CHAPTER 1 - KITCHEN MANAGEMENT – LAYOUT & DESIGN

The plan or layout of a kitchen will be determined by the catering policy of the
establishment. The plan is often limited by space availability. The production
area is divided into 3 very distinctive areas.

1. Receiving, Preparation & Storage.

2. Cooking.

3. Service (Dispatching) and wash-up.

Among current trends in cooking, kitchen organization and food service, the
following are readily noticeable.

1. Greater mechanization

2. Simpler operations

3. Increased use of convenience foods

1. RECEIVING AND PREPARATION AND STORAGE AREAS

Receiving area: The receiving area should be large and convenient enough to
receive the volume and type of goods delivered.

Delivery Quay: The delivery quay will be situated near the store and will consist
of a platform of lorry level for easy unloading. It should be well lit, and fitted
with anti-pest fans and an air curtain at the door. A water connection with
hosepipe will ensure easy regular cleaning. Trolleys must be kept for easy
unloading and cartage.

Gas Bank: If cylinders are used, these must, be kept outside. Incase of a gas tank
the distance from the building must be at least 150 yards.
Garbage Disposal: Wet and dry garbage must be stored separately. Garbage
areas must be cleaned daily, then disinfected and deodorized.

Central stores: Dry stores must be maintained at 70ºF (21º C). Lightweight items
could be stored on top of shelves and heavy weight items at the bottom.
Cases/Cartons can be stored either on shelves or pallets. Nothing should be
stored on the floor. 8” height above the floor will ensure easy cleaning. Shelves
should not touch the wall. A 2” space must be maintained.

The Cold Room: Many foodstuffs will have to be maintained at refrigerated

temperatures. There are two types of cold rooms:

1. Negative cold room (freezer) with an ideal temperature of -18ºC.

2. Positive cold room (walk-in) with a temperature of 3ºC- 5ºC.

Vegetable Pre-preparation Area: The work here consists of:

1. Washing and Cleaning.

2. Paring and Trimming

3. Cutting, Chopping etc.

Use of frozen vegetables will determine the area required here. This room is
sometimes air-conditioned, and in small establishments will be combined with
the Butchery.

The Butchery: It is an air-conditioned room for meat pre-preparation. Bone

saws, weighing scales and butchers blocks will be provided. The butchery must
be situated close to the freezer. Non slip flooring is essential and flycatchers
must be installed.

The Larder: The larder must be situated near to but separate from the kitchen. It
must be air-conditioned, well lit and well equipped.
 2. COOKING AREA

In this area, raw materials and pre-prepared goods are turned into finished
products. This area can range from a simple kitchen to a more complex group or
sections or even satellites.

- Pastry/Confectionery - Bakeshop

- Short order kitchen - Pantry

- Hot Kitchen - Main Kitchen

The Main Kitchen- Known as the heart of the kitchen. The area is divided into
work islands where various jobs will be performed.

A) Roasting and Baking

B) Grilling

C) Frying

The equipment must be placed so as to avoid unnecessary movement. Bain

Maries must be located near the gas ranges. Exhaust fans are essential. Good
lighting, non-slip floors, and easy-to-clean walls are necessary.

In a classical organization the main kitchen is divided according to partie system.

But in India it is divided according to the cuisine. E.g. Continental, Chinese,
Indian.

3. SERVICE AND WASH-UP AREA

The Service Area is situated between the kitchen and the restaurant and has the
following functions.

1. Cleans dirty equipment corning from the restaurant or floors.

2. Supplies clean equipment to the restaurant and kitchen.

3. Calling point for food orders.

4. Delivery of food.

5. Cashiering.

THUMB RULES FOR PLANNING A KITCHEN ARE

Area Requirements: It is possible that kitchen space will be reduced to provide

more seating capacity in the restaurant. However cramped, inadequate kitchens
will lead to delays and faults in service. This will invariably affect the turnover.
Inadequate facilities will also affect staff morale. Kitchen areas will depend on
the type of service.

Normally a kitchen will occupy between 25% to 50% of the space allotted to the
restaurant. Whereas 10-12 sq. ft. per cover is the norm in the restaurant, the
kitchen space is generally 2½–4 sq. per cover. In smaller establishments this will
go up to 6-9 sq. ft. per cover. Generally ¼th the kitchen area is set aside for
storage. The remaining is divided between food pre-preparation, cooking and
service.

