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Published : April 06, 2012 | Author : Santosh
Category : Kitchen | Total Views : 1559 | Unrated

International Hotelier and Trainer.

Kitchen Planning

Before kitchen planning can begin, answers to various questions about catering policy are needed.  For example:

1.      What types of meals will be offered?

2.      How many persons will be served?

3.      When will these meals be required?  Will the main meal be A M or P M - that is,  will  it be a lunch or dinner service or day long and/or night long?

4.      What will be the extent of beverage service requirements - that is how much tea and coffee for lounge as well as restaurant will be required?

5.      Is allowance to be made for special functions?

6.      To what extent will "convenience" foods be used?

7.      What area of floor space is available?

8.      What is the position of windows, ventilation, drainage, water supply, and so on?

9.      What type of service is proposed - self -service, cafeteria, or waiter/waitress service?

Area Required

Kitchens are sometimes designed in a reduced size in order to provide more space and increased seating in the restaurant. This reduction does not necessarily increase a restaurant's trade; however, because cramped kitchens lead to delays and other faults in service that discourage customers from returning. A reduction in kitchen size must, therefore, be accompanied by plans to maintain (or even increase) productivity while still presenting a satisfactory workplace for employees.

            Calculating in advance the kitchen area needed is difficult for many reasons.  Generally speaking, as the number of patrons increases, the kitchen area needed per person tends to decrease; but information about numbers alone is not sufficient.  Knowledge of peak loads (based on experience or intelligent forecasting) is essential.  In addition, the nature of the establishment plays a role.  The dining room (including tables and passageways) at a coffee shop may have as little as 0.93 square meters (10 square feet) of space per person, while a luxury hotel restaurant may have 1.67 square meters (18 square feet) of space per person.  Some experts believe that kitchen space per customer should be about one-half that of the dining room.  Very small places serving less than fifty people may need about 0.84 to 0.93 square meters (9 or 10 square feet) of kitchen space per person.


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