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FFFooooooddd ssseeerrrvvviiiccceee---eeellleeemmmeeennntttsss ooofff kkkiiitttccchhheeennn ppplllaaannnnnniiinnnggg aaannnddd lllaaayyyooouuuttt INTRODUCTION Systems of Operation Characteristics of food operations differ as much in production sections as in service areas. High labour costs and shortage of trained personnel have caused managers to seek systems of operation that minimize labour to the greatest extent consistent with delivery of acceptable standards of products and services. System is a popular concept in modern planning. It may refer to total, partial, or no production connected with the food service facility. An important key to the systems approach is simplification. Development of a desirable system calls for thoughtful evaluation of all activities, products and procedures in terms of desired results. A system of operation may be applied to any type of food service from the simplest to the most elaborate. Its goal is the improvement of operating efficiency in response to needs. A system may involve the use of partially or fully prepared foods. Some food service organizations depend on commercially prepared food entirely and do not have a production department. Other organizations, capable of training and controlling staff, recognize that in order to provide the degree of excellence and price acceptable to their patrons, the food must be produced largely within their organization. The system of production strongly influences organization of the food facility and the equipment However no one food production and service programme has been found to satisfy every situation. Hence it is important, obviously, to choose a plan or system or operation at the outset of planning. The component work units in a full-production kitchen include the following:
1. Ordering, receiving and storage.
2. Preprocessing of raw materials such as meats, vegetables and fruits.
3. Cooking – soups, vegetables, meats, sauces, bakery products and other menu items or specialty items.
4. Pantry or set up section – salads, sandwiches, beverages and desserts.
5. Service areas.
6. House keeping or clean up departments - pot washing, dish washing and janitor services.
All food establishments require careful planning of all the facilities as illustrated in the figure given below:
1
2
3
4
5
6
Supply
Pre-process
Preparation or production
Setup
Serve
Clean
Butchery
Soups and Vegetables and Starters
Beverages
Service Unit and Pantry
Pot-washing
Ordering Receiving Storage
Vegetables and Fruits
Main dishes and accomplishments
Salads and S/Ws
Dining Area
Dish washing
Bakery items
Desserts
Janitor services
Studies in layout analysis usually revolve around three basic areas: 1. Layout design and the selection and placement of equipment. 2. Work methods and factors that improve worker effort. 3. Utilization of equipment and materials to reduce labour required to produce and serve foods and increase productivity of high quality products to maximize sales and profits. The first point is of major interest in planning since it directly affects the design, the type and size of equipment and its location. The other two factors influence the layout plan. LAYOUT DESIGN A layout design is a plan that indicates spatial allowances, physical facilities, construction features and work areas with equipment located therein. In such a design work sections should be jointed together so that all necessary functions in the facility can be performed efficiently. Many significant factors will influence the design, such as quality and quantity of output, cost of operation, time scheduling character of materials produced and system of operation.
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BASIC UNITS IN PLAN DESIGN There are three distinct parts in a layout:
1. Work centres,
2. Sections and
3. The layout made up of work centres jointed into sections.
The best plan results when work centres are planned first, then sections and the sections are put together to form the total layout.
1. Work centres A work centre is the basic component or unit in a layout. The relationship of work centres to the layout is similar to that of atoms to matter. There is nothing smaller. Work centres are areas where a group of closely related tasks are carried out by an individual or individuals. The space allotted to a work centre should be approximately 15 sq.ft. (6’ long X 2 ½’ wide) and the sequence of work is important in locating work centres. Mobile equipment can help to reduce spreading out work centres and can create a new work centre as well when needed (create a rectangle).
2. Sections A section is a group of related work centres in which one type of production occurs. The section is planned after all of the work centre plans for that type of production or task (job have been completed and can be joined together) e.g. Baking section, cooking section, dish washing section, storage section, service section etc. In putting a section together, it is helpful to think of work centres as atoms being joined together to make up molecules of matters. The union or joining of work centres should be logical and scientific and where work centres have a large number of inter relationships, they should be close together. A high amount of inter relationships, dual use of equipment, and compactness are to be considered in locating work centres in a section.
3. The layout Sections are joined together to make up the complete plan or layout. Work sections should be joined that have a high amount of relationships, and supporting sections should be located close to the sections that they supply. As atoms are joined to make up molecules and molecules are joined to make up matter, so in layout planning work centres are combined into sections and sections into layouts.
