Abstract
Most hospitality education programs will cover the principles of equipment selection and layout for food service facilities at some point in required coursework. The process for deter mining the most efficient layout of equipment has primarily been one of trial and error. The method explained herein replaces heretofore subjective judgments with quantifiable measures to arrive at the optimum arrangement of the equipment. Utilizing menu sales analysis to iden tify the most frequently prepared items, the equipment sequence can be arranged to minimize the distance traveled by either the worker or menu item. The methodology clearly demonstrates the factors that must be examined when presenting the principles of equipment layout.
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