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aaannnddd lllaaayyyooouuuttt INTRODUCTION

Systems of Operation

Characteristics of food operations differ as much in production sections as in service areas. High labour

costs and shortage of trained personnel have caused managers to seek systems of operation that

minimize labour to the greatest extent consistent with delivery of acceptable standards of products and

services. System is a popular concept in modern planning. It may refer to total, partial, or no

production connected with the food service facility. An important key to the systems approach is

simplification. Development of a desirable system calls for thoughtful evaluation of all activities,

products and procedures in terms of desired results. A system of operation may be applied to any type

of food service from the simplest to the most elaborate. Its goal is the improvement of operating

efficiency in response to needs. A system may involve the use of partially or fully prepared foods.

Some food service organizations depend on commercially prepared food entirely and do not have a

production department. Other organizations, capable of training and controlling staff, recognize that in

order to provide the degree of excellence and price acceptable to their patrons, the food must be

produced largely within their organization. The system of production strongly influences organization of

the food facility and the equipment

However no one food production and service programme has been found to satisfy every situation.

Hence it is important, obviously, to choose a plan or system or operation at the outset of planning.

The component work units in a full-production kitchen include the following:

1. Ordering, receiving and storage.

2. Preprocessing of raw materials such as meats, vegetables and fruits.

3. Cooking – soups, vegetables, meats, sauces, bakery products and other menu items or specialty

items.

4. Pantry or set up section – salads, sandwiches, beverages and desserts.

5. Service areas.

6. House keeping or clean up departments - pot washing, dish washing and janitor services.

All food establishments require careful planning of all the facilities as illustrated in the figure given

below:

1 2 3 4 5 6

Supply Pre-process Preparation or

production

Setup Serve Clean

Butchery Soups and Vegetables

and Starters

Beverages Service Unit

and Pantry

Pot-washing

Ordering

Receiving

Storage

Vegetables

and Fruits

Main dishes and

accomplishments

Salads and S/Ws Dining Area Dish washing

Bakery items Desserts Janitor services

Studies in layout analysis usually revolve around three basic areas:

1. Layout design and the selection and placement of equipment.

2. Work methods and factors that improve worker effort.

3. Utilization of equipment and materials to reduce labour required to produce and serve foods and

increase productivity of high quality products to maximize sales and profits.

The first point is of major interest in planning since it directly affects the design, the type and size of

equipment and its location. The other two factors influence the layout plan.

LAYOUT DESIGN

A layout design is a plan that indicates spatial allowances, physical facilities, construction features and

work areas with equipment located therein. In such a design work sections should be jointed together

so that all necessary functions in the facility can be performed efficiently. Many significant factors will

influence the design, such as quality and quantity of output, cost of operation, time scheduling

character of materials produced and system of operation.

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BASIC UNITS IN PLAN DESIGN

There are three distinct parts in a layout:

1. Work centres,

2. Sections and

3. The layout made up of work centres jointed into sections.

The best plan results when work centres are planned first, then sections and the sections are put

together to form the total layout.

1. Work centres

A work centre is the basic component or unit in a layout. The relationship of work centres to the

layout is similar to that of atoms to matter. There is nothing smaller. Work centres are areas where

a group of closely related tasks are carried out by an individual or individuals. The space allotted to

a work centre should be approximately 15 sq.ft. (6’ long X 2 ½’ wide) and the sequence of work is

important in locating work centres. Mobile equipment can help to reduce spreading out work

centres and can create a new work centre as well when needed (create a rectangle).

2. Sections

A section is a group of related work centres in which one type of production occurs. The section is

planned after all of the work centre plans for that type of production or task (job have been

completed and can be joined together) e.g. Baking section, cooking section, dish washing section,

storage section, service section etc. In putting a section together, it is helpful to think of work

centres as atoms being joined together to make up molecules of matters. The union or joining of

work centres should be logical and scientific and where work centres have a large number of inter

relationships, they should be close together. A high amount of inter relationships, dual use of

equipment, and compactness are to be considered in locating work centres in a section.

