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Service Equipment - Coggle Diagram
Service Equipment
Points to consider during Purchase
Capital Available
Type of clientele
Style of Service
Efficiency and durability
Location
Cost of Maintenance
Easy to replace
Menu Items
Type of Meal on offer
Storage
Suitable for multiple applications
Design and Pattern to suit the décor
Points to consider during Storage
Crockery:
Clean crockery should be stored in piles of 20 to 25 for easier counting..
The piles should be kept covered and stored at convenient heights
Glassware:
Clean and polished glasses should be stored upside down in a cupboard lined with paper or stored in plastic-coated wire racks.
Do not put one inside the other as this will cause cracks and accidents to staff.
Linen:
Linen of different sizes and colours should be neatly folded and stored in linen cupboards lined with paper.
The inverted fold of linen should be outside for easier counting and picking up
Cutlery:
Cleaned and polished cutleries are segregated and stored in the compartmental drawers of the sideboard.
Hollowware
items are stored in shelves at a convenient height.
Furniture:
Chairs are stacked and covered and the collapsible tables are stacked one over the other.