CFSP > ES > EQUIPMENT & SUPPLIES OVERVIEW SEMINAR (CFSP) PROGRAM

Following is the course material covered in the E&S Overview Seminar:

Overview of the Foodservice Industry

• Brief history of the foodservice industry
• Macro view of the U.S. foodservice industry
• Segmentation definition and review
• Current trends and issues facing the foodservice industry

Foodservice Facility Design

• Appreciate the various elements associated with the development of a foodservice facility concept
• Basic principles of design

Utilities Design Considerations

• Basic utility facts and information/power configurations, etc.
• Overview of the various utility options, the advantages of one versus the other.

Ventilation, Third-Party Approvals

• Basic design differences and how these affect an operation
• The major approval agencies in the US and beyond

Food Preparation

• Overview of the various food preparation processes
• Various methods and systems for food preparation
• Overview of preliminary preparation, cooking, pantry and bakery food preparation
• Health concerns in the food preparation process

Equipment Functions & Selection

• An overview of the general equipment requirements for each of the primary functional areas
• A brief overview of the general equipment specification process
• How to match the right piece of equipment for the task at hand
• Various purchase considerations

The Service Area and its Primary Functions

• Brief review of the various types of "service" in use.
• The importance of efficient service area operations.
• Overview of the service area design requirements.
• Review of the service area equipment needs and requirements.

Front of the House

• Review of general design requirements and parameters
• Table top considerations in the design process
• Furniture considerations in the design process

The Dish Room

• Overview of the dishwashing/sanitation process
• General design parameters and considerations in the dish room.
• Equipment considerations

Cook-Chill Systems

• A brief overview of the cook-chill process
• The "when's" and "why's" of cook-chill
• Review of the two most popular cook-chill methods

Smallwares

• Review the myriad smallwares product categories
• Understand the purchasing and operational considerations associated with the various categories