1. What equipment is needed in a typical kitchen?

2. What are the advantages/disadvantages of buying new/used?

3. What equipment would be fine to purchase used?

4. Purchase equipment - specific menu or future flexibility?

5. What are the goals of laying out the kitchen floor plan?

6. What are the needs for a reception area?

7. Name a long-term kitchen hazard usually not considered.

8. Name typical bar glassware. 9. How much glassware should you purchase?

10. How much service ware should you purchase?

11. What would this quantity be based on?

12. Discuss the need for a POS system.