The layout of a kitchen must be planned around an efficient and systematic flow of foods from receipt of goods to the service of meal. Details concerning water, fuel, drainage, lighting and ventilation are also important to any well-designed kitchen. When a kitchen is built, it is designed to achieve maximum efficiency of time, labor and product. To achieve this number of factors are taken into account:
-Type of menu
-Type of establishment
-Type and method of food service
-Number of meals to be served and length of service time
-The size, shape, and location of the food service
-The position of the kitchen in the establishment.
marto answered the question on May 15, 2019 at 07:23