Course: WVA 106 Local Food in Institutions

Reading Assignments

Design and Equipment for Restaurants (2/3)
Reading Assignment

In this chapter, the student will read about the factors associated with the purchase and installation of foodservice equipment. There are a multitude of decisions to make when buying foodservice equipment as this is one of the most expensive components in the costs of any foodservice operation. Factors including gas vs. electric, whether to buy or lease, and whether to buy new or used equipment will be discussed. Additionally, students will read about the installation, service, and maintenance of equipment. Students are asked to evaluate this information in relation institutional foodservice menus and how sustainable systems can be introduced into institutional foodservice operations.

Read Chapter 9 in Design and Equipment for Restaurants and Foodservice, pages 270-305