TDC 103 KITCHEN ORGANIZATION (chapter 4)

TDC 103 KITCHEN ORGANIZATION

CHAPTER 4

KITCHEN PLANNING AND LAYOUT DESIGN

Hello everyone ! so today i will share about chapter 4 :)

first thing first, Chef Naim had told us to not lie to your parents . Every week when we attend his class, Chef always give us motivation,tips and it is so helpful to us and I am really appreciate to have lecturer like Chef Naim because he always motivate and share some of his experience, so we can change our attitude to be more better and not going to do something not good in future . 

4.2 the planning team 

😲 OWNER-  as a owner, you should approve all design and you can select architect and food service consultant.

😲FOOD SERVICE CONSULTANT- as a food service consultant,they should have a lot of knowledge in menu planning,service,food merchandising . they will arrange the layout such as they will plan, where to place the air condition in a suitable place ,for example, air condition should not be place on top of the oven,because it can damage the oven.

😲ARCHITECTURE- responsible to coordinate,develop,select and supervise planning such as bulding orientation,parking area and so on.

others; interior design,landscape architect

4.3.1 HUMAN ENGINEERING  

responsible to comfort and have a safety work environment.

• TEMPERATURE AND HUMIDITY- To have a " comfort zone "is an engineer responsibility.
• LIGHTING- it is important for comfort and efficient operation. such as white bulb should be use in a kitchen.
• COLOR- usually in a kitchen wall should be tiles because it can avoid insect and lizard from fall into the food and it is more easy to be clean.

           - usually red colour can make a person feel hungry.

4.3.2 BASIC PRINCIPLE OF DESIGN AND LAYOUT

💥Continue flow of material- workers easily to get their ingredient from preparation area to serving area. 

💥At the same level- work in a same place

eg; pantry level 1, kitchen level 2, this way make your time wasted and it is not worth because it is to far to get the ingredients.

💥Minimize distance-Able to do all related tasks in the work center without moving from it.

💥efficient traffic flow.Delivery and pick up.- minimum crisscrossing 

4.3.3 SHAPE AND LAYOUT 

• straight line - simple / easy/ suitable for small equipment
• u -shape - small number of employees
• back to back- separate two group of equipment by low wall.
• face to face- large kitchen/ 2 straight line separate by aisle space
• l-shape - more equipment/easy access

4.4 THE 5 M'S OF CONCEPT DEVELOPMENT

🍭MONEY-Budget for example choose cheap table that suitable with your budget.

🍭MANAGEMENT- forecasting/planning/decision making/communicating/organizing/motivating.

🍭MARKET-you should know the number of possible customer.

🍭MENU-depend on restaurant theme.

🍭METHOD-quality of food should be fresh and well presented.

4.6 KITCHEN FLOW 

1. PURCHASING- First, purchase the important ingredients that suitable with your menu such as " Nasi Briyani" they should buy Basmathi rice.
2. RECEIVING- the ingredients arrive 
3. STORAGE DRY,FROZEN,REFRIGERATOR- place ingredients with the classification so it is easy to find and in a good condition.  
4. FOOD PREPARATION-  prepare ingredients. Store keeper only will take the ingredients in the pantry.
5. HOT/COLD HOLDING- if they prepare buffet dishes, they will cook it early usually,before 4-5 hours to serve.
6. SERVING-serving time
7. CLEARING/STEWARDING- clean up .

tips 

• red,orange colour for restaurant walls can make favorable appetite sensation.
• bright colour encourage rapid eating and movement.
• chiller temperature ; 2c-4c  ( CHILLER FOR VEGETABLE TO MAKE IT STAY FRESH)
• if chiller temperature increase to 5c it is danger zone !

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