Alternative Kitchen Assignment

CUNY Queens College
Alternative Kitchen Assignment
Richal Shrestha
Quantity Food Purchasing, Production and Equipment (FNES 378)
Prof. Judith Batashoff
05/07/2020
KITCHEN FLOW OF FOOD LAYOUT
RECEIVING
DOOR
WALK IN WALK IN
FREEZER REFRIGIRATOR
PREP AREA
MEAT/ POULTRY/
FISH
PREP AREA
FRUITS/
VEGETABLES
POT / PAN/ PRODUCTION AREA

DISHWASHING
AREA
DRY STORAGE
ENTER/ EXIT WASHROOM OFFICE
TO/FROM SERVICE
AREA
NOTE:
- Black arrows shows how food is transported from receiving areas to storage areas.
- Blue arrows show how the stored items travel from prep areas to production area.
- Orange arrow shows how food travels from production area to service area.
THE FACILITY:
This is an outdoor terrace restaurant for casual dining serving foods like burgers and
sandwiches, flatbread pizzas, soups and salads, seafood, steaks and pastas. The kitchen is
located right below the terrace. The floor is made of abrasive, slip-resistant quarry tile as they
are easy to maintain and clean. Rubber mats are also used in production and dishwashing areas
as rubber when wet is very slip resistant and is able to withstand the oils and greases. It also
has floor drainage tray channels. The walls are made of ceramic tile because it lasts for years
and are easy to maintain. Ceiling is about 15 feet high from the ground and lighter than the
walls. Since the kitchen is semi-basement and lacks proper natural lightening, recessed,
covered, daylight fluorescent is used in this kitchen. Air conditioning system has been installed
to filter, warm, humidify, and circulate the air in winter and by adding cooling coils and
refrigeration, maintain a comfortable summer temperature. The kitchen also has an exhaust fan
system built into a hood placed over cooking equipment to eliminate cooking odors, fumes,
moisture and grease-laden vapors. The pots and pan washing area is located near the cooking
area because most of the soiled pots and pans come from those units. Dish washing area is
closer to the pot and pan washing area, away from the dining room. They are well lit and
ventilated. As per sanitation and safety, this operation uses NSF-certified equipment, applies
HACCP principles, has cleaning regimen, keeps food at safe temperatures, follows
manufacturers’ directions for cleaning and sanitizations, trains employees in when and how to
wash their hands and manages illnesses.
RECEIVING:
Receiving is the point at which foodservice operations inspect the products and take
legal ownership and physical possession of the items ordered. In this operation, the receiving
area is connected to the back entrance of the restaurant. A well-designed receiving process is
important to cost and quality control so it requires careful planning and implementations. Our
receiving program includes clearly written policies and procedures for documentations, security
measures, scheduled receiving hours, parameters of authority and supervision, training for
receiving personnel and coordination with other departments like production and accounting.
We have 2-3 employees trained to properly receive and store incoming products. We make
sure to have deliveries arrive when first authorized person is there to sign it typically, between
8-11AM. The person receiving the order has a printed copy of the order with them when
checking it in s that if our order is shorted, vendors are notified immediately. We also open
each case to check the count and quality of each item and return unacceptable items. With
deliveries taking place daily, this is the point where storage process begins.
STORAGE:
The proper storage of food immediately after it has been received and checked is an
important factor in prevention and control of loss or waste. Storage area can be split into dry
storage, cold storage and non-food storage. Dry storage is intended for nonperishable foods
like flour, sugar, rice, condiments and canned foods that don’t require refrigeration. This area is
dry and temperature is not over 70 degrees Fahrenheit. Wall vents are used in this area
because ventilation is one of the most important factors in dry storage. Items are stored using
FIFO (first in, first out) method which means new items are placed in the back to ensure the use
of the oldest stock first. The items are stored on racks or shelves instead of directly on the floor
or against the wall. The dry storage area is also protected from insects and rodents by means of
preventive measures such as use of insecticides and rodenticides and a regular cleaning
schedule. Cold storage includes freezer and refrigerated storage. Fresh and frozen foods are
placed in refrigerator or freezer immediately after receiving. Fresh fruits and vegetables are
stored between 40-45 degrees Fahrenheit, meat, poultry, dairy products and eggs are stored
between 32-40 degrees Fahrenheit and frozen food are stored at 0 to -10 degrees Fahrenheit.
FIFO method is also used in cold storage. In this operation, cold storage is closer to the
receiving and production areas. This restaurant operation also requires equal amount of dry
and cold storage because the restaurant being an American cuisine has variety of salad, pizzas,
pastas, burgers, seafood and meat options. Although having larger dry storage is also beneficial
because dry items can be stored for longer which minimizes the fear of running out of the
product.
PREP AREAS/ PRODUCTION:

The food prep section in this restaurant kitchen consists of counter space, cutting tools
and storage containers. In this restaurant operation, the prep area is closer to the cold storage
are so that the raw ingredients can be stored quickly and safely until they are ready to be
served. The preparation surface is made of stainless steel, which is sturdy against corrosion and
does not absorb bacteria from food and meat juices. The food prep counters have small
refrigerators underneath them for easy access to food prepped for each station. We have
plastic color coded cutting boards to prevent cross contamination. For production, first we
forecast demand and calculate the quantities to produce depending on the reservation count
for the specific day. We use production scheduling to ensure efficient use of time, equipment
and space to minimize production problems and maximize product quality. We have steam
table to keep food in metal containers warm and at safe temperature for hours at a time, slicers
to cut meat and cheese with speed and precision, commercial mixer, food processors, fryers
and oven. We use has range as it is easier to judge heat levels and change from high to love
settings much faster than electric counterparts. We have multiple sinks in this kitchen so that
they can provide running water as well as space for hand washing, cleaning produce, defrosting
frozen meat under running water or washing the occasional cooking utensils as needed.
SERVICE:
This restaurant operation has American style service. It is a method of serving in which
portions of food are placed on plates in kitchen by the establishment’s employees and served
to each guest by a waiter or waitress. It is quick and requires less labor-intensive service and
little space. Our tables are pre-plated and pre-set with casual tableware and placemats. Hot
food is served hot while cold food is served cold. In American service, serves serve all food
items from the left side of the guests and serve beverages from the right side of the guests.
Once the guests are done, servers clear the table and collect the soiled dishes from the
righthand side.
POT/ PAN/ DISH WAHING:

Three-Compartment Sink is used in most of the food service operations. To use the
three-compartment sink properly, we should scrape or rinse away any leftover food on the
dishes. In the first sink, all surfaces of the dishes should be scrubbed in warm, soapy water as
sanitizing won’t kill pathogens if grime is in the way. In the second sink, the cleaned dishes
should be rinsed in clear water to get rid of soap residue. In the third sink, rinsed dishes should
be soaked in a chemical sanitizing solution or hot water. Dishes should be completely
submerged under water. The directions on how long the dishes must say in the solution must
be read if chemical sanitizer is used. If hot water is used, the water should be 171 degrees
Fahrenheit or higher and dishes should be submerged completely for at least 30 seconds. After
this, we should air-dry the dishes. Towel-drying should be avoided as it might contaminate the
dishes again. When using chemical sanitizer, we should follow manufacturers’ concentration
guidelines as too much sanitizer may make the solution strong and unsafe.

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