Title: Select commercial equipment for various food service operations.
Course: Catering/Banquet Specialization (16052-IV) > Section: Maintaining Food Service Equipment

Selection should include

- identifying equipment needed for production in a specialty area
- identifying portion control tools (e.g., scoops, ladles)
- complying with Underwriters Laboratories (UL), American National Standards Institute (ANSI), and National Sanitation Foundation (NSF) standards
- explaining selection criteria for each piece of equipment.

Process/Skill Questions:

Thinking

- Why is selecting the proper equipment important?
- What type of equipment would a specialty business need?

Communication

- What specifications are needed from the manufacturer?
- What other factors should be considered when purchasing equipment?

Leadership

- What safety regulations apply to a food service facility?
- Who is responsible for safety training?

Management

- Why is equipment safety training important?
- What consequences may result from the improper use of equipment?
- Why are insurance requirements important when operating equipment?