- Important considerations in equipment selection include the following:
- Menu
- Number and type of patrons
- Form of food purchased and style of service
- Labor hours and worker abilities
- The budget
- The floor plan
FEATURES OF EQUIPMENT
- Modular
- size or capacity
- Materials
- Metal
- Standard gauge
- Finish of metals
- Glass
- Other materials
- construction
- Food shields
- Safety features
- Installation, operation, and performance
- Maintenance and replacement
METHOD OF PURCHASE
- After investigations are conducted, and equipment is established, specifications are written and submitted to firms.
SELECTION OF SOME BASIC ITEMS
- Cooking equipment
- Electric, gas, and steam equipment
- Non-cooking equipment
- Some new equipment designs
DINING ROOM FURNISHINGS
- Dinnerware
- Tableware
- Glassware
- Table covers
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