1. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Power Terminology Utility costs: Expenses incurred for water and sewage bills, gas, electricity or fossil fuel for heating and cooling the building, fuel for heating water and, in some cases, the purchase of steam or chilled water. Energy management: Specific policies and engineering, maintenance and facility design activities intended to control and reduce energy usage. Back-up generator: Equipment used to make a limited amount of electricity on-site. Utilized in times of power failure or when the restaurant experiences low supply from the usual electricity provider. HVAC: A shorthand term for “heating, ventilating and air conditioning.” Foot-Candle: A measure of illumination. One foot-candle equals one lumen per square foot. (The European counterpart of the foot-candle is the Lux, a light intensity of one lumen per square meter.) OH – 20.1

2. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 More Power Terminology Incandescent lamp: A lamp in which a filament inside the lamp’s bulb is heated by electrical current to produce light. Electric discharge lamp: A lamp in which light is generated by passing electrical current through a space filled with a special combination of gases. Examples include fluorescent, mercury vapor, metal halide and sodium. Lumen: A measurement of light equal to the lighting power of one candle. Ballast: The device in an electric discharge lamp that starts, stops and controls the electric current to the light. OH – 20.2

3. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Factors Affecting Efficiency of a Restaurant’s HVAC System The original temperature of the room The temperature of the air that is delivered The relative humidity of the air that is delivered The air movement in the room The temperature-absorbing surfaces in the room OH – 20.3

4. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Factors Affecting Efficiency of a Restaurant’s Cooling System The original air temperature and humidity of the room to be cooled The temperature and humidity of the chilled air entering the room from the HVAC system The quantity of chilled air entering the room The operational efficiency of the air- conditioning equipment OH – 20.4

5. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Factors Affecting Cost of Water Unless wells are used, restaurants pay for water usage Costs of cold water are based on gallons used Costs of hot water involve water costs and energy costs to heat the water (which can be 20 times the cost of water) Leaking pipes and faucets along with water waste increase water costs OH – 20.5

6. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Waste Water Concerns Properly designed drain systems provide for the rapid and safe removal of excess water and prevent noxious gases from entering through drain/sewer systems. Back-of-house waste water systems involve sink and floor drains, heavy water splash locations and drains for dish and ice machines. Front-of-house drains are needed for beverage and server stations, bar areas and, if applicable, for self- serve beverage dispensing systems. Public restrooms include sink and floor drains. Outdoor systems include rain gutters/spouts and parking lot drainage systems. OH – 20.6

7. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Important Conservation Activities OH – 20.7 1.Replace high energy usage light bulbs with energy conserving bulbs wherever practical. 2.Clean filters on air conditioning units regularly. 3.Replace filters on furnace units regularly. 4.Calibrate thermostats on cooking and refrigeration equipment at least once per year. 5.De-lime steam tables, dish machines and other water heating equipment where mineral buildup may make the equipment less energy efficient.

8. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 More Conservation Activities OH – 20.8 6.Routinely inspect gaskets around refrigerators and freezers and replace worn gaskets and seals as needed. 7.Regularly inspect window and door seals and replace worn and/or leaking seals as needed. 8.Regularly inspect water faucets for leaks and drips. Replace washers and water valves as needed. 9.Idle deep fat fryers (and other equipment) between meal periods at lower than normal cooking temperatures. 10.Turn on kitchen cooking equipment only as needed.

9. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Maintenance Programs Must Be: Planned - From routinely changing air filters in heating and cooling units to awarding a contract for lawn care, maintenance is too important to leave to chance. Implemented - Knowing what tasks need to be done is important, but actually completing these tasks is just as important. Recorded - Record keeping is an important maintenance function. Routine, scheduled maintenance tasks cannot be properly planned unless management knows when these tasks have last been performed. OH – 20.9

10. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 An Effective PM Program Saves Money by Reducing: Long-term repair costs by prolonging equipment life Replacement parts costs (because purchases of these parts can be planned) Labor costs since PM can be performed during slow business periods Disruptions to quality guest service caused by equipment breakdowns Costs of emergency repairs by minimizing their occurrence OH – 20.10

11. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Steps in an Effective PM Program Step 1 – Obtain a copy of the manufacturer’s specifications/warranties for each piece of equipment used. Step 2 – Develop a written routine and preventive maintenance program for each item based upon the manufacturer’s recommendations and your own equipment usage rates/patterns. Step 3 – Assign both the routine and preventive (if appropriate) maintenance tasks to a specific individual in your organization with the skills and training to complete the tasks. Step 4 – Review written documentation of all maintenance on a regular basis. OH – 20.11

12. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Basics of Refrigeration OH – 20.12 Refrigerant (Gas) Is Compressed Within the Refrigerator Gas Flows to Warm Location Gas Absorbs Heat Gas Expands Exhausted to Another Location

13. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Back-of-House Maintenance Checklist OH – 20.13 ItemFrequency DailyWeeklyMonthlyAnnually Production Equipment Clean equipment Lubricate Clean filters (some machines) Replace filtersAs needed Calibrate thermostats Inspect hoses and fittings Inspect electrical cords Calibrate controls Clear drain lines Review maintenance schedules

14. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 More Back-of-House Maintenance Checklist OH – 20.14 ItemFrequency DailyWeeklyMonthlyAnnually Storage Equipment Assure water flow to unit is appropriate De-lime ice machines/bins Clean condenser coils Clean evaporator coils Inspect evaporator drains Inspect compressor fans/belts Lubricate compressor motors

15. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 More Back-of-House Maintenance Checklist OH – 20.15 ItemFrequency DailyWeeklyMonthlyAnnually Warewashing Equipment Drain, clean tank(s) Clean screens Disassemble arms, inspect Inspect pumps/motors De-limeAs needed Clean grease traps (varies with volume, but at least annually) Verify temperature readings Calibrate chemical dispensing equipment Clean exterior housing

16. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Preventive Maintenance: Seating PM helps to avoid wobbly tables. Quality tables have individual leg levelers. Tabletop maintenance ensures the absence of crashes and ragged/broken edges. Loose chair legs must be identified and repaired/replaced immediately. Child/booster seats must be regularly inspected. Booths must be inspected (especially coverings) for signs of wear. OH – 20.16

17. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Floor Type Comparison OH – 20.17 Ratings: 5 = Excellent4 = Above Average3 = Average 2 = Below Average 1 = Poor Characteristic Floor Type WoodCarpetCeramic Tile Damage resistance435 Moisture resistance425 Stain resistance435 Fade resistance*325 Scratch resistance354 Softness underfoot251 Ease of repair351

18. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Front-0f-House Maintenance Checklist OH – 20.18 ItemFrequency DailyWeeklyMonthlyAnnually Seating Level tables Inspect chairs for sturdiness Inspect child seats for safety/cleanliness Inspect tabletops for chips/cracks Inspect booth fabric for wear Inspect chairs for tears/cleanliness Clean table bases Tighten tabletops to bases

19. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 More Front-of-House Maintenance Checklist OH – 20.19 ItemFrequency DailyWeeklyMonthlyAnnually Flooring Sweep/mop/vacuum Check for damage to flooring areas Professionally clean floors: Wood Carpet Tile As needed

20. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 More Front-Of-House Maintenance Checklist OH – 20.20 ItemFrequency DailyWeeklyMonthlyAnnually Lighting Check for burned out light bulbs Assure that lumen depreciation is not noticeable Clean light fixtures/shades Confirm dining room air filters have been changed (to reduce need for fixture dusting)