S TOR E
1/4 T H of K itc hen

K IT C H E N – 50%
S E R V IC E A R E A – 50%
Factors affecting Kitchen Layout and Planning of Kitchen (MLMSS-BSC-MDS)

1. The type of Market

2. The type of Locality, Customer and Number of Customers

3. The Type of Menu

4. The Type of Service

5. The type of labour/skill level of staff

6. Budget: Amount of capital expenditure, costs;

7. Availability of Space

8. Use of Convenience Foods

9. Types of equipments available

10.Should comply with the Municipal corporation standards

11.The type of Design and décor

12.Is allowance to be made for special functions/seasons?

1. Type of Market: (Whether the hotel is primarily for guests or if there is a

busy chance trade) Before a kitchen is planned, the management must
know its goals and objectives in relationship to market strategy. In other
words what markets are you aiming at and what style of operation are
you going to operate? The menu will the determine the type of
equipment you will require to order to produce the products that you
know from the market research that the customer is going to buy. You
also need to know target numbers you intend to service.

2. The type of Locality, customer and the number of customers – The design
of the kitchen will depend of the type of locality, customer and the
number of customers to be catered. (families, students, patients,
youngsters etc)

3. The type of Menu - The menu will the determine the type of equipment
you will require to order to produce the products that you know from the
market research that the customer is going to buy.
4. The type of Service – The planning of the kitchen design will also depend
upon the type of service. Example – fine dining, fast food etc

5. Labour/skill level of Staff - What kind of people does the company intend
to employ? If semi skilled labour is going to be used in preference to high
skilled labour, this will save on more technological equipment; more
prepared food will be used and this will have an effect on the overall
kitchen design.

6. Budget - Amount of Capital Expenditure - Most design has to work with a

detailed capital budget. Often it is not always possible to design, then
worry about the cost afterwards. Finance will very often determine the
overall design and acceptability.

7. Availability of Space: - The kitchen design will also depend on the space
allocated to the kitchen. Equipment is therefore being designed to cater
and generally made customized to fit into the space allocated.

8. Use of convenience foods: A fast food menu using prepared convenience

food will influence the planning and equipping very differently from a a la
carte kitchen. Certain factors will have to be determined

• Will sweets and pastries be made on premises?

• Will there be a need for larder or butcher dept?

• Will fresh, cold or a combination of both be used?

9. Types of equipments available: The type, amount and size of the

equipment will depend on the type of menu being provided. The
equipment must be suitably sited. Computer aided design (CAD) is no
often used.

10.Should comply with the Municipal corporation standards - The design and
construction of the kitchen must comply with the standards prescribed by
the municipal corporation. The basic layout and construction should
enable adequate space to be provided in all food handling and associated
areas for equipment as well as working practices and frequent cleaning to
be carried out.

11.Design and décor: The trend towards provision of more attractive eating
places, carried to its utmost by the chain and franchise operators, has not
been without its effect on kitchen planning and design. On trend has been
that of bringing the kitchen area totally of partially into view, with
 development of back bar type of equipment; for example, where grills or
griddles are in full public view and food is prepared on them to order.

While there will be continuing demand for the traditional heavy duty type
equipment found in larger hotels and restaurant kitchen, the constant
need to change and update the design and décor of modern restaurants
means that the equipment life is generally shorter, reduced perhaps from
ten years to seven or five or even less, to cope with the demand for
change and redevelopment.

12.Is allowance to be made for special functions/seasons - If the kitchen has

to deliver prepared food for special functions/seasons which is required
in addition to the daily operations appropriate space and equipments
need to be allotted for the same.

DEVELOPING KITCHEN PLANS:

Following are the main steps to develop kitchen plans.

1. Formulate list of activities: a list of activities performed in the kitchen

from storage, issuing of ingredients, preparation and then cooking.

2. Each part of production cycle is broken down into jobs and tasks which
need to be performed in a particular order to achieve the objectives of
WORK FLOW OF A TYPICAL CATERING ESTABLISHMENT
food service establishment.
RECEIVING AREA
3. Once the jobs and tasks are defined oneGARBAGE DISPOSAL
has to think of the simplest way
1. DELIVERY AREA
in2.which they can
STORAGE be performed
AREA
3. GAS BANK
4. The tasks are then arranged in the sequence so that one task can
smoothly
STORAGEfollow
AREA the others which is known as “the work flow of an
1. DRY STORAGE
organization.”
2. COLD STORAGE

