Bethel University Hotel Service Equipment Discussion Part 1: Write a summary explaining your rationale for the selection of the small equipmentand how the

Bethel University Hotel Service Equipment Discussion Part 1: Write a summary explaining your rationale for the selection of the small equipmentand how the equipment selected will support your menu.
Part 2: Develop a list of equipment in a word document table with product description and
quantities to produce your selected menu in week 1. You may add pictures to the list as
reference and prices are not required. Some examples would be kitchen hand tools, stock pots,
sauté pans, misc cookware, cutlery, food storage, kitchen supplies, cleaning related, etc. The
front of the house could include plates, silverware, cups, classes, beverage dispensers,
condiment holders, service trays and service related products, station organizers, etc.
The more detailed the list the more relevant it will be for the concept business plan. Please
insert a table into your Word document to organize your list. For example:

Back of the House

Product Name

Quantity

27 1/2″ Polished
Steel Paella Pan

1

Front of the
House

36″ Folding Tray
Stand Black Metal

6

Submit your summary and list of equipment as Word document to the Discussion Area on the
next page. Be sure to note all sources for your work.
Review and critique the work of at least one other student by the end of the week.