Young-hand Limited Company-KITCHEN PLAN

　1． Design Principle

( 1 )． Meal Offering Ways

1. Table service	2. Buffet
3. Quick lunch	4. Group board

( 2 ). Kitchen Using Flow Chart

Check → Store → Prepare → Cook→ Food distribute→ Meal Offer

Recycle → Cutlery Wash→ Save & Put → Reuse

( 3 ). Kitchen Function

1. Ingredient, supply and making must follow stable flow chart.

2. Working space arrange in the same floor possibly.

3. The shortest distance must be between the cooking area and the supply service area.

4. Arrange tight-knit making center

5. Arrange excellent traffic lines

6. Provide comfortable work environment

7. Health and safety protection

( 4 ). Restaurant Project (How to plan a restaurant)

1. Decide appropriate position	2. Have Suitable acceptable space
3. Estimate customers amount (accounted by 1.5 ㎡ for one person)	4. Arrange effective making and distribute kitchen space
5. Choose excellent equipment

( 5 ). Kitchen Logistics Space

1. Disembark platform	2. Checking space
3. Trash and leftovers disposal	4. Dry goods storage (including supply pantry)
5. Walk-in refrigerators	6. Upright freezers
7. Other refrigerators and freezers	8. The amount of shed demand
9. The distribution of refrigerators and freezers and temperature standard

( 6 ). Customer Service Facilities

( 7 ). Kitchen Workers Action Facilities