PRE PREPARATION TRANSIT STORE

COOKING (Hot/Cold) PAN WASH

DISHING (Hot/Cold) STILL ROOM

(Crockery, Cutlery,
Glassware Store)
SERVICE

DINING WASHING
(Crockery, Cutlery, Glassware
WORK SIMPLIFICATION IN THE KITCHEN

Work of the kitchen can be simplified by viewing the kitchen and its activities
from five

different aspects
1. WORK AREA

2. WORKER’S AREA OF REACH

3. WORK SPACE

4. EQUIPMENTS, MATERIALS , SUPPLIES

5. MOVEMENTS AT WORK

1. Work Area: this refers to the area of the work surface, its height from the
floor and the location of the equipment and materials to be used on the
work surface. It is recommended that for a worker performing a task in
the standing position, the height of the work surface from the floor
should be just below the waist line, so that there is no need to bend at
the waist or hip while performing the task.

AVERAGE RECOMMENDED HEIGHTS IN WORK AREAS

Description Height in Cms

Height for work surfaces 85 to 90 cms

1st Shelf above work surface 145 cms

Highest shelf for general215 cms

use

2. Workers Area of reach: The “area of reach" signifies the limits to which a
person can stretch his or her hand to grasp materials and equipment,
required for an activity.
3. Work Space: The amount of space available for work is important for
completing tasks efficiently. The space should be large enough to place all
the materials and equipment required, as well as allow for movement at
work.

4. Equipment, materials and supplies: All these have to be considered in

relation to the physical structure of the kitchen and the persons using
them. Their placement, suitability, quality and quantity, all determine ho
simple any work can be made. Any materials, supplies or equipment in
regular use should be placed within the maximum reach zone, because
activity is concentrated in the zone of normal reach. Shelves may be
located within these zones for items which are used occasionally. This
helps to increase the space within the work area. The normal and
maximum reach zones are important in organizing work centres, if one
remembers that reaching for an item by stretching upward is less
strenuous than reaching outward or downwards.

5. Movements and work: one needs to be conscious of how body

movements are related to the amount of energy consumed. For this, it is
necessary to understand that the body has been designed so that its
weight is evenly distributed over the legs. When working in any position
the centre of gravity of the body is disturbed causing unequal distribution
of weight on the legs resulting in extra energy consumption and fatigue
sets in. Thus at work one needs to maintain correct posture to enhance
comfort and conserve energy.
TYPES OF KITCHEN LAYOUTS

Having a good layout for your kitchen is important, because the kitchen should
be an efficient and pleasant area in which to prepare meals and do related
tasks. Understanding the kitchen work triangle concept and the basic kitchen
layouts is a valuable starting point for having a good kitchen design that you
like.

THE KITCHEN WORK TRIANGLE consists of the distance between the sink,
refrigerator and range or cooktop. Each one of these areas becomes a focal
point in the kitchen and forms the three poi nts of a triangle with different distances
between them. Done correctly, the kitchen work triangle provides the most efficient food preparation
area layout in the kitchen. The total distance from the sink to the stove to the refrigerator and back to
the sink should be not less than 12 feet total nor more than 27 feet. Each triangle leg should measure
between 4 and 9 feet in length. The kitchen isles should be at least 42 to 48 inches wide to allow
people to move around easily and for appliances to be opened with ease.

Siting equipments is an important task of the kitchen planner. The proper siting or placement of
equipment ensures that all factors of kitchen layout planning have been considered adequately. This
in turn enhances the productivity of the operation.

KITCHEN WORK TRIANGLE

GAS RANGE

REFRIGERATOR SINK
DIFFERENT TYPES OF KITCHEN LAYOUTS

1. “L” type layout

2. Island type layout

3. “U” type layout

4. ‘G” type layout

5. Galley type layout / corridor type layout

6. Single wall kitchen layout

7. Band type layout

1. L-Shaped Kitchen - this is the most popular kitchen design. It consists of a long leg and a
shorter one and this type of design can be used in small and large kitchens. The L-shaped
kitchen gives you the possibility of having a center island depending on the space available. In
general, this design will have 2 or 3 appliances on one wall. The usual arrangement is to have
the refrigerator at one end, the range or cooktop at the other end with the sink located in the
middle. This shape of kitchen generally provides good traffic flow.
 L-SHAPED KITCHEN LAYOUT ADVANTAGES

1. Great for corner space

2. Efficient for a small and medium kitchen space

3. Can adjust to any length

4. Can easily divide the kitchen into multiple work sites

5. No through traffic to disrupt work zones

6. Can use one side of the kitchen as a wall divide

DISADVANTAGES OF THE L-SHAPED LAYOUT

1. The corner of the L can be problematic if the corner is taken up by a cupboard because
unless fitted by a special angled corner cupboard, the corner spaces will be
inaccessible and wasted.

