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    Chap 3 Kitchen Set-Up

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    khaslindaakasyahmujin
    This document provides guidance on planning an efficient kitchen layout and setup. It discusses factors to consider like functionality, equipment needs, and flow. Key areas to plan include receiving and storage near delivery areas, separating clean and soiled areas, and arranging production flow from cold to hot foods. Proper equipment should be selected based on menu, volume, and codes to support preparation, holding, assembly, and serving needs.

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    © All Rights Reserved
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    Chap 3 Kitchen Set-Up

    Uploaded by

    khaslindaakasyahmujin
    13 views14 pages
    This document provides guidance on planning an efficient kitchen layout and setup. It discusses factors to consider like functionality, equipment needs, and flow. Key areas to plan include receiving and storage near delivery areas, separating clean and soiled areas, and arranging production flow from cold to hot foods. Proper equipment should be selected based on menu, volume, and codes to support preparation, holding, assembly, and serving needs.

    Original Description:

    F&B Management

    Original Title

    CHAP 3 KITCHEN SET-UP

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    This document provides guidance on planning an efficient kitchen layout and setup. It discusses factors to consider like functionality, equipment needs, and flow. Key areas to plan include receiving and storage near delivery areas, separating clean and soiled areas, and arranging production flow from cold to hot foods. Proper equipment should be selected based on menu, volume, and codes to support preparation, holding, assembly, and serving needs.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    13 views14 pages

    Chap 3 Kitchen Set-Up

    Uploaded by

    khaslindaakasyahmujin
    This document provides guidance on planning an efficient kitchen layout and setup. It discusses factors to consider like functionality, equipment needs, and flow. Key areas to plan include receiving and storage near delivery areas, separating clean and soiled areas, and arranging production flow from cold to hot foods. Proper equipment should be selected based on menu, volume, and codes to support preparation, holding, assembly, and serving needs.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 14

    KITCHEN SET-UP

    PLANNING & UTILIZING


    AN EFFICIENT SPACE
    FACTORS
     PERFORMANCE AND FUNCTIONALITY
     MAINTENANCE AND RELIABILITY
     EMPLOYEE SKILL LEVEL AND
    PRODUCTION NEEDS OF THE MENU
     CURRENT AND FUTURE EQUIPMENT
    REQUIREMENTS
     TECHNOLOGY
     HAACP PROCEDURES
     INNOVATIONS
    DESIGN

     EASY TO CLEAN SURFACES


     FLOOR DRAINS
     SYSTEM ACCOMMODATIONS
    – ELECTRICAL
    – PLUMBING
    LAYOUT
     DETERMINES HOW YOU
    WILL RUN YOUR KITCHEN
     ALWAYS THINK OF FLOW
    – PROXIMITY & FLOW
     4 MAJOR AREAS
    – RECEIVING & STORAGE
    – CLEAN-UP
    – PRODUCTION
    – ASSEMBLY
    RECEIVING & STORAGE

     LOCATE STORAGE AREAS NEAR


    DELIVERY DOORS AND LOADING DOCKS
     BE AWARE OF CONTAMINATION AND
    TEMPERATURE

     AVOID DISRUPTION TO OTHER DUTIES


     CATERING OPERATIONS SHOULD HAVE
    WALK-INS NEED LOADING AREAS
    CLEAN-UP

     SOILED DISHES AWAY FROM


    PRODUCTION AREAS TO KEEP
     BE SURE TRAFFIC DOESN’T INTERFERE
    OR CAUSE SAFETY ISSUES

     TYPICALLY 3 BAY SINK


    – WASH /RINSE/ SANITIZE
    PRODUCTION
     HOT AND COLD AREAS
    SHOULD BE SEPARATE
     FLOW:
    – COLD FOODS TO
    – REFRIGERATOR

    – HOT FOOD TO WARMING


    AREA/LAMPS
    ASSEMBLY
     PLATING AREA
    WORKS BEST IN
    ASSEMBLY LINE
    FASHION ($$)
     PREP TABLES
    – STAINLESS STEEL
    SURFACES ARE IDEAL
    – MULTIPLE
    ARRANGEMENTS
    – WHEELS
    – LOCKS
    ESSENTIAL EQUIPMENT
     WAY TO DETERMINE NEEDS
    – MENU DESIGN
    – REVIEW RECIPES
    – ENVISION OPERATION & STAFF

     BASE YOUR DECISIONS ON :

    – MENU ITEMS BUILDING


    – PREPARATIONS CODES
    – VOLUME BUDGET
    EQUIPMENT FOR PREPARATION
     KITCHEN SCALES  PROCESSORS
     BLENDERS  VCM
     MIXING BOWLS  CHOPPERS
     KNIVES  SLICERS
     THERMOMETERS  PEELERS
     BAKING EQUIPMENT  SHREDDERS
     MIXERS  DEEP FRYERS
     GRILLS
     SKILLETS  KETTLES
     STEAMERS  OVENS
     REFRIGERATORS  CUTTING BOARDS
     TABLES
    EQUIPMENT FOR HOLDING
    ASSEMBLING & SERVING
     CABINETS  SAUCE GUNS
     BOXES  UTENSILS
     PLATE TREES  CONVEYOR UNIT
     CADDIES  SERVING PIECES
     STEAM TABLES  HOTEL PANS
    RECEIVING
     REVIEW DELIVERIES
     CHECK INVOICES
     ENSURE QUALITY
     FOLLOW-UP WITH INCONSISTENCIES
     MAINTAIN SUPPLIER RELATIONS
    STORAGE

     4 CATEGORIES  KEEP PERIODIC


    – LIQUOR & INVENTORIES
    SPIRITS  AIRTIGHT
    – DRY STORAGE CONTAINERS
    – PESTS/FRESHNESS
    – COLD STORAGE
    – FROZEN  LABELS & DATES
     FIFO
     CONTAMINATION
    OBTAINING
    EQUIPMENT
     BUY
    – NEW,
    RECONDITIONED,
    TECHNOLOGY
     LEASE
    – RENT WITH OPTION
    TO BUY
     RENTING
    – IDEAL FOR
    TEMPORARY USE
    SERVICEWARE

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