CULINARY

DEPARTMENT

Member of group :
1. I Nyoman Putra Yasa
2. I Gede Septia Yudha Romy
3. I Kadek Abdi Pranata
4. I Made Suartana
ORGANITATION CHART
RELATION DEPARTMENT
 FRONT MARKETING
OFFICE DEPATMENT HRD

HOUSE KITCHEN ENGENERING

KEEPING DEPARTMENT DEPT.

PURCHASING STEWARD FB
DEPARTMENT DEPARTMENT SERVICE
PRINCIPLES OF KITCHEN DESIGN
PRINCIPLES OF KITCHEN DESIGN
Owners and managers of restaurants are constantly bombarded
with new ideas, concepts, and plans for using their kitchen space
wisely by reducing operating costs or increasing productivity.
The three basic kitchen-related costs (and the ways to reduce
them) are:
1. Labor (increased productivity)
2. Utilities (increased energy efficiency)
3. Food (menu flexibility and planning)
THE KITCHEN AS A “HEALTHY HEART”
The kitchen is the heart of any foodservice business. Like a human heart, Today’s kitchen
designers also strive to consider the comfort and safety of the people who work in them. They
realize that human engineering will have positive effects on workers’ productivity and morale.
Each of the next topics must be addressed to make the kitchen a “healthy heart.”
1. Sufficient space to perform the required tasks. Elsewhere in this chapter, you will learn
about the various production and preparation areas in a commercial kitchen. Space
requirements are generally influenced by:
 The number of persons who work in a specific area.
 The amount and types of equipment required in the work area.
 The amount of storage required for immediately accessible supplies.
 The types of products being produced in the area.
 The amount of clearance required for moving equipment, opening appliance doors, and so on.
2. Adequate aisle space. If an aisle is not wide enough,
employees will struggle to work comfortably in the space, r,
kitchen aisles should be at least 36 inches wide, and wider if
they carry two-way traffic or mobile cart traffic.
3. Intelligent design to minimize injury risks.
4. Properly designed equipment, in good working condition.
5. Comfortable temperatures and humidity control.
6. Noise control and abatement.
THE SERVICE SYSTEM
Each service system has subsystems; together, they encompass every aspect of the
progression of food from kitchen, to table, and back to the dishwashing area. This
progression is called flow, much like the traffic flow of a busy street grid. There are two
types of flow to consider when planning your kitchen design: product flow and traffic
flow. Product flow is the movement of all food items, from their arrival at the receiving
area, through the kitchen, to the guests. Traffic flow is the movement of employees
through the building as they go about their duties. The ideal, in both types of flow systems,
is to minimize backtracking and crossovers—again, to make sure the “streets” don’t get
clogged.
 ILLUSTRATION 3-4 Typical kitchen
product/traffic flow. Source: Edward
A. Kazarian, Foodservice Facilities
Planning (Hoboken, NJ: John Wiley &
Sons, Inc., 1989).
FLOW AND KITCHEN DESIGN
Let’s take a look at some common flow plans for food preparation
that you’ll find inside the kitchen. The most basic, and most
desirable, flow plan is the straight line, also called the assembly-line
flow.

Materials move steadily from one process to another in a straight line (see Illustration
3-5). This type of design minimizes backtracking; it saves preparation time and
confusion about what’s going out of the kitchen and what’s coming back in. The
straight-line arrangement works well for small installations because it can be placed
against a wall and adapted to the cooks’ duties.
Where there is not enough space to arrange food preparation in a straight line, a popular
and efficient choice is the parallel flow. There are four variations of the parallel design:
1. Back to back. Equipment is arranged in a long, central counter or island in two
straight lines that run parallel to each other (see Illustration 3-6). Sometimes a four- or
five-foot room divider or low wall is placed between the two lines. It’s primarily a
safety precaution, which keeps noise and clutter to a minimum and prevents liquids
spilled on one side from spreading onto the other. However, placement of a wall here
also makes cleaning and sanitation more difficult.
2. Face to face. In this kitchen configuration, a central aisle separates two straight lines
of equipment on either side of the room.
3. L-shape. Where space is not sufficient for a straight-line or parallel arrangement, the L-
shape kitchen design is well suited to access several groups of equipment, and is
adaptable for table service restaurants.
4. U-shape. This arrangement is seldom used, but it is ideal for a small space with one or
two employees, such as a salad preparation or pantry area.