kitchen layout

KITCHEN ORGANISATION

This course unit is intended to impact in trainees in cooking skills and attitudes required for professional cookery

-it gives the trainee abroad knowledge of raw food materials and the application in food and beverage application.

GENERAL OBJECTIVES

At the end of this unit the trainee should be able to

Have gained knowledge of raw food commonly used.

Appreciate the importance of planned catering.

Determine and control as production unit.

Produce clean wholesome food.

Operate the principal equipment of trade safely.

KITHCEN ORGANISATION

KITCHEN it is a place where conversion of raw food materials into a finished product takes place.

KITCHEN LAYOUT: This means the positioning of work centers and the arrangement with respect to equipment unnecessary service for the kitchen.

-The kitchen layout is important to the relationship between the manager and the employee.

-the amount and the type of work done by the employee affects then attitude towards work because they are influenced by the layout design and the equipment available.

-design factors are influenced by coarse and other government requirements e.g. fire emergency exit.

-the relationship between other departments e.g. stores and service area must be emphasized.

-it is important that receiving and storage area are considered when planning the design.

-If production is poorly designed much time can be wasted in walking between the work stations.

GOALS TO BE ATTAINED WHEN DESIGNING A KITCHEN.

There should be maximum return on investment i.e. you must make money with your design.

There is efficient flow of people, product and equipment so that procedures of doing all tasks are simple as possible.

The design should be conducive for employees to work efficiently.

It should provide a safe working space for employees.

It should allow for easy supervision for employees and management activities

It should allow for long maintenance cost.

EQUIPMENTS

-Equipment space must also be considered

-Large equipment .e.g. sinks, refrigerator, gas cookers can be shared to make a work section.

-Floor plan can show the general arrangement of the equipment and relationship between one area to another.

SPECIAL CONCEREN IN THE KITCHEN.

When planning for a kitchen layout the following concern must be considered:

1. Physical fatigue.

A lot of work is done in the kitchen therefore everything possible to reduce fatigue should be considered e.g. reduce distance which employees must walk, work areas should be reasonable height and provide rest room.

2. Lighting.

It is necessary to provide adequate light so that the employee can work safely and without strain.

3. Noise.

Excessive noise makes the employees uncomfortable and distracted therefore use sound proof materials and less noise equipment.

4. Temperature.

This can be hot areas since cooking equipments produce heat, steam and humidity.

Ventilations and air conditioning must be provided.

5. Safety and sanitation

The planners are legally and morally responsible for safety and sanitation facilities.

KITCHEN SHAPES/ARRANGEMENT.

WORK

SURFACE

SINK

WORK

SURFACE

COOKING

AREE

FOOD

STORAGE

WORK

SURFACE

WORK SURFACE

-The u-shaped work centers are of being easy reach for each other .the arranged has an efficient work triangle and it is the most convenient arrangement.

-The floor space between two opposite walls should be enough to allow doors of equipment and cabinet to open freely.

2. l-shaped

Working

surface

Sink

Work

Surface

Food

Storage

Cooking

area

Work

surface

-this has a convenient work triangle introduces intruders.

3. STRAIGHT WALL.

FOOD STORAGE

WORK SURFACE

SINK

WORK SURFACE

COOKING AREA

WORK SURFACE

-The workflow is in a straight line.

WORK SURFACE

SINK

WORK SURFACE

WORK

SURFACE

COOKING AREA

STORAGE AREA

-Here the distance to be walked is reduced therefore the work triangle is compact one.

-it becomes a disadvantage because of the two open ends which makes passage.

5. COMBINATION ARRAGEMENT.

-This is combining different arrangement depending on the type of functions and space available.

WORK TRIANGLE.

This is critical in kitchen layout it results from movement made by the workers in the kitchen from one work center to another without retracing the steps or back tracking thus saving time.

KITCHEN SECTIONS

Main sections of a kitchen

Receiving area

Storage area.

Preparation area

Cooking area

Serving area

Washing area.

Supervisors office.

RECEIVING SECTION.

This must be situated adjacent to the goods entrance and conveniently accessible to the location of the stores and kitchen.

-There should be a receiving platform where vehicle can be packed up to unload easily.

Storage section.

-vegetables stores e.g. cabbages

-dry good stores e.g. Unga, rice, sugar etc.

-kitchen cardboard units e.g. maize, potatoes etc.

-Cold storage rooms /refrigerates e.g. meat.

-they should be sighted near the storage entrance so that the delivery can be easily and without having to pass through other areas.

This reduces pilferage there should be a direct access from the stores to the preparation areas.

-small stores facilitates or a cupboard are sighted near preparation areas cold stores facilitates should be placed near the heat of the kitchen does not affect the compressor or the condensing unit.

-Fuel and similar contaminating materials must be kept separate from any food areas or utensils stores.

Problems of dust, odors of smell or possible seepage must be considered in sighting a fuel stores.

Gas-cylinder should not be encouraged in the kitchen they should be outside.

PREPARATION SECTION

This area has areas such as

Vegetable preparation area (entrementier section)

Meat and fish preparation area (garde mongier section)

Pastry section partsier section

Sauce section

General pKITCHEN ORGANISATION