PRINCIPLES OF DESIGNS AND

LAYOUT

of
Layout is th
i on e process of
f un ct t hat arranging fa
s th e c ili ty n u, cilities and
ig n i e fa m e equipment s
Des oping th lection, ts, and uch that
l e n
deve es site s quireme project operational
efficiency is
d e
inclu ment, re guide th cio and achieved (P
p
equi that wil yne-Pal
l a ayne-Palacio
r a and Theis, 2
othe eality (P 012)
r
into , 2012)
s
Thei
 Food can be
Work flow should proceed smoothly prepared, cooked,
and unhampered. and served to the
customer promptly.

Provision of compact centers in the To save time and

energy.
preparation area.

KEY WORD NOTE

Compact center – means all Workstations should be designed
facilities are combined into a single to achieve or allow for maximum
unit for easy supervision and production.
coordination

Floor space for the operation should
be proportionately determined.
Good working environment
Ensure maximum sanitation and
safety
NOTE
The amount of work, the function of the area,
the number of people working together, and
the size of equipment should be taken into
consideration in determining the floor space of
the operation
NOTE
Area should be well ventilated and well
lighted. The walls need to be painted with
subdued colors to create a refreshing
atmosphere.
* Better quality performance are expected from
physically comfortable workers.
NOTE
* Customers tend to patronize a food
establishment known for its cleanliness and
orderliness in all aspects.
 MAJOR WORKING AREAS IN A
FOOD SERVICE KITCHEN
RECEIVIN RECEIVIN
STORAGE PREPARATIO COOKING SERVICE DISHWASHING WASTE
G AREA GAREA
AREA N AREA AREA AREA AREA DISPOSAL AREA

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