Selection is for the manager to determine
the goals and needs of the facility
Factors affecting selection of equipment
-
Menu( pattern and typical foods
to be served must be known in order to estimate equipment needs)
-
Number and type of patrons
-
Form of food purchased and
styles of service
-
Labor hours and worker
abilities
-
The budget
-
The floor plan
Features of equipment
-size or capacity
(type of menu, type of service, and
quantities of food produced)
-modular
(design and function, beauty and utility)
-material
(construction standards)
-metal
(aluminum, cast iron, galvanized, stainless
steel)
-standard gauge
-finish of metals
-safety features
-installation , operation, and performance
-glass (corrosion, absorption)
-Others material (polyurethane
<polycarbonate)
Selection of some basic items
-cooking equipment
-electric, gas and steam equipment
-noncooking equipment (power –operated equipment )
