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對于已經運行(xing)的廚房，餐(can)(can)(can)(can)具的洗(xi)消(xiao)量是清楚的，而對于策劃建(jian)設中(zhong)(zhong)的廚房，選用洗(xi)碗機時就需要對餐(can)(can)(can)(can)具量進行(xing)計(ji)算。食堂和快(kuai)餐(can)(can)(can)(can)店比(bi)較(jiao)好計(ji)算，因(yin)為就餐(can)(can)(can)(can)人數比(bi)較(jiao)固定，餐(can)(can)(can)(can)具品(pin)種(zhong)和用量都(dou)比(bi)較(jiao)少。餐(can)(can)(can)(can)館(guan)(guan)，特別(bie)是高檔餐(can)(can)(can)(can)館(guan)(guan)，餐(can)(can)(can)(can)具品(pin)種(zhong)多(duo)，用量多(duo)，還涉及是否有集中(zhong)(zhong)餐(can)(can)(can)(can)具配(pei)送的問題。現在許多(duo)中(zhong)(zhong)小餐(can)(can)(can)(can)館(guan)(guan)由餐(can)(can)(can)(can)具洗(xi)消(xiao)配(pei)送中(zhong)(zhong)心配(pei)送5件套餐(can)(can)(can)(can)具，其余餐(can)(can)(can)(can)具由餐(can)(can)(can)(can)館(guan)(guan)自行(xing)負責(ze)洗(xi)消(xiao)。

1、餐具的組成

在對餐(can)具(ju)量進行(xing)計算(suan)之前(qian)，首先分析(xi)一下餐(can)具(ju)的組成。餐(can)館的餐(can)具(ju)大致由三類(lei)組成：餐(can)位餐(can)具(ju)、上菜餐(can)具(ju)和(he)特色(se)餐(can)具(ju)。

1）餐(can)(can)(can)位(wei)餐(can)(can)(can)具(ju)(ju)：每位(wei)客(ke)人必用的(de)(de)(de)餐(can)(can)(can)具(ju)(ju)，如骨碟、翅(chi)碗、茶杯、直(zhi)口杯、瓷勺。面(mian)館(guan)的(de)(de)(de)拉面(mian)碗、羊湯館(guan)的(de)(de)(de)湯碗等(deng)都(dou)是(shi)(shi)按餐(can)(can)(can)位(wei)和就餐(can)(can)(can)人數(shu)配置(zhi)的(de)(de)(de)餐(can)(can)(can)具(ju)(ju)。前(qian)面(mian)五種餐(can)(can)(can)具(ju)(ju)稱為五件套(tao)，加上筷子就是(shi)(shi)6件，是(shi)(shi)一(yi)般(ban)餐(can)(can)(can)館(guan)常用的(de)(de)(de)標(biao)準(zhun)餐(can)(can)(can)具(ju)(ju)配置(zhi)。還有一(yi)些公用的(de)(de)(de)餐(can)(can)(can)具(ju)(ju)也是(shi)(shi)按餐(can)(can)(can)位(wei)考慮配置(zhi)的(de)(de)(de)，如醬油壺、醋壺、煙缸、調(diao)料盒等(deng)根據餐(can)(can)(can)桌配置(zhi)。不同檔次的(de)(de)(de)餐(can)(can)(can)館(guan)可在此基礎上增減，一(yi)般(ban)人均(jun)3－10件。餐(can)(can)(can)位(wei)餐(can)(can)(can)具(ju)(ju)是(shi)(shi)數(shu)量最大、清(qing)洗消(xiao)毒比較麻煩的(de)(de)(de)餐(can)(can)(can)具(ju)(ju)。

2）上菜(cai)餐(can)具(ju)(ju)：專(zhuan)門用來為(wei)客人上菜(cai)的(de)餐(can)具(ju)(ju)，有平盤、殼盤、魚盤、湯盆(pen)、火(huo)鍋、湯勺等種類繁(fan)多，不一(yi)一(yi)列舉(ju)。一(yi)般人均1～5件，數(shu)量(liang)僅(jin)次于餐(can)位餐(can)具(ju)(ju)。

