•The kitchen is the heart of any
foodservice business.
•Like
a human heart, its job is to pump
and circulate life,
in the form
of food,
through the rest of the operation.
Therefore, kitchen placement affects the quality
of the food, the
number
of people who can dine at
any particular time of day, the roles
and workload of the kitchen employees and
servers,
utility
costs, and
even
the atmosphere of
the front-of-house space.
Design
refers to overall space planning; it defines the size, shape, style, and
decoration of space and equipment in the kitchen.
Layout
is
the detailed arrangement of the kitchen floor and workspace—where each piece of
equipment will be located and where each workstation will be.
Work
center is
an area in which workers perform a specific task, such as tossing salads or
garnishing plates. When several work centers are grouped together by nature
of the work being done, the whole area is referred to as a work section.
Eg:
cooking section, baking section, etc.
