Podcast
Questions and Answers
The greater the number of menu items, the more area required for service. For example, in a cafeteria each beverage requires a dispenser and each entrée a point of service.
The greater the number of menu items, the more area required for service. For example, in a cafeteria each beverage requires a dispenser and each entrée a point of service.
Service area size and design
Complex menus often require multiple plates, dishes, and utensils, so the dishwashing area and machine capacity will need to be greater than in the case of simple menus.
Complex menus often require multiple plates, dishes, and utensils, so the dishwashing area and machine capacity will need to be greater than in the case of simple menus.
Dishwashing area size and dish machine capacity
Complex menus require multiple types of equipment, especially in the final preparation area, where it may be necessary to steam, fry, bake, broil, and sauté.
Complex menus require multiple types of equipment, especially in the final preparation area, where it may be necessary to steam, fry, bake, broil, and sauté.
Types of cooking equipment
Limited menus may require relatively few places of equipment but with large capacities. Complex menus may require many different types of equipment with relatively small capacities.
Limited menus may require relatively few places of equipment but with large capacities. Complex menus may require many different types of equipment with relatively small capacities.
Complex menus may require larger storage areas to maintain the par stocks necessary to meet demand.
Complex menus may require larger storage areas to maintain the par stocks necessary to meet demand.
Simple menus require fewer employees than complex menus.
Simple menus require fewer employees than complex menus.
When large or complex menus require more equipment, space, and employees, costs rise.
When large or complex menus require more equipment, space, and employees, costs rise.
The quality of the management of the foodservice operation will be the most important element in achieving success.
The quality of the management of the foodservice operation will be the most important element in achieving success.
The last step in concept development involves operational matters.
The last step in concept development involves operational matters.
Flashcards
Service area size and menu size
Service area size and menu size
More menu items require a larger service area.
Dishwashing needs & menu complexity
Dishwashing needs & menu complexity
Complex menus need more dishwashing capacity.
Cooking equipment for complex menus
Cooking equipment for complex menus
Complex menus often need a diverse range of cooking equipment.
Equipment capacity differences relative to menu
Equipment capacity differences relative to menu
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Storage areas for complex menus
Storage areas for complex menus
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Staffing needs for simple menus
Staffing needs for simple menus
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Menu complexity's impact on costs
Menu complexity's impact on costs
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Importance of management
Importance of management
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Method of Execution
Method of Execution
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