The following report will present design for the kitchen of the 5* design hotel in the Pacific Ocean. The design of this specific kitchen is appropriate for this kind of luxury hotel. The kitchen will have: •
An average guest turnover of 900 guests
3 A la Carte restaurants and 2 Themed buffet restaurants •
A purchasing, receiving and storing area
A cold & hot kitchen area as well as a butchery and a pastry •
A HACCP certification
All the electrical appliances and utensils needed
Fridge and accesses to working area
Different kitchen (preparation) area
Accesses and pot washing area
Through-out the report there are detailed explanation for the place and usage of the above.
Main kitchen is probably located at the central part of hotel where overall sequence of food receiving, storing, preparing, cooking, serving and clearing areas are properly designed and managed. Technically, it is known as central kitchen having many sections. Hence, it may occupy a large space. This kitchen provides wide range of food varieties e.g. Indian, continental, oriental, Mexican, Italian, etc. through its respective section with the help of skilled/semi-skilled culinary crafts persons called chef-de-parties and commie cooks.
A main kitchen is usually located adjacent to room service, service bar, store, pantry stillroom, bakery, butchery etc. for efficient work flow. It may have both a’ la crate and table d’ hotel menu for breakfast, lunch and dinner. This kitchen may serve up to three or four line dining restaurants simultaneously. There is often a separate kitchen for banquet and other activities.
Basically, main kitchen is divided into the following sections:
-The hot sections (the main cooking areas)
-The vegetable preparation area
-The cold section
-The pastry/bakery section
-The butchery section
-Attached cleaning and washing area (kitchen steward)
-Cold provisional store
-Head chef’s office
Please join StudyMode to read the full document