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CHAPTER 8: PLANNING & EQUIPPING THE KITCHEN
• Kitchen Planning
• The Open Kitchen
• Kitchen Floor Coverings
• Kitchen Equipment
• Meeting with the Health Inspector
KITCHEN PLANNING
• The Overall Objective:– Minimize the number of
steps taken by wait staff & kitchen personnel.
– Equipment is placed so that servers only need to take a few steps.
FACTS
• Servers will take the shortest & most convenient route.
• Chefs want their work organized in a manner that minimizes excess activity & unnecessary steps.
• The efficiency & comfort of the staff is important to the operation.
FACTS• Ergonomics, the applied science of
equipment design intended to reduce staff fatigue & discomfort, influences foodservice facility design.
• Legislation & public policy affects foodservice design:– Operators must maintain standards to
accommodate the needs of workers & customers who are disabled.
• Designers must also understand the National Sanitation Foundation standards & apply them to the actions of the workers.
OPEN KITCHEN• Highlights the kitchen and/or a
piece of equipment.• Standard food preparation is not
usually featured.• The open kitchen is reserved for
what is glamorous: bright, shiny ladles, stainless steel & copper utensils, etc.
• Some use under the counter refrigerator units to conserve space.
• The area set aside for open kitchens costs about 25% more than a standard kitchen.
OPEN KITCHEN
• Drawbacks:– The noise level of a completely open
kitchen must be reduced with washable acoustic tile in the ceiling.
– The dining room & banquet rooms must feature carpet, upholstered chairs, washable window drapes, & acoustic ceilings (to absorb kitchen noise).
– Chefs & cooks are completely exposed to the customers.:
• Every word & every gesture has a spectator.
– Customers may also feel that since they can see the chefs and/or cooks that it is okay to talk to them.
KITCHEN FLOOR COVERINGS• Materials should be nonabsorbent,
easy to clean & resistant to the abrasive action of cleaners.– Kitchen floors are usually covered
with quarry tile, marble, terrazzo, asphalt tile, or sealed concrete.
• In areas that accumulate water neoprene matting provides traction.
• All kitchen areas should be covered with nonskid materials.
• The number-one cause of restaurant accidents is slipping & falling.
CATERGORIES OF KITCHEN EQUIPMENT :
• Receiving & storing food• Fabricating & preparing
food• Preparing & processing
food• Assembling, holding, &
serving food• Cleaning up/sanitizing
the kitchen & kitchenware
SELECT THE RIGHT EQUIPMENT • Which will be the most efficient for the menu, item
by item, & for menu items contemplated in the future?
• What is the equipment’s purchase cost & operating cost?
• Should the equipment be gas fired or electric?• Will the equipment produce the food fast enough to
meet demand?• Is it better to buy a large unit or two or more smaller
units?• Are replacement parts & service readily available?• Is reliable, used equipment available?
MENU DETERMINES THE EQUIPMENT
• Variables include the following: – The projected volume of sales
for each menu item. – Fixed or changing menu. – Menu size. – Speed of service desired.– Nutritional awareness &
equipment selected.
FACTORS TO CONSIDER
• Total cost vs. original cost.
• Match equipment with people skills.
• De-skill the job with equipment.
COOKING EQUIPMENT• The Oven/Stove• Deep-Frying Equipment• Low Temperature Ovens• Forced-Air Convection Ovens• Microwave Ovens• Infrared Cooking Equipment• Hot-Food Holding Tables• Refrigerators & Freezers• Ice machines• Pasta-Making Machines• Evaporative Coolers
OTHER COOKING EQUIPMENT
• Numerous other kitchen items are available that may be useful for a particular menu:– Ice cream holding units,
display cases, cream dispensers, meat patty–making machines, garbage disposals, infrared heating lamps, drink dispensers, dough dividers, bakers’ stoves, etc.
MAINTAINING KITCHEN EQUIPMENT
• Maintenance of equipment is a little like preventive medicine.
• By following certain practices, major problems can be avoided.
• Restaurant equipment is generally thought to have a life expectancy of about ten years. – Properly cared for equipment can
last much longer!
HEALTH INSPECTOR• Public health officials and planning
boards want to assure the public that eating in restaurants under their jurisdiction is safe.
• To this end, local health officers draw up extensive requirements for a number of factors, including:– Floor covering– No. of toilets– Foodservice equipment– Lighting– Fire exits
HEALTH INSPECTOR• Requirements vary from place to place.• Floor drainage systems, exhaust
ductwork, distances between dining room tables, # of seats permitted, # of parking spaces required, # of entrances & exits to the parking area & to the restaurant—all must meet safety requirements.
The End
Copyright © 2008 John Wiley & Sons, Inc.