecting a forecasting methods :
• cost
• accuracy
• relevancy
• lead time
• pattern of food selection
• ease of use

Quantities to produce

- General procedure for determining amounts of meats, poultry, fruits, and vegetables follow :

1. Determine the portion size in ounces
2. Multiply portion size by estimated number to be served and convert to pounds, EP
3. To determine the amount to order divide the EP by the yield percentage
4. Convert the amount needed to purchase units.

jangan jadi macam ni okayyyy ?

Production scheduling

• Decision-making and communication process whereby the production staff is informed of how the actual activity of food preparation is to take place over a specified period of time.

• Production schedules 
• detailed document used to communicate with the production staff the work that needs to be done for specified period of time.
• Production meetings
• a meeting with the production staff to discuss the menu and production plans.

Production control

Ingredients assembly

• Central assembly of ingredients for food production has been found to be cost effective in many operation.

Personnel and equipment

• Personnel assigned to the ingredients room must be able to read, write, and perform simple arithmetic.

Portion control

• Important to cost control, and creating and maintaining customer satisfaction.
• employees should know the number of servings expected from a certain batch size and be familiar to the size of the portion.

function in the whole production.

Production evaluation

- it is the part of the initial testing phase of a new recipe and important for quality control.

sample of sensory evaluation form.

CHAPTER 7 : RECEIVING, STORAGE, and INVENTORY.....

hi uolls. watcha doing ? sihat belake keee ? hopefully, begitulah gamaknyaaa..

dah lama saya tak update  blog ni kann ? nasib takde spider wax tau T_T hahah..

harini public holiday dekat Ganu, cuti pertabalan Diraja ke ape ntahh..

so, adalah masa nak update blog i yang dah berhabuk niii..

ha ? nak update apa u tanyaaa ??

haaaa.. opkoz lahh pasal Catering System.. haha.. since i tak datang kelas ganti haritu, makin bertimbun kerja i tauu.. so harini nak kasi habis kan semua :)

today, i wanna share with you about 3 chapter.. but i'll go through this topic first okay :P

INTRODUCTION

you wanna a successful purchasing for your establishment ? Then this chapter is very very important to achieve the goals especially on RECEIVING, STORING and INVENTORY..

1) RECEIVING

- For sure, uolls already knew what receiving is, right ? But, still i wanna tell you the meaning of           receiving..ngehhhh3 :D

Definition :  administrative function that involves checking of the quality, quantity, and condition of the incoming goods followed by their proper storage, and takes legal possession of the product ordered.

Receiving  should include :

1. Coordination with other departments
2. Training for receiving personnel
3. Parameters of authority and supervision
4. Scheduled receiving period
5. Security measures
6. Documentation

* This receiving program is very important ya for each establishment. If you are not going to               practice this receiving procedures, sesungguhnya anda di dalam keRUGIannnn..

Poor receiving can cause :

• Short weights
• Substandard quality
• Double billing, inflated prices
• Mislabeled merchandise
• Inappropriate substitutions
• Damaged merchandise
• Pilferage of theft

* Just like i said before, this gonna be happen if uolls tak practice the good receiving procedure..            now, uolls pilih., suka PROFIT / LOSS ? haaaaaa .... 

Plus,

• Purchasing, Production, and Accounting are the 3 factors that need  a well defined  working relationship with receiving personnel ( Coordination with other departments )

macam ni lah y kita nakk, bukan y jenis tanya sikit nak melenting, gaduh2 tuuu..

hey, wanna find a clerk yang daebak ? 

     * daebak means awesome or the best in Korea.. haaa sambil2 tu kte belajar korean language sikit           ehhh :D

• The person must be knowledgeable about food quality standard, written specification and documentation procedures ( Personnel )

• Cleaning and sanitation need to be the most important factor in the establishment. Receiving are also should be close enough to the docking area and storage. So that, any spoilage of food can be avoid. ( Facilities, equipment, and sanitation )

are you going to be like this ? maigad.. sighh*

• Plus, the purpose of defined receiving times is to avoid the busiest production times. ( Scheduled hours for receiving ).

• Uolls bayangkan lah, if too many suppliers come at the same time, how to handle that situation kann ? haa.. nanti mula lah ada delay, food spoilage lah, kira tak betul lah. itu ini lah.. so make sure uolls make proper schedule okay ??

• The security at the receiving area must be control tightly. any unauthorized personnel should not have access to the receiving area. ( Security )

2) STORAGE

Dry storage

• The main requisites of a food dry-storage area are that it be dry, cool, and properly ventilated.

Kemas kann ? inilah y kita mahuuuuu....

Temperature and Ventilation

• The temperature should not be over that 70 degree fahrenheit.
• Wall vent is the most efficient method of circulating air.

example of wall vent.

Storeroom Arrangement

• FIFO need to be used to store all of the food.
• A definite place should be assigned to each item.

Testimoni storeroom arrangement, before and after.. haha

Sanitation

• Regular cleaning schedule designed according to the volume of traffic is vital to maintain cleanliness and sanitation.

Refrigerated and freezer Storage

• Fresh fruits and vegetables : 40 to 45 degree fahrenheit
• Meat, poultry, dairy product, eggs : 32 to 40 degree fahrenheit
• Frozen products : 0 to -20 degree fahrenheit.

chiller pon kena kemas jugaa..

3) INVENTORY RECORD AND CONTROL

Receiving

• All incoming supplies should be inspected and recorded on a receiving record form.

Storeroom issue

• an employee should be designated responsible for receiving, putting away, and issuing goods from the storeroom.
• no supplies should be removed from the storeroom without authorization.

Type of inventory

• Perpetual 
• running record of the balance on hand for each item of goods in a storeroom
• Physical
• an actual account of items in all storage areas.

Done Din Donnn :D

nampak tak muka happy sebab dah settle satu ? hahaha