CHAPTER 6

KITCHEN
PL ANNING
 LEARNING OUTCOME

• After reading this chapter, student should be able to:

• Describe the flow of materials and personnel’s in foodservice operation
• Identify the planning team and their task
• Define and describe types of kitchen layout
INTRODUCTION
• Placement of the kitchen in the building is the first critical step. We view
the kitchen as the “heart” of the house.
• A poorly designed kitchen can make food preparation and service
more difficult than it should be, and it can even undermine the morale of
the staff.
• The allocation of areas within the kitchen can be shown as below:
 SELECTION OF KITCHEN SITE
It is important to consider these points:
• Site should be level-sloping sites add cost. There must be a fall
between kitchen and the main sewer to permit flow
• Electricity and water supplies - Essential for kitchen operation.
Three types of water supply are required in a kitchen.
- Cold-non drinking water staff rooms, toilets, wash-up area,
hand washbasins
- Cold drinking water food preparation and cooking areas
- Hot water found at various temperatures produced by a
central boiler for hand wash basins and preparation sinks
• Road accessibility - Kitchen is often visited by heavy vehicles for
supplying raw food and other products, and also for collection of
garbage
• Planning permission - from the local authority is needed. Zoning
ordinances must allow your specific type of operation to do
business at this location
FLOW OF MATERIALS AND PERSONNEL IN A FOODSERVICE
OPERATION
THE PLANNING TEAM
1. OWNER REPRSENTATIVE
2. DEVELOPERS
3. FOODSERVICE CONSULTANT
4. ARCHITECT
5. ENGINEER
6. LANDSCAPE ARCHITECT
7. INTERIOR DESIGNER
THE PLANNING TEAM
1. OWNER’S REPRESENTATIVE
• Selecting design professionals {architect, engineers}, establishing the scope of their
services, and negotiating fees
• Determining the operational objectives of the project to guide the design
• Evaluating the design prepared by the project team in light of the operational objectives for
the project
• Accepting or rejecting the selections of furniture, fixtures, and finishes recommended by
the design professionals
 F O O D S E RV I C E
C O N S U LTA N T
•Design the back-of-the-house operation and provides space layouts,
mechanical and electrical diagrams, and equipment specifications

•Responsible to plan the menu, equipment purchasing, engineering

evaluations and management advisory service such as feasibility studies

•Responsible to prepare potential profit and loss statement and

budget for the facility based on projected sales and costs

•Responsible to determine of utility connections and capacity required for

the foodservice equipment

• Coordinate with architect to prepare the tender document as well as to

do analysis for tender

•Development of operational instructions for the use of the foodservice

facility, especially for the use of the foodservice equipment

•Development of control procedures for food and beverages, cash, linen

and other materials
3. ARCHITECT

• Responsible for negotiating the terms of the design contract and

completion of the project
• Design architect {Guiding the planning and design process}
• Project manager {responsible for the day to day workings of the
design and construction process. Coordinates the team’s work and
schedules the sequence of design activities}
• Site Architect {Coordinates the work of the contractors and inspects
the progress of the work, and resolves problems before they become
too expensive to correct}
• Preparing plans and blueprints for the facility
• Writing specifications for materials and construction methods
• Developing cost estimates
• Preparing tender document
• Analyzing for construction
4. LANDSCAPE ARCHITECTS

• Development of total landscape plan for the

facility
• Selection and arrangement of trees, shrubs
(pokok renek), and flowers
• Development of lawn (halaman berumput) and
garden area
• Enhancement of desirable exterior building
features
5. ENGINEERS
• Structural engineers {design system to support the structure of the
building and to protect its integrity}
• Electrical engineers {design the systems that supply electricity as needed}
• Mechanical engineers{design the plumbing, heating, ventilation, and air
conditioning system within the facility}
• Civil Engineers{design roads, bridges, and similar structures}
6. INTERIOR DESIGNER
• Gives the foodservice operation its distinctive visual
character and theme
• Responsible in selection of colors, and the specification
of furniture and finishes
• Focuses on the customer parts
• Responsible to create the environment {how the light
falls and the colors, textures, and shapes within the
dining area
• Selection of uniforms for employees
• Selection of lighting and responsible for the restaurant
layout
7. LAND DEVELOPERS AND REALTORS

• Involve in those projects that require the acquisition of land or space for the proposed food
facility
• Well versed in zoning ordinances and be valuable in selecting sites or spaces for a food
facility
• Have knowledge on land values, future developments and identification of growth areas of a
community is useful in making decisions regarding a particular project.
 HUMAN ENGINEERING
• A work environment that is designed with the comfort and safety of the workers in mind will
have a tremendous effect on worker productivity. If workers have a pleasant place to work,
with the proper equipment and tools at hand, they will be likely to enjoy the job and function
more efficiently.
• Definition: A discipline that addresses how working conditions affect employee satisfaction,
safety, and productivity.
THE PRIMARY FACTORS THAT INFLUENCE
THE QUALITY OF THE WORKPLACE ARE:
1. Efficient work space

The amount of space that an individual workers needs is influenced by the:

• Number of people working in the space
• Amount and type of equipment
• Type of food being processed
• Amount of space needed for storage
2. Materials-handling tools and utensils.

