KITCHEN SET-UP PLANNING & UTILIZING AN EFFICIENT SPACE.
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Transcript of KITCHEN SET-UP PLANNING & UTILIZING AN EFFICIENT SPACE.
![Page 1: KITCHEN SET-UP PLANNING & UTILIZING AN EFFICIENT SPACE.](https://reader036.fdocuments.us/reader036/viewer/2022062720/56649f075503460f94c1cd1b/html5/thumbnails/1.jpg)
KITCHEN SET-UP
PLANNING & UTILIZING AN EFFICIENT SPACE
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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
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DESIGN
EASY TO CLEAN SURFACES FLOOR DRAINS SYSTEM ACCOMMODATIONS
– ELECTRICAL– PLUMBING
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LAYOUT DETERMINES HOW YOU
WILL RUN YOUR KITCHEN ALWAYS THINK OF FLOW
– PROXIMITY & FLOW
4 MAJOR AREAS– RECEIVING & STORAGE– CLEAN-UP– PRODUCTION– ASSEMBLY
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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
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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
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PRODUCTION HOT AND COLD AREAS
SHOULD BE SEPARATE FLOW:
– COLD FOODS TO – REFRIGERATOR
– HOT FOOD TO WARMING AREA/LAMPS
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ASSEMBLY PLATING AREA
WORKS BEST IN ASSEMBLY LINE FASHION ($$)
PREP TABLES– STAINLESS STEEL
SURFACES ARE IDEAL– MULTIPLE
ARRANGEMENTS– WHEELS– LOCKS
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ESSENTIAL EQUIPMENT WAY TO DETERMINE NEEDS
– MENU DESIGN– REVIEW RECIPES– ENVISION OPERATION & STAFF
BASE YOUR DECISIONS ON :
– MENU ITEMS BUILDING – PREPARATIONS CODES– VOLUME BUDGET
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EQUIPMENT FOR PREPARATION KITCHEN SCALES BLENDERS MIXING BOWLS KNIVES THERMOMETERS BAKING EQUIPMENT MIXERS GRILLS SKILLETS STEAMERS REFRIGERATORS
PROCESSORS VCM CHOPPERS SLICERS PEELERS SHREDDERS DEEP FRYERS
KETTLES OVENS CUTTING BOARDS TABLES
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EQUIPMENT FOR HOLDING ASSEMBLING & SERVING CABINETS BOXES PLATE TREES CADDIES STEAM TABLES
SAUCE GUNS UTENSILS CONVEYOR UNIT SERVING PIECES HOTEL PANS
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RECEIVING REVIEW DELIVERIES CHECK INVOICES ENSURE QUALITY FOLLOW-UP WITH INCONSISTENCIES MAINTAIN SUPPLIER RELATIONS
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STORAGE
4 CATEGORIES– LIQUOR &
SPIRITS– DRY STORAGE– COLD STORAGE– FROZEN
KEEP PERIODIC INVENTORIES
AIRTIGHT CONTAINERS
– PESTS/FRESHNESS
LABELS & DATES FIFO CONTAMINATION
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OBTAINING EQUIPMENT
BUY– NEW,
RECONDITIONED, TECHNOLOGY
LEASE– RENT WITH OPTION
TO BUY RENTING
– IDEAL FOR TEMPORARY USE SERVICEWARE
ACTIVITY: MAKE A TABLE OF ADV & DISADVANTAGES OF THE 3 OPTIONS
TAKE INTO ACCOUNT PARTS, EFFICIENCY, SPACE, ETC.