Cafeteria And Catering

Management

Submitted to: Prof. Marry Jenisan

Submitted by: Marry Nel Agbay

 Unit 3

Summary of Kitchen Physical Facilities

and Layout

Central kitchen is understandably the main food production unit which aims to
improve productivity in the food service industry which pursuing economies of scale. In
producing a high quality of food you need to have a central kitchen where the employee
can have a lot of space to walk, and move to what directions. The lay-outing of the
central kitchen is a important thing and factors in your restaurant your production flow is
in good shape; or even in your house, having a spacious kitchen is a big help.

Commercial kitchens a heavy equipped with bigger and a heavy duty

equipment's, it is usually be seen in a restaurants, cafeterias, hospitals, hotels, some
workplace, and in educational facilities.
 Any styles and designs of a commercial kitchens this following components are
the most important;

Cleaning/Washing- Appliances and products like sinks, ware washing machines,

and drying racks, among others are required in a commercial setting.

Storage- This is where you put the foods, tools and equipment's. They their own
designated storage like the tools and equipment you will put it in the non-food storage,
while the fish and poultry etc. you will put it in cold storage while the dry ingredients will
be place in dry storage..

Dry Storage
Food Preparation- This area is where the foods is produced will also have a washing
sink for rinsing all produce, chopping area as well as mixing areas.

Chopping Area

Mixing Area

Meal Cooking- This place is where the main course was prepared.

Service- The service area is where the ‘closing moment of action’ occurs in the
commercial kitchen.
There are different lay outs of the commercial kitchen in

restaurant

Island-Style Kitchen Lay out

This layout is very open in interaction and also

convenient in supervision. This lay out is easy to
clean, this also mostly works best in a large kitchen
that is a square in shape.

Zone-Style Lay out

This kind of kitchen lay out is in blocks with the

equipment are being located along the walls.
 Assembly Line Lay out

This layout is ideal when you are serving a large number of people and with a limited
menu that serve large quantities of the same foods, like a sandwich or pizza shop, but it
is viable for any type of kitchen.

Ergonomic Kitchen Design

This kitchen la out is the most planned one ,

this is where you can found the commodity
of the kitchen with comfort and effectiveness
in mind. The kitchens lay out is the most
friendly to use.
 There are some Factors

that Affects the Working

Performance

Menu Items

It is the planner around which the whole kitchen functions.

Use of Convenience Foods

Foods prepared on site require more preparation than similar menu items
made with convenience foods, such as pre-portioned meats or desserts.Like for
example a instant foods, or a marinated foods.

Types of Service

A restaurant featuring complex dishes with multiple components

will require more labour than a cafeteria-style operation or a fast-
food restaurant.

Quantity of Meals and Number of Meal Periods

The volume of business will affect the amount of labour

required. Each restaurant will have a minimum staffing
level without which it cannot operate.

Facility Lay out and Design and Production Equipment

Working efficiently, all work surfaces and storage areas should

have all required items located close together. This includes
dry storage, refrigerated storage, freezers, storage for plates
and glassware, work counters, grills, fryers, and ovens.
 Check Your Progress

1. What is a commercial kitchen?

Commercial kitchen is incorporating in cooking stations in each

appropriate equipment to operate the stations. Commercial kitchens are large
and equipped with bigger and more heavy-duty equipment. These kitchens are
found in restaurants, cafeterias, hospitals, hotels, workplace and educational
facilities and similar establishments.

2. Name the different types of restaurant kitchen layouts.

- Island-Style Kitchen Layout

- Zone-Style Layout

- Assembly Line Layout

- Ergonomic Kitchen Design

3. What is restaurant menu and why is it important?

Menu is a list of dishes that are available in a restaurant, fast food chains,
and etc.. It is the planner around which the whole kitchen functions.

4. List a few equipment required for food preparation in

restaurant kitchens.

- Food Processor

- Peelers

- Commercial Mixers

- Grinders

- Commercial slicers

- Seafood preparation