3）特(te)色餐(can)(can)具(ju)：為體(ti)現酒(jiu)店檔次特(te)色所(suo)用的(de)(de)餐(can)(can)具(ju)，如金銀餐(can)(can)具(ju)、醒酒(jiu)器、分酒(jiu)器、冰(bing)粒(li)桶、冰(bing)夾(jia)等。特(te)色餐(can)(can)具(ju)根據(ju)需(xu)(xu)要配(pei)(pei)置(zhi)和(he)使用，具(ju)有隨機性，主要為高檔餐(can)(can)廳的(de)(de)包間配(pei)(pei)置(zhi)。由于(yu)每餐(can)(can)需(xu)(xu)要洗消(xiao)的(de)(de)餐(can)(can)具(ju)主要是餐(can)(can)位餐(can)(can)具(ju)和(he)菜餐(can)(can)具(ju)，一個最(zui)(zui)大(da)就餐(can)(can)段(duan)所(suo)需(xu)(xu)要的(de)(de)餐(can)(can)位餐(can)(can)具(ju)和(he)上菜餐(can)(can)具(ju)就是餐(can)(can)具(ju)最(zui)(zui)低配(pei)(pei)置(zhi)量，可(ke)按就餐(can)(can)人(ren)數進行計(ji)算。

2、餐具量計算

餐(can)(can)(can)館(guan)(guan)就餐(can)(can)(can)人數可以按餐(can)(can)(can)位數計算(suan)，經營好的餐(can)(can)(can)館(guan)(guan)要翻倍計算(suan)。特(te)色餐(can)(can)(can)具(ju)用量相(xiang)對少得(de)多(duo)，可簡單估算(suan)。這里只是(shi)(shi)提供(gong)了一(yi)種思路，只計算(suan)了主要餐(can)(can)(can)具(ju)量，還有(you)許(xu)多(duo)茶具(ju)、公用餐(can)(can)(can)具(ju)、定(ding)期清(qing)洗的調料(liao)壺后(hou)廚(chu)應用的餐(can)(can)(can)具(ju)、盆盤等(deng)沒有(you)計算(suan)在(zai)內，數量相(xiang)對要少許(xu)多(duo)，具(ju)體(ti)應用還是(shi)(shi)要結合實(shi)際情況確定(ding)，適當加以考慮。

計算舉例：

一(yi)個(ge)中等中餐廳，10個(ge)15個(ge)餐位(wei)的包間(jian)，150個(ge)散臺餐位(wei)，合計(ji)300個(ge)餐位(wei)。包間(jian)餐位(wei)按高檔計(ji)算(suan)，最低配(pei)置餐具(ju)量為

50個(ge)散臺餐(can)位×13件／人＋150包間餐(can)位×16件／人≥4350件

可選2000件／小時以上的洗(xi)(xi)(xi)碗機(ji)。如果(guo)經(jing)營火爆，散臺(tai)每餐(can)(can)二(er)次(ci)就餐(can)(can)，散臺(tai)餐(can)(can)具量(liang)翻倍計(ji)算餐(can)(can)具洗(xi)(xi)(xi)消量(liang)可達6300件，就需要選配3000件／小時以上的洗(xi)(xi)(xi)碗機(ji)。

一個1500人就餐的(de)食堂，餐具(ju)洗消量按(an)就餐人數計(ji)算：

1500人×4件／人＝6000件

該食堂需(xu)要選配3000件(jian)／小(xiao)時以上的(de)洗碗機。

3、外餐(can)餐(can)具計(ji)算(suan)說(shuo)明

外(wai)(wai)餐(can)(can)(can)(can)有多(duo)種(zhong)，尤(you)其西餐(can)(can)(can)(can)，最顯著(zhu)的(de)特點是在餐(can)(can)(can)(can)具配(pei)置和(he)使用(yong)(yong)方(fang)面比較講究。各國西餐(can)(can)(can)(can)餐(can)(can)(can)(can)具用(yong)(yong)法(fa)和(he)各種(zhong)檔次的(de)餐(can)(can)(can)(can)館用(yong)(yong)法(fa)也不(bu)盡(jin)相同。目(mu)就(jiu)有許(xu)多(duo)餐(can)(can)(can)(can)廳餐(can)(can)(can)(can)具采用(yong)(yong)通用(yong)(yong)型餐(can)(can)(can)(can)具配(pei)置，也就(jiu)是餐(can)(can)(can)(can)用(yong)(yong)刀(dao)、叉(cha)不(bu)分主副魚肉(rou)，匙(chi)不(bu)分濃湯、清湯，佐餐(can)(can)(can)(can)酒(jiu)杯也不(bu)分紅酒(jiu)與白酒(jiu)。由(you)(you)于餐(can)(can)(can)(can)具種(zhong)類減少，則補(bu)給(gei)也較容易，員(yuan)工的(de)訓練也較簡(jian)單(dan)，更經(jing)濟(ji)方(fang)便。高檔餐(can)(can)(can)(can)廳還是要按照規格標準(zhun)使用(yong)(yong)餐(can)(can)(can)(can)具，完全按照西方(fang)人士的(de)餐(can)(can)(can)(can)飲習慣配(pei)置器皿(min)及刀(dao)叉(cha)匙(chi)等餐(can)(can)(can)(can)具。計(ji)算方(fang)法(fa)與中餐(can)(can)(can)(can)一(yi)(yi)樣(yang)，只需(xu)要把人均標準(zhun)確定(ding)下(xia)來，最低配(pei)置量就(jiu)好計(ji)算了。由(you)(you)于外(wai)(wai)餐(can)(can)(can)(can)種(zhong)類標準(zhun)較多(duo)就(jiu)不(bu)一(yi)(yi)一(yi)(yi)列舉了。

