Course Topics
Elements of energy and basic concepts for understanding plants.
Electrical energy: basic concepts and distribution networks.
Refrigeration systems: the refrigeration cycle, system components, types.
Food preservation and air conditioning systems: Mollier diagram, main quantities.
Elements of energy balances, carbon footprint and environmental certifications. Hints on environmental impacts and sustainability.
Smart catering and enabling technologies.
Elements of technical-economic choice of plants: definition of industrial plant applied to catering, fixed costs and variable costs, economic indices for evaluating the performance of a plant. The Food Cost.
Design and management: methodological criteria and input and output elements of a catering project.
Integrated design: safety-hygiene-environment.
The premises for mountain catering: the kitchen, consumption premises, service premises. Influence of food destination and organisation of spaces. Types of lay-out: restaurants, canteens, self-service. Analysis of cases. Lay-out analysis techniques.
The concept of hygienic design of equipment: reference standards, application concepts, food contact materials.
The main equipment in catering: definition, sizing, powers.
Waste management systems.
Elements of logistics and procurement. Food distribution: internal handling systems. (systems, flows, influences on lay-out). Food distribution: external handling systems (procurement, distribution); vending machines.
Modelling logistics systems for the catering industry: logistics and storage systems. IT solutions.
Propaedeutic courses
None
Teaching format
Lectures, numerical exercises and development of a project.