FLOW OF WORK The sequence of operations in the processing of materials or the performing of essential functions is called the flow of work. The joining of work centres into sections and sections into a layout should follow certain rules relating to flow of work. Such flow is frequently defined as a natural and logical sequence of operations in the processing of materials or doing of work. Normally, the flow of materials is from receiving to storage, to pre-preparation, to preparation to finish holding to service, to dish washing and pot washing and other cleanup to garbage disposal and so on. There are eight basic rules that should be remembered in establishing flow in work centres, sections and the entire layout:
1. Functions should proceed in proper sequence directly with a minimum of criss-crossing and back tracking.
2. Smooth, rapid production and service should be sought with minimum expenditure of worker time and energy.
3. Delay and storage of materials in processing and serving should be eliminated as much as possible.
4. Workers and materials should travel minimum distances.
5. Materials and tools should receive minimum handling and equipment should receive minimum worker attention.
6. Maximum utilization of space and equipment should be achieved.
7. Quality control must be sought at all critical points.
8. Minimum cost of production should be sought.
The flow most suitable for one operation will differ from others according to the manner in which it meets the individual needs of the facility. Change and adjustment are often necessary in adapting a good flow to the specific structural requirements and building shape. A plan is seldom achieved without compromise. SPACE ALLOCATION
The challenge when allotting space for a food facility is to allow enough for functional efficiency without excess space to add to building, operating and maintenance costs. The dining areas, for example,
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needs to be large enough to provide for the number of persons who will require service during a given period of time. If larger than needed, not only will there be excess building expense measured in cost per square foot or meter, but also operating expense measured in labour time for extra steps in service and maintenance. Space for dining areas is usually based on the number of square foot or meter per person seated multiplied by the number of persons seated at one time. Depending on the type of operation the allowance per seat will vary from a minimum of 9 sq.ft. (0.85 m2) for school lunch rooms, to a maximum of 16 to 18 sq.ft (1½ to 1.70 sq. meters) for commercial cafeteria or table service, hotel, club or restaurant. PRODUCTION AREAS Many factors influence space requirements for production and consideration of them when planning is essential for ultimate satisfaction. It is necessary to make a detailed study of the specific needs. Major points to be considered are:
1. Type of preparation and service.
2. Amount of total production done in the facility.
3. Volume in terms of the number of meals served.
4. Varieties of food offered in the menu
5. Elaborateness of preparation and service.
Variety in menu selection and elaboration of foods tend to increase space needs in work areas and storage. SERVING AREAS Space allowances for serving areas should be adapted to the needs of the specific facility. The menu, organization of work and number served will influence size. The type of service will also be influential in dictating space needs. RECEIVING AND STORAGE AREAS Space allocation for receiving and storage should be based on specific needs. Calculation of needs is to be based on the menu to be served, the temperature and humidity requirements of the items to be stored, availability, reliability frequency and cost of deliveries and the obtaining of supplies and the largest volume for which provision must be made. Suitable and adequate space is needed for the receiving and checking in of supplies as they are delivered. Truck bed height for delivery platforms and roll-in levels for refrigerator floors help greatly in the movement of supplies. The storage area should be organized to promote quick location of items and convenience in handling. It is important that areas be so planned for storage that delivery men and their loads will not get in the way of kitchen workers. COMMON STORAGE Major supplies usually include cereals, sugars, flours, condiments, fats and canned and bottled goods, soaps, paper supplies and laundry. It is desirable for safety that soaps and other cleaning materials that may be injurious to health be stored in a separate area away from food. VENTILATED STORAGE Root vegetables need cool, dark storage at 50° to 60°F (10 to 15°C) and a relative humidity of 85 to 90%. Allow for good ventilation by cross-stacking sacks on a floor pallet. REFRIGERATED AND LOW- TEMPERATURE STORAGE Many factors affect space needs for refrigerated and low-temperature food. Specific menu offerings, volume and required holding time are significant factors. Approximate allocation of space is 20 to 25% for carry over foods, salads, sandwich materials and bakery products. A walk-in refrigerator is feasible for an operation serving 300 to 400 meals per day. SANITATION AREAS
Space needs in the dishwashing area will be affected by the volume of dishes arriving at one time, holding requirements, methods and personnel for the operation and the equipment used. In all instances there should b adequate space to receive the volume of soiled dishes likely to arrive at on time without hazardous pile-up, plus space for scraping, stacking and placing in baskets or on a conveyor of a machine or into a pre-rinsing operation. The clean dish space, whether a part of the machine or the table should be sufficient for dishes to stand and air dry before stacking. In calculating
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total space, it is usually recommended that the clean dish area occupy 60% and the soiled dish table area 40% of the total space. Space allocation will depend on the following factors like - whether dishes are washed by hand or machine; pre-rinsing done by hand or by machine; will a soak-sink be used for dishes and silver, what type of equipment will be used for moving and storing clean tableware; what storage will be provided for detergents, special cleaning equipment and extra tableware etc. POT AND PAN SECTION (POT WASH) Provide a soiled utensil collection area adequate for the largest number that normally arrives in the section at one time. A minimum of 40 sq. ft. is generally regarded as sufficient for the smallest unit, however the space allowance will vary widely according to equipment used and the volume of pots and pans handled. MISCELLANEOUS SANITATION AREAS An area sufficient enough should be provided with a hose supplying a flood of water with suitable force, a steam hose and adequate ventilation for washing of trolleys, garbage cans and other similar mobile equipment. A rack for draining and storage also is essential.
