Design and logistic for foodservices

A.Y. 2018/2019
6
Max ECTS
56
Overall hours
SSD
AGR/09
Language
Italian
Learning objectives
- acquire criteria for facilities and equipment sizing for foodservice plants; - know the main rules on the safety of installations and equipment; - analyze the main logistic model used in the foodservice sector
Expected learning outcomes
¿ recognize the different types of foodservices systems; ¿ The sizing of the space, facilities and equipment necessary to organize a room for foodservice; ¿ assess the safety status of equipment and the logistical level.
Course syllabus and organization

Single session

Responsible
Lesson period
Second semester
Course syllabus
The distribution of space and facilities service. The premises for foodservice: the kitchen, the premises for consumption and for service. The influence of the target food organization of space. Types of lay-out restaurants, canteens, self-service. Analysis of cases. Technical Analysis of lay-out. The service facilities: water and health for the air conditioning, fire, electrical, gas (types, size criteria). The integrated design for the restaurant: Safety - Hygiene - Environment. Safety, health and environment: the regulatory and legislative mechanical equipment for food preparation: materials, power, safety rules. The safety device for cooking burners, electrical systems, conventional and microwave ovens. Hygiene equipment: the hygienic design and materials. Elements of Acoustic Factors for lighting the treatment of sewage in the kitchen: exhaust systems, facilities and management of wastewater and effluent solids. The environment for food preservation: the refrigeration cycle, the components of plant. Elements of ergonomics. Elements of Logistics distribution of food: internal handling systems (systems, flows, influences on the lay-out). The distribution of food: methods of handling external (supply, distribution); vending machines. Modeling of logistics systems for use by the catering logistics and storage. Solutions.
Teaching methods
A.A. Montanari - Mangiare Fuori - i libri di Ristorando B.Milson, D. Kirk - Principles of design and operation of catering equipment - Ellis Horwood Limited C.Katsigris, C. Thomas - DESIGN and EQUIPMENT for RESTAURANTS and FOODSERVICE - John Wiley & Sons, Inc. D.Appunti delle lezioni
AGR/09 - AGRICULTURAL MACHINERY AND MECHANIZATION - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Professor: Guidetti Riccardo
Professor(s)
Reception:
appointment
Department of Agricultural and Environmental Sciences - Production, Landscape and Agroenergy