Commercial Kitchen Organization Revision PDF

**Kitchen Organization Revision** **Unit 1** **Configurations that are used in commercial kitchens** 1. **[Ergonomic Configuration --]** The kitchen equipment is arranged according to what is most comfortable and efficient for the chef and kitchen workers and is usually less energy effic...

**Kitchen Organization Revision** **Unit 1** **Configurations that are used in commercial kitchens** 1. **[Ergonomic Configuration --]** The kitchen equipment is arranged according to what is most comfortable and efficient for the chef and kitchen workers and is usually less energy efficient. 2. **[Assembly-Line Configuration]**- The kitchen is laid out according to the order of use, and the pieces of equipment are generally in line and are sometimes linked together batter-style. 3. **[Zone-Style Configuration]**- The kitchen is divided into different zones or blocks. Each block has its own designated task/duty. For example, there is a block for food preparation, a block for cooking, a block for refrigeration and ice machine etc. 4. **[Island-Style Configuration]**- This is similar to the zone-style configuration but there is one main block in the middle with the food prep, storage and kitchen-to-server transition areas on the outer walls. The reverse is also common, with the prep equipment in the centre and cooking equipment on the outer walls. **Centres in the Commercial Kitchen** **Cooking equipment** - Center ranges griddles and charbroilers and ensure that they have their own dedicated kitchen hoods - Keep fryers separate - Isolate simmering liquids. Keep these near the end of the cooking block **Prep tables and work tables** - Keep refrigerated prep tables separate from cooking equipment - Match the heights of work tables and equipments - Use undercounter or worktop cooling. If you don't need a refrigerated prep table with an ingredient rail, but still want cooling equipment on your prep table line, consider undercounter or worktop refrigerators and freezers **Refrigerators, freezers and ice machines** - Keep refrigeration and cooking equipment as far apart as possible. - Place ice machines in their own area - Put the blast chiller first. The blast chiller will quickly cool down hot food so that the food can then be transferred to a refrigerator or freezer. **Storage and shelving** - Take advantage of the walls. Use shelving above the cooking and prep areas to hold important ingredients and utensils. **Designate a food storage area** - Keep things off the ground, at least 6 inches off the ground - Use epoxy-coated or chrome for walk-in freezer and coolers and use chrome-plated shelving. These materials are better able to withstand cold and moisture without corroding. - When placing shelves in your walk-in, be sure they do not block the air vents, else warm spots will develop. **Unit 2** **Types of Budget** 1. **Operational Budget** Operational, budget outlines the funds you need to make your business run efficiently and successfully during a period. It consists of all revenues and expenses your company expects to use for its operations. **Examples:** - Office supplies, computers or printers. - Property insurance and taxes. - Leased office space or equipment. - Routine maintenance or minor repairs. - Cost of goods sold. - Raw materials for manufacturing. - Office utilities and Internet access. 2. **Capital Budget** - A capital budget is a financial planning tool used by businesses and organizations to evaluate and manage long-term investments in fixed assets that are expected to generate value over multiple years. These investments typically require significant upfront costs but are anticipated to provide economic benefits beyond the current accounting period. **Examples of Capital Budget** - Commercial ovens - Industrial refrigerators and freezers - Walk-in coolers - Specialized cooking equipment (combi ovens, blast chillers) - Large-scale mixers and food processors - Dishwashing systems - Commercial ranges and griddles 3. **Financial Budget** **Examples of Financial Budget** - Income, - Expenses, - Savings, - Investments, and - Debt management. **Advantages of Budgets** 1. Links objectives and resources objective/goal 2. Communicates to managers what is expected of them 3. Any problems in communication and working relationships are identified 4. Resources and requirements are identified 5. Establishes guidelines in the form of a road map to proceed in the right direction **Disadvantages of Budgets** 1. There is judgment and subjectivity in the budgeting process 2. A budget does not consider quality and customer service 3. Budgets can be seen as pressure devices imposed by management, thus resulting in: bad labour 4. Budget could result in departmental conflict which arises due to disputes over resource allocation, and departments blaming each other if targets are not met 5. It is difficult to reconcile personal/individual and corporate goals 6. Budget could force managers may overestimate costs so that they will not be blamed in the future should they overspend **Unit 3** **Regulations in promoting safety within kitchen environments.** **Occupational Health and Safety Regulations** Aside from general food and building codes, a particular level of safety has to be considered when creating the kitchen. Standards listed by **OSHA** regarding a commercial kitchen should be the first items addressed in the overall design. These items can include non-skid flooring, high-capacity grease traps, accessible fire extinguishers and ample hood ventilation. A commercial kitchen should also have a fire sprinkler system installed over the hot cooking line in case of fire. Prep stations should be well spaced so that kitchen workers do not bump into each other. **The Food Safety Act 1990** (as amended) provides the framework for all food legislation in the England, Wales and Scotland. \ \ The main responsibilities for all food businesses under the Act are to ensure that: businesses do not include anything in food, remove anything from food or treat food in any way which means it would be damaging to the health of people eating it the food businesses serve, or sell is of the nature, substance or quality which consumers would expect the food is labelled, advertised and presented in a way that is not false or misleading **The Fire Safety** one of