Principles of planning for quantity food production with regard to (Space allocation, Equipment selection, Staffing)
The plan or layout of a kitchen should be determined by a clear catering policy, even though the plan is often limited by space available. The policy adopted and the space and layout required for the kitchen to carry out that policy will be affected by many factors like, the type of business, whether a restaurant is for resident guests or is open for the public. The type of area it is located in and one type of customer, seasonal pressured of trade and the possibility of expansion. These are the points that must be considered when the kitchen is in the project stage. There are two basic intentions that remain constant whatever the catering policy is. They are: – 1. Receiving of commodities in various forms, either by partial of complete preparation, followed by cooling re-heating, portioning and other dispensing methods, of conversion of this food supply into meals. 2. Regulating the supply of food in meal forms because of limitations such as economy, time, locality, and quantity but