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1. KITCHEN SET-UP
PLANNING & UTILIZING
AN EFFICIENT SPACE

2. FACTORS
 PERFORMANCE AND FUNCTIONALITY
 MAINTENANCE AND RELIABILITY
 EMPLOYEE SKILL LEVEL AND
PRODUCTION NEEDS OF THE MENU
 CURRENT AND FUTURE EQUIPMENT
REQUIREMENTS
 TECHNOLOGY
 HAACP PROCEDURES
 INNOVATIONS

3. DESIGN
 EASY TO CLEAN SURFACES
 FLOOR DRAINS
 SYSTEM ACCOMMODATIONS
– ELECTRICAL
– PLUMBING

4. LAYOUT
 DETERMINES HOW YOU
WILL RUN YOUR KITCHEN
 ALWAYS THINK OF FLOW
– PROXIMITY & FLOW
 4 MAJOR AREAS
– RECEIVING & STORAGE
– CLEAN-UP
– PRODUCTION
– ASSEMBLY

5. RECEIVING & STORAGE
 LOCATE STORAGE AREAS NEAR
DELIVERY DOORS AND LOADING DOCKS
 BE AWARE OF CONTAMINATION AND
TEMPERATURE
 AVOID DISRUPTION TO OTHER DUTIES
 CATERING OPERATIONS SHOULD HAVE
WALK-INS NEED LOADING AREAS

6. CLEAN-UP
 SOILED DISHES AWAY FROM
PRODUCTION AREAS TO KEEP
 BE SURE TRAFFIC DOESN’T INTERFERE
OR CAUSE SAFETY ISSUES
 TYPICALLY 3 BAY SINK
– WASH /RINSE/ SANITIZE

7. PRODUCTION
 HOT AND COLD AREAS
SHOULD BE SEPARATE
 FLOW:
– COLD FOODS TO
– REFRIGERATOR
– HOT FOOD TO WARMING
AREA/LAMPS

8. ASSEMBLY
 PLATING AREA
WORKS BEST IN
ASSEMBLY LINE
FASHION ($$)
 PREP TABLES
– STAINLESS STEEL
SURFACES ARE IDEAL
– MULTIPLE
ARRANGEMENTS
– WHEELS
– LOCKS

9. ESSENTIAL EQUIPMENT
 WAY TO DETERMINE NEEDS
– MENU DESIGN
– REVIEW RECIPES
– ENVISION OPERATION & STAFF
 BASE YOUR DECISIONS ON :
– MENU ITEMS BUILDING
– PREPARATIONS CODES
– VOLUME BUDGET

10. EQUIPMENT FOR PREPARATION
 KITCHEN SCALES
 BLENDERS
 MIXING BOWLS
 KNIVES
 THERMOMETERS
 BAKING EQUIPMENT
 MIXERS
 GRILLS
 SKILLETS
 STEAMERS
 REFRIGERATORS
 PROCESSORS
 VCM
 CHOPPERS
 SLICERS
 PEELERS
 SHREDDERS
 DEEP FRYERS
 KETTLES
 OVENS
 CUTTING BOARDS
 TABLES

11. EQUIPMENT FOR HOLDING
ASSEMBLING & SERVING
 CABINETS
 BOXES
 PLATE TREES
 CADDIES
 STEAM TABLES
 SAUCE GUNS
 UTENSILS
 CONVEYOR UNIT
 SERVING PIECES
 HOTEL PANS

12. RECEIVING
 REVIEW DELIVERIES
 CHECK INVOICES
 ENSURE QUALITY
 FOLLOW-UP WITH INCONSISTENCIES
 MAINTAIN SUPPLIER RELATIONS

13. STORAGE
 4 CATEGORIES
– LIQUOR &
SPIRITS
– DRY STORAGE
– COLD STORAGE
– FROZEN
 KEEP PERIODIC
INVENTORIES
 AIRTIGHT
CONTAINERS
– PESTS/FRESHNESS
 LABELS & DATES
 FIFO
 CONTAMINATION

14. OBTAINING
EQUIPMENT
 BUY
– NEW,
RECONDITIONED,
TECHNOLOGY
 LEASE
– RENT WITH OPTION
TO BUY
 RENTING
– IDEAL FOR
TEMPORARY USE
SERVICEWARE
ACTIVITY: MAKE A TABLE OF ADV &
DISADVANTAGES OF THE 3 OPTIONS
TAKE INTO ACCOUNT PARTS, EFFICIE
SPACE, ETC.