Materials-handling tools and equipment that can greatly

reduce or eliminate worker injury include:
a. Carts
b. Forklift trucks
c. Hand Trucks
d. Skate Wheel Conveyors

(Conveyor belts are one of the most important

components in a food processing line, as they can
significantly impact both the quality and food safety of the
products they transport. There are many different types of
conveyor belting to choose from depending on the
application.)
3. Temperature and humidity.

Engineer and foodservice consultant responsible to set the temperature, humidity and
air movement of a foodservice facility. Temperature and humidity is an environmental
aspect that affects the comfort of the building occupants (pekerja).The “comfort zone”
refers to the range of temperature and humidity in which most of people that uses the
building will be comfortable.

Air movement in the kitchen operation is essential for staff comfort. If the
temperature is slightly high but air movement is rapid, skin evaporation will usually
keep the body cool enough for comfort.
HAVAC SYSTEM
Heating, ventilation and air conditioning, commonly known as HAVAC System, are used to
maintain a level of comfort for both guest and employees. The key environmental comfort factors
at work here are:

• Indoor temperature
• Humidity
• Air Movement
• Room surface temperature
• Air Quality
CONTINUE……….
• To modify and control the factors listed above,
the following types of equipment are part of
most HAVAC Systems:
a) Furnaces (to produce hot air)
b) Boilers (to produce hot air)
c) Air Conditioners (to produce cold air)
d) Chillers (to produce cold air)
e) Fans (to circulate and remove air)
f) Duct Work (to move air)
g) Exhaust Fan (to move air)
h) Filters (to clean air)
4. Control of noise (acoustics) levels

High noise levels are very unpleasant for the worker in a foodservice
facility. In addition, an excessive noise causes fatigue (keletihan),
accidents, and low productivity in direct relationship to the volume of
the noise. Some techniques that will help to reduce noise in a
foodservice facility are:

 Sound-deadening material sprayed onto the underside all tables

and counters
 The separation of areas especially ware-washing. The construction
of walls between the kitchen and the ware washing area will restrict
noise transmission.
 Carpeting in dining room seating areas
 Carpeting on the walls in dining areas. This is an excellent wall
finish because it can absorbs sound
 Installing acoustical tile ceiling
 Double doors between the dining room and the kitchen
 Remote (jauhkan) refrigeration compressors
5. Adequate lighting

- Essential in food preparation and service.

- Employees need sufficient light to observe the quality of the product that they are
handling and monitor the cleanliness of their work areas.

Factors to be considered in kitchen lighting system are:

a) Intensity of the lighting
b) Direction of the light (to prevent glare) silau
c) The color of the light (to prevent distortion of food color)
6. Color
The color of walls, ceilings, and floors can aid staff efficiency and cleanliness by
increasing light reflection, and can affect staff moods, by providing and encouraging and
pleasant workplace.
- Color which have a high reflection value (pale or pastel color) should be used rather than
strong or dark colors.
- Color contrast is good for reducing eye fatigue. Color monotony (membosankan)
has been found to cause high accident rates and low morale.
- Colors and their reflective value:
a) Blue and green are easier on the eyes.
b) Pure white is discourage because of its reflectance quality. Add in other color to make
it perfect for kitchen workplace.
c) Red can be used for coding-moving parts or dangerous components.
d) Green for first aid, yellow for steps, landing or platforms.
 PRINCIPLE OF DESIGN AND LAYOUT
• DESIGN:
The broad function of developing the entire food service facility including:
- The original concepts of operation
- Site selection
- Menu development
- Equipment requirement and all other pertinent planning functions that is
necessary to develop the concept into a structural and operational reality.

• LAYOUT:
The detailed arrangement of the various areas within the foodservice and
the location of the facilities and equipment in these area.
BASIC PRINCIPLES OF DESIGN AND LAYOUT.
1. Create an efficient flow of materials and personnel
a) The movement of food should follow logical sequence beginning with receiving and end
with waste disposal.
b) Work flow should be straight-line paths as possible.
c) Minimize the amount of cross flow/ traffic and passing.

2. Have all operations on the same floor level

a) All operations must be in the same floor for efficency of food production process.
b) Vertical transportation ; involves food production and service in different floors. Will face
difficulties of supervision of serving hot or cold food to patrons at proper temperature.
BASIC PRINCIPLES OF DESIGN AND LAYOUT.
6. Design for efficient traffic flow
Provide working conditions that make for productivity
1. Design for sanitation and safety
TYPES OF KITCHEN LAYOUT
CONFIGURATION/SHAPE OF THE LAYOUT
S T RA IGH T L IN E/O N E WA L L
L -S H A P ED
• Simplest and easy access • Suitable for ‘table service’ restaurant
• Suitable for small restaurant • Can accommodate more equipment
• Limited number of equipment can be • Easy access
install along the wall
• Provide a very convenient work surface
• Save preparation time

U -S H A P ED
• Ideal for small number of employee
• Good for high-risk equipment area,
maximized efficiency and storage space.
• Limited flow through area, which is
impractical
• A large amount of table surface area, but
walking in and out of the U may add many
steps to the employee’s workday.
BAC K TO
BAC K /IS L A N D/ GA L L E Y
• Airline catering kitchen and hotel kitchen
commonly used this type of layout
• Two lines ensure that easy installation,
piping and wiring concentrate in one area
• High functioning because of easy access
and can get more storage space.
THANK YOU