Base this assignment on a 100 bed LTC facility. The central kitchen prepares a "choice" menu using a conventional food service system (from scratch). Meals are delivered in bulk in steam tables to four decentralized dining areas. The Capital Budget for the upcoming year has been approved at $20,000.00. You are assigned the task of determining purchases as well as preparing a formal report to Council/Board requesting approval for the purchase/replacement of needed equipment for the kitchen. You are to research equipment distributors in order to "choose" the appropriate piece of equipment for the price. (ex. Williams Food equipment, Russell Food Equipment) They MUST be Canadian Kitchen Equipment Distributors. (some links are provided in Resources) You must have a minimum of 2 quotes (prices) for each piece of equipment with similar if not identical specifications. I 1. Rough work (25marks): (to be handed in with formal report as an appendix) Determine your plan of action for the equipment: replace or repair and why. a. b. Include at least 3 reasons for your decisions along with total cost for all equipment listed. Reasons should not be solely based on price. You must explain your decisions for each piece of equipment. (show your calculations and supporting documents). Remember the differences between capital and operating budgets. C. 2. Formal report (25 marks): a. Prepare a formal report to the Board/Council requesting approval for purchasing needed equipment along with the supporting documentation supporting your proposal. b. Use a formal report format; report should be concise and professional. c. Report should not be longer than 2 pages (12font). An Appendix can be used for supporting documents. History: 1. The kitchen was built in 2008. All equipment was purchased "new" for the build. 2. All equipment warranties have expired. 3. Over the past years you have completed repairs on the following equipment at the specified costs: a. Dishmachine; I ireplaced motor for $2800.00 in 2014. ii. thermometers replaced for $350.00 2015. iii. door seals replaced for $750.00 in 2015. iv. replaced rinse arms for $900.00 in 2016. v. Replaced thermometers and door seals again in 2017 ($1400.00) b. Robot Coupe: the kitchen has 3 units. one was replaced in 2015 for $1600.00. ii. staff use all 3 units daily for texturized diets for meals and snacks. iii. the lid and blade were replaced for two units at a total cost of $625.00 in 2017. c. Cleveland steamer: 8 i has had a total of $4000.00 worth of repairs ranging from door seals to heating coils in the past year. d. Combi oven: i ii replaced fan motor; seals; timer and various other repairs totaling $4800.00 over the past two years. recently staff are complaining of uneven heating/cooking; and a burning smell is coming from the unit. e. Service carts-(3 x 3 tier carts): i have been used daily. 11. were purchased in 2008. f. The walk-in freezer has limited shelving: several items do not fit on the shelving units provided. Staff have requested a larger Hobart floor mixer.