(a) must ensure the smooth flow of kitchen production

The design and layout of the kitchen must ensure the smooth flow of kitchen production, to avoid the cross and collision of people and goods in the kitchen.

(ii) the main kitchen as the center of the design and layout

Some hotels have only one kitchen, and some hotels have more than one kitchen.

(C) the kitchen should be as close as possible to the restaurant

Chinese cuisine is a major feature of hot food hot food, kitchen and restaurant such as the distance between the distance is too far, one will affect the speed of the dishes, the second will affect the quality of the finished dishes, the third will result in a waste of manpower.

(D) the kitchen should be arranged in a compact point of operation

Kitchen and work between the point of contact, the design of the layout should be closely linked to the work of the joint use of a piece of equipment or cross-processing of the point of operation discharged together. For the internal layout of the operating points should also be arranged in a compact and appropriate, so that the staff of the operating points can facilitate the use of a variety of necessary equipment and tools, instead of having to run around to find.

Expanded:

Kitchen hygiene is the first guideline to be followed in kitchen production. Kitchen hygiene is about making sure that the food is in a safe condition throughout the entire process of selection, production and distribution.

In order to ensure the safety of the products produced by the kitchen, the procurement of food materials must be uncontaminated without pathogenic bacteria, food materials must be stored under the conditions of the health permit; kitchen in the process of food production must meet the hygiene conditions; kitchen environment, equipment and other requirements of the clean kitchen production staff must be healthy.

Sales should always prevent contamination, the food will be safe and reliable to provide guests. Therefore, all relevant personnel and managers who come into contact with food must follow hygienic guidelines from the beginning to the end of food production and assume their respective responsibilities.

Baidu Encyclopedia-Kitchen Management