PLANNING QUANTITY FOOD PRODUCTION:
MARKS: 5%
·
SPACE ALLOCATION
·
EQUIPMENT SELECTION
·
STAFFING
KITCHEN
PLANNING
The plan or
layout of a kitchen should be determined by a clear catering policy, even
though the plan is often limited by space available. The policy adopted and the
space and layout required for the kitchen to carry out that policy will be
affected by many factors like, the type of business, whether a restaurant is
for resident guests or is open for the public. The type of area it is located
in and one type of customer, seasonal pressured of trade and the possibility of
expansion. These are the points that must be considered when the kitchen is in
the project stage.
There are two
basic intentions that remain constant whatever the catering policy is.
They are: -
1. Receiving of
commodities in various forms, either by partial of complete preparation, followed
by cooling re-heating, portioning and other dispensing methods, of conversion
of this food supply into meals.
2. Regulating
the supply of food in meal forms because of limitations such as economy, time,
locality, and quantity but in such away that the quality of food and service is
acceptable and attractive.
Often when
planning the layout, these main intentions are not very well understood and
kept in mind, instead consideration is given more to small details which result
in poor designing, subsequent operating confusing and even failure. Besides
keeping in mind the basic intentions, it is also important to study the present
day trends and anticipations of future developments in the catering industry.
Amongst the
current trends, in the food production and service industry are the following:
1. Greater
mechanization: Simpler operations and increased use of convenience food. This
has been brought about because of the high cost of manual labour.
2. Selling
prices are based less on the actual food cost but more upon the value to the
customers, of the total food service being offered.
3. Increasing development
of specialties, either if foods, dishes, and forms of service capable of giving
individuality and character to our establishment.
The menu is the
blueprint of the catering establishment and may be considered as the starting
point when planning the kitchen layout. The points of importance in determining
menu policy will depend on the type of establishment and style of the catering
to be provided.
One should be
very clear on these points:
(a) These for
whom it is intended to cater.
(b) The reason for
their patronage.
c) Any service
demands, which the two above points will bring about, exalt high, service,
gourmet standards, and service.
Once the menu
form and service has been decided, then the equipment and its installation can
be planned out. Food supplies can be received in many forms, convenience food
are already a reality in the catering industry. Meat, fish, poultry and
vegetables may be obtained frozen or in prepared form or portioned forms.
Dehydrated products, bakery premixes, prepared soups etc. are all in convenient
packs.
Increased use of
convenience foods has had a profound effect upon the layout, planing, and
equipment, storage facilities even need adjustments and alteration.
Modern food
service and kitchen operation must be planned not only in accordance to the
culinary principles and the changing modern trends, but also with the basic
fundamentals of kitchen design, which is the work flow which is based on work
study.
To obtain
continuous flow of goods from section to section, the design of each section
should be considered carefully to ensure that the paths within its bounds do
not cross more than its necessary.
A well-planned
layout largely depends on the following requirements:
1. Ordering,
receiving and storage.
2. Pre-processing
of raw material such as meats, bakery products.
3. Cooking-
soups, vegetables, sauces, meats, and bakery products.
4. Pantry or
setup section-salads, sandwiches.
5. Service area.
6. Crockery and
cutlery wash up.
Intelligent
placements of sinks, machinery etc will make a great difference in the daily
kitchen movement covered by the food and unnecessary travelling by the kitchen
staff, so minimum of crisis crossing and backtracking. The perfect kitchen from
this point of view is the one in which the raw materials and cooked materials
need the minimum of movement and requires once only to cover the same route.
Information
required before beginning the kitchen planning is:
1. What type of
meal will be offered?
2. How many
persons will be served?
3. Meal timings
and how many sittings (turnover) (PAX)
4. What type of
service?
5. Will
convenience foods be used?
6. Is allowance
to be made for special functions?
7. What is the
floor space available?
8. What type of
service is proposed?
Area
requirement: It is possible that kitchen space will be reduced in size in order
to provide more sitting capacity in the restaurant. Cramped inadequate kitchens
will lead to delays and falls in service. This will invariably affect the
turnover. Inadequate kitchen facilities will also adversely effect the staff.
