AREAS OF THE RESTAURANT 4.

Cooking Area
1. Receiving Area An area where the art of preparing food with the use of
heat is concluded. Workflow and safety should be the prime driver
The receiving area is where food and supplies are checked,
in the layout of a professional kitchen.
examined, and weighed before storage.
Principles in Determining the Appropriate Location of the Area
Principles in Determining the Appropriate Location of the Area
 Should be located near the storage and preparation areas
 Should be accessible from the main roads and should
provide a space for delivery trucks  Should be accessible to the pot and pan area and the
serving area
 Should be large enough to allow the examination of all
food supplies  For large kitchen, an island arrangement is usually
favoured over a wall set-up
 Should be equipped with scales for weighing food and
supplies Commonly Used Tools and Equipment
Commonly Used Tools and Equipment  High and Low Pressure Burners
 Weighing scale of different models  Ovens
 Auxiliary Cooking Equipment
 Fryers
2. Storage Area  High and Low Pressure Chinese Cooker
 Rice Cooker
A part of the restaurant that provides safe space storage for
 Griddle Plates
food. Storage Area is divided in to two parts, the dry storage and
 Broilers
the cold storage.
 Grease Filters
 Dry Storage  Shelving Cabinets
o The storage space of products, such as  Work Tables
food, which do not require  Sink
a climate controlled environment. Items placed in
dry storage generally have a long shelf life.
 Cold Storage 5. Pots and Pans Area
o An artificially cooled place used to keep the food A place for storing cookware like pots and pans.
fresh and in good condition.
o Chiller – space refrigerated to temperatures Principles in Determining the Appropriate Location of the Area
above 32 degrees Fahrenheit  Should be near the cooking unit but away from the main
o Freezer – space refrigerated to temperatures at traffic lines
or below 32 degrees Fahrenheit  The area separated from the other units should be
Principles in Determining the Appropriate Location of the Area equipped with deep sinks with an abundant supply of hot
and cold water
 Must have provisions for dry and cold storage  A mobile rack for the pots and pans is recommended
 Must be accessible to receiving, preparing, and cooking
area Commonly Used Tools and Equipment

Commonly Used Tools and Equipment  Shelving Cabinets

 Metal Shelves
 Dollies
 Pallets
 Bins 6. Service Area
 Shelves
An area where prepared meals are laid-out and readied for
 Walk-in/ Pass Through Chiller and Freezer
service. The space requirement is often underestimated. Whether
 Refrigerator
the operation is waited or tray-line style, you can minimize queuing
by setting-up multi pick-up and service points. Consider enough
3. Preparation Area space for holding hot and cold foods that are ready for service.

A part of a kitchen where food is prepared. Process of Principles in Determining the Appropriate Location of the Area
washing, paring or peeling, cutting, trimming or shaping are  Service counters to be provided will depend upon the
commonly done in this area. Different processes should be number of clientele to be served and the speed of service
segregated, for example, raw meat and fish separate from prepared desired
foods. If necessary, consider chilled preparation areas for high-risk
Commonly Used Tools and Equipment
food environments.
 Service Counters
Principles in Determining the Appropriate Location of the Area
o Hot Counters
 Should provide sufficient space to accommodate the o Cold Counters
equipment required for an efficient arrangement or for the  Mobile Carts
best possible flow of work  Microwave Oven
Commonly Used Tools and Equipment
 Machines for peeling, cutting grinding, slicing, mixing, 7. Façade
portioning, processors, and slicers
Exterior side of a building, usually, but not always, the
 Work Tables
front. The word came from the French Language meaning
“frontage” or “face.” In architecture, it is the most important aspect
from a design standpoint, as it sets the tone for the rest of the
building.
Principles in Determining the Appropriate Location of the Area
 Preferably adjacent to the parking area or to the area
most seen by potential market
8. Reception Area
An area for receiving and entertaining visitors. This is the first Commonly Used Tools and Equipment
area the guest will see upon arrival. Manned by a receptionist.
 Dishwashing Machine
Commonly Used Tools and Equipment  Manual Dishwashing Sink
 Receptionist Book or Guest List o 3 Compartment Sink
 POS Terminal o 2 Compartment Sink