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EEEllleeemmmeeennntttsss ooofff kkkiiitttccchhheeennn ppplllaaannnnnniiinnnggg The schematic layout 'diagram' will illustrate the principles that would guide in planning and designing an 'ideal' kitchen. The various work/service areas must be separated and the flow routes operated for the efficient running of the kitchen.
1. Staff entrance The rear staff access should be a separate entrance leading directly to staff clock-rooms and changing rooms, to prevent staff entering kitchen areas in their street clothes. Punch clocks, details of rotas and staff announcements and other related information boards should be located here. Street clothes and uniforms are stored in the locker rooms in locked upright cupboards and the locker rooms should be kept warm and dry to allow clothes to dry out after use.
2. Goods Entrance A separate goods entrance is located on the other side of the building, away from the staff and public entrances. Service roads have to be provided and a loading ramp should also be constructed.
3. Supervisor’s Office A supervisor's office should be provided, so that deliveries can be checked as they arrive. Other related management offices could also be provided near to supervisor's office, so that suppliers and other representatives could be entertained. There could he a small waiting area and possibly a room where samples could be tried out.
4. The Main Storage Area The storage areas are located close to the goods entrance and consist of a number of stores for the various items like dry, refrigerated and cold storage. Storage areas should be cool and well ventilated, so that north-south facing locations are ideal. Storage areas should be close to or easily accessible to the main kitchen area.
5. Preparation area The preparation areas will be divided into sections handling meat, fish, vegetables, sweets, and pastry etc. Each section being located as close as possible to its appropriate storage area. Strict segregation of some items is required for reasons of hygiene.
6. The cooking area It could be designed as an island site (as shown) or L or U wall arrangement. There should be proper ventilation canopy (or exhaust) over and drainage gullies below items of wet equipment. Dry and wet equipment should be well separated (e.g. fryers away from steamers) for reasons of safety and equipment used commonly by more than one section should be ideally located for easy access and use by all sections.
7. Servery The cooking area has good access to the servery where prepared foods are stored in hot and cold counters for assembly into meals and collection by waiting staff. The servery is designed with separate entrances into and out of the restaurant to avoid collisions and provide proper flow routes. Orders are collected from the service counter by waiters and a still room (pantry) for handling beverages, bread, rolls etc. may also be located in this area.
8. Pot Wash A pot wash should be provided with adequate space and provisions for carrying out the cleaning of large and numerous pots and pans and other vessels and tools used for cooking. Hot and cold water hoses and pipes should be provided.
9. Dish Wash/Crockery Wash Dirty crockery is returned to the crockery wash up by waiters and this section is sited adjacent to the servery. Steps should be taken to minimize noise, by the use of partitions or walls or a lobby area. There should be a direct access to the garbage disposal area from dish wash area. The garbage disposal area should be separated from the goods access point and should consist of a screened, solid area capable of being hosed down.
10. Chef’s office A Chef’s office should be provided adjacent to the main cooking area, giving overall supervision through a window or glazed partition and encouraging frequent contact between management and staff.
