Food production

KITCHEN –it is a place where conversion of raw food materials into a finished product takes place.

KITCHEN LAYOUT: This means the positioning of work centers and the arrangement with respect to equipment unnecessary service for the kitchen.

-The kitchen layout is important to the relationship between the manager and the employee.

-the amount and the type of work done by the employee affects then attitude towards work because they are influenced by the layout design and the equipment available.

-design factors are influenced by coarse and other government requirements e.g. fire emergency exit.

-the relationship between other departments e.g. stores and service area must be emphasized.

-it is important that receiving and storage area are considered when planning the design.

-If production is poorly designed much time can be wasted in walking between the work stations.

GOALS TO BE ATTAINED WHEN DESIGNING A KITCHEN.

·         There should be maximum return on investment   i.e. you must make money with your design.

·         There is efficient flow of people, product and equipment so that procedures of doing all tasks are simple as possible.

·         The design should be conducive for employees to work efficiently.

·         It should provide a safe working space for employees.

·         It should allow for easy supervision for employees and management activities

·         It should allow for long maintenance cost.