Santos, Cire Elmoe A.

(THC1102) Sec9-MN
Assignment #10
Question 1
1. What are the sanitation standards for equipment?

 Use clean and sanitized glasses, flatware, chinaware, and other equipment for service.
 All service equipment must be wiped dry with clean clothes to avoid watermarks. The
cloths used for this purpose must be segregated from other wiping cloths.
 Bowls should be underlined with appropriate under liner and never to be served with the
finger touching the rim.
 When serving straw serve them with their wrappers or in their respective dispensers.
 When serving additional utensils or napkin, place them in a small plate to avoid direct
contact with hand.
 The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.
 When setting up flatware and glasses, avoid leaving finger marks; carry them in trays or
with a cloth napkin.
 Never serve food using cutleries that have fallen on the floor.
 To avoid contamination, food must be covered when it is not served immediately.
 Never serve utensils, cups, glasses, or plates that are oily, wet or with fingermarks, spots,
or lipstick mark.

Question 2

2. How important is the design of a facility to a foodservice company?

Foodservice operators must understand the complexity associated with facility design and all the
steps necessary before diving into a specific location or theme idea.

Combine the following elements into a comprehensive, cohesive and – most importantly –
successful plan:

 The menu
 The market
 The money needed
 The competent management
 A method of execution
Here’s a closer look at the so-called “five Ms” of successful foodservice design.

Menu
One cannot over-emphasize the importance of the menu in the design of any foodservice facility.
From a layout perspective, a facility’s menu drives operational design. Specifically, the menu
drives factors such as:
  Food price
 Cooking equipment production capacities
 Refrigeration and storage areas
 Dishwashing requirements
 Floor space, including the type and capacity of seating
 Service area design
 Total dollar investment
Market
Conducting market research studies prior to proceeding with the construction of a foodservice
facility is vital for success. A classic mistake made by operators involves driving a marketing
plan based on gutfeel, rather than cold, hard marketing data. Consider:

 The target market or potential customer base

 If the size of the identified market is large enough to generate sales
 The tastes, preferences, and motivations of the market
 The most effective outreach methods, influencers, and motivators of the market
 If the target audience needs or wants the food items planned for a facility
Money
One of the primary causes of the high failure rate of foodservice operations is a lack of funding –
in particular, a lack of money set aside for working capital. Simply having access to sufficient
funds to get a proposed venture up and running is not enough to successfully get that venture off
the ground. Operators need a plan. One that all decision makers have identified and committed to
before any serious planning can begin. In order to avoid a capital deficit, allocate sufficient funds
for:

 Building renovation or new construction

 Professional interior design
 Equipment and supplies to support production
 The purchase of furniture and fixtures
Management
An operation’s management is the single most important element in achieving success. In order
to determine an operation’s organizational structure, decide:

 The person who will run the facility’s day-to-day affairs

 The education the manager and management team must have
 The level of assistance that will be provided to the general manager
 Management salary levels
 Operational policies
 Internal communication between management and with all employees
Method
An operation’s method of execution is the last step in the concept development process.
Operators must decide methods for production, control systems and various personnel issues. To
determine how a facility will run, planning should include:
  Production methods, such as if a facility will use pre-prepared or from-scratch methods of
cooking
 Control systems, such as control over cash, sales analysis, food production and
forecasting, various storage areas – including refrigeration, purchasing and receiving,
portions and quality
 Personnel issues – such as the amount of required labor, employee work schedules,
operating hours, staffing patterns, employee benefits, employee skill levels, employee
supervision and wages

Question 3

3. What are the proper waste disposal procedures?

In most developed countries, domestic waste disposal is funded from a national or local tax
which may be related to income, or property values. Commercial and industrial waste disposal is
typically charged for as a commercial service, often as an integrated charge which includes
disposal costs. This practice may encourage disposal contractors to opt for the cheapest disposal
option such as landfill rather than the environmentally best solution such as re-use and recycling

Recycling
Recycling refers to each the direct reuse of used products Used garb and functioning parts
eliminated from used vehicles) and fabric recycling, this is the healing of uncooked materials
from waste Manufacturing of new glass from fragments, the melting of scrap iron and the
production of recycled building materials from construction waste). Downcycling refers to the
transformation of waste to substances of lower best than the to begin with used material.
Incineration
Combustible waste from households and waste wood that isn't always suitable for recycling go
through thermal remedy in waste incineration plant life or waste wooden furnaces. The warmth
launched within the procedure is used to generate electricity and heat homes. Waste with a high
calorific cost and occasional degree of pollutant contamination can be used in business plants,
Cement vegetation, as an alternative to fossil fuels. Waste that is contaminated with organic
pollution undergoes separate thermal remedy (In risky waste incineration vegetation).
Incinerators must have a flue gasoline treatment device. The requirements for flue gas remedy
and the incineration machine are based on the character of the waste.
Specialized waste disposal groups treat the waste in accordance with the requirements of the
incineration plant. This guarantees that the gas may be of a high pleasant and reduces the
coincidence danger. The companies make certain, as an instance, that no undesirable reactions
arise while beverages are combined. Waste materials that are used as substitute fuels in cement
plants ought to be beaten in advance and set at a regular calorific value.
Landfills
Residues from waste incineration or waste that is not suitable for material recycling or thermal
treatment are deposited in landfills which can be compliant with the criminal requirements. If the
waste does no longer fulfil the requirements for landfilling, it need to be pre-treated.
References:
Policy. (n.d.). Waste Management and Disposal. Retrieved from
https://policy.umn.edu/operations/environment-proc05
Thenafemshow. (n.d.). The "five Ms" of successful foodservice facility design Retrieved from
https://www.thenafemshow.org/news-and-insights/the-five-ms-of-successful-foodservice-
facility-design/
Bafu.admin.ch. (n.d.). Waste disposal methods. Retrieved from
https://www.bafu.admin.ch/bafu/en/home/topics/waste/info-specialists/waste-disposal-
methods.html
Wikipedia. Waste management. Retrieved from
https://en.wikipedia.org/wiki/Waste_management