tailieunhanh - Lecture The restaurant: From concept to operation (7th edition): Chapter 5 - Walker

Chapter 5 - Planning and equipping the kitchen. After reading and studying this chapter, you should be able to: Identify factors to consider when planning a kitchen's layout, discuss the benefits and drawbacks of an open kitchen, explain selection factors for purchasing kitchen equipment, identify various cooking techniques. | Chapter 5 Planning and Equipping the Kitchen Courtesy of Sysco The Restaurant: From Concept to Operation, 7th Edition Objectives After reading and studying this chapter, you should be able to: Identify factors to consider when planning a kitchen's layout Discuss the benefits and drawbacks of an open kitchen Explain selection factors for purchasing kitchen equipment Identify various cooking techniques Kitchen Planning Involves the allocation of space within the kitchen based on: Equipment needs Spatial relationships within the kitchen Need to keep traffic flow to a minimum Overall objective: Minimize the number of steps taken by wait staff and kitchen personnel Figure Kitchen flow Courtesy of The American Gas Association Kitchen Flow Kitchen Plans Courtesy of the American Gas Association Kitchen Plans Courtesy of the American Gas Association Kitchen Plans Kitchen Plans Courtesy of the American Gas Association Kitchen Planning (cont’d.) Efficiency and | Chapter 5 Planning and Equipping the Kitchen Courtesy of Sysco The Restaurant: From Concept to Operation, 7th Edition Objectives After reading and studying this chapter, you should be able to: Identify factors to consider when planning a kitchen's layout Discuss the benefits and drawbacks of an open kitchen Explain selection factors for purchasing kitchen equipment Identify various cooking techniques Kitchen Planning Involves the allocation of space within the kitchen based on: Equipment needs Spatial relationships within the kitchen Need to keep traffic flow to a minimum Overall objective: Minimize the number of steps taken by wait staff and kitchen personnel Figure Kitchen flow Courtesy of The American Gas Association Kitchen Flow Kitchen Plans Courtesy of the American Gas Association Kitchen Plans Courtesy of the American Gas Association Kitchen Plans Kitchen Plans Courtesy of the American Gas Association Kitchen Planning (cont’d.) Efficiency and comfort of the staff is important to operation Servers will take the shortest and most convenient route Chefs want their work organized to minimize excess activity and unnecessary steps Ergonomics Applied science of equipment design intended to reduce staff fatigue and discomfort Kitchen Planning (cont’d.) Legislation and public policy Standards to accommodate workers and customers who are disabled These standards affect foodservice design Designers must: Understand the National Sanitation Foundation standards Apply these standards to the actions of workers Kitchen Planning (cont’d.) Avery suggests these methods of increasing kitchen efficiency: Use purveyors that have a wide base of supply Use conveyors to take food to service areas Place service stations in dining rooms with items to reduce back-and-forth traffic Use automatic conveyors to take racks from dining room, through the dishwasher, and back to dining room Figure Arrangement of work centers Courtesy of Dr. .