Meal preparation room is to prepare the place needed to start the meal. General food preparation room is a restaurant kitchen products and restaurant services in the front room of the more extensive contact and the closest contact with a necessary design, but often not by the designers as well as operators to pay attention to.

Food preparation room, according to the size of the store. Generally divided into banquet meal preparation and zero point meal preparation. Banquet meal preparation is to determine the standard of the banquet, grade and the number of diners, the waiter can be familiar with the banquet menu in advance, and take the work of meal preparation. For example, for the banquet required drinks, cigarettes, and menu items required for the seasoning plate (pepper, salsa, chili oil, etc.) and soup soup utensils, spoons, mouth soup bowls, bone plates, toothpicks, chopsticks and so on. If you find shrimp or crab dishes on the menu, you should prepare a hand-washing cup and, if necessary, a mouthwash for odorous dishes. If there is a dish on the menu, you should prepare cool water in advance for dipping. If the summer weather is hot, you should also prepare a small towel, in order to prepare for the guests to use after the seat, so that the customer dining before the mood happy.

Zero meal preparation is generally located in the kitchen and the front hall is more convenient transition zone, meal preparation staff play a menu, passing the menu, food, food, food, food, stop the command role. Meal preparation is the front hall customers and the kitchen special information communication department, is the front hall waiter and kitchen chef timely contact key. In the mouth of the meal in order to reduce customer ordering errors, on the food in a timely and reasonable manner, add food, food conveyed in a timely manner, meal preparation in the Chalay work is very important, which is designed to prepare the meal room is more particularly necessary.

Dim sum room

is the chef processing pastry. Dessert place

Sanitation standards:

(1) before the operation of the table plate, knife, stick and other tools and utensils cleaning, disinfection.

(2) operation of raw and cooked raw materials and knives, cutting boards, containers, containers must be separated from raw and cooked, clearly marked, raw and cooked snacks in and out to do the countertop layering.

(3) check the quality of filling when processing, moldy and deteriorating not used, raw materials must be first in first out.

(4) the production of laminated cakes must be in a special room with cooling facilities, food coloring is limited to cake decorating coloring, each laminated cake are marked with the code name and date of production. The laminating bag, laminating head and other utensils must be sterilized and then used.

(5) The finished products are put into special refrigerator or food cupboard, and the oven, paper tray and containers are clean, covered and cushioned with anti-pollution measures.

(6) Waste is placed in a covered garbage can, and waste is removed on the same day.

(7) At the end of the work, do a good job of tools, utensils, table boards, floor scrubbing and cleaning.

(8) Every day regularly UV lamp disinfection 20 minutes.

(9) Personal hygiene, refrigerator use, cooking taste, recycled oil disposal according to the "kitchen hygiene" system.

Warehouse

In the planned spatial environment for the storage of goods in the building. Warehouse construction has a long history. Modern warehouses consider more business gains and not only for storage, which is the difference with the old warehouse. Therefore, modern warehouses from the transport turnover, storage and building facilities on the importance of the reasonable arrangement of the channel, the distribution of goods and the maximum height of the pile, and the configuration of cost-effective mechanized, automated access facilities to improve storage capacity and efficiency. Warehouse by the storage of goods storage, transportation facilities (such as cranes, elevators, slides, etc.), in and out of the warehouse pipeline and equipment, as well as fire protection facilities, management rooms and other components. Warehouse according to the form of stored items can be divided into storage of solid items, liquid items, gas items and powdered items of the warehouse; according to the nature of stored items can be divided into storage of raw materials, semi-finished products and finished goods warehouse; according to the form of the building can be divided into a single storey warehouse, multi-storey warehouses, cylindrical warehouses.

First processing room

is the raw material cleaning. From the shipping department to receive things, and then these things are categorized, cleaning. Meat has to be cut into pieces. Sorting.

Workflow:

1. All types of catering units should be set up special roughing room or roughing area and facilities, the use of the area should be compatible with the production and supply. 2. Roughing room or roughing area floor should be easy to clean, non-absorbent, non-slippery, smooth drainage, the materials used should be non-toxic, no odor or smell, corrosion-resistant, not easy to mildew, in line with hygienic standards, conducive to ensuring food safety and health. 3. Food safety and hygiene. 3. Rough processing site should be equipped with shelves, processing places to prevent dust, flies, rodent-proof facilities are complete and normal use. Processing tools, containers, equipment must be frequently cleaned, keep clean, direct contact with food processing utensils, containers must be sterilized after use. 4. thawing, selective washing, cutting, processing process must be reasonable, each process must be strictly in accordance with operating procedures and health requirements for operation to ensure that the food is not contaminated. 5. animal and plant foods should be cleaned in separate pools, aquatic products should be cleaned in a special pool with a Obvious signs. Processing of meat, aquatic products and vegetables should be separated from the operating table, utensils and containers, and have a clear sign. 6. Food to be processed should be carefully inspected before processing, and found to have signs of rotting and deterioration or other sensory traits of abnormality shall not be processed and used. Poultry eggs should be cleaned in the shell before use, and sterilized if necessary.7. Processed food ingredients should be put into clean containers (meat, poultry and fish should be used in impermeable containers) without falling to the ground, and there are facilities for cleaning and preservation of freshness. Perishable food should try to shorten the storage time at room temperature, after processing should be used in a timely manner within the specified time or refrigerated.8. Cutting and matching semi-finished products should be avoided contamination, stored separately from the raw materials, and should be classified according to the nature of the layer shelves.9. Processed meat must be free of blood, hair, dirt, odor; aquatic products without scales, viscera.10. Processed vegetables and fruits must be free of sediment, debris, insects