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Ch10class - Chapter 10 Planning and Equipping the Kitchen...

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Chapter 10 Planning and Equipping the Kitchen HM 557 Lecture Notes
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CHAPTER TEN-PLANNING AND EQUIPPING THE KITCHEN Factors to Consider When Planning a Kitchens Layout Selection Factors for Purchasing Kitchen Equipment
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The Overall Objective Minimize the number of steps taken by wait staff and kitchen personnel Equipment is placed so that servers only need to take a few steps
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FACTS • In average kitchens should take up 25  to 30 % of total restaurant space • Servers will take the shortest and   most convenient route • Accommodate disabled workers and  patrons
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FACTS • Cooking/strong equipment • Legislation and public policy  affects  foodservice design
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OPEN KITCHEN • Highlights the kitchen and  sometimes a piece of  equipment • Standard food preparation  is not featured • Displayed with bright,  shiny ladles, stainless  steel and cooper  utensils
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OPEN KITCHEN • Under the counter 
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