Professional Documents
Culture Documents
Section 4
Design and Maintenance
Revised 2001
Learning outcomes
■ identify and describe the basic service
requirements of a foodservice establishment
■ describe the manager’s roles
■ develop and implement a cleaning schedule
■ demonstrate an understanding of the
maintenance, operation and cleaning of
foodservice equipment
■ kitchen plan
crosses
Scrape
Rack Sort
Bused to
Dishwash
Area
■ water supply
■ water temperature
■ grease traps
■ sewage disposal
■ handwashing facilities
■ ventilation
■ lighting
■ refrigeration
■ garbage disposal
■ standards
■ stoves
■ cutting boards
■ meat slicers
■ glue board