3. The layout

Sections are joined together to make up the complete plan or layout. Work sections should be

joined that have a high amount of relationships, and supporting sections should be located close to

the sections that they supply. As atoms are joined to make up molecules and molecules are joined

to make up matter, so in layout planning work centres are combined into sections and sections into

layouts.

FLOW OF WORK

The sequence of operations in the processing of materials or the performing of essential functions is

called the flow of work. The joining of work centres into sections and sections into a layout should

follow certain rules relating to flow of work. Such flow is frequently defined as a natural and logical

sequence of operations in the processing of materials or doing of work. Normally, the flow of materials

is from receiving to storage, to pre-preparation, to preparation to finish holding to service, to dish

washing and pot washing and other cleanup to garbage disposal and so on. There are eight basic rules

that should be remembered in establishing flow in work centres, sections and the entire layout:

1. Functions should proceed in proper sequence directly with a minimum of criss-crossing and back

tracking.

2. Smooth, rapid production and service should be sought with minimum expenditure of worker time

and energy.

3. Delay and storage of materials in processing and serving should be eliminated as much as

possible.

4. Workers and materials should travel minimum distances.

5. Materials and tools should receive minimum handling and equipment should receive minimum

worker attention.

6. Maximum utilization of space and equipment should be achieved.

7. Quality control must be sought at all critical points.

8. Minimum cost of production should be sought.

The flow most suitable for one operation will differ from others according to the manner in which it

meets the individual needs of the facility. Change and adjustment are often necessary in adapting a

good flow to the specific structural requirements and building shape. A plan is seldom achieved without

compromise.

SPACE ALLOCATION

The challenge when allotting space for a food facility is to allow enough for functional efficiency without

excess space to add to building, operating and maintenance costs. The dining areas, for example,

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needs to be large enough to provide for the number of persons who will require service during a given

period of time. If larger than needed, not only will there be excess building expense measured in cost

per square foot or meter, but also operating expense measured in labour time for extra steps in

service and maintenance. Space for dining areas is usually based on the number of square foot or

meter per person seated multiplied by the number of persons seated at one time. Depending on the

type of operation the allowance per seat will vary from a minimum of 9 sq.ft. (0.85 m2) for school

lunch rooms, to a maximum of 16 to 18 sq.ft (1½ to 1.70 sq. meters) for commercial cafeteria or table

service, hotel, club or restaurant.

PRODUCTION AREAS

Many factors influence space requirements for production and consideration of them when planning is

essential for ultimate satisfaction. It is necessary to make a detailed study of the specific needs. Major

points to be considered are:

1. Type of preparation and service.

2. Amount of total production done in the facility.

3. Volume in terms of the number of meals served.

4. Varieties of food offered in the menu

5. Elaborateness of preparation and service.

Variety in menu selection and elaboration of foods tend to increase space needs in work areas and

storage.

SERVING AREAS

Space allowances for serving areas should be adapted to the needs of the specific facility. The menu,

organization of work and number served will influence size. The type of service will also be influential

in dictating space needs.

RECEIVING AND STORAGE AREAS

Space allocation for receiving and storage should be based on specific needs. Calculation of needs is to

be based on the menu to be served, the temperature and humidity requirements of the items to be

stored, availability, reliability frequency and cost of deliveries and the obtaining of supplies and the

largest volume for which provision must be made. Suitable and adequate space is needed for the

receiving and checking in of supplies as they are delivered. Truck bed height for delivery platforms

and roll-in levels for refrigerator floors help greatly in the movement of supplies. The storage area

should be organized to promote quick location of items and convenience in handling. It is important

that areas be so planned for storage that delivery men and their loads will not get in the way of

kitchen workers.

