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    LESSON 1 Principles of Design and Layout

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    tintin plata
    The document discusses the principles of design and layout for food service facilities. It outlines five key principles: workflow should proceed smoothly, preparation areas should be compact, floor space should be proportionate, a good working environment is needed, and maximum sanitation and safety should be ensured. It also identifies the seven major work areas of a kitchen as the receiving, storage, preparation, cooking, serving, dishwashing, and waste disposal areas.

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    LESSON 1 Principles of Design and Layout

    Uploaded by

    tintin plata
    265 views1 page
    The document discusses the principles of design and layout for food service facilities. It outlines five key principles: workflow should proceed smoothly, preparation areas should be compact, floor space should be proportionate, a good working environment is needed, and maximum sanitation and safety should be ensured. It also identifies the seven major work areas of a kitchen as the receiving, storage, preparation, cooking, serving, dishwashing, and waste disposal areas.

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    The document discusses the principles of design and layout for food service facilities. It outlines five key principles: workflow should proceed smoothly, preparation areas should be compact, floor space should be proportionate, a good working environment is needed, and maximum sanitation and safety should be ensured. It also identifies the seven major work areas of a kitchen as the receiving, storage, preparation, cooking, serving, dishwashing, and waste disposal areas.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    265 views1 page

    LESSON 1 Principles of Design and Layout

    Uploaded by

    tintin plata
    The document discusses the principles of design and layout for food service facilities. It outlines five key principles: workflow should proceed smoothly, preparation areas should be compact, floor space should be proportionate, a good working environment is needed, and maximum sanitation and safety should be ensured. It also identifies the seven major work areas of a kitchen as the receiving, storage, preparation, cooking, serving, dishwashing, and waste disposal areas.

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    © All Rights Reserved
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    Lesson 1 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​*


    1. Work should proceed smoothly and unhampered.
    2. There must be a provision of compact centers in the preparation area.
    3. The floor space for the operation should be proportionately determined.
    4. A good working environment must be provided.
    5. The design should ensure maximum sanitation and safety.

    *​SEVEN MAJOR WORK AREAS​*

    1. The ​receiving area​ - is where food and supplies are checked in, examined, weighed and
    counted before storage.
    2. The ​storage area​ - is a space for storinf food and supplies. It MUST be close to the receiving
    area for the immediate storage of delivered and received food and supplies.
    3. The ​preparation area​ - is designed close to the cooking area.
    4. The ​cooking area​ - also referred to as the HEART OF THE KITCHEN. It is usually located
    adjacent to the storage rooms, preparation area, and serving area.
    5. The ​serving area​ - may be at various preparation centers in the kitchen wherr servers pick
    up their orders for table service or for assembling trays.
    6. The ​dishwashing area​ - need to be well lit and well-ventilated.
    7. The ​waste disposal area​ - holds the food waste and trash. This area is necessary if disposal
    facilities are not available in the building.

    In the desigb and layout of a food service operation, a balance of beauty and utility helps the
    operation succeed.

    In a Nutshell:
    √ Basic Principles of design and layout ensure a properly coordinated and functional food
    service facility.
    √ The seven major work areas in a food service facility are:
    Receiving area, storage area, preparation area, dishwashing area, cooking area, service area,
    and waste disposal area.

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