TAILIEUCHUNG - Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 2 - Thomas, Norman, Katsigris

After completing this chapter, students will be able to: Describe the process of purchasing, receiving, storing and issuing fresh produce; create product specifications for fresh produce; provide examples of quality traits in several fresh produce items. | Principles of Kitchen Design Chapter 2 © 2014 by John Wiley & Sons, Inc. The kitchen is the heart of any foodservice business. Like a human heart, its job is to pump and circulate life, in the form of food, through the rest of the operation. Therefore, kitchen placement affects the quality of the food, the number of people who can dine at any particular time of day, the roles and workload of the kitchen employees and servers, utility costs, and even the atmosphere of the front-of-house space. Principles of Kitchen Design © 2014 by John Wiley & Sons, Inc. Design refers to overall space planning; it defines the size, shape, style, and decoration of space and equipment in the kitchen. Layout is the detailed arrangement of kitchen floor and work space—where each piece of equipment will be located and where each workstation will be. Work center is an area in which workers perform a specific task, such as tossing salads or garnishing plates. When several work centers are grouped together by the nature of the work being done, the whole area is referred to as a work section: cooking section, baking section, etc. Definitions - Kitchen Design © 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Describe the trends in modern kitchen design Explain how to budget for the kitchen you want Identify where to put your kitchen within your facility Explain how to create flow patterns that make the service system and work centers run smoothly Describe the food safety considerations when designing a kitchen Describe the guidelines for equipment placement Describe the unique design needs of service areas and each part of the kitchen Learning Objectives © 2014 by John Wiley & Sons, Inc. Driven by consumer demands, economic factors Smaller, more efficient kitchens may mean: A shortage of qualified labor High demand for business space in the market Budget constraints Increased demand for fresh, healthy, local food Trends in Kitchen Design © 2014 by John .

• Du lịch
• Foodservice facility
• Restaurants design
• Restaurants equipment
• Hospitality industry
• Foodservice offers
• Foodservice business
• Restaurant business
• Foodservice management principles
• The foodservice industry
• The systems approach
• Food safety
• Facility sanitation