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FN 3348 > Lecture 8 > Flashcards

Lecture 8 Flashcards

1
Q

Why is the layout of the operation important?

A

essential for a safe and efficient operation

-aim is to have each employee walk the least number of step possible

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2
Q

Why is the design of the foodservice operation important?

A

Good design will attract customers and more employees

-menu, quality of food and quality of service should be supported by the facility design

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3
Q

Define physical

A

Material measured in weight, motion, and or resistance

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4
Q

Define design

A

Components such as menu physical features site selection equipment used to guide the creation of a facility

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5
Q

Define layout

A

The process of arranging the physical items to achieve operational efficiency, equipment structural components arranged on a plan

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6
Q

What influences designs and layout?

A 
Lighting
Ventilation
Heating
Cooling
PLumbing 
Electrical 
Water
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7
Q

What are the trends in facility design?

A 
Instagramability
Open kitchen
Pizza/bread ovens
Living walls
Green thumb chefs
Accessibility for persons with disabilities
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8
Q

What is a green thumb chef?

A

Focus on local cuisine and sourcing produce from local urban farms

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9
Q

Why is it important to design a flexible space?

A

So the space can meet multiple used for future changes

  • select mobile equipment
  • use standard size equipment
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10
Q

What influences the type of food service?

A 
Cost of wages
Food and Utilities
Workflow
Traffic flow
Water
Energy
LEED
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11
Q

what is LEED?

A

Green energy building rating system

-Certification produced independent certification of green building features

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12
Q

What kind of floor should facilities have?

A

Seamless to prevent growth of pathogenic organisms, and non slit

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13
Q

Why is ventilation important?

A

To allow for odours, steam and heat to be drawn out of areas to provide a more consistent and comfortable temp

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14
Q

What are some safety and sanitary factors that need to be considered?

A

Lighting
Ease of cleaning of surface materials
Safety features to reduce accidents
Surfaces should absorb noise

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15
Q

Do you need a building petit for a foodservice operation?

A

Yes

-incorporate Andy design feature to abide with municipal/provincial and federal regulations

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16
Q

What is included is a prospectus?

A

Rational

Physical and operational characteristics

Regulatory information

Several days menus (if cycle)

FS system

Style of service

Section for ware washing

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17
Q

Who is apart of the foodservice planning team?

A 
Owner, 
FS manager, Architect, 
Design consultant, Equipment rep, 
Business manager
Contractor
Mechanical Engineer
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18
Q

What do architects have to considers when. designing a foodservice system?

A

Must align with and support the theme and goal

  • building style
  • Matereials
  • HVAC
  • Built in refrigeration
  • Plumbing
  • Electrical
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19
Q

What are the different kinds of flooring a foodservice area can have?

A

Polysafe Apex Flooring
Ceramic Tile Flooring
Vinyl Flooring

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20
Q

What are costs in building a foodservice facility affected by?

A

Labour costs, materials and time overruns

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21
Q

How is the design of the facility actuary made?

A

By an architect using a software to draw up the blueprints

-These are presented to contractors for a bid (equipment dealers may also bid)

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22
Q

Who monitors construction of facility?

A

Owner or FS manager

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23
Q

What is punch list?

A

Lists of deficiencies and problems that must be addressed

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24
Q

What are the 7 major work areas?

A
  1. Receiving
  2. Storage and sometime issuing of food
  3. Pre prep
  4. Prep
  5. Food assembly/serving
  6. Warewashing
  7. Supporting services
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25
Q

What designates as a receiving area?

A

Loading dock and adjacent indoor receiving area

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26
Q

what equipment is found in the receiving area?

A

Platform scales
Carts
Desk

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27
Q

where should dry storage be held?

A

Located close to reviewing dock/delivery area and bakery and production area

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28
Q

Where. should refrigerated storage be?

A

Walk in units should be close to receiving and accessible to work units

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29
Q

What are the 2 rooms for pre-prep?

A

Ingredient room: Located adjacent storage rooms and production

Vegetable prep area: located adjacent to storage production and salad prep areas

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30
Q

What is the necessary equipment for the ingredient room?

A 
Measures
Scales 
Containers
Labels
Counter Space 
Carts
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31
Q

What is the necessary equipment for vegetable prep areas?

A 
Chopper 
2 Compartment sink
Cutting Board
Cutter
Knives 
Tables
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32
Q

Where should the prep/production area should be?

A

Located near the centre of the kitchen

-equipment depends on thee type of FS and ratio of in-house to outsourced food items

33
Q

Where is the salad area located?

A

On the side of the kitchen, close to walk in fridge and salad counter if hter tis one
-pass through fridges are appropriate for some operaitons

34
Q

Where should the bakery/dessert prep area be?

A

Can be separate from other areas

  • finished products should be closest tot he serving area
  • should be no crossing or backtracking of dlow
35
Q

What are the 2 kinds of food assembly in cafeterias?

A

Scramble: Serving counters on three sides and cutlery and plates in the middle

Straight lines

36
Q

Where Isi the ware washing station located?

A

At the back or alcove of the cooks area

-far swat from the dining room to prevent noise and moisture from distracting from experience

37
Q

what are support areas?

A 
Locker rooms for employees
Washrooms for employees
Washrooms for customers
Office Space
Cleaners closet
Garbage room
Handwash areas
38
Q

Where should the dining area be located?