The kitchen
areas very according to the type of and number of meals provided. Hotel
restaurants require kitchens out of all proportions in size to the actual
sitting capacity of the restaurant, about 40% of the area added to the dining
room. A useful rule of thumb is 6sq feet of floor area per person accommodated
in the dining room. Out of the kitchen areas ¼ may be required for storage and
remaining for food preparation, cooking and service.
KITCHEN
LAY OUT AND FUNCTIONS
RECEIVING
AND PREPARATION AREA:
Materials
required for a food facility is numerous varied often bulky and subject to
deterioration and misappropriation. Several people normally are involved with
placing taking filling orders and with the delivery and receiving of good. Good
communication is required between these people in order to have a smooth
operation and to avoid wastage spoilage etc.
RECEIVING
AREA:
The receiving
area should be a large and convenient enough to receive the volume and type of
good delivered. All items must be inspected before accepting by the receiving
clerk. Many items need minimum inspection and merely call for package label and
count. Perishable items like fish, poultry, meat, and vegetables, etc. Need
thorough checking and inspection for quality. The receiving area should be
located near the entrance to the storage. So that once the checked can be
stored directly as soon as possible.
EQUIPMENT:
Scales,
container opening tools such as crow bar, claw hammer, short bladed sharp
knife, can opener etc should be available at the receiving are to help in
inspection the good.
LOADING
BAY:
Situated at the
back of the hotel has a platform at Lorry’s platform level for easy unloading.
This place should be well lighted (reflector type lights) and fitted with anti
pest fans at the doors, and should be kept clean always. (A water connection
with hosepipe attachments is desirable for cleaning.) To avoid work accidents,
slipping etc. Trolleys and other equipment should be kept for easy unloading
and carrying in the goods to stores.
GAS
BANK:
If cylinders are
used they must be kept outside in an open shelter opening from the outside (in
case of blast the shock wave damages be decreased). In case of gas tank this
one has to be at a distance of 150 yards from the main building. A daily check
of gas shelter and tank is necessary as a safety measure.
GARBAGE
DISPOSAL:
Wet and dry
garbage should be stored separately. Wet garbage is stored in containers in an
air-conditioned shelter to prevent fermentation and smell. As far as possible
collect garbage in plastic fresh bags, change when they are full, tie them up
and then kept them in garbage rooms. Dry garbage is sometimes incinerated.
Disposal of garbage is done on daily basis and garbage shelters are thoroughly
cleaned, disinfected, deodorized with phenol.
CENTRAL
STORES:
Dry store: A
temperature of 70oF (21oC) is ideal. Storing principles.Light weight item in
height (top of the shelves).Heavy weight items in containers, which are
labelled. Cases are kept either on shelves or pellets. Nothing should be kept
directly on the floor. Leave about 8” height for the bottom shelf from the
floor for easy cleaning and control pests and rodents. Do not keep shelves
touching to the wall, leave about 2” from the walls. The different records kept
in the stores for control purposes are: Bin cards, Entry Books, Issue Books,
Indent Forms Orders, Deliveries, invoices, etc.
FRUIT
STORE:
Ventilated
common storage can be used for fruits to keep and ripen them for 2 or 3 days 50
– 60oF is ideal.
COLD
ROOM:
Refrigerated and
low temperature storage. Cold rooms are under the responsibility of the
executive storekeeper or chef larder depending upon the hotel policy.
PREPARATION
AREA:
The different
types of food (fish, meat, poultry, etc.) should have their appropriate
preparation space. The equipment necessary for cooking the food should be sited
closed to the appropriate point.
VEGETABLE
PREPARATION:
The work in this
section forms into three works centres. 1) Washing & Cleaning 2) Paring 3)
Trimming, Cutting, Shaping, chopping, etc. Depending upon the volume of work
these activities may be performed in one center or an assembly line production
may be used. One centre completely separated from the other. Use of frozen and
convenience in this largely determines the space and equipment required in this
section. These rooms sometimes may be air-conditioned. This section has
containers, shelves, sinks, and various machines for cutting, peeling,
shredding, etc. In smaller hotels this section may be combined with butchery.
BUTCHERY:
Air-conditioned
room for meat preparation. Boning, paring, cutting, as well as charcuterie are
done in this section. Portions and cut according to specifications and
controlled with scales. Poultry, fish games etc. are also prepared and
portioned here.
LARDER
ROOM:
For cold dishes,
sauces, hors d’oeuvres and cold buffets.
