Which item is NOT typically included as part of operating supplies in a dining facility?

Operating supplies in a dining facility typically refer to consumable items that are used on a daily basis to support food service operations but are not considered permanent fixtures or equipment. Items like paper plates, cups, and cleaning chemicals fall into this category because they are used and replenished regularly.

Kitchen equipment, however, is classified differently. It encompasses items that have a longer lifespan and are essential for food preparation and service, such as ovens, refrigerators, cooktops, and other large appliances. Unlike operating supplies, kitchen equipment is usually a capital investment and is not consumed in the same manner. This distinction is crucial when considering inventory management and budgeting within a dining facility.