COMMON STORAGE

Major supplies usually include cereals, sugars, flours, condiments, fats and canned and bottled goods,

soaps, paper supplies and laundry. It is desirable for safety that soaps and other cleaning materials

that may be injurious to health be stored in a separate area away from food.

VENTILATED STORAGE

Root vegetables need cool, dark storage at 50° to 60°F (10 to 15°C) and a relative humidity of 85 to

90%. Allow for good ventilation by cross-stacking sacks on a floor pallet.

REFRIGERATED AND LOW- TEMPERATURE STORAGE

Many factors affect space needs for refrigerated and low-temperature food. Specific menu offerings,

volume and required holding time are significant factors. Approximate allocation of space is 20 to 25%

for carry over foods, salads, sandwich materials and bakery products. A walk-in refrigerator is feasible

for an operation serving 300 to 400 meals per day.

SANITATION AREAS

Space needs in the dishwashing area will be affected by the volume of dishes arriving at one time,

holding requirements, methods and personnel for the operation and the equipment used. In all

instances there should b adequate space to receive the volume of soiled dishes likely to arrive at on

time without hazardous pile-up, plus space for scraping, stacking and placing in baskets or on a

conveyor of a machine or into a pre-rinsing operation. The clean dish space, whether a part of the

machine or the table should be sufficient for dishes to stand and air dry before stacking. In calculating

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total space, it is usually recommended that the clean dish area occupy 60% and the soiled dish table

area 40% of the total space. Space allocation will depend on the following factors like - whether dishes

are washed by hand or machine; pre-rinsing done by hand or by machine; will a soak-sink be used for

dishes and silver, what type of equipment will be used for moving and storing clean tableware; what

storage will be provided for detergents, special cleaning equipment and extra tableware etc.

POT AND PAN SECTION (POT WASH)

Provide a soiled utensil collection area adequate for the largest number that normally arrives in the

section at one time. A minimum of 40 sq. ft. is generally regarded as sufficient for the smallest unit,

however the space allowance will vary widely according to equipment used and the volume of pots and

pans handled.

MISCELLANEOUS SANITATION AREAS

An area sufficient enough should be provided with a hose supplying a flood of water with suitable

force, a steam hose and adequate ventilation for washing of trolleys, garbage cans and other similar

mobile equipment. A rack for draining and storage also is essential.

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The schematic layout 'diagram' will illustrate the principles that would guide in planning and designing

an 'ideal' kitchen. The various work/service areas must be separated and the flow routes operated for

the efficient running of the kitchen.

1. Staff entrance

The rear staff access should be a separate entrance leading directly to staff clock-rooms and

changing rooms, to prevent staff entering kitchen areas in their street clothes. Punch clocks, details

of rotas and staff announcements and other related information boards should be located here.

Street clothes and uniforms are stored in the locker rooms in locked upright cupboards and the

locker rooms should be kept warm and dry to allow clothes to dry out after use.

2. Goods Entrance

A separate goods entrance is located on the other side of the building, away from the staff and

public entrances. Service roads have to be provided and a loading ramp should also be

constructed.

3. Supervisor’s Office

A supervisor's office should be provided, so that deliveries can be checked as they arrive. Other

related management offices could also be provided near to supervisor's office, so that suppliers and

other representatives could be entertained. There could he a small waiting area and possibly a

room where samples could be tried out.

4. The Main Storage Area

The storage areas are located close to the goods entrance and consist of a number of stores for the

various items like dry, refrigerated and cold storage. Storage areas should be cool and well

ventilated, so that north-south facing locations are ideal. Storage areas should be close to or easily

accessible to the main kitchen area.

5. Preparation area

The preparation areas will be divided into sections handling meat, fish, vegetables, sweets, and

pastry etc. Each section being located as close as possible to its appropriate storage area. Strict

segregation of some items is required for reasons of hygiene.

6. The cooking area

It could be designed as an island site (as shown) or L or U wall arrangement. There should be

proper ventilation canopy (or exhaust) over and drainage gullies below items of wet equipment.