9. Dining Area 14. Manager’s Office

A room for consuming food. Historically the dining room is A room where managers and supervisors prepare
furnished with a rather large dining table and a number of dining documents, plans and organizes operation and manpower. May
chairs; the most common shape is generally rectangular with two also serve as a counselling room for staffs. Keys for the different
armed end chairs and an even number of un-armed side chairs areas can also be found here.
along the long sides. Some are also have function rooms. Commonly Used Tools and Equipment
Principles in Determining the Appropriate Location of the Area  CCTV Monitor
 In modern times it is usually adjacent to the kitchen for  Shelves
convenience in serving  Desk
 Personal Computer
Commonly Used Tools and Equipment
 Tables and Chairs
 Chinaware, Silverware, Glassware, and Service Ware 15. Employees’ Area
It is the locker room where employees can change their
uniforms and use the restroom allocated for them. Sometimes it is
10. Waiter’s Station also equipped with eating facilities where staffs can sit down and
This area is the place where preparations for service are eat their meals. It is customary that the male and female rooms are
undertaken. It is usually stocked with supplies, condiments, separated.
cutleries, and service equipment that will be used for set-up and Principles in Determining the Appropriate Location of the Area
service.
 Should not directly open to the kitchen or to the dining
Principles in Determining the Appropriate Location of the Area room but to a corridor
 Commonly located near the different table sections for Commonly Used Tools and Equipment
easier access and faster service
 Lockers
Commonly Used Tools and Equipment  Toilets and Urinals
 Sideboards or cabinets with drawers  Bundy Clock
 Silverware, Glassware, and Service Ware  Tables and Chairs
 Single Bed

11. Cashier’s Counter

16. Garbage Area
This is the area where the cashier is seated to attend to bill
settlement. Principles in Determining the Appropriate Location of the Area
Commonly Used Tools and Equipment  Should be located at the back of the establishment with
built-in sanitation facilities
 Cash Register or Point of Sales System
 Credit Card Terminals Commonly Used Tools and Equipment
 Bill Forms and Receipts  Different Garbage Bins

12. Bar Counter APPLIED FOODSERVICE SANITATION

A place where drink orders are placed and prepared. Sanitary and safe handling must be practiced throughout
Manned by are bartender or a bar waiter who is in charge of drink the foodservice facility to avoid food contamination.
preparation and dispatching. For large volume of orders, a barboy is
assigned to assist the bartender. Sanitation

Commonly Used Tools and Equipment  The science of bringing about general healthful conditions.
 Should be treated as a way of life in foodservice
 Bar Sink  Any laxity in sanitation rules can mean illness for the
 Commercial Blender customer, loss of business, and financial bankruptcy.
 Commercial Ice Machine
 Mini Fridge To Clean
 is to eliminate or to be free of all visible dirt
13. Dishwashing Area
To Sanitize
Allocated space for cleaning and sanitizing soiled dishes,
utensils, cookware, service ware, etc.  is to be free from infection and disease by eliminating
harmful microorganisms
Principles in Determining the Appropriate Location of the Area  is to render effective bacterial treatment on surfaces of
 Should be near the tray assembly area utensils and equipment to make it free of pathogenic
 If adjacent to the dining room, the area should have microorganisms
provisions for sound proofing
 Doors should permit free entry and exit of various types of
dish carts
Presidential Decree No. 856 of December 23, 1975 Meat Cutting Area
In the Philippines, P.D. No. 856 embodies the Code on
Sanitation of the country. Chapter III, Section 17 to Section 30 of
the Code specially pertain to food establishment sanitation.
 Section 17 includes sanitation requirements for
foodservice structures and facilities. Section 19 describes
the requirements for food handlers.
 Sections 20, 21, and 22 outline the regulation of toilet and
washing facilities, disposal of refuse, and vermin control.
 Sections 23 to 30 presents rules about equipment and
utensils as well as the food servicing operation.
 The area is clean and free of objectionable odor, empty
cartons and wrappers
 Cutting boards in good condition: free of splits, cuts and
holes, cleaned every after use
 All tables and meat cutting equipment are cleaned and
sanitized when not in use
 Frozen meat, fish and poultry are thawed inside the
refrigerator
 Meat sinks are used for food and not for hand washing or
mop washing

