Saturday, April 16, 2011

CHAPTER 28: KITCHEN LAYOUT

The plan or layout of a kitchen will be determined by the catering policy of the establishment. The plan is often limited by space availability. The production area is divided into 3 very distinctive areas.

1. Receiving, Preparation & Storage.
2. Cooking.
3. Service (Dispatching) and wash-up.

As in any other industrial production unit, the kitchen has three functions:

1. Receiving raw materials
2. Transforming them into finished goods
3. Forwarding the products.

The main factors that determine the layout of a kitchen are:

1. Whether the hotel is primarily for guests or if there is a busy chance trade.
2. The locality.
3. The type of customer.
4. The type of menu/service.
5. Seasonal pressure of trade.
6. Possibility of expansion.

Among current trends in cooking, kitchen organization and food service, the following are readily noticeable.

1. Greater mechanization
2. Simpler operations
3. Increased use of convenience foods

The information that will be required before beginning kitchen planning will be:

1. What type of meal is offered?
2. How many persons will he served?
3. Meal timings and how many sittings.
4. What type of service?
5. Will convenience foods be used?
6. Is allowance to be made for special functions/seasons?

Area Requirements: It is possible that kitchen space will be reduced to provide more seating capacity in the restaurant. However cramped, inadequate kitchens will lead to delays and faults in service. This will invariably affect the turnover. Inadequate facilities will also affect staff morale. Kitchen areas will depend on the type of service. Normally a kitchen will occupy between 25%-33% of the space allotted to the restaurant. Whereas 10-12 sq. ft. per cover is the norm in the restaurant, the kitchen space is generally 2½–4 sq. per cover. In smaller establishments this will go up to 6-9 sq. ft. per cover. Generally ¼th the kitchen area is set aside for storage. The remaining is divided between food pre-preparation, cooking and service.



RECEIVING AND PREPARATION AND STORAGE AREAS

Receiving area: The receiving area should be large and convenient enough to receive the volume and type of goods delivered. The receiving clerk must inspect all items before acceptance. The receiving area should be located near the entrance to the storage area so that once checked, goods can be stored quickly.

Delivery Quay: The delivery quay will be situated near the store and will consist of a platform of lorry level for easy unloading. It should be well lit, and fitted with anti-pest fans and an air curtain at the door. A water connection with hosepipe will ensure easy regular cleaning. Trolleys must be kept for easy unloading and cartage.

Gas Bank: If cylinders are used, these must, be kept outside. Incase of a gas tank the distance from the building must be at least 150 yards. A daily check of gas shelters and tank is necessary as a safety measure.

Garbage Disposal: Wet and dry garbage must be stored separately. Wet garbage is stored in containers in a cool area to prevent fermentation and smell. Dry garbage can be incinerated. Disposal of garbage must be on a daily basis. Garbage areas must be cleaned daily, then disinfected and deodorized.

Central stores: Dry stores must be maintained at 70ºF (21º C). Lightweight items could be stored on top of shelves and heavy weight items at the bottom. Cases/Cartons can be stored either on shelves or pallets. Nothing should be stored on the floor. 8” height above the floor will ensure easy cleaning. Shelves should not touch the wall. A 2” space must be maintained.

The Cold Room: Many foodstuffs will have to be maintained at refrigerated temperatures. There are two types of cold rooms:
1. Negative cold room (freezer) with an ideal temperature of -18ºC.
2. Positive cold room (walk-in) with a temperature of 3ºC- 5ºC.
Recommended temperatures for various food stuffs:
Meat 0-1ºC
Fish 2-3ºC
Dairy 4-5ºC
Veg. & Fruits 6-7ºC

Vegetable Pre-preparation Area: The work here consists of:
1. Washing and Cleaning.
2. Paring and Trimming
3. Cutting, Chopping etc.
Use of frozen vegetables will determine the area required here. This room is sometimes air-conditioned, and in small establishments will be combined with the Butchery.

The Butchery: It is an air-conditioned room for meat pre-preparation. Bone saws, weighing scales and butchers blocks will be provided. The butchery must be situated close to the freezer. Non slip flooring is essential and flycatchers must be installed.

The Larder: The larder must be situated near to but separate from the kitchen. It must be air-conditioned, well lit and well equipped.




COOKING AREA

In this area, raw materials and pre-prepared goods are turned into finished products. This area can range from a simple kitchen to a more complex group or sections or even satellites.

- Pastry/Confectionery - Bakeshop
- Short order kitchen - Pantry
- Hot Kitchen - Main Kitchen

The Bake Shop- The control of costs and quality of desserts and breads sold in hotels is very important for successful operation. In a small hotel, this will be a corner of the main kitchen whereas in big hotels, this will be a separate fully equipped department. There are two sections

Hot: equipped mainly with ovens (single, double decker or triple tier) (convection or conventional), racks, dough mixer, food processor and will provide all bread, cakes and gateaux.

Cold: is equipped with refrigerated marbles, laminators, ice-cream machines, and food processors. It is usually air-conditioned, and provides all the desserts.

The Pantry- As the name suggests all the short orders are executed from here. These will include sandwiches, icecreams and beverages. Quick service equipment, such as toasters, juicers and shakers will be provided.

The Main Kitchen- Known as the heart of the kitchen. The area is divided into work islands where various jobs will be performed.

A) Roasting and Baking
B) Grilling
C) Frying

The equipment must be placed so as to avoid unnecessary movement. Bain Maries must be located near the gas ranges. Exhaust fans are essential. Good lighting, non-slip floors, and easy-to-clean walls are necessary.
In a classical organization the main kitchen is divided according to partie system. But in India it is divided according to the cuisine. E.g. Continental, Chinese, Indian.


SERVICE AND WASH-UP AREA

The Service Area is situated between the kitchen and the restaurant and has the following functions.

1. Cleans dirty equipment corning from the restaurant or floors.
2. Supplies clean equipment to the restaurant and kitchen.
3. Calling point for food orders.
4. Delivery of food.
5. Cashiering.

Issuing meals to the restaurant is carried out in this area. A kitchen clerk called the Aboyeur is stationed at the survey counter throughout the meal period. On receipt of the waiter’s check (KOT) he announces in a loud and clear voice the order with special instructions. The section must acknowledge the order in return. Most orders are executed in parts (en suite.)

The Cashier prepares the bills and gives it to the waiter for presentation. The paid check and cash is returned to the cashier who will stamp it with a PAID stamp. A dispense bar is also situated in this area for drinks in the restaurant and in rooms

The Wash-up Area: Dish washing has a high rate of importance because of its significance in sanitation and hygiene. The wash-up area consists of three parts, manned by the kitchen steward.

a) Loading – dirty equipment is pre-washed and loaded on baskets/trays for machine or hand washing.
b) Washing – consists of cleaning, rinsing and sanitizing.
c) Unloading – The clean equipment is kept on racks, picked by waiters or delivered by stewards.

Pre-rinsing calls for water of a warm temperature. 120º F will melt fat but not cook foods firmly onto the surfaces.

The washing temperature must be 140º F hot enough for effective cleaning action. Sanitizing calls for a temperature of 180º F for 10 seconds. In small hotels, dish washing is done manually, but the process is the same. Ideally separate workers should be provided for handling dirty and clean dishes. To ensure effective dish washing water temperatures must be maintained, detergent concentration should be effective and correct handling procedures followed.


vernon coelho
ihm mumbai
2009-2010

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