Dry and wet equipment should be well separated (e.g. fryers away from steamers) for reasons of

safety and equipment used commonly by more than one section should be ideally located for easy

access and use by all sections.

7. Servery

The cooking area has good access to the servery where prepared foods are stored in hot and cold

counters for assembly into meals and collection by waiting staff. The servery is designed with

separate entrances into and out of the restaurant to avoid collisions and provide proper flow

routes. Orders are collected from the service counter by waiters and a still room (pantry) for

handling beverages, bread, rolls etc. may also be located in this area.

8. Pot Wash

A pot wash should be provided with adequate space and provisions for carrying out the cleaning of

large and numerous pots and pans and other vessels and tools used for cooking. Hot and cold

water hoses and pipes should be provided.

9. Dish Wash/Crockery Wash

Dirty crockery is returned to the crockery wash up by waiters and this section is sited adjacent to

the servery. Steps should be taken to minimize noise, by the use of partitions or walls or a lobby

area. There should be a direct access to the garbage disposal area from dish wash area. The

garbage disposal area should be separated from the goods access point and should consist of a

screened, solid area capable of being hosed down.

10. Chef’s office

A Chef’s office should be provided adjacent to the main cooking area, giving overall supervision

through a window or glazed partition and encouraging frequent contact between management and

staff.

11. Entrance to Restaurant

12. Exit from restaurant to Dish wash, Servery etc.

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COOKING AREA–A BRIEF DESCRIPTION OF DIFFERENT LAYOUTS

Island Grouping

The principle behind this type of arrangement is an island grouping of major cooking equipment

which is normally positioned back to back with access afforded all round. The arrangement pre

supposes that sufficient gangway space is available all round to allow also for the grouping of

other items of equipment around the perimeter walls of the kitchen. Some separation of

cooking equipment is advisable, in particular wet items (steamers, boiling pans etc.) away from

dry equipment such as fryers, grills, griddles. A ventilation canopy is normally suspended over

the island arrangement, with forced air extraction equipment used to remove steam and

cooking smells from the kitchen. Drainage gulleys may be provided all round or adjacent; to

wet equipment, which may also be provided with mains (drinking) water supplies for direct

filling and cleaning. Item. of equipment used by more than one kitchen party are best sited

at the periphery of the island to allow easy access by all users.

Wall Arrangement

In wall arrangement, as the name suggests, the preparation areas are ranged along walls in an

L-shaped pattern and a grouping of appliances (open top ranges, wall mounted grills, deep tat

fryer etc.) occurs along, a further wall section. Additional preparation or holding, tables are

placed in the centre of the kitchen, allowing considerable space for make-up of meals,

preparation of salads and cold dishes, during serving periods and so on. Crockery and pan

wash-up has been confined to the remaining wall. This type of arrangement works well if

distances between work stations are not excessive. Ventilation may rely simply on open

windows in walls close to cooking equipment or alternatively extract hoods can be mounted

over equipment. An extension of the straight line arrangement is to run a second line of

appliances parallel to the first, with serving tallies or trolleys arranged in a central aisle

between the two sets of equipment.

‘L’ or ‘U’ Shaped Arrangement

Here space does not permit use of the Central Island or wall or parallel arrangements. An

alternative is to create an L or U shaped grouping of equipment. Separation of main groups of

equipment can be achieved, particularly with the L-shape and if further items need to be added

a second inner L-run can be positioned. This second 'L' may in fact consist of preparation of

serving tables and follows the line of the cooking equipment, with an appropriate aisle in

between.

The U-shape as its name implies consists of a run of equipment, arranged around three walls.

Both arrangements offer reasonably easy access to cooking equipment and are best suited to

traditional restaurant, or hotel, kitchens offering a wide and varied menu, rather than die large

scale production of standardized meals where smoother work flow patterns are invariably

called for.

