chapter ten-planning and equipping the kitchen factors to consider when planning a kitchen’s...
TRANSCRIPT
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CHAPTER TEN-PLANNING AND EQUIPPING THE KITCHEN
• Factors to Consider When Planning a Kitchen’s Layout
• Selection Factors for Purchasing Kitchen Equipment
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The Overall Objective
• Minimize the number of steps taken by wait staff and kitchen personnel
• Equipment is placed so that servers only need to take a few steps
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FACTS• Kitchens take up 25
to 30 % of total restaurant space
• Servers will take the shortest and most convenient route
• Accommodate disabled workers and patrons
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FACTS
• Cooking/strong equipment
• Legislation and public policy affects foodservice design
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OPEN KITCHEN
• Highlights the kitchen and sometimes a piece of equipment
• Standard food preparation is not featured
• Displayed with bright, shiny ladles, stainless steel and copper utensils
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OPEN KITCHEN
• Under the counter refrigerator units to conserve space
• The area set aside costs 25% more than the standard kitchen
• Must keep the noise level down
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Kitchen Floor Coverings
• Materials should be nonabsorbent, easy to clean, and resistant to the abrasive action of cleaners
• Areas that accumulate water neoprene matting provides traction
• All kitchen areas should be covered with nonskid materials
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Categories of the Kitchen
• Receive and store food• Fabricate and store
food• Prepare and process
food• Assemble, hold and
serve• Clean-up and sanitize
the kitchen and kitchenware
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Select the Right Equipment
• Which equipment will be most efficient for the menu?
• What is the equipment purchase cost and operating cost?
• Gas fired or electric?
• Will it be fast enough?
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Select the Right Equipment
• Large unit or two small units?
• Are replacement parts and service readily available?
• Is reliable used equipment available?
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MENU DETERMINES THE EQUIPMENT
• What size of equipment: projected volume of sales of each menu item
• Fixed/Changing menu:Menu size: long menus call for greater variety of equipment
• Equipment selected for food preparation
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FACTORS INTO CONSIDERATION
• Total cost vs. original cost.
• Match equipment with people skills.
• De-skilling the job task: reduce or eliminate cooking skills.
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COOKING EQUIPMENT
• Oven/ Stove• Microwave• Low Temp. Oven• Forced-Air Convection
oven• Griddle• Ice machines• Deep-frying
equipment
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COOKING EQUIPMENT
• Hot Tables• Refrigerators• Freezers• Titling Skillets• Steamer• Infrared Cooking• Refrigerators/ Freezers• Pasta- Making Machines
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HEALTH INSPECTOR
• Floor covering• No. of toilets• Foodservice
equipment• Lighting• Fire exits
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HEALTH INSPECTOR• Floor drainage systems• Distances between
dinning room tables• No. of seats permitted• No. of parking spaces
required• No. of entrances and
exists
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The End