2. Not efficient for large kitchens.

3. Not good for multiple cooks.

2. Island Type Layout

Islands have been so fashionable in the last few years that they have been squeezed into
every possible – and not-quite-possible – kitchen. In the right situation, islands can really
improve kitchen floor plans but they take more space than you might think.

3. U-Shaped Kitchen - this kitchen design shape has three walls instead of two, and the sink
usually is located in the middle wall section. The refrigerator and range or cooktop are usually
on the side walls opposite each other. The U-shaped kitchen design gives room for ample
countertop space, and you have three walls for cabinets and appliances. This kitchen layout
tends to create a working triangle that is very efficient.
 U-SHAPED KITCHEN LAYOUT ADVANTAGES

1. Efficient for a small, medium or large kitchen space

2. No through traffic to disrupt work zones

3. Wide "U" can support a kitchen island

4. Lots of cupboard space.

U-SHAPED KITCHEN LAYOUT DISADVANTAGES

1. Not efficient for large kitchens without an island

2. Bottom corner cabinets are difficult to access

3. Unsuitable for narrow kitchens i.e. below 10” wide.

4. G-Shaped Kitchen - this type of kitchen shape is becoming very popular, and it gives you a
fourth wall to use. The G-shape can be used if you have more than one cook in the house. This
fourth wall section can be used for a counter, island and storage space. With this kitchen
layout you can have two sinks, perhaps two cooktops or two ranges. You could have two
working triangles - one for sink, cook top or range and refrigerator and a second working
triangle with another sink, built-in grill and cooktop. It allows two cooks to do different things
at the same time and entertain large groups of people.
5. Galley-Shaped Kitchen - this type of kitchen design is more common in apartments or in
homes where space is limited -- it is often called the corridor style. The kitchen cabinets and
the appliances can be located on opposite walls for better work flow - place the range or
cooktop on one side of the kitchen along one wall and the refrigerator and sink on the
opposite wall. To eliminate traffic issues in this type of kitchen design, one entry is often
closed off. This type of layout should only be used by one cook. If you want to maintain both
exits, place the refrigerator near the end of the galley kitchen for easy access - this way, your
family and friends can reach the refrigerator without interfering with the person who is
cooking. If you need extra storage in the galley kitchen, install tall kitchen cabinets that go all
the way to the ceiling. Wall storage is crucial - buy a stepladder to use when you need to reach
the upper shelf of the cabinets, and place the items you use less frequently on the upper
shelves.

PARALLEL WALL/ GALLEY ADVANTAGES

 1. Excellent use of the kitchen triangle

2. Lots of workspace and cabinets on either side

3. Great for small apartments with limited space

4. Great for small kitchens

5. Great for one cook to move around

PARALLEL WALL/ GALLEY DISADVANTAGES

1. Can be difficult for through traffic

2. Needs good lighting as can be dark- lights may need to be added under overhead

Cabinets.

6. Single-Wall Kitchen - if you do not have much space, you may only be able to have an I-shaped
kitchen. No problem. Just be sure the sink is placed between the refrigerator and the stove.
Locate the refrigerator so that the refrigerator door opens away from the kitchen sink. This is
a very common arrangement for small kitchens in narrow spaces.

7. BAND TYPE LAYOUT:

Walk in Walk in Tandoor

Pot Wash Deep freeze Cooler stores
ADVANTAGES OF CORRIDOR/ONE WALL DESIGN
Walk in
Continental

Confectionery
1. Suitable for small kitchen spaces. Limited space means cheaper cost.
Chinese

Indian
pantry

Cooler
larder

2. Suitable for narrow kitchen.

3. bakery
Good for small outlets and people who do little cooking in the outlet. Walk in
Deep freeze
DISADVANTAGES OF CORRIDOR/ONE WALL DESIGN

1. Has the longest journey of workingCounter

Service distance because it does not have a work triangle.

2. Sink has be centrally located so that the efficiency of the kitchen is note severely degraded.

7. Band Type Layout -This is also a good system of kitchen layout planning but requires more
space than other types. The kitchenTo
is divided into separate sections by the provision of small
Restaurant Chef office
Dish Wash
walls in between them. The equipment required for the departments are housed within space
enclosed by the walls but some commonly usable equipments like wet grinders, peelers etc
are placed in an area commonly accessible to all.

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