11. Entrance to Restaurant
12. Exit from restaurant to Dish wash, Servery etc.
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LLLaaayyyooouuuttt COOKING AREA–A BRIEF DESCRIPTION OF DIFFERENT LAYOUTS Island Grouping The principle behind this type of arrangement is an island grouping of major cooking equipment which is normally positioned back to back with access afforded all round. The arrangement pre supposes that sufficient gangway space is available all round to allow also for the grouping of other items of equipment around the perimeter walls of the kitchen. Some separation of cooking equipment is advisable, in particular wet items (steamers, boiling pans etc.) away from dry equipment such as fryers, grills, griddles. A ventilation canopy is normally suspended over the island arrangement, with forced air extraction equipment used to remove steam and cooking smells from the kitchen. Drainage gulleys may be provided all round or adjacent; to wet equipment, which may also be provided with mains (drinking) water supplies for direct filling and cleaning. Item. of equipment used by more than one kitchen party are best sited at the periphery of the island to allow easy access by all users. Wall Arrangement In wall arrangement, as the name suggests, the preparation areas are ranged along walls in an L-shaped pattern and a grouping of appliances (open top ranges, wall mounted grills, deep tat fryer etc.) occurs along, a further wall section. Additional preparation or holding, tables are placed in the centre of the kitchen, allowing considerable space for make-up of meals, preparation of salads and cold dishes, during serving periods and so on. Crockery and pan wash-up has been confined to the remaining wall. This type of arrangement works well if distances between work stations are not excessive. Ventilation may rely simply on open windows in walls close to cooking equipment or alternatively extract hoods can be mounted over equipment. An extension of the straight line arrangement is to run a second line of appliances parallel to the first, with serving tallies or trolleys arranged in a central aisle between the two sets of equipment. ‘L’ or ‘U’ Shaped Arrangement Here space does not permit use of the Central Island or wall or parallel arrangements. An alternative is to create an L or U shaped grouping of equipment. Separation of main groups of equipment can be achieved, particularly with the L-shape and if further items need to be added a second inner L-run can be positioned. This second 'L' may in fact consist of preparation of serving tables and follows the line of the cooking equipment, with an appropriate aisle in between. The U-shape as its name implies consists of a run of equipment, arranged around three walls. Both arrangements offer reasonably easy access to cooking equipment and are best suited to traditional restaurant, or hotel, kitchens offering a wide and varied menu, rather than die large scale production of standardized meals where smoother work flow patterns are invariably called for. PLANNING OF GOOD RECEIPT AND STORAGE AREA The principles of planning goods receipt and storage areas were outlined earlier. The type and amount of storage provided will depend upon buying policy, frequency of deliveries and the type of foodstuffs used in the establishment. Operations making use of largely prepared foods will require more chilled or freezer storage than traditional kitchens relying on daily deliveries of fresh vegetables and certain other items like milk, fish (in season) etc. The quantities of supplies stored will also depend on the location, with urban sites relying on daily deliveries, and more remote establishments carrying stocks to last three or four days or more.
Whatever type of storage is required certain guidelines apply as shown in the diagram. It shows separate entrances for goods and staff, the latter leading directly to cloakrooms etc. Various storage areas are indicated; these will include vegetables, dry goods, chill store and deep freeze storage. All storage areas are readily accessible from the goods entrance, which could incorporate a loading bay of suitable height, if large quantities are handled. The height of the loading bay should roughly match that of the tailgate of delivery vehicles, thus providing easy access to mechanical trucks or hand
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wheeled trolleys inside the delivery vehicles. The loading bay should be large enough in area for trolleys to maneuver and for some temporary placement of goods while they are checked and sorted. A set of scales and a small office or cubicle may be incorporated into the goods entrance, so that a supervisor can cheek deliveries as they arrive before they are stored. Ideally storage areas should be on the same level as goods receipt, so that stairs and/or hoists are not required. Any slight changes of level should be compensated for by a gradual slope in the floor surface. Access doors need to be of robust construction able to swing in both directions. Anti-pest fans can be located above access doors and doors and windows should be designed to prevent the ingress of vermin. The vegetable store should be cool and well ventilated