Title: Store equipment used in production.
Course: Restaurant Operation Specialization (16052-VI) > Section: Maintaining Food Service Equipment

Storage should be done in accordance with the manufacturer’s guidelines.

Process/Skill Questions:

Thinking

- Why is it important to lock and secure equipment?
- Why is it important to have proper storage for equipment?
- Why is it important for stored equipment to be clean and organized?

Communication

- What specifications are needed from the manufacturer?

Leadership

- Who is responsible for properly storing the equipment after using it?

Management

- Who is responsible for securing the facility's storage areas?
- What are some possible financial consequences to the facility of improper storage of equipment?