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Chapter 8 Equipment Selection

The document discusses selecting equipment for foodservice and lodging facilities. It describes classifying equipment based on factors like function, cost, and mobility. When selecting new equipment, considerations include the type of facility, clientele, space, budget, and labor. The document also lists common appliances, smallwares, tableware, and linens used in foodservice and provides guidelines for estimating quantities needed.

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Ryan Sinday Acojedo
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144 views20 pages

Chapter 8 Equipment Selection

The document discusses selecting equipment for foodservice and lodging facilities. It describes classifying equipment based on factors like function, cost, and mobility. When selecting new equipment, considerations include the type of facility, clientele, space, budget, and labor. The document also lists common appliances, smallwares, tableware, and linens used in foodservice and provides guidelines for estimating quantities needed.

Uploaded by

Ryan Sinday Acojedo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Chapter 8

EQUIPMENT SELECTION
Equipment fastens work and makes it easier.
It provides certain features that help make up
the worker’s lack of skill.
It can be expected to save labor and money.
It increases the nutritional and aesthetic values
of food
It allows easy and sanitary cleaning for a safe
workplace.
Large Equipment and
Furnishings
Classification of Equipment

1. According to Functions
2. Availability in the Marketplace
3. According to Location and Mobility
a. Fixed Equipment
b. semi-fixed equipment
c. movable equipment
4. According to Expendability
5. According to Fabrication
6. According to Type of Fuel Used
7. According to its Origin
Selecting New Equipment
Foodservice
Type of foodservice
Length of serving periods
Type of clientele
Number of people served
Amount and kind of foods and its preparation method
Amount and abilities of available labor
Amount and location of available space
Allowance for increased services
Lodging
Type of lodging facility
Occupancy rate
Type of guest
Type of rooms
Amenities
The kind of service offered
Amount and abilities of available labor
Amount and location of available space
Allowance for increased services
The amount of money to be invested in a piece of
equipment may be determined by considering the
original cost (initial cost and installation cost). This is
influenced by the size, materials used, quality of
construction and finish of the equipment. The
budgetary allowance should also consider the operating
cost, spare parts, necessary repairs, and rate of
depreciation. The usefulness of the equipment will
depend on its capacity for a work load as related to the
needs of the lodging or foodservice operation.
Determining Equipment Specifications
It should include the following information:

1. Correct name of equipment and its manufacturer,


2. Make and model number, serial number,
3. Size, dimension, and capacity,
4. Power source to be used, voltage, steam or gas,
5. Accessories and attachment.
6. Terms and warranty.
7. Manual operation
8. Method of installation
Appliances and Small Kitchen Wares
Blender
Food Processors
Juicers and Juice Extractors
Rice Cookers
Toaster
Toaster Oven and Broiler
Microwave Oven
Espresso
Cappuccino Machine
Drip Coffee Maker
Small Kitchen Wares
Almirez (Mortar and pestle)
Bowls
Brushes
Colander
Covers
Containers
Cutlery (Knives/ Cleaver)
Cutlery Rack
Cutters
Cutting Board
Dispensers Ladles
Dredges Measures
Fork Molder
Funnel Openers
Grater Paddle
Grinder Pastry Board
Juice Extractor
Peeler Scales
Portion Filler Scoops
Pot Holders or Oven Mitts Scraper
Pots and Pans Shears
Polling Pin Sieve
Salaan Skimmers
Sandok
Slicer
Spoons
Strainer
Thermometers
Timer
Tongs
Trays
Turner
Whip
Familiarity with kitchen appliances and
wares is a must for potential foodservice
operations. It is upon these equipment,
that the production of a tangible product of
the food set on the tables of each guest,
will rely on.
Remember that every investment made
whether, it is a heavy-duty appliance or a small
kitchen ware, is never meager to the foodservice
operator. Regardless of size, shape, composition
and cost, all of them are equally important
because purchase of these equipment will
automatically take up a chunk out of the entire
budget for the facility.
Tableware and Tabletop Components
Tableware refers to eating utensil, tools, implements and supplies that
make a table setting. A more current term for it in the foodservice
industry is tabletop. It includes plateware, flatware, glassware,
tablecloth, napkin, condiment containers and other accessories that are
placed on the table.
Plateware is also called dinnerware or chinaware that of which include
bowls, plates, cup and saucers.
Flatware signifies forks, knives and spoon.
Glassware means the containers used for serving water or beverage.

Estimated tableware requirements for selected operations (based on 100 seats)

ITEM RESTAURANTS CAFETERIA CHURCH/CLUB


CUPS 15 DZ. 12DZ 15-15 DZ
SAUCERS 15 DZ. 12DZ 12-15 DZ
PLATES 5-1/2 12 DZ 15DZ 12-15DZ
PLATES 6-1/2-7 12DZ 15DZ 12-15 DZ
PLATES 9-10-1/2 12DZ 12DZ 12-15 DZ
BOWLS 6DZ 6DZ 12-15 DZ
FRUIT 15DZ 12DZ 12-15 DZ
Napery and Its Alternatives
Napery is the foodservice term for table linen that include tablecloths,
napkin, place mats and table runners.
Tablecloth- a covering spread over a dining table before the table is set
up
Top cloth or overlay- the term for one tablecloth layered over another.
Napkin- a piece of cloth used the table to wipe the lips or fingers and
protects the clothes
Place mat- a tabletop cloth or a fabric for an individual
place in a table setting.
Table runner- a length of fabric that is placed down the
center of a table over the tablecloth to introduce a
complimentary print or accentuated color to the
tabletop. It is sometimes referred to as deco-mats that
run the length of the table.
Determining the Quantity
TABLE SHAPE
SQUARE
TABLE SIZE
24X24
TABLECLOTH SIZE
42x42
30X30 42x42
36X36 52x52
RECTANGLE 40X58 52x70
40X78 52x90
40X96 52x108
40X108 52x120
ROUND 40 rd 52rd
48rd 60rd
54rd 60rd
60rd 70rd

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