Design of foodservice facilities in remote locations
1984
Conneely, John P.
Five areas must be evaluated prior to establishing a geographically remote foodservice operation. 1.) Site engineering must have information on life of the camp, the composition of the workforce, duties of the foodservice operation and amount and kind of utilities needed. 2.) Warehousing requirements for a given period of time must be specified (a chart for a 1,000 man work site is provided). 3.) Equipment must be selected based on availability, simplicity, and availability of service and space parts. 4.) Operational management must determine how foods will be transported, off-loaded and stored. 5.) Ancillary service requirements must be considered, including the need for sanitation programs, laundry, recreational and entertainment facilities, and on-site shops for camp personnel and their families. (kbc)
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