COOKING
AREA
The cooking
section/main kitchen is generally regarded as the heart of the kitchen. The
material used here are likely to be the most of us wish to work. The material
used are likely to be the most expensive the work here is done by the workers
who are paid the highest rates. Here semi manufactured products are turned into
finished products. To ensure fast service the close relationship between
cooking area and serving area is of very important. In a classical organization
it is divided into parties system. This area can go from a simple kitchen to a
more complex group of section or even satellites.
MATERIAL
FLOW:
The flow of raw
materials will come from three main source:-
1. The meat and
vegetable preparation sections.
2. From stores.
3. Direct
delivery. Food partially processed in a main kitchen may be sent to a service
kitchen for final cooking as in a decentralized kitchen.
EQUIPMENT
NEED:
The essential
equipment for production will be a worktable, sink, and cooking equipment.
Depending on the size and type of food facility the requirement differs. Study
the menu to decide on the equipment requirement. Most of the cooking activities
can be grouped as follows – Roasting & Baking, Boiling and Toasting,
Steaming, Deep-frying, etc. to decide the number of centres. The cooks’ table
is generally the core of the cooking section.
SETTING THE
EQUIPMENT’S:
‘Runs’ of varied
cookery apparatus parallel to and near service can eliminate unnecessarymovement
of staff and food from kitchen to service as well as it speeds up the service.
Bain-marie and stockpot stands should be close to ranges. Adequate ventilation
and canopies have to be provided wherever necessary, to clear the kitchen from
smoke and steam. Modern kitchens have fresh air input supplied by a deviation
of the central A/C unit.
BAKE SHOP:
Pastry, Bakery,
and confectionery is usually called as the bake shop. The control of quality
and cost of desserts and breads served by a hotel is very important to its
successful operation. In small hotels this will be in the corner of the main
kitchen whereas in big hotels, this may be a separate fully equipped dept, of
its own.
HOT AND COLD
SECTION:
This Bakeshop
section is usually divided into two sub-sections, Hot & Cold.
The hot section
is equipped mainly with an even single double or 3 tier deck. Conventional or
convection. Racks, dough mixer, food mixer and provide all the bake items,
bread cakes, gateaux, etc. The cold Section is equipped mainly with
refrigerated marbles, mincers, ice cream machines, freezers, & food mixer.
It is usually air-conditioned and provides all cold desserts. Next to it there
is the pastry cold room where mise-en-place is kept.
PANTRY:
Short order
kitchen (pantry) as the name indicates this section provides for items prepared
and served fast at any time. This section deals mainly with beverages, salads,
sandwiches relishes, fruit juices, cold plates, dessert ice creams, milk shakes
etc. Quick service cooking equipment for such a contact grill, toasters,
suitable equipment for providing hot and cold drinks and shakes, ice cream can
opener, slicer, chopper, juice extractor, shaker, shredder, etc. are to be
provide in the pantry.
The main
kitchen, bakeshop, and pantry must have direct access to service counter or
have each a counter of their own.
POTS AND PANS
WASH UP:
These should be
located near area of food preparation. The process of cleaning includes,
scraping, soaking, (both usually done by hand) washing, rinsing, sanitizing,
and drying may be done by hand or machine. Equipment for hand washing of pots
consist of three compartment large sinks with a drain board on either side one
for solid pots and one on the other side for clean pots.
A convenient
floor drain is need for the wash water from those extra large objects.
Drain board
Drain board
Solid Washing
Rinsing Sanitizing Clean pots
It is desirable
to have an overhead spray with extension can really located, to use for flousing
the refuse after scraping and rinsing the pots and pans this section should
include large racks for storage of utensil items can be readily seen and
selected without having to move a stock in order to get an item required.
SERVICE AND WASH
UP AREA
From where do
the waiters pick up their orders?
From where do
they got clean cutleries?
Service and wash
up area situated exactly between the restaurant (and restaurants) and the
kitchen, has the following function.
1. Cleans dirty
equipment coming from restaurants or floors.
2. Supplies
clean equipment to restaurants and service equipments to kitchens.
3. Food orders
calling out.
4. Delivery of
Food orders.
5. Cashiering.
6. Restaurant
sections.
1 and 2 are
being the wash up area. 3,4,5,6 being the service area
SERVICE AREA:
Issuing meal to
the restaurants in carried out in this area. A kitchen counter throughout the
meals service period.
