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

Maintenance should include

- identifying the maintenance tasks to be done by food service workers for each piece of equipment
- completing the identified tasks in accordance with the manufacturer’s guidelines.

Process/Skill Questions:

Thinking

- Why is it important to have properly maintained equipment?
- What does a red tag on equipment signify?

Communication

- Why is it important to follow manufacturer's specifications?
- How should equipment problems be reported?

Leadership

- Who should report equipment problems?
- Why is pre-maintenance training important?

Management

- Who is responsible for maintaining equipment?
- Who is responsible for putting red tags on equipment?