FSM Final Flashcards
design vs layout
Design refers to broad function of developing the facility, including site selection, menu, equipment requirements, and other planning functions that guide the project into reality. Layout refers to the process of arranging the physical facilities, including equipment, such that operational efficiency is achieved.
layout planning
Refers to the process of arranging the physical facilities, including equip- ment, such that operational efficiency is achieved. This involves a design drawn on paper to show walls, windows, doors, and other structural components. After this out- line drawing is complete, required work areas are designated on the plan. The equip- ment and other facilities are then arranged and drawn onto the plan.
Special considerations for various types of food services
commercial-—Location is very important, with parking available. Space is often costly so effective use of space is important. Shopping centers are often desirable locations. school-—Location is very important, with parking available. Space is often costly so effective use of space is important. Shopping centers are often desirable locations. college&universities - often provide a large variety of services, including board plans, cash operations, vending, catering. in plant facilites - focus on employee feeding. This may be in a central location or in mobile service for remote locations. home for children - focus on employee feeding. This may be in a central location or in mobile service for remote locations hospitals - must provide for employees, guests, and patients. Cafeteria, snack shop, tray service will likely all be used. Decisions regarding centralized vs. decentralized service are needed and the type of temperature maintenance or rethermalization method chosen. Existing facilities will limit choices. prisons - present a special set of problems with security, personnel safety, protection from sabotage, prevention from confrontation and riots.
Steps in planning facility design
- Prepare a prospectus (planning guide)
- Organize a planning team.
- Conduct a feasibility study.
- Make a menu analysis.
- Identify desired architectural features.
- Identify costs and adjust plans to
budget.
Types of flooring and uses
Quarry tile is the preferred flooring material for kitchens and dishrooms. Epoxy resin flooring is also a popular choice for kitchens, dishrooms, hallways, and restrooms. Unglazed ceramic tile is an excellent floor finish for public restrooms, corridors, dining room traffic areas, and service areas. Vinyl tile is not recommended in dining rooms or public areas because of its high maintenance. Sealed concrete is an inexpensive flooring for receiving areas and stockrooms. Carpeting is popular in dining rooms-it is sound absorbent, and provides warmth to the room. Hardwood floors can also add beauty to dining rooms and other public areas, but it is not appropriate for food preparation or service areas or wet areas, because of its absorbency of water and grease.
Types of wall coverings
Ceramic tile is attractive, durable, and
easy to clean. It is available in many
designs and colors. It is often used in
combination with wallboard (dry wall) by
installing ceramic tile to a height of 5-8
feet and above that painted surface.
Structural glazed tile is installed as the supporting wall and is durable and easily cleaned. It is highly resistant to impact when struck by a cart or other portable equipment.
Painted cement blocks are an
economical, durable wall material for
receiving and storage areas, and in
cold areas of the kitchen.
Painted drywall is the most economical
wall material.
Stainless steel can be used to
cover kitchen walls. It is durable,
easy to clean, and does not stain or
discolor.
Americans with Disabilities Act
Reasonable accommodation to make the workplace
or dining area accessible to persons with disabilities.
Such accommodations include installing ramps,
widening doors, lowering shelves and counters. An
extensive list is found in Figures 10.20 and 10.21.
You will not be required to memorize these
requirements, but it is good to know the areas
covered.
NSF
the NSF, for example, establishes standards for sanitary design and certifies equipment which is evident by its seal of approval
factors for selecting equipment
The menu—detailed analysis of several menus provides the best basis for estimating equipment needs and capacity. Number and type of patrons will affect the amount and kind of equipment. Form of food purchased Type of service Labor hours and worker abilities Utilities Budget The floor plan
Pros/Cons of different metals
Aluminum is used for cooking and baking utensils, steam-jacketed kettles, cabinets, service carts, racks, and other mobile equipment.
Features-light weight, high thermal and electrical conductivity, does not corrode readily, relatively hard and durable, withstands high temperatures, discolors from acids and alkalis, pitted by strong alkali
Anodized aluminum has been subjected to electrolytic action to coat and harden the surface and increase its resistance to oxidation, discoloration, marring, and scratching. This type of aluminum is used for cabinets, service carts, and trays
Cast iron is used as bracing and castings for equipment stands, for pipes, and for framework for large equipment such as ranges. Cast iron skillets are sometimes used and griddles may be made from cast iron.
Galvanized steel and iron is coated with a layer of zinc to protect the base metal from corrosion. Not commonly used any more, but one use is for undershelves of work tables and for inexpensive storage shelving
Non-corrosive metals, an alloy of two or more of iron, nickel, and chromium metals, are used extensively in food service equipment and utensils
Stainless steel is a low-carbon steel which contains the alloy chromium at 10 percent or more by weight. The low carbon content gives resistance to corrosive agents
18.8 Stainless Steel
ratio chromium to nickel
Gauge
The gauge or thickness of metals is an important consideration in selection of equipment.
U.S. standard gauge is used by most manufacturers of sheet steel. This system is a measure of weight, not thickness.
Fair Employment Practice Laws
The Fair Employment Practice laws adopted by many states make it illegal to ask questions that would be discriminatory because of race, religion, sex, age, marital status, or national origin. After the employee has been hired, such information can be obtained for the individual’s personnel records. The manager should check with the personnel department or other authoritative source regarding restrictions in the application form and the interview. References from former employment are usually requested and should be checked.
• Benefits of good employee orientation/training programs
Generally, advantages of a good training program include reduction in labor turnover, absenteeism, accidents, and production costs, and an increase in the maintenance of morale, job satisfaction, and efficient production at high levels.
Interviewing
The purposes of the selection interview are (1) to get information—not only all the facts, but also attitudes, feelings, and personality traits that determine “will-do” qualifications; (2) to give information—just as it is essential that the interviewer know all about the applicant, it is also essential that the applicant know all about the establishment and the job; and (3) to make a friend—treat an applicant with the same courtesy that you would give to a customer, because every applicant is a potential customer.