PLANNING OF GOOD RECEIPT AND STORAGE AREA

The principles of planning goods receipt and storage areas were outlined earlier. The type and amount

of storage provided will depend upon buying policy, frequency of deliveries and the type of foodstuffs

used in the establishment. Operations making use of largely prepared foods will require more chilled or

freezer storage than traditional kitchens relying on daily deliveries of fresh vegetables and certain

other items like milk, fish (in season) etc. The quantities of supplies stored will also depend on the

location, with urban sites relying on daily deliveries, and more remote establishments carrying stocks

to last three or four days or more.

Whatever type of storage is required certain guidelines apply as shown in the diagram. It shows

separate entrances for goods and staff, the latter leading directly to cloakrooms etc. Various storage

areas are indicated; these will include vegetables, dry goods, chill store and deep freeze storage. All

storage areas are readily accessible from the goods entrance, which could incorporate a loading bay of

suitable height, if large quantities are handled. The height of the loading bay should roughly match

that of the tailgate of delivery vehicles, thus providing easy access to mechanical trucks or hand

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wheeled trolleys inside the delivery vehicles. The loading bay should be large enough in area for

trolleys to maneuver and for some temporary placement of goods while they are checked and sorted.

A set of scales and a small office or cubicle may be incorporated into the goods entrance, so that a

supervisor can cheek deliveries as they arrive before they are stored.

Ideally storage areas should be on the same level as goods receipt, so that stairs and/or hoists are not

required. Any slight changes of level should be compensated for by a gradual slope in the floor surface.

Access doors need to be of robust construction able to swing in both directions. Anti-pest fans can be

located above access doors and doors and windows should be designed to prevent the ingress of

vermin. The vegetable store should be cool and well ventilated with sufficient racks and bins provided.

The dry goods store is of similar sound construction with adequate shelving and cleanable wall and

floor surfaces. Refrigerated and freezer stores may consist of cabinets or walk-in-compartments, with

hanging rails for meat in carcass and adequate demountable shelving for other items.

Storage of wines, beers and spirits is best sited in basement or cellar premises and in all cases should

offer a cool ambient temperature, controlled if necessary and adequate security for stocks. Other types

of storage encountered include linen and housekeeper stores, cleaners' stores and daily stores where

small quantities of raw materials are kept until required for immediate use in preparation and cooking

areas.

PRE PEPARATION AREA

A pre-preparation area could ideally be located in between the storage and cooking area – a midway

stage between these two sections. The main areas of pre-preparation include vegetables and fruits,

meat and fish, pastry, sweets and post cooking area. In large establishments there may also be

sections dealing with salads, hors d'oeuvres, cold foods etc. with specialized staff and equipment. All

these sections should be isolated and well separated for reasons of hygiene. A number of guidelines

should be observed while planning these sections including the provision of washable wall and floor

surfaces, adequate benching of the correct height and materials. Stainless steel is extensively used

with the addition of wooden or fiberglass chopping boards for meat and slate or marble slabs for fish. A

separate marble surface should be provided for pastry work.

LAYOUT OF A SERVERY (SERVICE AREA) OF A TYPICAL RESTAURANT OR HOTEL WITH FULL

WAITER SERVICE

Waiting staffs enter the servery from the restaurant via an access door which operates one way only.

Dirty crockery is deposited at the wash-up area. Orders are passed to kitchen staff at the server

counter which incorporates hot, cold and unheated sections. Some items are stored in containers set in

an open top bain-marie, while orders for main dishes are passed to the kitchen brigade by the

'aboyeur', sufficient circulation space needs to be provided inside the servery area and a tray slide

provided as in a self service type of counter. Storage places for plates, food items etc. are provided.

The service counter should be sufficiently big enough to accommodate the number of waiters working

during busy hours without causing congestion.

