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Size of a 1 person lane
36-42" (~3-3.5ft)
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Size of a multi person lane
48-52" (~4ft)
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Space between tables
4-5' apart
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Size of patron lane
4' (48" same as multi person lane)
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Width of workers
4 1/2' (Patron lane 4')
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Backbar width
2 1/2' (~1/2 a patron)
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Employee dining space in sq ft/person
12sq ft/person
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Width of main traffic lane
60"
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Hospital floor area
20-30 sq ft/bed
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Optimum counter height for HEAVY work
36" (3')
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Optimum counter height for LIGHT work
- 37-41" (3-3.5')
- Note: Heavy work = 36"
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Min space between floor and heavy duty epmt
6"
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Space in between eqmt and wall
12-24" (1-2')
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What is the best work area layout shape for time and motion?
Straight line
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What are the benefits and disadvantages of L shape work area layout shape?
- B: Convenience of work surface
- D: Limited space
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Which is the most efficient work area layout?
Parallel and back to back parallel
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Gas specifications for eqmt selection
BTU British thermal unit
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NSFI
- National Sanitation Foundation International
- Voluntary inspection of eqmt
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Underwriters Lab
Voluntary inspection of electrical
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Most common gauge for eqmt
- 10-14 (the lower the gauge the better)
- 16 is for thinly lined eqmt
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Luster
- Higher number higher polish (1-7 is high)
- #4 is grind for table tops
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Modular eqmt selection
- Components are customizable
- <Floor space
- Improved use of space and labor power
- >Efficiency
- <Labor hours
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Temp of WASH cycle in 3 compartment sink
110-120F
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Temp of RINSE cycle in 3 compartment sink
Warm
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Time of the SANITIZE compartment of a 3 compartment sink
- Heat: 170F for 30sec
- Chemical: 75F (warm) for 1min
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How to dry pots and pans after 3 compartment sink cycle
Air dry
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What are the stages of 3 compartment sink cycle
- Wash
- Rinse
- Sanitize
- Air-dry
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What are the stages of mechanical wash cycle?
- Pre-rinse/Pre-wash
- Wash
- Rinse
- Air dry
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Temp for pre-rinse/pre-wash for mechanical wash cycle
110-140F
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Temp for WASH in Mechanical dishwashing
140-160F (otherwise greasy dishes)
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Temp of RINSE for mechanical dishwashing
170-180F (sanitizes)
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How to prevent water spots in mechanical dishwashing
Add a drying agent
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How long to air dry in mechanical dishwashing
45 sec
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Advantage of Low energy chemical dishwasher
- Saves energy (no booster heater)
- Water temp 140F (chemicals NOT HEAT sanitizes)
- Note: everything else is BAD -->
- >need for detergent, rinse aid, H20
- Long dry time
- Long wash and rinse time
- >Labor cost
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What are the 4 styles of mechanical dishwashers and how many meals/hr can the handle?
- Conter-style @ <50
- Door-style (single tank) @ 50-250
- Single or 2x tank conveyor @250-1500
- Flitt-type conveyor 1500+
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What is hard water and how to deal with it?
- High proportion of Minerals and Salt --> Scum
- More detergent
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What determines the amount of eqmt needed?
Menu (size and frequency of food)
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What determines SPACE required in layout and design?
Market form (Foods purchased)
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What is the best material and ht of that material for walls?
- Glazed Tiles
- 5'8" tall (washable and resists moisture)
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Ht of ceilings and color scheme
- 14-18' high
- Lighter color than the walls
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4 types of flooring and uses
- Concrete: light traffic, storerooms receiving areas
- Terrazzo: Noisy dining room
- Clay tiles: Kitchen and heavy traffic
- Asphalt: Light traffic dining room
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Ventilation temp and circulation
68F w/ fan for odors and moisture
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2 types of Lighting
- 35-70 foot candles: food prep and display
- 70-150 food candles: Work areas and reading recipes
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Classes of fire (A,B,C)
- A: Wood, paper, cloth (Triangle)
- can use FOAM, WATER, MP
- B: Liquids, gases, greases (Square)
- can use everything EXCEPT WATER
- C: Electrical (Circle)
- can us CO2, DRY CHEMICALS, MP
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Who regulates chemical cleaning supplies? What are the top 3 for countertops?
- EPA
- 1. Chlorine
- 2. Iodine
- 3. Quaternary ammonia
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HACCP
- Quality Control: potential dangers for corrective action
- High hazard FOOD and JOBS
- Determines Critical Control Points (CCP)
- 1. Comissary - 9
- 2. Ready-Prepared - 8
- 3. Conventional - 5
- 4. Assembly serve - 4
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The amount of STORAGE needed is determined by___?
- Frequency of deliveries
- MARKET FORM of food purchased
- Menu
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Temperature of DRY STORAGE
50-70F
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Cartons and bags should be how far from the floor and walls?
6"
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Humidity of the DRY STORAGE
50-60%
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Humidity for fruits and veggies?
HIGH @ 85-90%
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Temp to store fresh fruits and veggies
40-45F
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Temp to store eggs? How long?
- 32-40F
- 3-5 weeks
- Separated yolks and whites 2-4 days
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Time to store poultry, ground beef, fish, shellfish
1-2 days
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Time to store thick meat (steak, chop, roast)
3-5 days
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Hollow square, free-flow, scramble cafeteria system
- Hot food, salad are separated
- > # of people
- "repeat" customers e.g. students or employees
- If SCRAMBLE system is too slow add FOOD STATIONS
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What are the 3 types of cafeteria?
- Traditional: 3-4 meals/min
- Scramble/hollow-square/ free-flow
- Food bank/electronic
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