Competencies, Knowledge, and Skill Statements for District School ...

FUNCTIONAL AREA 10: FACILITY LAYOUT AND DESIGN ANDEQUIPMENT SELECTIONCOMPETENCY 10.1ASSISTS WITH DESIGNING AND PLANNING FACILITIES THAT ENSUREHIGH QUALITY CUSTOMER SERVICE, WHOLESOME FOODPRODUCTION, AND EFFICIENT WORKFLOW.Entry-Level Knowledge StatementsKnows sources of local and state standards for facility equipment and design.Knows importance of designing facilities for efficient service for the CNP customers.Knows the importance of the CNP Director/Supervisor’s contribution to a facility’s newconstruction/renovation team.Knows the relationship of the menu to the design of functional areas of a facility.Knows the importance of designing facilities for multi-use and maximum efficiency to producehigh-quality and appealing menus and customer satisfaction.Knows importance of staying involved in construction/renovation projects from planningthrough completion.Knows importance of a plan for maintaining and replacing equipment.Entry-Level Skill StatementsAssists in designing and planning an efficient facility that ensures quality customer service,effective food production, and functional workflow.Plans and communicates with foodservice consultant (if applicable) on production needs toassure an effective and efficient operation.Involves employees in the design enhancements that promote efficient workflow and customersatisfaction.Implements a plan for maintenance and replacement of equipment.61NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE