food service kitchen and dining

principles of design and layout

DESIGN : is the function of developing the facility that includes site selection, menu,equipment requirements , and others that will guide the project into reality.

LAYOUT : is the process of arranging facilities and equipment such that operational efficiency is achieved .

principles of design and layout should be observed

• Work flow should proceed smoothly and unhampered.
• There must be a provision of compact centers in the preparation areas.
• The floor space for the operation should be proportionately determined.
• A good working environment must be provided.
• The design should ensure maximum sanitation and safety 

seven major work areas

RECEIVING AREAS : is where food supplies are checked in, examined , weighed , and counted before storage.

STORAGE AREA : is a space for storing food and supplies .

PREPARATION AREA : is designed close to the cooking area

COOKING AREA : or heart of the kitchen is usually located adjacent to the storage rooms, preparation area , and serving area.

SERVICE AREA : may be various preparation centers in the kitchen where serves pick up their orders for table service or for assembling trays.

DISH WASHING AREA : need to be well ventilated .

WASTE DISPOSAL AREA : holds food waste and trash .