4、餐具周轉量計算說明

餐(can)(can)具(ju)(ju)(ju)(ju)周(zhou)(zhou)轉(zhuan)量屬于(yu)管理(li)范(fan)圍，由于(yu)涉及餐(can)(can)具(ju)(ju)(ju)(ju)存(cun)儲(chu)空間和(he)(he)洗碗機配(pei)置問題，在(zai)(zai)此略加說明。規(gui)范(fan)標準要求餐(can)(can)具(ju)(ju)(ju)(ju)存(cun)儲(chu)量為“最(zui)(zui)大(da)(da)就(jiu)(jiu)餐(can)(can)人(ren)數的(de)(de)(de)2倍（套(tao)）”。“餐(can)(can)具(ju)(ju)(ju)(ju)在(zai)(zai)一(yi)(yi)(yi)個就(jiu)(jiu)餐(can)(can)段不(bu)(bu)能使(shi)用2次要保證不(bu)(bu)經消毒(du)的(de)(de)(de)餐(can)(can)具(ju)(ju)(ju)(ju)不(bu)(bu)能進入餐(can)(can)廳”，這一(yi)(yi)(yi)原(yuan)則就(jiu)(jiu)確(que)定了(le)餐(can)(can)具(ju)(ju)(ju)(ju)量的(de)(de)(de)基(ji)數。餐(can)(can)具(ju)(ju)(ju)(ju)周(zhou)(zhou)轉(zhuan)量應(ying)與(yu)就(jiu)(jiu)餐(can)(can)人(ren)數和(he)(he)經營規(gui)模相(xiang)適應(ying)，不(bu)(bu)少于(yu)高(gao)峰就(jiu)(jiu)餐(can)(can)人(ren)數的(de)(de)(de)2倍。應(ying)按(an)上述(shu)計(ji)(ji)算(suan)方法算(suan)出一(yi)(yi)(yi)個最(zui)(zui)大(da)(da)就(jiu)(jiu)餐(can)(can)段最(zui)(zui)低配(pei)置的(de)(de)(de)使(shi)用量，再適當增(zeng)加富(fu)余量20％，就(jiu)(jiu)能保證在(zai)(zai)一(yi)(yi)(yi)個最(zui)(zui)大(da)(da)就(jiu)(jiu)餐(can)(can)段的(de)(de)(de)餐(can)(can)具(ju)(ju)(ju)(ju)供應(ying)。餐(can)(can)具(ju)(ju)(ju)(ju)周(zhou)(zhou)轉(zhuan)量一(yi)(yi)(yi)般按(an)如下方法計(ji)(ji)算(suan)：零(ling)點飯店按(an)最(zui)(zui)大(da)(da)就(jiu)(jiu)餐(can)(can)人(ren)數的(de)(de)(de)2．5倍（套(tao)）計(ji)(ji)算(suan)；食堂、快餐(can)(can)店按(an)最(zui)(zui)大(da)(da)就(jiu)(jiu)餐(can)(can)人(ren)數的(de)(de)(de)2倍（套(tao)）計(ji)(ji)算(suan)；有宴會接待服務和(he)(he)散客接待服務的(de)(de)(de)餐(can)(can)廳按(an)最(zui)(zui)大(da)(da)就(jiu)(jiu)餐(can)(can)人(ren)數的(de)(de)(de)3倍（套(tao)）計(ji)(ji)算(suan)。各式造型(xing)規(gui)格的(de)(de)(de)上菜(cai)餐(can)(can)具(ju)(ju)(ju)(ju)是考(kao)慮(lv)零(ling)點隨機因素按(an)餐(can)(can)桌配(pei)套(tao)餐(can)(can)具(ju)(ju)(ju)(ju)計(ji)(ji)算(suan)確(que)定的(de)(de)(de)周(zhou)(zhou)轉(zhuan)量大(da)(da)于(yu)人(ren)均配(pei)備量。餐(can)(can)具(ju)(ju)(ju)(ju)是易損(sun)(sun)物品(pin)，標準損(sun)(sun)耗率為3％，在(zai)(zai)存(cun)儲(chu)空間允許的(de)(de)(de)情(qing)況下，盡量增(zeng)加庫(ku)存(cun)，有備無(wu)患。