with sufficient racks and bins provided. The dry goods store is of similar sound construction with adequate shelving and cleanable wall and floor surfaces. Refrigerated and freezer stores may consist of cabinets or walk-in-compartments, with hanging rails for meat in carcass and adequate demountable shelving for other items. Storage of wines, beers and spirits is best sited in basement or cellar premises and in all cases should offer a cool ambient temperature, controlled if necessary and adequate security for stocks. Other types of storage encountered include linen and housekeeper stores, cleaners' stores and daily stores where small quantities of raw materials are kept until required for immediate use in preparation and cooking areas. PRE PEPARATION AREA A pre-preparation area could ideally be located in between the storage and cooking area – a midway stage between these two sections. The main areas of pre-preparation include vegetables and fruits, meat and fish, pastry, sweets and post cooking area. In large establishments there may also be sections dealing with salads, hors d'oeuvres, cold foods etc. with specialized staff and equipment. All these sections should be isolated and well separated for reasons of hygiene. A number of guidelines should be observed while planning these sections including the provision of washable wall and floor surfaces, adequate benching of the correct height and materials. Stainless steel is extensively used with the addition of wooden or fiberglass chopping boards for meat and slate or marble slabs for fish. A separate marble surface should be provided for pastry work. LAYOUT OF A SERVERY (SERVICE AREA) OF A TYPICAL RESTAURANT OR HOTEL WITH FULL WAITER SERVICE Waiting staffs enter the servery from the restaurant via an access door which operates one way only. Dirty crockery is deposited at the wash-up area. Orders are passed to kitchen staff at the server counter which incorporates hot, cold and unheated sections. Some items are stored in containers set in an open top bain-marie, while orders for main dishes are passed to the kitchen brigade by the 'aboyeur', sufficient circulation space needs to be provided inside the servery area and a tray slide provided as in a self service type of counter. Storage places for plates, food items etc. are provided. The service counter should be sufficiently big enough to accommodate the number of waiters working during busy hours without causing congestion. The still room is used for the preparation of beverages, and includes a cafe set refrigerated milk storage and storage for bread, rolls, condiments etc. as well as table linen, cutlery etc. ;a garbage disposal point, additional trolleys and counters etc. need to be provided if the servery is used to provide for banqueting too. Some speeding up of service can be achieved if waters staff are allowed to help themselves to all or certain food items. Adequate measures should be taken for control of portions if waiters are allowed to help themselves to food items. It is generally advisable to provide a clearly defined barrier between the servery and the kitchen, to avoid entry into production areas by waiting staff. LAYOUT OF STILL ROOM (PANTRY) The stillroom or pantry represents an important part of the servery section where full waiter service is used. The pantry dispenses tea, coffee and other beverage items and has provisions for toasters, storage of hot rolls, butler, preserves, condiments etc. and possibly some cutlery and linen storage. A sink for washing utensils and a hand wash basin is also to be provided. Pantries serving hotel rooms are often set up to cater for a fixed number of rooms and represent small kitchens in their own right. They will be used principally for the service of breakfast and snack meals at other times of the day and layout and equipment will be planned accordingly. An ice machine may be an important addition; and there may be provision for washing and storage of a limited amount of crockery; without having recourse to the main kitchen/wash up (refer servery and layout for Full Waiter Service).
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LAYOUT OF A CROCKERY WASH-UP IN RELATION TO THE REST OF THE KITCHEN An essential planning requirement is placement of the wash-up area as close as possible to the dining room; to avoid the use of trolleys or a conveyor system to transport dirty crockery to the wash-up. In this example the wailing staff uses the swing door from the dining area and deposit dirty dishes on the receiving table, where initial scraping and disposal of food scraps takes place. Dirty crockery is then passed either to the machine on to double sinks for washing, rinsing and sterilizing, before being moved to the ‘cleans’ receiving table for draining and checking. Storage is provided in meal racks or shelves where the clean dishes are usefully adjacent to the servery and ready for re-use. An entrance has been provided from the main kitchen so that limited pan washing could also take place in this section. Layout of this section can also be planned in straight line, ‘L’ shaped etc. other than the ‘U’ shaped as shown in the diagram. Ventilation by sufficient windows is important and forced