A

Adjacent to the kitchen, or in hospitals in patten care units
-should exemplify the theme

39
Q

Whats the main point of design flow?

A

So there the flow goes from clean to dirty with not cross overs

40
Q

What are some of the work flow guidelines?

A

Main traffic aisles should be 1.5m wide

Aisle between equipment and tables 1m wide

Rectangular and square kitchens most convenient

41
Q

How do you estimates total space?

A

Method 1: Once the are of the dining room is known, the area needed for the kitchen uses the ratio: 35% total space for serving/dinning area and 65% total space for food prep/storage/ware-washing

42
Q

What other document does the arcitche supply?

A

Set of written documents that support the blueprint, these are used in the bidding process
-have all building specifications

43
Q

How does the bidding process work?

A

Contract awarded to lowest bidder

FS manager monitors contraction

Architect and FS manager work to make sure conditions of contract are met

Punch list compiled feral weeks before opening

Warrant contract should be filed on each piece of equipment

44
Q

When evaluating the type of equipment needed we need to consider what?

A 
Menu
Volume of meals served
Style of service & Length
Meal pattern
Number of labour hours
Skill mix of employees
Utility Costs
Budget for equipment
Floor plan
45
Q

When evaluating individual pieces of equipment, what doe you need to consider?

A

everything you would consider when buying a new car

46
Q

What is a buffalo chopper?

A

Chops veggies but not evenly

-good if the end goal is to puree something

47
Q

What is a combi oven?

A

Convection, conventional and steam heat all in one

-can make different things on different levels

48
Q

What is a charbroiler?

A

Grill used for meats and fish

49
Q

what is a proofer?

A

Hold things to rise/set/thaw over a period of time

50
Q

What do we use standardize recipes for?

A

To determine the type of equipment and its capacity

51
Q

What do large volumes of a food item require?

A

Batch sizes to determine number of. times a procedure is repeated

52
Q

What is the decision point?

A

Purchase larger volume equipment or increase the number of batches

53
Q

What are the labour hours required to batch something up?

A

As number of portions increase, the number of labour hours doesn’t increase at the same rate

54
Q

Why would it be a good idea to make batches instead of upsizing equipment?

A

Good incase you don’t sell all of them

When there is little prep time

To keep it warm and to keep the quality

55
Q

How do you estimate the volume of meals being served?

A

Number of servings required emery 15 mins will provide a guide to the equipment size required and food requirements

56
Q

What should be capacity of the equipment be based on?

A

Number of servings at the interval of greatest demand in relation to the cooking time for specific menu items

57
Q

Which type of assembly requires more freezer space?

A

Cook/chill/freeze

Assembly/serve

58
Q

What does a conventional kitchen in dinning usually have?

A

More refrigerator space because more menu items are prepared from fresh

59
Q

What Is modular?

A

A common of uniform size so the pieces of equipment fit together

  • reduce need for double handling
  • reduce non-functional space
60
Q

How do you measure dishwasher capacity?

A

Measured by the number of dishes that can be washed in an hour

61
Q

What is mixer capacity determined by?

A

The volume of product to be prepared based on standardized recipe

62
Q

What are the most common materials for cookware?

A

Chromium

Chromium-nickel Stainless steel

63
Q

What material is commonly used for carts, cabinets and trays?

A

Anodized aluminum

  • strong, light
  • more pitted
64
Q

Which material is the lowest cost?

A

Galvanized steel and iron

  • Zn deposited on the base metal
  • Short life
  • Unattractive
65
Q

what are the non corrosive metals?

A

Nickel-Copper

Stainless s steel

66
Q

What is stainless steel?

A

Low carbon steel that contains the allow chromium at 10% or more by weight

67
Q

Whats the most popular chromium-niickle stainless steel alloy?

A

18-8 popular in food service

  • 18% chromium
  • 8% nickel
68
Q

What is the gauge system?

A

US standard gauge system is a measure of the weigh peer square foot
-10-14 or 12-16 non corrosive metals used in food service

69
Q

what is glass used for?

A

Drip coffee

70
Q

Why is glass good?

A

Protects agains metallic contamination, corrosion and absorption

High acid resistant

Withstand heatshock

71
Q

What is fibreglass used for?

A

Food delivery carts with stainless steel structure

72
Q

What is carbon finer used for?

A

Food delivery carts

-withstands. stains dents and scratches

73
Q

What is polyethylene used for?

A

Cutting boards

74
Q

In constructing equipment what should corners have?

A

Welded and smooth joints

-prevents food from getting trapped

75
Q

What are some equipment safety features?

A 
Smooth and rounded corners
Drawers with stops
Temp controls
Automatic steam shutoff
Guards in mixers and slicer4s
Breaks on equipment
Smooth polished seams
Antimicrobial component
76
Q

What must be considered with the installation and performance of products?

A

Utilities required
Vendor/dealer not make connections on a new piece of equipment
Architect/contractor/engineer. responsible for provision plumbing. /electrical/venting
Operation of new equipment must be tested several times before use

77
Q

Who do you ask for advice she purchasing new equipment?

A 
Interview sales rep
Tour kitchens
Ask colleagues
Magazines
Food equipment shows
78
Q

What do you need to furnish a dining room with?

A 
Dinner ware
Table ware
-flat and hallow ware
Glass. ware
Table covers

FN 3348 (11 decks)

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