FOOD PRODUCTION SEM - 2 UNIT - 5 (KITCHEN ORGANIZATION & LAYOUT) NEW

KITCHEN ORGANIZATIONAL AND LAYOUT

GENERAL KITCHEN LAYOUT

Kitchen is a busy place and cross-traffic can really hamper the operation. There are certain factors that one needs to keep in mind while planning a kitchen. This is usually done by "facility planning department" which carefully plans the layout of the kitchens. Some hotels contract out these services but certain hotel chains, such as Oberoi Hotels and Resorts, have their own facility planning department which is responsible for planning and layout of all the kitchens.

RECEIVING ―> STORING ―> PROCESSING ―> COOKING ―> SERVING
        FIG: General workflow pattern in a kitchen.  

    When we talk of designs of a kitchen, it would generally mean the overall planning of the space with regards to size and shape of the operations. Layout would mean the detailed arrangement of the floor of the kitchen and allocation of places for the kitchen equipment to be placed where the specific tasks would be carried out.

A well-planned layout is not only important for the smooth workflow in the kitchen but it also adds to the profitability of the entire operation. Smooth workflow will ensure timely pick up of food for a busy meal period thus creating happy guest and good timely pick up of food for a busy meal period thus creating happy guest and good reputation. Such an operation is also directly linked to the motivation and overall morale of the staff.

Well-planned kitchen operations would always follow a basic three-flow pattern, which would be back-front-back. All the raw materials are received at the kitchen (back of the operations) then processed and sent to the restaurant are received (front) for consumption. The leftover unstable food is brought back and disposed as garbage.   
                  
    

                                           

GENERAL FLOW PATTERN OF RECEIVING AREAS   

RECEIVING AREA

Receiving area is a place where the goods are received into the hotel. This place is not only used to receive raw food commodities, but also to offload all the supplies of the hotel. This area also restricts the entry of unauthorized personnel into hotel and is located near the rear entry of the hotel also known as         staff entrance.      
Various jobs are carried out in the receiving area and this is one place in the hotel where all the supplies are received. From food commodities to engineering supplies, everything lands up at the receiving dock, where the items are checked as per specifications given to the supplies and recorded in various formats. Let us discuss some of the receiving procedures carried out at this place.

ORDERING VEGETABLES

All ordering is done through the purchase department for proper control. All order sheets should be sent to the purchase department in the evening, at the time agreed by the kitchen and the receiving department. If any order is placed directly to the suppliers due to emergency, a mail should be sent to purchase stating the reason as well as the ordered quantity. The procedure of ordering through purchase ensures that the orders are placed to the suppliers in time and the receiving can be done as per the standards specified by the hotel. When the goods are received, they are entered into a format known as daily receiving report (DRR).

QUALITY CHECK

Receiving personnel take charge of the receiving of vegetables, stacking, and cleaning of the receiving area. The receiving clerk receives the commodities as per the standard specifications agreed by the hotel and the vendor.

SENSITIZATION

All vegetables should be sanitized with 50ppm chlorine. Usually a double sink is used for washing and sanitizing of vegetables.

AWARENESS

A standard purchase specification with photographs of the product should be made available to the receiving clerk to make the receiving more accurate.

      Typing Credits:- Bobin Jorge.