You have been hired as a Food Service and Nutrition Manager of a brand new, $300$ bed longterm care facility which is currently being designed You have been asked to recommend a food production and delivery system for this new facility. $3.$ Base d on the food production system you recommend, plan, draw, and submit the

layout of the work area$[$s$).$ Plan the kitchen's functional a r eas and workflow keeping

bas ic principles of ergonomics, safety, sanitation and security in m i nd $.$ De sc r ibe t he

workflow from product ion to delivery, include a diagram of the work area$[$sl

$4.$ For eac h functional area listed in qu es tion $3,$ list the m ajor production and deliv ery

equipment required $[$for example in your dishwashing area you might consider a dish

machine$).$ Write specifications for three items from this equipment list