2. The Hotel kitchen is the heart of the food service operation.
Raw and cooked both food are stored, prepared and plated for
service.
It should be designed accordingly and also depends upon the
menu and task to be performed.
HOTEL’S KITCHEN
3. Efficient Kitchen
A work surface (table)
A food prep. sink
A hand wash sink (must be separate from the food prep sink)
A cutting surface
Storage for utensils
Storage for pans
Storage for raw ingredients
Storage for the finished product
Proper aisle space for movement
HOTEL’S KITCHEN
4. Main Sections of a Kitchen are:
Cleaning/washing
Storage
Food Preparation
Meal Cooking
Service
HOTEL’S KITCHEN
5. Cleaning/Washing
The cleaning and washing section of a commercial kitchen
includes sinks, warewashing machines, and drying racks.
Warewashing machines can quickly clean plates and other
serving vessels.
Three-compartment sinks are necessary for washing utensils.
This section of the kitchen should be located near the kitchen
entrance and near the storage area.
HOTEL’S KITCHEN
6. Storage
The storage area can be split into non-food storage, cold
storage, and dry storage.
The non-food storage includes a section for disposable
products, a section for cleaning supplies, and a section for the
clean dishes from washing area.
Cold storage is where you keep anything that needs to be
refrigerated or frozen.
Dry storage includes all nonperishables and other
consumables. This area might also contain a receiving area
for inventory shipments.
HOTEL’S KITCHEN
7. Food Preparation
The food preparation area has sinks for washing, cutting
areas, and mixing areas.
Typically, the food preparation area is split into a section for
processing raw foods (chopping vegetables, mixing salad
dressings, etc.).
Placing this section near storage area allows cooks to
efficiently grab fresh dishes, prepare plates, and move them
on to the cooking area quickly.
HOTEL’S KITCHEN
8. Meal Cooking
This is where main dishes are finished.
This area has large pieces of equipment like ranges, ovens,
and fryers.
The meal cooking area can be broken down into smaller
sections like a baking station, grilling station, and frying
station.
This area should be near the front of the kitchen next to the
service area.
HOTEL’S KITCHEN
9. Service
The service area is the final section of a commercial kitchen.
From this area serving staff will pick up finished dishes to
take to customers.
This area needs to be located at the very front of the kitchen,
just after the meal cooking area.
HOTEL KITCHEN
11. Influenced by:
Number of people working in the space
Amount and type of equipment
Clearance required for equipment doors
Type of food being processed
Amount of space needed for storage
HOTEL’S KITCHEN
12. Sufficient space to perform the required tasks
Adequate aisle space
Intelligent design to minimize injury risks
Comfortable temperatures and humidity control
Adequate lighting for the required tasks
Noise control
HOTEL’S KITCHEN
13. Space and Sizing Guidelines:
Sizing by seat count
Food prep. is approximately 50 percent of the kitchen.
Storage is approximately 20 percent of the kitchen.
Ware washing is approximately 15 percent of the kitchen.
Staff circulation is approximately 15 percent of the kitchen.
HOTEL’S KITCHEN
14. HOTEL’S KITCHEN
Adequate Aisle Space:
• Single aisle with limited equipment 2’6”–3’0”
• Double aisle with limited equipment 3’6”–4’6”
• Single aisle with protruding equipment 3’6”–4’6”
• Double aisle with protruding equipment 4’6”–6’0”
• Aisle with little traffic 3’0”–4’0”
• Aisle with major traffic 4’0”- 6’0”
16. Island-Style Layout
Ovens, ranges, fryers, grills,
and other principle cooking
equipment together in one
module at the center of the
kitchen.
Other sections of the kitchen
are placed on the perimeter
walls.
This layout works best in a
large kitchen but can
certainly be modified to fit
other shapes and sizes.
HOTEL’S KITCHEN
17. Zone-Style Layout
The kitchen set up in blocks
with the major equipment
located along the walls
Sections follow the proper
order ,a dishwashing block, a
storage block, a food prep
block, etc.
Communication and
supervision are not difficult
in this layout because the
center of the space is
completely open.
HOTEL’S KITCHEN
18. Assembly Line Layout
This is ideal to serve a large
quantity of people quickly,
like cafeterias.
This layout may work better
with a limited menu, like a
sandwich or pizza shop.
In this ,kitchen equipment is
organized in a line with the
food preparation area at one
end and the service area at
the other.
The other areas can be
located behind the assembly
line to keep them out of the
way.
HOTEL’S KITCHEN
19. Zone-Style Layout
The kitchen set up in blocks
with the major equipment
located along the walls
Sections follow the proper
order ,a dishwashing block,a
storage block, a food prep
block, etc.
Communication and
supervision are not difficult
in this layout because the
center of the space is
completely open.
HOTEL’S KITCHEN