The following are the standards in the various work areas: Cooking Area

Receiving Area  The area is clean and free from accumulated debris
 Floor is dry with no evidence of insects and rodents
 Upon receipt, food is inspected for spoilage or insect  Thermostats of equipment are properly working
infestation  Hot holding equipment are available to maintain hot
 Perishable goods are immediately kept in chillers and foods at above 140°F, cold foods at 40°F or lower
freezers  Utensils that are not used are cleaned, sanitized and
 Containers and packages that are emptied are promptly properly stored
discarded to the disposal area  Cook’s sink are used solely for food preparation
 He receiving area must be kept clean and free of food  Cleaning supplies and pesticides should not be found in
particles and debris this area
Dry and Cold Storage Area
 All food must be kept at least six inches above the floor
 Area must be clean and free of spills
 Shelves must be high enough from the floor, and away
from the wall to allow cleaning and ventilation
 Food must be stored following the “first-in, first-out”
principle and overcrowding must be avoided
 Empty containers and trash must be removed regularly
 Must be insect and rodent free
 Chillers and freezers should have thermometers and must
be clean and free from objectionable odor
Some measures to follow for proper storage of chilled items.
The Rule The Reason
Pack food loosely To allow air circulation Figure 1 Food Danger Zone Chart
To allow cool interior and Dining Area and Service Area
Store in shallow pans
exterior areas  The area including floor, tables, and chairs are kept clean
To protect from odor, and dry
Cover food  Silverwares and serving utensils are stored to prevent
drippings, and drying out
contamination
Throw away food that is not To prevent crowding and to
 Clean towels are used for wiping dining tables and chairs
going to be used increase air circulation
 Insect sprays are not to be used during service
To keep clean and prevent  Chinaware and silverware are picked up by the rims and
Defrost refrigerator
dirt and bacteria from handles, respectively
frequently
accumulating
Ware-Washing and Storage
Frost on pipes cuts down
Defrost before ¼” frost  There should be sufficient hot water supply to meet the
cooling process
requirements of the foodservice operation; rinse
Opening the door lets warm temperature at least 170°F should be maintained for
Open door only when
air in which raises tableware and utensils. A three-compartment sink is
necessary
temperature ideally used for manual dishwashing.
 The detergent concentration is maintained at the
necessary level for effective washing
Preparation Area  Personnel should wash hands between handling soiled
Vegetable Preparation Area table ware and sanitized ware
 Ware-washing equipment are cleaned after each day’s use
 Should be clean and free of objectionable odor, empty to remove chemicals, food particles, soil, and debris
containers, insect and rodents
 Vegetable sink is only used for preparation Garbage Disposal Area
 Tools and equipment are cleaned between usage  Area is generally clean and orderly: floor, platform, or
 Cutting boards are in good condition: free of splits or cuts. ground surface should be without traces of spilled particles
They must be cleaned and sanitized between uses. If of food
possible, have separate cutting board for raw and cooked  Area has no foul odor
food.  Trash are confined in plastic-lined and covered containers
which are regularly picked up to prevent accumulation
 Empty garbage containers are washed prior to reuse
 There must be no evidence of rats, rat holes, or nests in
the vicinity of the disposal area
Employees' Facilities and Rest Rooms
 The area is clean, dry and free of odor
 There is sufficient supply of soap and tissue paper for
employees’ needs
 All sanitary equipment are operating efficiently and in
good condition
 There is adequate hot and cold water supply
 Proper receptacles are made available for disposal of
waste materials
 There should be no evidence of rodents or insects in the
facilities

SAFETY MEASURES
To prevent accident and injuries at work, it is important for
every employee to be alert in identifying and eliminating safety
hazards. Hazard is anything that can potentially cause an injury or
damage. To avoid such things from occurring, here are some safety
measures to keep in mind:
1. Keep the dining area and food preparation area free of
obstruction
2. Floors must not be slippery nor wet. Clear floors of oil and
grease. To clear grease, use hot water or hot sponge and
wipe - dry. Slippery polish should not be used on kitchen
floors.
3. Any broken tile must be repaired immediately since it can
cause accidents.
4. Use safety shoes in the kitchen – preferably leather and
high cut.
5. Clear away all grease, stain and dirt in stoves regularly.
Grease can ignite fire.
6. All gas operated kitchen equipment should be turned off
after using and the main gate valve should be shut-off
before closing the kitchen.
7. Ask you supervisor for proper operation of all power
equipment.
8. Turn off and pull the plug of a machine before cleaning and
assembling.
9. Before plugging an equipment, make sure all switches are
off.
10. All slicers and machines must be rested to “0” position
after each use.
11. Report any defect or missing parts of a machine to your
supervisor immediately even if it is a minor malfunction.
12. Do not use machines when not authorized to do so or
when you are not familiar with its use.
13. To prevent falls, never stand on chair, table or box.
14. Use handrails when going up and down the stairs.
15. Keep aisles and stairs free of obstructions to prevent
accidents.
16. Don’t carry anything that blocks your vision.
17. Avoid using blind doors. Use one with a glass to be able to
see people coming and out of the door. If possible, use
separate door for entry and exit.
18. Check for safety hazards and take corrective action before
an accident or injury can happen.