Kitchen
planning is systematic designing of the kitchen that will not only save
valuable space in the kitchen but also help the employees perform work in their
best capacity. The kitchen should be laid out such that all the equipments are
well placed and employees walk less and work better.
Ø Question & Answer
Q1. Define kitchen organization.
Answer : Kitchen organization is a well planned kitchen
which provides proper and safe place for employees to perform in their best
capacity. Systematically designed kitchen will save valuable space and also
help to use the space in to its maximum potential.
Q2. List the factors to be kept in mind while
designing a kitchen.
Answer : Following
are the Factors to be kept in mind while designing a kitchen :-
- Space
required /available - working space required per person in directly
proportionate to the amount of meals to be prepared. This needs to be
calculated before the kitchen space is allocated.
- Type
of outlet- different outlets require different layout
- Type
of client or guest- The guest’s preferences towards the food affects the
kitchen planning indirectly.
- Type
of meal offered- Menu affects the placement of the equipments, work flow
and manpower requirement.
- Time
of operation- Meal timings decide the design of the kitchen.
- Type
of service- Different style of services influence the layout and design of
the kitchen
- Number
of covers and cover turnover- The quantity of food being prepared per day
and the number of people it will be served to.
- Future
expansion- Any expansion in the future will influence the initial
planning.
- Equipment
placement-
Exhausting
and fresh air- - Electrical
points and lighting
- Water
drainage .
All civil work plays a very important role in the designing of the kitchen
Q3. Draw the layout of Receiving Area .
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