air extraction hoods are also ideal. Good lighting will ensure a high standard of cleanliness, and washable walls and floor surfaces will minimize maintenance. Noise is a continual problem and a lobby sited between the wash-up area and the dining room will help reduce disturbance to restaurant patrons. It will be very ideal if we can provide separate sections for glass and silverware away from the main crockery wash. PAN WASH OR POT WASH AREA IN RELATION TO THE WHOLE KITCHEN The pan wash or pot wash as its name implies handles the cleaning and washing of utensils used in the preparation and cooking of food and is undertaken either manually or by machine. Where pan washing is undertaken manually, the main provisions are proximity to the preparation and cooking area and provision of sufficient wide and deep sinks to accommodate the cooking utensils handled. Minimum two sinks and sufficient convenient storage place should be provided between the pan wash and the cooking section. Some wall mounted storage should also be provided for small items of equipments. A typical pan wash area will consist of double or even triple sinks of adequate dimensions and depth to accommodate the range and type of utensils used in the kitchen. Provisions for hot water, mechanical scrubbers etc. could be provided. Ideally the pan wash is located as close as possible to the production areas of the kitchen and storage of clean posts and pans is localized in relation to the pan wash and the sections using the utensils. Provide adequate racks for reception of dirty pans before washing and for draining, drying and storage after washing. The pan wash is a messy, wet area, so that all surfaces must be capable of rinsing down frequently with the minimum of disruption to other sections of the kitchen. GARBAGE DISPOSAL AREA Kitchens generate a variety of waste products, including food waste and large quantities of paper, glass, can and packages which have to be disposed off. Food waste emanates from storage and preparation areas, from the kitchen section and servery and from the wash-up and waste disposal sections of the kitchen, so that sufficient and efficient localized collection will need to be established for removal from each section in containers or bags to the main garbage area. Ideally the garbage disposal area is to be located at the rear of the premise near to other service points, but separate from goods and staff entrances. The garbage area requires storage space for bins, used to store separately food (wet) and other waste (dry) prior to its collection either by the local authority (municipality) or private contractor. The area should be screened from view and constructed of solid impermeable materials, to allow for frequent hosing down. Provisions should be provided for washing and cleaning the garbage bins. All waste should be kept in sealed cans or plastic garbage bags. Wet and dry garbage items should be segregated and kept in different sections in the garbage room. Bags should be filled with garbage to a maximum of 3/4th of its capacity and should be tied or sealed properly before being kept in the garbage room. For heavy and liquid items (plate waste and wastage from kitchens) double bags should be used for safety and protection. In places where the climate is hot, a special refrigerated room may be provided, with temperatures maintained at about 10°C. Garbage areas readily attract vermin and adequate measures should be taken to keep them at bay. Pest control should be carried out periodically. Particular attention to hygiene should be taken care of while planning this section.
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LLLaaayyyooouuuttt ooofff aaannn iiidddeeeaaalll kkkiiitttccchhheeennn Key:
1 Staff Entrance and Cloakrooms
2 Goods Entrance
3 Management Offices
4 Storage area
5 Preparation areas
6 Main cooking area
7 Servery
8 Pot wash
9 Crockery
10 Chef’s Office
11 Entrance into dining room
12 Exit from dining room
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LLLaaayyyooouuuttt ooofff cccooooookkkiiinnnggg aaarrreeeaaa---wwwaaallllll aaarrrrrraaannngggeeemmmeeennnttt Key:
1 Vegetable preparation area
2 General preparation area
3 Wall grouping of cooking equipment
4 Preparation tables (group of four)
5 Servery including beverage unit
6 Wash-up with waste disposal sack
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LLLaaayyyooouuuttt ooofff cccooooookkkiiinnnggg aaarrreeeaaa---‘‘‘lll’’’ ooorrr ‘‘‘uuu’’’ ssshhhaaapppeeeddd aaarrrrrraaannngggeeemmmeeennnttt Key:
1 Preparation section
2 Cooking
3 Store
4 Store
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LLLaaayyyooouuuttt ooofff gggoooooodddsss rrreeeccceeeiiipppttt aaannnddd ssstttooorrraaagggeee Key:
1 Vegetable store
2 Dry goods storage
3 Refrigerated store
4 Freezer store
5 Staff entrance
6 Cloakroom
7 Goods entrance
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LLLaaayyyooouuuttt ooofff ttthhheee ppprrreeepppaaarrraaatttiiiooonnn aaarrreeeaaa (((tttooo bbbeee ppprrreeeccciiissseee mmmiiisss---eeennn---ppplllaaaccceee ooorrr ppprrreee---ppprrreeepppaaarrraaatttiiiooonnn))) Key: 1-4 Storage area 5,6,8 Preparation area 7 Island cooking section 9 Servery 10,11 Wash-up area