The still room is used for the preparation of beverages, and includes a cafe set refrigerated milk

storage and storage for bread, rolls, condiments etc. as well as table linen, cutlery etc. ;a garbage

disposal point, additional trolleys and counters etc. need to be provided if the servery is used to

provide for banqueting too. Some speeding up of service can be achieved if waters staff are allowed to

help themselves to all or certain food items. Adequate measures should be taken for control of

portions if waiters are allowed to help themselves to food items. It is generally advisable to provide a

clearly defined barrier between the servery and the kitchen, to avoid entry into production areas by

waiting staff.

LAYOUT OF STILL ROOM (PANTRY)

The stillroom or pantry represents an important part of the servery section where full waiter service is

used. The pantry dispenses tea, coffee and other beverage items and has provisions for toasters,

storage of hot rolls, butler, preserves, condiments etc. and possibly some cutlery and linen storage. A

sink for washing utensils and a hand wash basin is also to be provided.

Pantries serving hotel rooms are often set up to cater for a fixed number of rooms and represent small

kitchens in their own right. They will be used principally for the service of breakfast and snack meals at

other times of the day and layout and equipment will be planned accordingly. An ice machine may be

an important addition; and there may be provision for washing and storage of a limited amount of

crockery; without having recourse to the main kitchen/wash up (refer servery and layout for Full

Waiter Service).

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LAYOUT OF A CROCKERY WASH-UP IN RELATION TO THE REST OF THE KITCHEN

An essential planning requirement is placement of the wash-up area as close as possible to the dining

room; to avoid the use of trolleys or a conveyor system to transport dirty crockery to the wash-up. In

this example the wailing staff uses the swing door from the dining area and deposit dirty dishes on the

receiving table, where initial scraping and disposal of food scraps takes place. Dirty crockery is then

passed either to the machine on to double sinks for washing, rinsing and sterilizing, before being

moved to the ‘cleans’ receiving table for draining and checking. Storage is provided in meal racks or

shelves where the clean dishes are usefully adjacent to the servery and ready for re-use. An entrance

has been provided from the main kitchen so that limited pan washing could also take place in this

section.

Layout of this section can also be planned in straight line, ‘L’ shaped etc. other than the ‘U’ shaped as

shown in the diagram.

Ventilation by sufficient windows is important and forced air extraction hoods are also ideal. Good

lighting will ensure a high standard of cleanliness, and washable walls and floor surfaces will minimize

maintenance. Noise is a continual problem and a lobby sited between the wash-up area and the dining

room will help reduce disturbance to restaurant patrons. It will be very ideal if we can provide separate

sections for glass and silverware away from the main crockery wash.

PAN WASH OR POT WASH AREA IN RELATION TO THE WHOLE KITCHEN

The pan wash or pot wash as its name implies handles the cleaning and washing of utensils used in the

preparation and cooking of food and is undertaken either manually or by machine.

Where pan washing is undertaken manually, the main provisions are proximity to the preparation and

cooking area and provision of sufficient wide and deep sinks to accommodate the cooking utensils

handled. Minimum two sinks and sufficient convenient storage place should be provided between the

pan wash and the cooking section. Some wall mounted storage should also be provided for small items

of equipments.

A typical pan wash area will consist of double or even triple sinks of adequate dimensions and depth to

accommodate the range and type of utensils used in the kitchen. Provisions for hot water, mechanical

scrubbers etc. could be provided.

Ideally the pan wash is located as close as possible to the production areas of the kitchen and storage

of clean posts and pans is localized in relation to the pan wash and the sections using the utensils.

Provide adequate racks for reception of dirty pans before washing and for draining, drying and storage

after washing.

The pan wash is a messy, wet area, so that all surfaces must be capable of rinsing down frequently

with the minimum of disruption to other sections of the kitchen.

GARBAGE DISPOSAL AREA

Kitchens generate a variety of waste products, including food waste and large quantities of paper,

glass, can and packages which have to be disposed off. Food waste emanates from storage and

preparation areas, from the kitchen section and servery and from the wash-up and waste disposal

sections of the kitchen, so that sufficient and efficient localized collection will need to be established for

removal from each section in containers or bags to the main garbage area.