the main aims of the Fire Safety Act 2021 was to close loopholes regarding risk assessments of multi-occupied residential buildings. However, the Fire Safety Act 2021 also provides further clarification of the role of a 'responsible person' and requires that fire risk assessments include building structures and external wall systems. **Contracts** A **contract** is a legal agreement between you and the company you hire to do your renovation. It sets out the roles and responsibilities of both parties in relation to the project, and it protect both parties interests. Professional contractors and smart homeowners always work with a written contract that includes a detailed project plan and specifies exactly what you and your contractor have agreed to. A contract is the best way to protect yourself and to ensure things go as planned --- in fact, it's a valuable part of what a professional contractor provides. **"Food Service Contracts"** **Food service contracts are agreements between meal providers and their clients. These clients can be public entities, such as schools or private individuals. Some food service contracts are designed to assist the public during times of crisis.** **Factors that can influence the Choice for Kitchen Equipment.** ***Menu*\ One cannot over emphasize the importance of the menu in the design of any foodservice facility. From a layout perspective, a facility's menu drives operational design. Specifically, the menu drives factors such as:** - **Food price** - **Cooking equipment production capacities** - **Refrigeration and storage areas** - **Dishwashing requirements** - **Floor space, including the type and capacity of seating** - **Service area design** - **Total dollar investment** ***Market*\ Conducting market research studies prior to proceeding with the construction of a foodservice facility is vital for success. A classic mistake made by operators involves driving a marketing plan based on gut-feel, rather than cold, hard marketing data. Consider:** - **The target market or potential customer base** - **If the size of the identified market is large enough to generate sales** - **The tastes, preferences and motivations of the market** - **The most effective outreach methods, influencers and motivators of the market** - **If the target audience needs or wants the food items planned for a facility** ***Money*\ One of the primary causes of the high failure rate of foodservice operations is a lack of funding -- in particular, a lack of money set aside for working capital. Simply having access to sufficient funds to get a proposed venture up and running is not enough to successfully get that venture off the ground. Operators need a plan. One that all decision makers have identified and committed to before any serious planning can begin. In order to avoid a capital deficit, allocate sufficient funds for:** - **Building renovation or new construction** - **Professional interior design** - **Equipment and supplies to support production** - **The purchase of furniture and fixtures** ***Management*\ An operation's management is the single most important element in achieving success. In order to determine an operation's organizational structure, decide:** - **The person who will run the facility's day-to-day affairs** - **The education the manager and management team must have** - **The level of assistance that will be provided to the general manager** - **Management salary levels** - **Operational policies** - **Internal communication between management and with all employees** ***Method*\ An operation's method of execution is the last step in the concept development process. Operators must decide methods for production, control systems and various personnel issues. To determine how a facility will run, planning should include:** - **Production methods, such as if a facility will use pre-prepared or from-scratch methods of cooking** - **Control systems, such as control over cash, sales analysis, food production and forecasting, various storage areas -- including refrigeration, purchasing and receiving, portions and quality** - **Personnel issues -- such as the amount of required labour, employee work schedules, operating hours, staffing patterns, employee benefits, employee skill levels, employee supervision and wages** **Factors in Kitchen Design and Layout** 1. **Space and Configuration** Space should be the biggest concern when it comes to designing a commercial kitchen. After all, you can only fit so much into a certain amount of space. Tight spaces will limit a kitchen\'s efficiency as well as the amount of equipment you can fit into it for food preparation. The configuration you select should depend on what type of kitchen you are designing for. A restaurant kitchen would benefit from an assembly-line production where food is prepared and cooked down the line from start to finish. An ergonomic or comfortable design should be used for private kitchens where the chef dictates how work will be completed. A zone-style configuration should be used when different sections are needed for the kitchen such as meat preparation, sanitizing and pastry. 2. **Safety and Regulations** Aside from general food and building codes, a particular level of safety has to be considered when creating the kitchen. Standards listed by OSHA regarding a commercial kitchen should be the first items addressed in the overall design. These items can include nonskid flooring, high-capacity grease traps, accessible fire extinguishers and ample hood ventilation. A commercial kitchen should also have a fire sprinkler system installed over the hot cooking line in case of fire. Prep stations should be well spaced so that kitchen workers do not bump into each other. Kitchens should also have enough space for proper ventilation and cleaning in between appliances and fixtures. 3. **Essential and Nonessential Equipment** The amount of equipment should be factored in when determining how much space a kitchen will require. Consider the essential equipment first. Essential equipment should be classified as items the kitchen absolutely must have in order to run. These can include ovens, stovetop ranges, refrigerators and one or more multiple-compartment sinks. Consider placement for nonessential equipment last. Nonessential equipment can include storage racks, knife blocks and spice racks.