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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Design and Logistic for foodservices
Code: G300K-
Teacher:  Riccardo Guidetti
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 5
Practices in classroom: 1
Basic aims:  - 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
Acquired skills:  • 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 contents:  The world of the Foodservice: the main players, the logical distribution and the project. The distribution of spaces and service facilities: types, technical-economic management, electrical systems, heating, air conditioning. Integrated design: safety, environment and sanitation Equipment: materials, safety standards. Description and types. The refrigeration systems. Logistics Elements: integrated systems for the use of restoration.
Program:  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.
Prerequisites:  The course requires good physical and technological knowledge so as to enable the student to grasp the distinctive features of each stage of a project for the production of food. Some economical knowledges are important to understand the major indicators used for assessing the appropriate size of the plant.
Preparatory instructions:  Applied Physics, Foodservice Technology
Learning materials:  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
Other info:  During the lessons, we provide the basis elements for the development of the project of a center for the production of meals. The students, divided into working groups, must submit, within the oral examination, a scheme designed to cover all project phases analyzed during the course.
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Program of Design and Logistic for foodservices (pdf version)
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