Facilities and Equipment Management

National Food Service Management Institute

The University of Mississippi

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Objective 1

Describe how standard design principles and considerations are used to guarantee efficient equipment and facilities that meet program needs

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What Determines Equipment Needs?

The menu determines equipment needs.

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Consider the Production System

• Conventional

• Satellite

• Centralized

• Ready food

• Assembly-serve

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Suggested Team Members• Architect

• School nutrition director

• School nutrition site staff member

• Board member

• Administrator

• Foodservice consultant

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The Planning Process• Include the people responsible for planning,

building the facility, and for its day-to-day operations

• Plan for now and for 10-20 years in the future

• Complete the School Nutrition Program Profile

• Set realistic goals

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Rules for Maximum Efficiency

1. Food should move in a direct path with minimal crisscrossing or backtracking.

2. Minimal expenditure of nutrition assistant time and energy should be required.

3. Materials should be stored for minimal lengths of time during preparation and service.

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Rules for Maximum Efficiency (continued)

4. Nutrition assistants and food should travel minimal distances.

5. Food and equipment should require minimal handling.

6. Maximum utilization of space and equipment is desirable.

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Objective 2

State how to access local, state, and national resources that are available to assist program directors in facility design and equipment decisions

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