Ideally the garbage disposal area is to be located at the rear of the premise near to other service

points, but separate from goods and staff entrances. The garbage area requires storage space for bins,

used to store separately food (wet) and other waste (dry) prior to its collection either by the local

authority (municipality) or private contractor. The area should be screened from view and constructed

of solid impermeable materials, to allow for frequent hosing down. Provisions should be provided for

washing and cleaning the garbage bins.

All waste should be kept in sealed cans or plastic garbage bags. Wet and dry garbage items should be

segregated and kept in different sections in the garbage room. Bags should be filled with garbage to a

maximum of 3/4th of its capacity and should be tied or sealed properly before being kept in the

garbage room. For heavy and liquid items (plate waste and wastage from kitchens) double bags should

be used for safety and protection. In places where the climate is hot, a special refrigerated room may

be provided, with temperatures maintained at about 10°C. Garbage areas readily attract vermin and

adequate measures should be taken to keep them at bay.

Pest control should be carried out periodically. Particular attention to hygiene should be taken care of

while planning this section.

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LLLaaayyyooouuuttt ooofff aaannn iiidddeeeaaalll kkkiiitttccchhheeennn

Key:

1 Staff Entrance and Cloakrooms

2 Goods Entrance

3 Management Offices

4 Storage area

5 Preparation areas

6 Main cooking area

7 Servery

8 Pot wash

9 Crockery

10 Chef’s Office

11 Entrance into dining room

12 Exit from dining room

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LLLaaayyyooouuuttt ooofff cccooooookkkiiinnnggg aaarrreeeaaa---iiissslllaaannnddd gggrrrooouuupppiiinnnggg

Key:

1 Island grouping of cooking equipment

2 Vegetable preparation

3 Meat preparation

4 Pastry preparation

5 Crockery wash-up

6 Servery with beverage section

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Key:

1 Vegetable preparation area

2 General preparation area

3 Wall grouping of cooking equipment

4 Preparation tables (group of four)

5 Servery including beverage unit

6 Wash-up with waste disposal sack

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aaarrrrrraaannngggeeemmmeeennnttt

Key:

1 Preparation section

2 Cooking

3 Store

4 Store

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Key:

1 Vegetable store

2 Dry goods storage

3 Refrigerated store

4 Freezer store

5 Staff entrance

6 Cloakroom

7 Goods entrance

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(((tttooo bbbeee ppprrreeeccciiissseee mmmiiisss---eeennn---ppplllaaaccceee ooorrr ppprrreee---ppprrreeepppaaarrraaatttiiiooonnn)))

Key:

1-4 Storage area

5,6,8 Preparation area

7 Island cooking section

9 Servery

10,11 Wash-up area

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ssstttiiillllll rrroooooommm

Key:

1 Wash-up

2 Servery counter

3 Stillroom

4-5 Doors to restaurant

6-7 Doors to stillroom

8 Storage

9 Tray slide

10 Garbage disposal point

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ttthhheee rrreeesssttt ooofff ttthhheee kkkiiitttccchhheeennn

Key:

1 Dirty dish receiving table

2 Washing section

3 Clean dish receiving table

4 Racks or shelves

5 Door from restaurant

6 Door from main kitchen

7 Servery

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ooofff ttthhheee wwwhhhooollleee kkkiiitttccchhheeennn

Key:

1 Crockery wash-up (machine)

2 Pan-wash area

3 Pan storage

4 Wall mounted rack for small items

5 Main cooking island

6 Servery counter (self-service)

7 Vegetable and other preparation area

8 Storage areas, staff rooms, offices etc.

18

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Key:

1 Screened garbage area

2 Storage area

3 Returnable containers storage

4 Staff changing and toilet

5 Rest rooms etc.

6 To kitchen (preparation areas)

7 Goods inwards