Practical - Market Survey of Equipment | 11th Food Service Management : Practical: Chapter 2 : Food Service Equipment

Chapter: 11th Food Service Management : Practical: Chapter 2 : Food Service Equipment

Aim: To know about the equipment available in the market.

Market Survey of Equipment

Aim: To know about the equipment available in the market.

Tools used: Questionnaire

1. Name of the Equipment

2. Brand of the Equipment

3. Market of the Equipment

4. Type of the Equipment

* Large * Medium * Small

5. Kind of Equipment

* Food production * Service * Office * Measuring/weighing

6. Material of the equipment

7. Cost of the Equipment (range).

1 2 3

8. Suitability of the equipment to the operation:

1 Large business 2 Medium business 3 Small business

9. Space required for the equipment.

10. Ease of dismantling parts

11. Ease of maintenance and cleaning.

12. Electricity requirements of the equipment.

13. Availability of service after sale.

14. Warranty period

15. Availability of spare parts/Extra attachments.

16. Capacity of the equipment (output)

17. Is the equipment suitable for the output in terms of desirable size or shape?

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11th Food Service Management : Practical: Chapter 2 : Food Service Equipment : Market Survey of Equipment | Practical